Japchae Korean Glass Noodles (Print)
Beef, glass noodles, and colorful vegetables combine with soy-sesame flavors for an iconic Korean dish.
# Ingredients:
→ Protein
01 -
900 g thinly sliced beef (substitute with chicken, tofu, or shrimp if preferred)
→ Noodles
02 -
450 g Korean sweet potato glass noodles
→ Vegetables
03 -
3 medium carrots, julienned
04 -
1 large white onion, thinly sliced
05 -
1/2 bunch green onions, chopped
06 -
225 g spinach leaves
→ Aromatics and Oils
07 -
6 garlic cloves, minced
08 -
4 tablespoons sesame oil, divided
09 -
1 tablespoon olive oil
→ Seasoning
10 -
6 tablespoons soy sauce (or tamari for gluten-free option)
11 -
3 tablespoons brown sugar
# Steps:
01 -
Boil a large pot of water, drizzle in olive oil, and add sweet potato glass noodles. Cook for 5 to 6 minutes until tender yet chewy. Drain thoroughly and set aside.
02 -
Heat a skillet over high heat. Add thinly sliced beef and cook until browned, seasoning with half of the soy sauce, half of the sesame oil, and half of the brown sugar. Remove from heat and set aside.
03 -
In a separate skillet over medium-high heat, warm olive oil. Add julienned carrots and sliced onion, sautéing until softened, about 3 to 4 minutes. Stir in the remaining soy sauce, sesame oil, and brown sugar. Add minced garlic and chopped green onions, cooking for 1 additional minute.
04 -
Add spinach leaves to the skillet of vegetables and sauté briefly until just wilted.
05 -
Place drained noodles in a large mixing bowl. Add cooked beef, sautéed vegetables, and wilted spinach. Toss thoroughly until all ingredients are evenly coated with the seasoning.
06 -
Gently warm the combined glass noodles before serving. Garnish with additional green onions if desired.
# Additional Notes:
01 -
Japchae may be enjoyed either warm or at room temperature and can be customized with different proteins and seasonal vegetables.