Korean
Japchae
Sweet potato glass noodles are mixed with marinated beef, spinach, carrots, and mushrooms in sesame oil. Each vegetable is cooked on its own so nothing turns soggy.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Glass noodles stay springy if they are rinsed after boiling and tossed with sesame oil.
- Cooking the vegetables separately keeps their colors bright.
- A short soy marinade seasons thin beef without a heavy sauce.
- The dish is good warm or at room temperature, so it works for lunch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the beef with 1 tbsp soy sauce, the brown sugar, and 1 tsp sesame oil. Let it sit 10 minutes.
- 2
Boil the noodles until translucent and chewy, about 6 minutes. Drain, rinse under cool water, and toss with 1 tsp sesame oil.
- 3
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook the beef until browned and the slices reach 145°F, about 2 minutes. Rest the beef on a plate for 3 minutes.
- 4
Add 1 tbsp oil and stir-fry the carrot, pepper, and mushrooms with a pinch of salt until just tender, about 3 minutes. Move them to the plate.
- 5
Add the remaining oil, garlic, and spinach. Cook until the spinach wilts, about 1 minute. Season with the remaining soy sauce.
- 6
Return the noodles, beef, and vegetables to the skillet. Toss over medium heat until hot, then sprinkle with sesame seeds.
- 7
Serve warm or at cool room temperature.
Pro tips
- Cut the beef across the grain so the thin slices stay tender.
- Squeeze the spinach lightly if it releases a lot of water.
- Leftover japchae firms up in the fridge; loosen it with a few drops of sesame oil.
Easy substitutions
- beef sirloin
- pork loin strips, cooked to 145°F and rested 3 minutes
- shiitake mushrooms
- cremini mushrooms
- spinach
- baby kale
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Warm in a skillet over medium heat until the beef is hot, adding a few drops of water if the noodles stick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 464
- Protein
- 24 g
- Carbs
- 56 g
- Fat
- 16 g
- Fiber
- 4 g
Moderate · Stovetop · Dairy-Free
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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