Japchae: Korean Sweet Potato Noodles Stir-Fry with Beef and Vegetables Recipe

Introduction

Japchae is a flavorful Korean dish featuring chewy sweet potato noodles stir-fried with tender beef and vibrant vegetables. It perfectly balances savory and sweet notes, offering a colorful and satisfying meal that’s great for any occasion.

Ingredients

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)
• 1 lb Korean sweet potato noodles (glass noodles)
• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped
• 6 garlic cloves, minced
• 1/2 lb spinach leaves
• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp brown sugar

Instructions

1. Step 1: Bring a large pot of water to a boil with a drizzle of olive oil. Add the sweet potato noodles and cook for 5-6 minutes until tender. Drain well and set aside.
2. Step 2: Heat a skillet over high heat and cook the beef until browned. While cooking, season with half the soy sauce, half the sesame oil, and half the brown sugar. Remove from heat and set aside.
3. Step 3: In another skillet, heat the remaining olive oil. Add julienned carrots and sliced onions, cooking until softened. Stir in the remaining soy sauce, sesame oil, and brown sugar.
4. Step 4: Add minced garlic and chopped green onions to the vegetables and cook for another minute until fragrant.
5. Step 5: Add spinach to the skillet and stir until wilted. Then combine all cooked vegetables and beef with the noodles.
6. Step 6: Toss everything thoroughly in a large bowl to evenly distribute the flavors. Serve warm, garnished with additional green onions if desired.

Tips & Variations

• For a vegetarian version, replace beef with tofu or extra mushrooms, and use tamari for a gluten-free option.
• To enhance flavor, marinate the meat for 15-30 minutes before cooking.
• Adjust sweetness by adding more or less brown sugar according to your taste.
• Serve japchae as a side dish or a main course, adding a fried egg on top for extra richness.

Storage

Store japchae in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwaves in short bursts to keep the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of sweet potato noodles?

While sweet potato noodles give japchae its signature chewy texture, you can substitute with glass noodles made from mung bean or other vegetables if needed. Just adjust cooking times accordingly.

How do I prevent the noodles from sticking together?

A small drizzle of olive oil in the boiling water and tossing cooked noodles with sesame oil helps prevent sticking. Stir the noodles gently immediately after draining as well.

Japchae: Korean Sweet Potato Noodles Stir-Fry with Beef and Vegetables Recipe

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★★★★★

4.9 from 88 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 6–8 servings 1x

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Description

Japchae is a savory and sweet Korean noodle dish made with glass noodles, thinly sliced beef, and a variety of sautéed vegetables. This colorful and flavorful stir-fried dish combines tender beef and perfectly cooked sweet potato noodles tossed with sautéed carrots, onions, spinach, and green onions, all seasoned with soy sauce, brown sugar, and sesame oil for a deliciously balanced meal.

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Ingredients

Scale 1x2x3x

Protein

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)

Noodles

• 1 lb Korean sweet potato noodles (glass noodles)

Vegetables

• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped
• 1/2 lb spinach leaves
• 6 garlic cloves, minced

Oils & Sauces

• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free)

Sweeteners

• 3 tbsp brown sugar

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Instructions

1. Cook the Noodles: Bring a large pot of water to a boil with a drizzle of olive oil. Add the Korean sweet potato noodles and cook for 5-6 minutes until they become soft but chewy. Drain the noodles thoroughly and set aside.
2. Prepare the Beef: Heat a skillet over high heat and cook the thinly sliced beef until it is browned. While cooking, season the beef with half of the soy sauce, half of the sesame oil, and half of the brown sugar to infuse rich flavor. Once cooked through, set the beef aside.
3. Sauté the Vegetables: In another skillet, heat the remaining olive oil. Add the julienned carrots and thinly sliced onions, cooking them until they are softened but still slightly crisp. Mix in the remaining soy sauce, sesame oil, and brown sugar to coat the vegetables. Then add the minced garlic and chopped green onions and cook for an additional minute to release their aroma.
4. Wilt the Spinach: Add the spinach leaves to the skillet with the vegetables, stirring gently until the spinach is wilted and tender.
5. Combine Everything: In a large bowl, combine the cooked noodles, sautéed vegetables including spinach, and the cooked beef. Toss all ingredients well so the flavors meld together evenly.
6. Serve and Garnish: Serve the japchae warm, garnished with extra chopped green onions if desired for a fresh burst of flavor and color.

Notes

• You can substitute beef with chicken, tofu, or shrimp depending on dietary preferences.
• For a gluten-free option, use tamari instead of soy sauce.
• Adjust the sweetness by varying the amount of brown sugar to taste.
• Make sure not to overcook the noodles to maintain their chewy texture.
• Japchae is best served warm but can be enjoyed at room temperature as well.
• Leftovers keep well refrigerated for up to 3 days and reheat quickly on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Japchae, Korean stir-fried noodles, glass noodles, sweet potato noodles, beef japchae, Korean vegetable noodles, sesame oil noodles