Japchae - Korean Noodles
User Reviews
4.8
62 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
-
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
Report
Japchae is a Korean dish featuring sweet potato noodles (dangmyeon) stir-fried with thinly sliced marinated beef and a medley of vegetables including shiitake mushrooms, bell peppers, carrots, onions, and spinach. The beef is quickly marinated with soy sauce, garlic, sugar, and pepper and then cooked together with noodles tossed in a savory-sesame sauce. The result is tender, slightly chewy noodles with richly flavored beef and crisp, colorful vegetables, all coated in a balanced sauce.
Description
Japchae combines chewy sweet potato starch noodles with thin strips of beef marinated briefly in soy sauce, sugar, garlic, and black pepper for subtle sweetness and depth. The beef is sliced thinly to ensure quick cooking and tenderness. Vegetables such as shiitake mushrooms, red bell peppers, carrots, green onions, and baby spinach are cooked and mixed to add texture, natural sweetness, and freshness.
The dish’s sauce blends soy sauce, sugar, minced garlic, sesame oil, and seasoning, which coats the noodles and ingredients to unify the flavors. The sautéed beef and vegetables bring savory umami and contrast against the neutral noodles. Traditionally, japchae serves as a flavorful main or side dish and is enjoyed warm or at room temperature.
Choosing tender beef cuts and handling the noodles properly by rinsing and draining well helps maintain the ideal texture. The recipe advises marinating the beef for 15-20 minutes and cooking vegetables in batches to preserve their distinct textures. Leftovers keep well refrigerated for several days but are not suited for freezing.
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Ingredients
Choose beef option (Note 1):
- 600g/1.2lb beef short ribs 300g/10oz boneless, bone-in, recommended
- 300g/10 oz beef short ribs boneless, recommended
- 300g/10oz scotch fillet or other steak, recommend tenderising (Note 1, or boneless rib eye
Beef marinade:
- 2 tsp soy sauce , all-purpose or light soy (Note 2)
- 2 tsp white sugar
- 2 tsp garlic finely minced
- 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 garlic finely minced
- 1 1/2 tbsp sesame oil
- 1/2 tsp kosher salt cooking 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 kosher salt divided, cooking salt
- 1 onion , peeled, halved, sliced into 6mm/1/4" wedges
- 3 green onion cut into 5cm / 2" lengths, white & green parts separated, stems
- 200g/7oz shiitake mushrooms stem removed, cut into 5mm/1/5" slices (Note 4, fresh
- 2 carrot peeled, cut into 3mm / 1/8" batons
- 1 red 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
- Use tender beef cuts like short ribs, boneless rib eye, or scotch fillet; thinly slicing preserves tenderness and quick cooking.
- For economical cuts, tenderizing with baking soda before marinating helps soften the meat.
- Cook sweet potato noodles according to package instructions and rinse well to prevent sticking.
- Shiitake mushrooms add a deeper flavor; substitute with cremini or white mushrooms if needed.
- Leftovers store up to 3 days in the fridge; not recommended for freezing.
Nutrition Information
Show Details
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%)
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
62 reviews
Excellent
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