Japchae - Korean Noodles
User Reviews
4.8
93 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
5
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Calories
504 kcal
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Course
Main Course, Lunch
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Cuisine
Korean
Japchae - Korean Noodles
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Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.Makes a big batch - leftovers make for a terrific lunch!
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Ingredients
Choose beef option (Note 1):
- 600g/1.2lb bone-in beef short ribs *RECOMMENDED* (300g/10oz boneless)
- 300g/10 oz boneless beef short ribs *RECOMMENDED*
- 300g/10oz scotch fillet / boneless rib eye or other steak, recommend tenderising (Note 1)
Beef marinade:
- 2 tsp soy sauce , all-purpose or light soy (Note 2)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
Noodle dressing:
- 1/4 cup soy sauce , all-purpose or light soy (Note 2)
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Noodles & vegetables:
- 250g/ 8oz sweet potato noodles (dangmyeon), dried (Note 3)
- 4 tbsp vegetable oil (or other plain oil)
- 1 tsp cooking/kosher salt , divided
- 1 onion , peeled, halved, sliced into 6mm/1/4" wedges
- 3 green onion stems , cut into 5cm / 2" lengths, white & green parts separated
- 200g/7oz fresh shiitake mushrooms , stem removed, cut into 5mm/1/5" slices (Note 4)
- 2 carrots , peeled, cut into 3mm / 1/8" batons
- 1 red capsicum/bell pepper , cut into 0.5cm / 1/5" slices
- 4 1/2 cups (tightly packed) baby spinach
- 2 tbsp white sesame seeds
Instructions
Quick beef marinade:
- Cut beef into strips that are ~ 5mm thick, 1cm wide and about 5cm long (1/5" x 2/5" x 2"). If using shortribs, trim excess fat, cut the meat off the bone. Then cut each piece in half lengthwise (to form 2 "steaks") then slice into 5mm thick. (See step photos in post or video at 0.11s, Note 6)
- Marinate - Put beef in a bowl. Add marinade ingredients, then mix. Set aside marinate while you proceed with recipe, ~15 - 20 minutes is all it needs. (Note 5)
Sauce and noodles:
- Sauce - Mix the Sauce ingredients in a very large mixing bowl.
- Noodles - Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.
Vegetables:
- Batch 1 - Heat 2 tablespoons of oil in a large non-stick pan (30cm/12") over high heat. Cook the brown onion, white part of green onion and shiitake mushrooms with 1/2 tsp salt for 2 1/2 to 3 minutes, stirring constantly, just until starting to soften but not going golden. Pour on top of the noodles - don't mix yet!
- Batch 2 - Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and capsicum for 1 1/2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl - still don't mix!
- Cook beef - In the same pan, heat the final 1 tbsp of oil still on high heat. Add beef and cook for 1 1/2 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don't mix!
- Mix! Add most of the sesame seeds (reserve some for topping). NOW you can mix! Toss, toss, toss.
- Serve - Transfer into a serving bowl, sprinkle with remaining sesame seeds. This is meant to be eaten warm, not piping hot. Eat!
Notes
- Beef quality matters here because the strips of beef are so thin they will overcook in a flash.
- Beef short ribs when sliced thinly is excellent for fast-cook stir frying - superior flavour, juicy and tender. Only needs to be slow cooked to "fall-apart-tender" when it's served whole!
- Next best option in my opinion is scotch fillet/boneless rib eye.
- Other steak cuts - rump, porterhouse/t-bone, sirloin/strip etc will work but if using economical cuts, consider tenderising them before using in the recipe so they are soft and tender to eat using the Asian "velveting" technique - read about this here. To do this, slice per recipe, toss with 3/4 tsp baking soda (bi-carb), set aside for 20 minutes. Rinse in colander, pat dry, then marinate per recipe.
- Soy sauce - Use all purpose or a light soy sauce. Not dark soy sauce, colour and flavour is too intense.
- Korean noodles that are sweet potato noodles called "dangmyeon" sold in dried form that looks a bit clear, like glass noodles. Sold in the Asian aisle of large grocery stores here in Australia, cheaper in Asian stores. Cooked by boiling - follow packet times.
- Substitute with glass noodles ("bean thread noodles") or vermicelli noodles. Or any other very thin noodles.
- Shiitake mushrooms - Asian mushrooms with a more intense mushroomy flavour than standard white mushrooms, brown/cremini mushrooms (though feel free to sub!).
- Marinating - No need to marinate overnight though you can.
- Beef cutting - Aim for thin strips so you get plenty dispersed throughout the noodles.
- Leftovers make great lunch! Keeps for 3 days in the fridge. Not suitable for freezing.
- Nutrition per serving, assuming 5 servings.
Nutrition Information
Show Details
Calories
504cal
(25%)
Carbohydrates
58g
(19%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.04g
Cholesterol
35mg
(12%)
Sodium
1590mg
(66%)
Potassium
1000mg
(29%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
10147IU
(203%)
Vitamin C
51mg
(57%)
Calcium
127mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504cal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 1590mg | 66% |
| Potassium | 1000mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 10147IU | 203% |
| Vitamin C | 51mg | 57% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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