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Japchae (Korean Stir-Fried Sweet Potato Noodles)

A recipe for Japchae (잡채, Korean Stir-Fried Sweet Potato Noodles)! These noodles are packed with marinated beef and vegetables for quite the light and delicious meal.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Korean

Ingredients

Beef:
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) honey or granulated sugar
  • 2 teaspoons (10 milliliters) Soju or rice wine
  • 1 teaspoon (5 milliliters) sesame oil
  • 1 clove garlic peeled and minced
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces (227 grams) rib eye or sirloin beef thinly sliced against the grain 1/8 inch (3 millimeters) thick
Japchae:
  • 5 (13 grams) dried shiitake mushrooms
  • 8 ounces (227 grams) Dangmyeon Korean Sweet Potato Noodles
  • 8 ounces (227 grams) baby spinach
  • 3 tablespoons (44 milliliters) soy sauce
  • 1 1/2 tablespoons (20 grams) granulated sugar or light brown sugar
  • 1 tablespoon (15 milliliters) sesame oil plus more for seasoning
  • 2 cloves garlic peeled and minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon (30 milliliters) vegetable oil divided
  • 1 medium onion peeled and thinly sliced
  • 3 green onions cut into 1 inch (2.5 centimeter) pieces
  • 1 large carrot peeled and cut into matchsticks
  • salt to taste
  • sesame seeds for garnish

Instructions

To prepare the beef:
    Cup of Yum
  1. In a large bowl, whisk together the soy sauce, honey, soju, sesame oil, garlic, and black pepper.
  2. Add the beef and toss well to coat. Set aside while you prepare the remaining ingredients. If not using within an hour, cover and refrigerate for up to a day.
To prepare the Japchae:
  1. In a medium bowl, cover the dried shiitake mushrooms with hot water and soak until softened, about 20 minutes. Remove the stems and thinly slice the softened mushrooms. Set aside.
  2. Bring a large pot of water to a boil over high heat. Add the noodles and boil until tender and chewy, about 5-7 minutes.
  3. Remove the noodles from the pot, leaving the water boiling.
  4. Drain and rinse the noodles. Cut with scissors into about 8 inch (20 centimeter) long pieces and toss with a drizzle of sesame oil.
  5. Season the boiling water with salt and place a bowl of ice water near the pot.
  6. Add the spinach and boil just until wilted and vibrant green, about 1 minute.
  7. Remove the spinach from the water and place in the ice bath. Drain well and set aside. Once cooled enough to handle, squeeze out excess moisture. Toss with a small drizzle of sesame oil and pinch salt.
  8. In a small bowl, whisk together soy sauce, sugar, sesame oil, garlic, and black pepper. Set aside.
  9. In a wok or large pan, drizzle 1 tablespoon (15 milliliters) of the vegetable oil over medium high heat.
  10. Once heated, add the marinated beef and cook, stirring occasionally, until browned and just cooked through.
  11. Transfer the cooked beef to a plate, set aside, and wipe the pan.
  12. Drizzle another 1 tablespoon (15 milliliters) of vegetable oil in the wok and place back over medium high heat.
  13. Add the onion and green onions. Cook until just starting to soften, stirring often. Season with a pinch of salt and transfer to a plate.
  14. Drizzle a little more oil if needed and add the carrots. Cook just until tender, but still crisp, and season with a small pinch of salt. Transfer to a plate.
  15. Drizzle a little more oil if needed and add sliced mushrooms. Cook until starting to soften, stirring often, and season with a small pinch of salt. Transfer to a plate.
  16. Toss the cooked noodles with the soy sauce mixture in the wok.
  17. Once combined, toss in the cooked beef, spinach, and sautéed vegetables. Continue to toss until the noodles have absorbed the sauce.
  18. Season to taste and serve garnished with sesame seeds.