Japchae
Japchae is a vibrant and savory Korean noodle dish featuring tender sweet potato glass noodles stir-fried with a colorful medley of fresh vegetables and marinated beef. Packed with bold umami flavors from soy sauce, garlic, and sesame oil, this recipe balances the natural sweetness of carrots, bell peppers, and onions with the earthy depth of shiitake mushrooms and the delicate texture of blanched spinach. Quick to prepare in under 45 minutes, japchae is perfect as a main dish or a side, making it a versatile crowd-pleaser for any occasion. Garnished with a sprinkle of nutty sesame seeds, each bite offers a harmonious blend of textures and flavors, ideal for those seeking a gluten-free or authentic Korean culinary experience.
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Recipe Information
Ingredients
- 200 grams Sweet potato glass noodles
- 200 grams Beef (ribeye or sirloin)
- 5 tablespoons Soy sauce
- 2 tablespoons Sugar
- 1 tablespoon Sesame oil
- 4 cloves Garlic
- 150 grams Spinach
- 1 large Carrot
- 1 medium Onion
- 1 medium Bell pepper
- 100 grams Mushrooms (shiitake or button)
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Vegetable oil
Instructions
Start by marinating the beef. Slice the beef into thin strips about 5 cm long. Mince 2 cloves of garlic. Mix 2 tablespoons of soy sauce, 1 tablespoon of sugar, and the minced garlic in a small bowl. Add the beef and mix well. Set aside to marinate while you prepare other ingredients.
Prepare the noodles. Bring a large pot of water to a boil. Add the sweet potato glass noodles and cook for about 6-7 minutes until soft. Drain and rinse under cold water to prevent further cooking. Cut the noodles with scissors for easier eating, then toss them with 1 teaspoon of sesame oil to prevent sticking.
Prepare the vegetables. Wash and drain the spinach, then blanch for 30 seconds in boiling water. Rinse under cold water, squeeze out the excess water, and set aside. Cut the carrot, onion, and bell pepper into thin matchsticks. Slice the mushrooms. Mince the remaining 2 cloves of garlic.
In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated beef and stir-fry until cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
To the same pan, add another tablespoon of vegetable oil. Stir-fry the onions and garlic for about 2 minutes until soft. Add the carrots, bell pepper, and mushrooms, and continue stir-frying for about 3-4 minutes until tender but still crisp.
Add the cooked noodles, spinach, and beef back to the pan with the vegetables. Add 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and seasoning with salt and pepper to taste.
Toss everything together for about 2 minutes until well combined and heated through. Adjust the seasoning as desired.
Transfer the japchae to a serving platter and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 41.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2837 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
