• Home
  • Meat
  • Japchae (Korean Stir-Fried Noodles)

Japchae (Korean Stir-Fried Noodles)

0 0
Japchae (Korean Stir-Fried Noodles)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Beef
6 ounces Rib Eye Thinly sliced
2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 clove Garlic Minced
Noodles
6 ounces Sweet Potato Noodles
Water For boiling noodles
Vegetables
1 tablespoon Vegetable Oil
1/3 Carrot Halved then julienned (1/4-inch strips)
1/4 Yellow Onion Cut into 1/4-inch slices
6 Shiitake Mushrooms Cut into 1/4-inch slices
2 handfuls Spinach
1 bunch Scallions White and light green parts thinly sliced
Soy Sauce Mixture
2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 clove Garlic Minced
Garnish
Toasted Sesame Seeds

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Hearty Korean stir-fried glass noodles with beef and vegetables

  • 20 min
  • Serves 4
  • Easy

Ingredients

  • Beef

  • Noodles

  • Vegetables

  • Soy Sauce Mixture

  • Garnish

Directions

Share

A classic Korean dish, one that I love, Japchae is basically stir-fried noodles and vegetables. In this recipe, I added some beef to make it all around wholesome. It can be a great appetizer to warm up your palate or the main course if you please. Feel free to skip the beef for a vegetarian version of this popular dish. Serve with kim chi and other sides as is popular in Korean tradition.

Steps

1
Done

Marinade the beef

Marinade the beef with a mixture of the soy sauce, sesame oil and garlic.

2
Done

While the beef is marinading, boil the noodles and prepare the vegetables

In a medium pot of boiling water, add the sweet potato noodles and cook for 8 minutes until they are soft and translucent. Drain water using a colander and rinse noodles under cold water.

While the noodles are cooking, prepare the vegetables.

Make the soy sauce mixture by combining the soy sauce, sesame oil and garlic in a small bowl. Set aside.

3
Done

Bring everything together in a large pan

In a large pan over medium high heat, add the beef and cook for 30 seconds on each side. Place beef in a bowl and set aside. 

In the same pan, add the vegetable oil, then the carrots, onion, and mushrooms. Stir-fry for 4 minutes.

Add the spinach and scallions and stir-fry for an additional minute until the spinach is wilted.

Add the cooked noodles, pouring the soy sauce mixture over it. Combine using tongs.

Add the beef and mix with noodles and vegetables.

4
Done

Serve in a large bowl or plate with a sprinkle of toasted sesame seeds on top.

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Coconut Tapioca Dessert
next
Anchovy Broth
previous
Coconut Tapioca Dessert
next
Anchovy Broth

Add Your Comment