Japchae (Korean Stir-Fried Glass Noodles with Beef and Vegetables) Recipe

Introduction

Japchae is a classic Korean dish featuring sweet potato glass noodles stir-fried with tender beef and a colorful mix of vegetables. It’s flavorful, slightly sweet, and perfect as a main or side dish for any occasion.

Ingredients

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)
• 1 lb Korean sweet potato noodles (glass noodles)
• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped
• 6 garlic cloves, minced
• 1/2 lb spinach leaves
• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp brown sugar

Instructions

1. Step 1: Bring a large pot of water to a boil and add a drizzle of olive oil. Add the sweet potato noodles and cook for 5-6 minutes until tender. Drain the noodles and set aside.
2. Step 2: Heat a skillet over high heat and cook the beef until browned. While cooking, season with half of the soy sauce, sesame oil, and brown sugar. Once done, remove from heat and set aside.
3. Step 3: In another skillet, heat the remaining olive oil. Add the julienned carrots and sliced onion, cooking until softened, about 3-4 minutes. Add the remaining soy sauce, sesame oil, and brown sugar, stirring to coat.
4. Step 4: Mix in the minced garlic and chopped green onions, cooking for an additional minute until fragrant.
5. Step 5: Add the spinach leaves and stir until they wilt, about 2 minutes.
6. Step 6: Combine the cooked noodles, sautéed vegetables, and beef in a large bowl. Toss everything well to evenly distribute the flavors.
7. Step 7: Serve the japchae warm, garnished with extra green onions if desired.

Tips & Variations

• For a vegetarian version, replace beef with firm tofu and use tamari for a gluten-free soy sauce option.
• Adding mushrooms or bell peppers can add more texture and color to the dish.
• Rinse noodles under cold water after cooking to prevent them from sticking together.
• Adjust the brown sugar amount based on how sweet you prefer your japchae.

Storage

Store japchae in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Adding a small splash of water or sesame oil while reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare japchae in advance?

Yes, japchae can be made ahead and refrigerated. It actually tastes better after the flavors have melded, but be sure to store it properly to maintain freshness.

What noodles work best for japchae?

Traditional japchae uses Korean sweet potato glass noodles. These are translucent and slightly chewy, but regular glass noodles or cellophane noodles can also be used as substitutes.

Japchae (Korean Stir-Fried Glass Noodles with Beef and Vegetables) Recipe

---

★★★★★

4.7 from 74 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 6–8 servings 1x

Pin Recipe

Print Recipe

Description

Japchae is a classic Korean dish featuring stir-fried glass noodles with a savory mix of marinated beef, vegetables, and a subtly sweet soy-based sauce. This vibrant and flavorful recipe combines tender beef, tender-crisp carrots, spinach, and fragrant garlic, all tossed together with chewy sweet potato noodles and a toasted sesame oil finish for an irresistible meal perfect for any occasion.

---

Ingredients

Scale 1x2x3x

Proteins

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)

Noodles

• 1 lb Korean sweet potato noodles (glass noodles)

Vegetables

• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped (plus extra for garnish)
• 6 garlic cloves, minced
• 1/2 lb spinach leaves

Oils & Sauces

• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free option)

Sweetener

• 3 tbsp brown sugar

---

Instructions

1. Cook the noodles: Bring a large pot of water to a boil with a drizzle of olive oil to prevent sticking. Add the Korean sweet potato noodles and cook for 5-6 minutes until tender but still chewy. Drain the noodles and set them aside to cool slightly.
2. Prepare the beef: Heat a skillet over high heat and cook the thin-sliced beef until browned and cooked through. While cooking, season the beef with half of the soy sauce, half of the sesame oil, and half of the brown sugar to infuse flavor. Once cooked, remove the beef from the skillet and set aside.
3. Sauté the vegetables: In another skillet, heat olive oil over medium-high heat. Add the julienned carrots and thinly sliced onions, cooking until softened and fragrant. Then add the remaining soy sauce, sesame oil, and brown sugar. Stir in the minced garlic and chopped green onions, cooking for an additional minute to let the flavors meld.
4. Wilt the spinach: Add the spinach leaves to the skillet with the vegetables and stir until the spinach is wilted and tender.
5. Combine all components: In a large mixing bowl, combine the cooked noodles, sautéed vegetables with spinach, and the browned beef. Toss all ingredients thoroughly to ensure even distribution of sauce and flavors.
6. Serve: Serve the japchae warm, optionally garnished with extra chopped green onions for added freshness and color.

Notes

• You can substitute beef with chicken, tofu, or shrimp based on dietary preferences.
• For a gluten-free version, use tamari instead of soy sauce.
• Make sure not to overcook the sweet potato noodles to maintain their chewy texture.
• This dish can be served warm or at room temperature, making it great for meal prep or gatherings.
• Adjust the brown sugar amount to taste for more or less sweetness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Japchae, Korean glass noodles, stir-fry noodle dish, sweet potato noodles, beef japchae, Korean cuisine