Easy Japchae (Korean Glass Noodles Stir-Fry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
326 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Easy Japchae (Korean Glass Noodles Stir-Fry)
Description
This Easy Japchae recipe showcases Korean glass noodles called dangmyeon, soaked to soften them prior to stir-frying. The meat, typically beef sirloin or pork loin, is thinly sliced and marinated in a simple soy sauce, sugar, and sweet rice wine mixture, infusing it with savory and slight sweetness. The vegetables—including onion, carrot, red bell pepper, shiitake mushrooms, and fresh spinach—are stir-fried until just tender but still providing a hint of bite to contrast the soft noodles.
The japchae sauce blends soy sauce, water, sugar, sweet rice wine, oil, garlic, and black pepper, offering a balance of salty, sweet, and umami flavors that coat the noodles and ingredients. The cooking method involves separately stir-frying vegetables, then briefly cooking the meat, and finally combining everything with the noodles and sauce until heated through.
This dish is versatile either as a main or side dish, often served at gatherings or celebrations. It has a pleasant shine from sesame oil and is finished with toasted sesame seeds for a subtle nuttiness. Leftover bulgogi works well in place of fresh meat. For a vegan or vegetarian version, omit the meat and its marinade.
Ingredients
- 8 oz (226 g) glass noodles Korean (dangmyeon
- 6 oz (170 g) beef sirloin or pork loin. See note below for the vegan/vegetarian option
- 2 tbsp neutral cooking oil generic cooking oil
- 1 medium onion thinly sliced
- 1 medium carrot cut into thin matchsticks
- 1 small red bell pepper thinly sliced
- a few pinches salt
- 5-6 shiitake mushrooms sliced
- 1 bunch (about 6 oz, 170 g) spinach cleaned
- 1 tbsp sesame oil
- 1 tbsp sesame seeds toasted
For meat marinade
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sweet rice wine mirim
For japchae sauce
- 4 tbsp soy sauce
- 1/2 cup (120 ml) water
- 2-3 tbsp sugar
- 2 tbsp sweet rice wine mirim
- 1 tbsp neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1/2 tbsp black pepper
Instructions
For the glass noodles
- Soak the glass noodles in hot water for 15 minutes, then drain and set aside. Pre-soaking will soften the noodles and make them easier to cook.
For the meat seasoning
- Slice beef (or pork) into thin match sticks (about 1/4-inch thick) against grain and season with soy sauce, sugar, and sweet rice wine; set aside.
For the Japchae sauce
- In a mixing bowl, combine all the japchae sauce ingredients, and set aside.
To cook Japchae
- Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add onion, carrot, pepper, and a pinch of salt; stir-fry until soft but have a slight crunch to complement the soft noodles. Add sliced shiitake mushrooms and another pinch of salt. Continue to stir-fry until soft. Add more oil if needed.
- Add spinach at the end and stir-fry until spinach is wilted. Remove the skillet from the heat and transfer the vegetables to a large plate to cool.
- Reheat the pan over high heat with the remaining 1 tablespoon oil, add the beef (or pork) and stir-fry until fully cooked. You will see the juice coming out from the meat. Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.
- Add the drained glass noodles to the pan with the meat juices. Pour the japchae sauce over the noodles and toss to combine. Let the noodles cook over medium heat until they are soft and the sauce liquid is mostly absorbed into the noodles, about 3-4 minutes.
- Reduce the heat to low. Add the vegetables and meat back to the pan over the noodles. Add sesame oil and sesame seeds and toss all together to incorporate. Drizzle more sesame oil if you wish. Taste and season more according to your taste.
Notes
- To make vegan or vegetarian japchae, omit beef or pork and skip the meat seasoning step.
- Leftover marinated bulgogi beef can be used instead of fresh beef; no extra seasoning is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 865mg | 36% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 2103IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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