Japchae (Korean Glass Noodles Recipe)
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5
21 reviews
Excellent
Japchae (Korean Glass Noodles Recipe)
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Japchae is a Korean noodle dish featuring chewy glass noodles tossed with marinated beef, sautéed vegetables, and a savory-sweet sauce made from soy, sesame oil, and sugar. The recipe highlights thinly sliced beef short ribs marinated for enhanced flavor and a variety of vegetables cooked in stages to maintain their texture. Eggs are cooked into thin sheets and sliced to add richness. The mixture combines for a balanced dish with a tender yet slightly chewy texture from the noodles and a harmonious blend of sweet, salty, and nutty notes.
Description
Japchae (Korean Glass Noodles Recipe) blends sweet potato starch glass noodles with marinated beef and an assortment of vegetables like carrots, bell peppers, onions, mushrooms, and spinach. The beef is soaked in a sauce of soy, brown sugar, sesame oil, garlic, and pepper to develop deep flavor. Glass noodles are first cooked, then coated with a sauce that adds glossy seasoning. Eggs are cooked into a thin omelet, sliced into ribbons, and combined with the noodles and stir-fried vegetables, which are cooked separately to preserve their distinct crisp-tender textures. This layering of ingredients results in a dish with contrasts of tender beef, bright vegetables, and slippery noodles infused with soy and sesame flavors. Japchae is typically served warm or at room temperature as a side or main dish.
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Ingredients
- ⅓ cup soy sauce divided, or tamari
- 2 tablespoons brown sugar divided, packed
- 2 teaspoons rice vinegar
- 4 teaspoons sesame oil divided, toasted
- 1 ½ teaspoons garlic divided, minced
- 1 teaspoon black pepper
- ¾ teaspoon salt divided
- 1 pound beef short ribs thinly sliced, boneless
- ½ teaspoon gochujang optional, or sriracha
- 8 ounces glass noodles
- 3 tablespoons avocado oil divided
- 2 egg large
- 2 carrot peeled and thinly sliced, medium
- 1 red bell pepper thinly sliced
- 1 onion thinly sliced, small, white
- 1 cup button mushrooms sliced
- 3 green onion thinly sliced, divided, white and green parts
- 2 cups baby spinach
- sesame seeds optional, toasted
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
- Marinate the beef for at least 30 minutes, up to 3 hours, for best flavor penetration.
- Use boneless beef short ribs for tenderness; flank steak or sirloin are acceptable alternatives but may be less tender.
- Choose sweet potato starch glass noodles (dangmyeon) to achieve the proper chewy texture unique to Japchae.
- Stir-fry vegetables separately, starting with harder ones like carrots, then adding softer ones, to ensure crisp-tender texture throughout.
Nutrition Information
Show Details
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%)
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
21 reviews
Excellent
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