Cook Time: 20 mins | Total Time: 20 mins | Yield: 6
I’ll regularly be making Japchae at home after this recipe! This is the best Japchae recipe I’ve tried, and this hits all the perfect spots!
INGREDIENTS
Beef:
1 clove garlic, chopped
½ pound beef, cut into 3-inch long, thin strips (like sirloin, chuck, short ribs, or tri-tip)
½ tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
½ tablespoon mirin (Seasoned rice wine, leave it out if you don’t have it)
Vegetables & Egg Omelet:
½ medium size onion, thinly sliced
2 eggs, lightly beaten
1 ¼ bell pepper, fine julienne
salt and vegetable oil
½ large size carrot, fine julienne
12 ounces spinach (1 large bunch), cleaned well
5 shiitake mushrooms, thinly sliced (You can use any other mushrooms)
Noodles:
14 to 16 ounces Korean sweet potato noodles, Dangmyun
Sauce:
⅓ c. sugar, honey, or agave nectar (add an extra 1 tablespoon of soy sauce, if using agave)
2 tablespoon sesame oil
⅓ c. soy sauce
1/2 teaspoon black pepper
1 tablespoon sesame seeds
How to make japchae Korean glass noodles
Step 1: In a medium mixing bowl, mix the beef ingredients. Allow the beef to marinate while you ready the other ingredients.
Step 2: Add 1 tsp oil in a large skillet over medium-low heat, then swirl to coat. To the skillet, add the eggs and swirl so the egg covers the surface of the skillet in a thin layer. Cook for about 2 to 3 minutes or until the egg is just set. Flip and continue to cook for a minute more. Onto a plate, slip the omelet, and allow it to cool.
Step 3: Return the skillet to the stove over medium-high heat. Then, add 1 tsp oil and sliced onions. Season the onions with salt and saute for about 4 to 5 minutes. Set the onions aside on a plate or bowl when done and keep them warm.
Step 4: To the pan, add 1 tsp oil along with red pepper. Season with a pinch of salt and saute for about a minute. Set the chili pepper aside and keep it warm.
Step 5: Add another 1 tsp oil to the now-empty pan. Toss in the carrots and season with salt. Cook for about 2 to 3 minutes. Set aside when done and keep the carrots warm.
Step 6: After wiping the excess oil from the pan, add the mushrooms and saute for 2 to 3 minutes. Remove the mushrooms from the pan and keep them warm.
Step 7: In the same pan, add 1 tsp of oil along with the marinated beef. Sear for about 2 to 5 minutes or until the beef is completely cooked and the moisture has evaporated. Set aside and keep the beef warm.
Step 8: In a large pot, bring water to a boil. Add a generous amount of salt. Toss in the spinach and cook for no longer than 10 minutes. To ice water, immediately transfer the spinach. Then, gently squeeze out the water from the spinach. Set the spinach aside with the rest of the veggies.
Step 9: Place the Korean sweet potato noodles in the same water. Cook following the package directions or for about 6 to 10 minutes.
Step 10: In a bowl, combine the sauce ingredients and set aside.
Step 11: Into thin ribbons, slice the cooled egg omelet. Set aside.
Step 12: After draining the cooked noodles, place them in a large mixing bowl.
Step 13: As needed, cut the noodles. Into the noodles, pour 2/3 of the sauce and gently toss until the noodles have absorbed all of the sauce. Into the veggies and beef, add the noodles and gently toss using your hands or tongs.
Step 14: Before serving, garnish the Japchae with extra sesame seeds. Enjoy the Japchae either hot, warm, or at room temperature!
japchae korean glass noodles
Ingredients
- Beef:
- 1 clove garlic chopped
- ½ pound beef cut into 3-inch long, thin strips (like sirloin, chuck, short ribs, or tri-tip)
- ½ tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ tablespoon mirin Seasoned rice wine, leave it out if you don’t have it
- Vegetables & Egg Omelet:
- ½ medium size onion thinly sliced
- 2 eggs lightly beaten
- 1 ¼ bell pepper fine julienne
- salt and vegetable oil
- ½ large size carrot fine julienne
- 12 ounces spinach 1 large bunch, cleaned well
- 5 shiitake mushrooms thinly sliced (You can use any other mushrooms)
- Noodles:
- 14 to 16 ounces Korean sweet potato noodles Dangmyun
- Sauce:
- ⅓ c. sugar honey, or agave nectar (add an extra 1 tablespoon of soy sauce, if using agave)
- 2 tablespoon sesame oil
- ⅓ c. soy sauce
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
- In a medium mixing bowl, mix the beef ingredients. Allow the beef to marinate while you ready the other ingredients.
- Add 1 tsp oil in a large skillet over medium-low heat, then swirl to coat. To the skillet, add the eggs and swirl so the egg covers the surface of the skillet in a thin layer. Cook for about 2 to 3 minutes or until the egg is just set. Flip and continue to cook for a minute more. Onto a plate, slip the omelet, and allow it to cool.
- Return the skillet to the stove over medium-high heat. Then, add 1 tsp oil and sliced onions. Season the onions with salt and saute for about 4 to 5 minutes. Set the onions aside on a plate or bowl when done and keep them warm.
- To the pan, add 1 tsp oil along with red pepper. Season with a pinch of salt and saute for about a minute. Set the chili pepper aside and keep it warm.
- Add another 1 tsp oil to the now-empty pan. Toss in the carrots and season with salt. Cook for about 2 to 3 minutes. Set aside when done and keep the carrots warm.
- After wiping the excess oil from the pan, add the mushrooms and saute for 2 to 3 minutes. Remove the mushrooms from the pan and keep them warm.
- In the same pan, add 1 tsp of oil along with the marinated beef. Sear for about 2 to 5 minutes or until the beef is completely cooked and the moisture has evaporated. Set aside and keep the beef warm.
- In a large pot, bring water to a boil. Add a generous amount of salt. Toss in the spinach and cook for no longer than 10 minutes. To ice water, immediately transfer the spinach. Then, gently squeeze out the water from the spinach. Set the spinach aside with the rest of the veggies.
- Place the Korean sweet potato noodles in the same water. Cook following the package directions or for about 6 to 10 minutes.
- In a bowl, combine the sauce ingredients and set aside.
- Into thin ribbons, slice the cooled egg omelet. Set aside.
- After draining the cooked noodles, place them in a large mixing bowl.
- As needed, cut the noodles. Into the noodles, pour 2/3 of the sauce and gently toss until the noodles have absorbed all of the sauce. Into the veggies and beef, add the noodles and gently toss using your hands or tongs.
- Before serving, garnish the Japchae with extra sesame seeds. Enjoy the Japchae either hot, warm, or at room temperature!
