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Benjamin

Easy Japchae Recipe – Korean Stir-Fried Glass Noodles

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course / Side Dish
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook the Sweet Potato Noodles:
  1. Bring a large pot of water to a boil and cook the sweet potato noodles for 6-7 minutes, until soft but chewy.
  2. Drain and rinse under cold water, then toss with 1 teaspoon sesame oil to prevent sticking.
Marinate the Beef or Tofu:
  1. In a small bowl, mix 1 tablespoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon sugar, and minced garlic.
  2. Add the sliced beef (or tofu) and marinate for 10-15 minutes.
Sauté the Vegetables:
  1. Heat ½ tablespoon cooking oil in a large pan over medium heat.
  2. Sauté the onions, carrots, mushrooms, and bell peppers for 3-4 minutes, until softened.
  3. Add the spinach and cook for 30 seconds, just until wilted.
  4. Remove vegetables from the pan and set aside.
Cook the Beef or Tofu:
  1. In the same pan, add ½ tablespoon oil and cook the marinated beef (or tofu) over medium heat for 2-3 minutes, until browned.
  2. Remove from heat and set aside.
Combine and Stir-Fry:
  1. In the same pan, heat 1 tablespoon sesame oil and add the cooked noodles.
  2. Stir in the remaining soy sauce, sugar, and black pepper.
  3. Add the vegetables, beef (or tofu), and green onions, tossing everything together for 2-3 minutes.
Serve and Garnish:
  1. Transfer to a plate and sprinkle with sesame seeds.
  2. 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.
 

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