Description
Japchae is a delicious and colorful Korean stir-fried noodle dish made with chewy sweet potato noodles, crisp vegetables, and tender beef (or tofu), all tossed in a savory-sweet soy-based sauce. This dish is naturally gluten-free, easy to customize, and perfect for any occasion. Enjoy it as a side dish (banchan) or a main course, served warm or at room temperature.
Ingredients
Scale
For the Japchae Noodles and Vegetables
- 8 oz (225g) sweet potato noodles (dangmyeon)
- ½ lb (225g) beef (ribeye or sirloin), thinly sliced (or tofu for a vegetarian option)
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
For the Japchae Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar (or honey)
- ½ teaspoon black pepper
- 1 teaspoon sesame oil
For Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Cook the Sweet Potato Noodles:
- Bring a large pot of water to a boil and cook the sweet potato noodles for 6-7 minutes, until soft but chewy.
- Drain and rinse under cold water, then toss with 1 teaspoon sesame oil to prevent sticking.
- Marinate the Beef or Tofu:
- In a small bowl, mix 1 tablespoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon sugar, and minced garlic.
- Add the sliced beef (or tofu) and marinate for 10-15 minutes.
- Sauté the Vegetables:
- Heat ½ tablespoon cooking oil in a large pan over medium heat.
- Sauté the onions, carrots, mushrooms, and bell peppers for 3-4 minutes, until softened.
- Add the spinach and cook for 30 seconds, just until wilted.
- Remove vegetables from the pan and set aside.
- Cook the Beef or Tofu:
- In the same pan, add ½ tablespoon oil and cook the marinated beef (or tofu) over medium heat for 2-3 minutes, until browned.
- Remove from heat and set aside.
- Combine and Stir-Fry:
- In the same pan, heat 1 tablespoon sesame oil and add the cooked noodles.
- Stir in the remaining soy sauce, sugar, and black pepper.
- Add the vegetables, beef (or tofu), and green onions, tossing everything together for 2-3 minutes.
- Serve and Garnish:
- Transfer to a plate and sprinkle with sesame seeds.
- Serve warm or at room temperature.
Notes
- For a vegetarian version, swap the beef for tofu or extra mushrooms.
- Adjust sweetness by adding more or less brown sugar.
- Make it spicier by adding a teaspoon of gochujang (Korean chili paste).
- Japchae tastes great reheated—store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Side Dish
- Method: Stir-Fry
- Cuisine: Korean