Japchae Korean Stir Fried Glass Noodles
User Reviews
5
24 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
269 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean
Japchae Korean Stir Fried Glass Noodles
Report
Japchae Korean Stir Fried Glass Noodles features chewy sweet potato starch noodles stir-fried with thinly sliced beef marinated in oyster sauce, soy, brown sugar, and sesame oil, alongside sautéed vegetables including carrots, onion, bell pepper, spinach, shiitake mushrooms, and eggs. This dish combines tender noodles with savory, slightly sweet marinated beef and colorful vegetable textures, finished with sesame seeds.
Description
Japchae is prepared by soaking dried shiitake mushrooms and spinach to soften and clean them, peeling and slicing vegetables into uniform strips, and soaking Korean glass noodles before cooking. The beef is cut into thin strips and marinated in a savory-sweet mixture of oyster sauce, soy sauce, brown sugar, and sesame oil. Eggs are scrambled and cooked separately.
The dish is assembled by stir-frying the vegetables and eggs in vegetable oil, seasoning with salt, then mixing the noodles seasoned with soy sauce and sesame oil with the beef and vegetable mixture. The cooked ingredients mingle to form a balanced meal combining the chewy texture of noodles, tender beef, and crisp-tender vegetables. Optionally, roasted sesame seeds are sprinkled on top.
Japchae is served warm or at room temperature, often as a side or main dish in Korean meals. It provides a diverse combination of savory, sweet, and nutty flavors with a satisfying variety of textures.
Soaking the mushrooms several hours ahead and thoroughly rinsing spinach removes grit. Boil the noodles just until soft to avoid mushiness, and add the beef sauce reserved from cooking for extra flavor. Cutting the noodles with scissors shortens them for easier eating.
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Ingredients
- 1 pound glass noodles 16 oz dried Korean glass noodles, dried, sweet potato noodles
- 2 carrot Small medium sized
- ½ lb beef (Steak style)
- 2 egg Large
- 1 onion (Medium sized)
- 3 ticks green onion
- 4 pieces dried shiitake mushroom (Medium sized)
- 1 bunch spinach (10 oz)
- 1 red bell pepper (Large sized)
- 4 teaspoons vegetable oil (For stir fry vegetables and eggs)
- ½ teaspoon salt (For stir fry vegetables)
- 1 teaspoon sesame seed Sprinkle on top this is optional, roasted
Beef seasoning:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- ½ tablespoon sesame oil
Noodles seasoning:
- 4 tablespoons soy sauce (Always add to your taste)
- 4 tablespoons sesame oil
Spinach seasoning
- 1 teaspoon sesame oil
- ⅛ teaspoon salt
Instructions
- Soak 4 medium sized dried shiitake mushrooms 4-6 hours before cooking. Or, until it's soft. I usually soak the dried mushrooms the night before I use it.
- Then, soak a bunch of spinach (around 10 oz) for 15 minutes. Then, wash it a few times (3 times) to remove dirt and sand.
- Soak 1 pound (16 oz) of Korean glass noodles into the water for 30 minutes.
- Next, peel, wash and cut a medium sized onion into slices.
- Wash and cut 3 sticks of green onions into strips.
- Peel, wash and cut 2 small medium sized carrots into strips.
- After that, wash and cut one large sized red bell pepper into strips.
- When the mushrooms are soft, cut the soaked mushrooms into strips.
- The following, cut ½ pound of beef (steak style) into strips.
- After, put the sliced beef into the bowl, add 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and ½ tablespoon of sesame oil. Mix it well and let it marinate for at least 15 minutes before cooking.
- Crack 2 eggs into the bowl and beat the eggs.
- Pour 1 teaspoon of vegetable oil into a non-stick pan. Then, pour the beaten eggs and pan fry like scramble eggs but make sure it's flat like a sheet. After that, flip the other side.
- When the pan fry eggs cool off, cut it into strips.
- Pour 6 cups of water into the pot. When the water is boiling, add washed spinach and boil for around 2-3 minutes.
- After that, drain water and rinse with cold water.
- Then, squeeze the cooked spinach to remove excess water. Add 1 teaspoon of sesame oil and ⅛ teaspoon of salt. Mix it well and set it aside.
- Pour 1 teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut onion and sprinkle ⅛ teaspoon of salt, stir fry it for a few minutes, cover the lid, until it's soft and set it aside.
- Next, pour 1 teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut carrots and sprinkle ⅛ teaspoon of salt, stir fry it for a few minutes, cover the lid and until it's soft. Then, set it aside.
- Pour ½ teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut red bell pepper and sprinkle ⅛ teaspoon of salt, stir fry it for 1-2 minutes. Then, set it aside.
- The next step, pour ½ teaspoon of vegetable oil into a non-stick pan, add the cut green onion and ⅛ teaspoon of salt. Stir fry it a little bit and set it aside. (Remember don't over stir fry the green onion.)
- Turn on the fire to medium high, add the marinated beef into the non-stick pan.
- Then, add the sliced mushrooms, cover the lid for a minute and stir-fry them until the beef is cooked. (If sauce comes out from the meat and mushroom. Don't discard them, add to the noodles later.)
- Now, meat, egg and vegetables are ready.
- Meanwhile, pour 10 cups of water into the pot. When the water is boiling, add the soaked Korean glass noodles. Let it cook for 5-10 minutes, until it is soft and drain the water.
- In a mixing bowl, put the cooked glass noodles. Also, use a scissor to cut the noodles a few times, so the noodles won't be too long.
- Add 4 tablespoons of soy sauce and 4 tablespoons of sesame oil. Then, mix it well. (You can add more or less soy sauce and sesame oil to your taste).
- After seasoning the cooked glass noodles, add all the cooked vegetables, eggs and beef from step 23 into the noodles.
- Mix the noodles with the cooked vegetables, meat and eggs.
- You can sprinkle some roasted sesame seeds. (This is optional.)
Notes
- Soak dried shiitake mushrooms 4-6 hours or overnight for softness before use.
- Wash and soak spinach thoroughly to remove sand, then blanch and squeeze out excess water.
- Cook glass noodles until soft but not mushy, then drain and season.
- Reserve and add beef marinade sauce to the noodles for enhanced flavor.
- Cut cooked noodles shorter with scissors to make them easier to eat.
Nutrition Information
Show Details
Serving
12g
Calories
269kcal
(13%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
679mg
(28%)
Potassium
315mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4708IU
(94%)
Vitamin C
22mg
(24%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 269kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 679mg | 28% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4708IU | 94% |
| Vitamin C | 22mg | 24% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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