Japchae, a popular Korean dish, is a delightful stir-fried noodle preparation featuring sweet potato noodles tossed with vegetables and meat. It’s often enjoyed during celebrations and special occasions. This dish is not only flavorful but also colorful, making it appealing to the eyes and the taste buds.
Why Make This Recipe
Making Japchae is a wonderful way to explore Korean cuisine. This dish combines various textures and flavors, bringing together soft noodles, crunchy veggies, and tender beef. It’s perfect for family gatherings or a cozy meal at home. Plus, it’s easy to customize with your favorite vegetables or proteins.
How to Make Japchae
To prepare Japchae, you’ll need to gather some quality ingredients and follow a few simple steps. The process includes marinating the beef, preparing the sauce and noodles, and then stir-frying everything together.
Ingredients:
- 600g/1.2lb bone-in beef short ribs RECOMMENDED (alternatively, use 300g/10oz boneless)
- 300g/10oz boneless beef short ribs RECOMMENDED
- 300g/10oz scotch fillet / boneless rib eye (or other steak, recommend tenderising)
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
- 1/4 cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 250g/8oz sweet potato noodles (dangmyeon, dried)
- 4 tbsp vegetable oil (or other plain oil)
- 1 tsp cooking/kosher salt (divided)
- 1 onion (peeled, halved, sliced into 6mm/1/4″ wedges)
- 3 green onion stems (cut into 5cm / 2″ lengths, white & green parts separated)
- 200g/7oz fresh shiitake mushrooms (stem removed, cut into 5mm/1/5″ slices)
- 2 carrots (peeled, cut into 3mm/1/8″ batons)
- 1 red capsicum/bell pepper (cut into 0.5cm / 1/5″ slices)
- 4 1/2 cups (tightly packed) baby spinach
- 2 tbsp white sesame seeds
Directions:
Quick Beef Marinade:
- In a bowl, mix together 2 tsp soy sauce, 2 tsp white sugar, 2 tsp minced garlic, and 1/2 tsp black pepper. Add beef and let it marinate for about 30 minutes.
Sauce and Noodles:
- Cook the sweet potato noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a large bowl, mix 1/4 cup soy sauce, 2 tsp white sugar, 1/2 tsp minced garlic, and 1 1/2 tbsp sesame oil to create your sauce.
Vegetables:
- Heat 4 tbsp oil in a large pan over medium heat. Add onion and cook until translucent.
- Add the marinated beef, cooking until it’s browned and fully cooked.
- Add shiitake mushrooms, carrots, bell pepper, and green onion (white parts) to the pan. Stir-fry for a few minutes.
- Add the cooked noodles and sauce, tossing to combine all ingredients well.
- Finally, add the baby spinach and green onion (green parts), and stir until the spinach wilts slightly.
How to Serve Japchae
Serve Japchae warm or at room temperature. You can garnish it with white sesame seeds for extra crunch and flavor. It’s a great side dish or can be enjoyed as a main dish on its own.
How to Store Japchae
If you have leftovers, store them in an airtight container in the refrigerator. Japchae can be kept for up to 3-4 days. Reheat in a pan with a little oil to refresh the flavors.
Tips to Make Japchae
- Make sure to soak the sweet potato noodles for the right texture.
- Use fresh, colorful vegetables for added nutrients and visual appeal.
- Adjust the sauce to your taste preference by adding more sugar or soy sauce.
Variation
You can make Japchae vegetarian by omitting the beef and adding more vegetables like bell peppers, zucchini, or tofu. You can also experiment with adding different types of mushrooms or nuts for added crunch.
FAQs
1. Can I use other types of noodles for Japchae?
Yes, while traditional Japchae uses sweet potato noodles, you can experiment with other noodles like rice noodles or even regular wheat noodles.
2. Is Japchae gluten-free?
The sweet potato noodles used in Japchae are gluten-free. However, check the soy sauce you use to ensure it’s gluten-free if you have dietary restrictions.
3. Can I make Japchae ahead of time?
Yes! Japchae can be made ahead of time and stored in the fridge. Just reheat before serving for the best taste and texture.
Korean Stir-Fried Noodles with Vegetables and Beef
Ingredients
For the Beef Marinade
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- ½ tsp black pepper
- 600 g bone-in beef short ribs (or 300g boneless) Bone-in beef short ribs are recommended for flavor.
For the Sauce and Noodles
- 250 g sweet potato noodles (dangmyeon, dried) Cook according to package instructions.
- ¼ cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- ½ tsp finely minced garlic
- 1 ½ tbsp sesame oil
For the Stir-Fry
- 4 tbsp vegetable oil Or other plain oil for frying.
- 1 each onion (peeled, halved, sliced into 6mm wedges)
- 3 each green onion stems (cut into 5cm lengths) White and green parts separated.
- 200 g fresh shiitake mushrooms (stem removed, sliced) Cut into 5mm slices.
- 2 each carrots (peeled, cut into 3mm batons)
- 1 each red capsicum/bell pepper (cut into 0.5cm slices)
- 4 ½ cups baby spinach (tightly packed)
- 2 tbsp white sesame seeds For garnish.
Instructions
Quick Beef Marinade
- In a bowl, mix together 2 tsp soy sauce, 2 tsp white sugar, 2 tsp minced garlic, and 1/2 tsp black pepper. Add beef and let it marinate for about 30 minutes.
Cooking the Noodles
- Cook the sweet potato noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a large bowl, mix 1/4 cup soy sauce, 2 tsp white sugar, 1/2 tsp minced garlic, and 1 1/2 tbsp sesame oil to create your sauce.
Stir-Frying Ingredients
- Heat 4 tbsp oil in a large pan over medium heat. Add onion and cook until translucent.
- Add the marinated beef, cooking until it’s browned and fully cooked.
- Add shiitake mushrooms, carrots, bell pepper, and green onion (white parts) to the pan. Stir-fry for a few minutes.
- Add the cooked noodles and sauce, tossing to combine all ingredients well.
- Finally, add the baby spinach and green onion (green parts), and stir until the spinach wilts slightly.
