Japchae (Korean Glass Noodles Recipe)
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5.0
21 reviews
Excellent
Japchae (Korean Glass Noodles Recipe)
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A rainbow of colors in a bowl, Korean Japchae is a feast for both the eyes and the taste buds! It’s packed with tender strips of marinated beef and a medley of stir-fried veggies, all mixed with sweet potato noodles—aka glass noodles—in the most amazing sauce.
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Ingredients
- ⅓ cup + 1 tablespoon soy sauce or tamari divided
- 2 tablespoons packed brown sugar divided
- 2 teaspoons rice vinegar
- 4 teaspoons toasted sesame oil divided
- 1 ½ teaspoons minced garlic divided
- 1 teaspoon black pepper
- ¾ teaspoon salt divided
- 1 pound boneless beef short ribs thinly sliced
- ½ teaspoon gochujang or sriracha optional
- 8 ounces glass noodles
- 3 tablespoons avocado oil divided
- 2 large eggs
- 2 medium carrots peeled and thinly sliced
- 1 red bell pepper thinly sliced
- 1 small white onion thinly sliced
- 1 cup sliced button mushrooms
- 3 green onions, white and green parts thinly sliced, divided
- 2 cups baby spinach
- toasted sesame seeds optional
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Instructions
- Whisk together 1 tablespoon of the soy sauce, 1 tablespoon of the brown sugar, 2 teaspoons rice vinegar, 1 teaspoon of the sesame oil, ½ teaspoon of the garlic, and ½ teaspoon black pepper in a large bowl. Add beef and toss until well coated. Cover and refrigerate for 30 minutes or up to 3 hours.
- Whisk together the remaining 1⁄3 cup soy sauce, 1 tablespoon brown sugar, 3 teaspoons sesame oil, 1 teaspoon garlic, ½ teaspoon gochujang (if using), ½ teaspoon black pepper, and ½ teaspoon salt in a medium bowl.
- Cook glass noodles according to package directions. Drain in a colander and transfer to a clean, large bowl. Add half of the sauce and toss to coat.
- Whisk the eggs with ¼ teaspoon salt in a small bowl until combined. Heat 1 tablespoon of the avocado oil in a large nonstick skillet over medium heat. Add whisked eggs and swirl the skillet around until the eggs cover the entire bottom. Cook undisturbed for 2-3 minutes, or until the eggs are cooked through. You should have one giant circle of unseparated, cooked eggs.
- Use two spatulas to transfer the eggs to a cutting board, being careful to keep it in one piece. Cut the egg circle in half, rotate the pieces 90 degrees and then cut into ½-inch wide strips. Add to the large bowl with the glass noodles.
- Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat. Add carrots and cook for 3 minutes, stirring occasionally. Add bell peppers and onion and continue cooking for another 2-3 minutes, or until softened. Transfer vegetables to the bowl of glass noodles.
- Add the remaining 1 tablespoon avocado oil to the wok. Once heated, add the mushrooms. Cook for 2 minutes, stirring occasionally. Add the white parts of the green onions and the spinach. Cook for 1 minute, or until the spinach begins to wilt. Transfer vegetables to the bowl of glass noodles. Add the remaining soy sauce mixture and toss until well combined.
- Return the wok to the heat. Once hot, add the marinated beef, taking care to shake off any excess marinade. Cook for 5-7 minutes, or until the fat has rendered off, and the beef is cooked through with a crusty sear. Transfer the beef to the bowl of glass noodles. Serve with the green parts of the green onions and toasted sesame seeds, if desired.
Notes
- Marinade Timing: The longer you let the beef marinate, the more flavorful it will be! Aim for at least 30 minutes, but if you have time, letting it sit for up to 3 hours will deepen the taste.
- Beef: Boneless beef short ribs are the best choice for tender, juicy bites. Other cuts like flank steak or sirloin can work but may not be as tender.
- Glass Noodles: Look for sweet potato starch noodles (dangmyeon) for that signature chewy, slightly bouncy texture. Other noodles won’t give you the same results.
- Veggies: Stir-fry each vegetable in stages—harder veggies like carrots go in first, followed by softer ones like bell peppers, onions, and spinach. This keeps everything crisp-tender instead of mushy.
Nutrition Information
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Calories
599kcal
(30%)
Carbohydrates
64g
(21%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
1883mg
(78%)
Potassium
862mg
(25%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
7648IU
(153%)
Vitamin C
47mg
(52%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 1883mg | 78% |
| Potassium | 862mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 7648IU | 153% |
| Vitamin C | 47mg | 52% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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