Description
A delicious Korean stir-fried glass noodle dish with vegetables, beef, and rich sesame flavors.
Ingredients
Units
Scale
For the Noodles:
- 8 oz sweet potato glass noodles (dangmyeon)
For the Beef:
- 4 oz beef (ribeye or sirloin), thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon minced garlic
Vegetables & Add-ins:
- 1/2 cup spinach, blanched
- 1/2 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 4 shiitake mushrooms, sliced
- 1/2 onion, thinly sliced
- 1 egg, beaten and cooked into a thin omelet, then sliced
- 1 tablespoon sesame seeds
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
Instructions
- Cook the glass noodles according to package instructions, drain, and rinse under cold water. Toss with a teaspoon of sesame oil to prevent sticking.
- In a small bowl, marinate the beef with soy sauce, sesame oil, sugar, and garlic for 10 minutes.
- Heat a pan over medium-high heat and cook the beef until browned. Remove and set aside.
- In the same pan, stir-fry the onion, carrots, mushrooms, and bell pepper until softened.
- Add the spinach, cooked noodles, and beef to the pan.
- Mix in soy sauce, sesame oil, sugar, garlic, and black pepper, tossing everything together.
- Remove from heat and top with sesame seeds and sliced omelet.
- Serve warm or at room temperature.
Notes
- Substitute tofu or mushrooms for a vegetarian version.
- For extra umami, add a dash of oyster sauce or gochugaru (Korean chili flakes).
- Japchae can be made ahead and served at room temperature, making it perfect for meal prep.
