Japchae – Delicious Korean Glass Noodle Stir Fry Recipe

Get ready to savor one of Korea’s most beloved dishes – Japchae! This vibrant and incredibly delicious stir-fry features chewy glass noodles tossed with an array of colorful vegetables and often, tender meat, all coated in a sweet and savory sauce. It’s a perfect dish for special occasions or a satisfying weeknight meal that’s bursting with flavor and texture.

Ingredients

• 200g Korean Glass Noodles (Dangmyeon)
• 150g beef sirloin or ribeye, thinly sliced (or firm tofu, pressed and sliced)
• 1 large carrot, julienned
• 1/2 onion, thinly sliced
• 4-5 dried shiitake mushrooms, rehydrated and sliced (or 150g fresh cremini mushrooms, sliced)
• 1 bunch spinach, blanched and squeezed dry
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce (for noodles and vegetables)
• 1 tbsp soy sauce (for beef marinade)
• 1 tbsp sesame oil (for noodles)
• 2 tbsp sesame oil (for cooking/finishing)
• 1 tbsp sugar (for noodles and vegetables)
• 1 tsp sugar (for beef marinade)
• 1/2 tsp black pepper
• 2-3 tbsp cooking oil (e.g., vegetable or canola)
• 1 tsp toasted sesame seeds (for garnish)
• Pinch of salt (for vegetables)

Instructions

1. **Prepare the Noodles:** Cook the glass noodles according to package directions (usually boil for 6-8 minutes until translucent and chewy). Drain well and rinse briefly under cold water to prevent sticking. Toss with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp sugar to coat evenly. Set aside.
2. **Marinate the Beef:** In a small bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tsp sugar, 1/2 of the minced garlic, and a pinch of black pepper. Mix well and let sit for 10-15 minutes.
3. **Prepare Vegetables (Individual Stir-Frying):** Heat 1 tbsp cooking oil in a large pan or wok over medium-high heat. Add the remaining minced garlic and stir-fry for 30 seconds. Add the sliced onions and stir-fry until translucent, then remove and set aside.
4. In the same pan, add a bit more oil if needed. Stir-fry the sliced shiitake mushrooms until tender, then remove and set aside. Repeat with the julienned carrots, stir-frying until slightly tender-crisp. Do the same for the red and yellow bell peppers.
5. **Blanch Spinach:** Blanch the spinach in boiling water for about 30 seconds until wilted. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Squeeze out as much excess water as possible. Season with a tiny pinch of salt and a drizzle of sesame oil.
6. **Cook Beef:** In the same pan, add a bit more oil and stir-fry the marinated beef until fully cooked and lightly browned. Remove from the pan and set aside.
7. **Combine and Season:** In a very large bowl or directly in the wok (if large enough), combine the cooked glass noodles, all the stir-fried vegetables, spinach, and cooked beef. Add 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, and 1/4 tsp black pepper. Using clean hands or tongs, gently toss everything together until well combined and the noodles are evenly coated with the sauce. Taste and adjust seasoning if needed (add more soy sauce or sugar to your preference).
8. **Serve:** Transfer the Japchae to a serving platter. Garnish with toasted sesame seeds. Serve warm or at room temperature. It tastes even better the next day!