Description
Japchae (Glass Noodles Stir-fry) is a popular Korean dish made with chewy sweet potato noodles, savory beef, and vibrant vegetables, all tossed in a flavorful sesame-soy sauce. A satisfying gluten-free meal, it can be enjoyed hot or cold, perfect for lunchboxes or gatherings.
Ingredients
Units
Scale
- 200g sweet potato glass noodles (dangmyeon)
- 150g beef (ribeye or sirloin), thinly sliced
- 1 small carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 100g spinach
- 4–5 shiitake mushrooms, sliced
- 1 egg, separated (optional, for garnish)
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp sesame seeds
- Salt and pepper to taste
- Cooking oil
Instructions
- Soak glass noodles in warm water for 30 minutes. Boil for 6-7 minutes, rinse in cold water, and drain. Cut into shorter lengths if desired.
- Blanch spinach for 30 seconds, rinse in cold water, squeeze, and season with a pinch of salt and a dash of sesame oil.
- Cook sliced beef in a pan with half of the garlic, 1 tbsp soy sauce, ½ tbsp sesame oil, and a pinch of sugar. Set aside.
- Sauté carrot, onion, bell pepper, and mushrooms separately in a bit of oil with salt until just tender.
- Combine noodles, beef, spinach, and all vegetables in a large mixing bowl or skillet.
- Add remaining soy sauce, sesame oil, sugar, and garlic. Stir-fry on medium heat until evenly coated and heated through.
- Optional: Fry egg separately, slice into strips, and garnish.
- Sprinkle with sesame seeds before serving.
Notes
- Substitute tofu or mushrooms for a vegetarian version.
- Japchae tastes great at room temperature—ideal for potlucks or meal prep.
- Use gluten-free soy sauce to keep the dish gluten-free.
Nutrition
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
