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Per serving
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- 1
A little background
Japchae (잡채) is one of Korea's most beloved celebration dishes — it shows up at New Year's and the Chuseok harvest festival, then earns its way onto the weeknight table because it's just that good. The name literally means 'mixed vegetables,' and when it was first created in the 17th century it didn't even have noodles. Today the star is dangmyeon: bouncy, translucent noodles made from sweet potato starch. The whole idea is a sweet-savory soy glaze tying together springy noodles, tender beef, and a rainbow of vegetables.
- 2
Marinate the beef
Slice the ribeye into thin strips. In a small bowl, toss it with 1 tablespoon soy sauce, the mirin, 1 grated garlic clove, a pinch of black pepper, and 1 teaspoon sesame oil. Set aside while you prep everything else.
- 3
Mix the noodle sauce
In a small bowl, stir together the remaining 4 tablespoons soy sauce, the honey, brown sugar, 1 tablespoon sesame oil, and a pinch of black pepper. This is the glaze that pulls the whole dish together.
- 4
Prep the vegetables
Peel and julienne the carrot. Thinly slice the onion and the red bell pepper into strips. Stem the shiitakes and slice them thin. Toss the sliced mushrooms with 1 tablespoon of the noodle sauce and set aside to soak up flavor.
- 5
Blanch the spinach
Drop the baby spinach into rolling boiling water for 5 to 10 seconds, then drain and cool under cold running water. Squeeze out the excess moisture, then season with a pinch of salt, the remaining grated garlic, and 1 teaspoon sesame oil. Move it to a large mixing bowl — this bowl is where everything will come together.
- 6
Cook the noodles
Boil the sweet potato starch noodles for 6 to 7 minutes until bouncy and translucent, then drain and rinse under cold water. Snip them a few times with kitchen scissors so they're easier to eat, then toss with most of the remaining noodle sauce and set aside.
- 7
Fry a thin egg garnish (optional but traditional)
Separate the egg. Beat the white and yolk in separate bowls, then cook each into a thin flat omelet over low heat in a lightly oiled pan, 1 to 2 minutes per side. Slice into thin matchsticks for garnish.
- 8
Stir-fry each ingredient separately
Here's the Korean secret — cook each vegetable on its own so it keeps its color and texture. Working light to dark in a lightly oiled pan over medium heat, cook the onion with a pinch of salt (1–2 min), then the carrot, then the bell pepper, then the marinated mushrooms, adding each to the big mixing bowl as it's done. Finally, stir-fry the marinated beef 2 to 3 minutes until just cooked, and add that too.
- 9
Bring it all together
Add the sauced noodles to the big bowl with everything else. Sprinkle in the sesame seeds and a final drizzle of sesame oil. Toss gently — hands work best once it's cool enough — until every strand is glossy and evenly mixed. Top with the egg matchsticks and serve warm or at room temperature.
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Japchae (Korean Glass Noodle Stir-Fry)
Created by: SpiceRouteCooks
Ingredients
- 8 oz sweet potato starch noodles
- 8 oz ribeye steak
- 1 carrot
- 4 oz baby spinach
- 1 red bell pepper
- 1 yellow onion
- 4 oz shiitake mushrooms
- 5 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 3 garlic
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tsp mirin
- 1 tbsp sesame seeds
- 1 egg
- 2 tbsp vegetable oil
- black pepper
- salt
Instructions
- A little backgroundJapchae (잡채) is one of Korea's most beloved celebration dishes — it shows up at New Year's and the Chuseok harvest festival, then earns its way onto the weeknight table because it's just that good. The name literally means 'mixed vegetables,' and when it was first created in the 17th century it didn't even have noodles. Today the star is dangmyeon: bouncy, translucent noodles made from sweet potato starch. The whole idea is a sweet-savory soy glaze tying together springy noodles, tender beef, and a rainbow of vegetables.
- Marinate the beefSlice the ribeye into thin strips. In a small bowl, toss it with 1 tablespoon soy sauce, the mirin, 1 grated garlic clove, a pinch of black pepper, and 1 teaspoon sesame oil. Set aside while you prep everything else.
- Mix the noodle sauceIn a small bowl, stir together the remaining 4 tablespoons soy sauce, the honey, brown sugar, 1 tablespoon sesame oil, and a pinch of black pepper. This is the glaze that pulls the whole dish together.
- Prep the vegetablesPeel and julienne the carrot. Thinly slice the onion and the red bell pepper into strips. Stem the shiitakes and slice them thin. Toss the sliced mushrooms with 1 tablespoon of the noodle sauce and set aside to soak up flavor.
- Blanch the spinachDrop the baby spinach into rolling boiling water for 5 to 10 seconds, then drain and cool under cold running water. Squeeze out the excess moisture, then season with a pinch of salt, the remaining grated garlic, and 1 teaspoon sesame oil. Move it to a large mixing bowl — this bowl is where everything will come together.
- Cook the noodlesBoil the sweet potato starch noodles for 6 to 7 minutes until bouncy and translucent, then drain and rinse under cold water. Snip them a few times with kitchen scissors so they're easier to eat, then toss with most of the remaining noodle sauce and set aside.
- Fry a thin egg garnish (optional but traditional)Separate the egg. Beat the white and yolk in separate bowls, then cook each into a thin flat omelet over low heat in a lightly oiled pan, 1 to 2 minutes per side. Slice into thin matchsticks for garnish.
- Stir-fry each ingredient separatelyHere's the Korean secret — cook each vegetable on its own so it keeps its color and texture. Working light to dark in a lightly oiled pan over medium heat, cook the onion with a pinch of salt (1–2 min), then the carrot, then the bell pepper, then the marinated mushrooms, adding each to the big mixing bowl as it's done. Finally, stir-fry the marinated beef 2 to 3 minutes until just cooked, and add that too.
- Bring it all togetherAdd the sauced noodles to the big bowl with everything else. Sprinkle in the sesame seeds and a final drizzle of sesame oil. Toss gently — hands work best once it's cool enough — until every strand is glossy and evenly mixed. Top with the egg matchsticks and serve warm or at room temperature.