Japchae (Korean Glass Noodles with Beef)

Name: Japchae (Korean Glass Noodles with Beef)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 300 g beef short ribs or ribeye steak, thinly sliced; 250 g sweet potato noodles, dried; 1 brown onion; 3 green onions; 200 g fresh shiitake mushrooms; 2 carrots; 1 red bell pepper; 4 1/2 cup baby spinach; 2 tsp soy sauce; 2 tsp white sugar; 2 tsp garlic, finely minced; 1/2 tsp black pepper; 1 1/2 tbsp sesame oil; 4 tbsp vegetable oil; 1 tsp cooking/kosher salt; 2 tbsp white sesame seeds

Japchae is a classic Korean noodle dish made with chewy sweet potato glass noodles, tender beef, and colorful vegetables. This version delivers savory, slightly sweet flavor with plenty of sesame aroma, making it a great choice for weeknight dinners or sharing at the table.

Servings5 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

beef short ribs or ribeye steak, thinly sliced
300 g
sweet potato noodles, dried
250 g
brown onion
1
green onions
3
fresh shiitake mushrooms
200 g
carrots
2
red bell pepper
1
baby spinach
2 cup
soy sauce
2 tsp
white sugar
2 tsp
garlic, finely minced
2 tsp
black pepper
0.5 tsp
sesame oil
0.5 tbsp
vegetable oil
4 tbsp
cooking/kosher salt
1 tsp
white sesame seeds
2 tbsp

Step-by-Step Instructions

Slice the beef into thin strips, about 5 mm thick and 5 cm long. If using bone-in short ribs, trim excess fat, cut the meat from the bone, then slice it thinly.

Place the beef in a bowl with the soy sauce, sugar, minced garlic, and black pepper. Toss well and let it marinate for 15 to 20 minutes while you prepare the other ingredients.

Cook the sweet potato noodles according to the package directions until tender but still chewy, usually about 8 minutes. Drain, rinse briefly under cool water, shake off the excess moisture, and transfer the noodles to a very large mixing bowl.

Heat 2 tbsp vegetable oil in a large skillet over high heat. Add the onion, the white parts of the green onions, and the shiitake mushrooms with 1/2 tsp salt. Stir-fry for 2 1/2 to 3 minutes until just softened, then add them to the bowl with the noodles.

In the same pan, heat 1 tbsp vegetable oil. Add the carrots and red bell pepper and stir-fry for about 1 1/2 minutes. Add the spinach, the green parts of the green onions, and the remaining 1/2 tsp salt, then cook for 1 to 1 1/2 minutes more until the spinach wilts. Transfer everything to the noodle bowl.