Description
Japchae is a vibrant and flavorful Korean noodle dish featuring chewy sweet potato noodles tossed with marinated beef, assorted sautéed vegetables, and a savory sesame-soy dressing. Serving warm but not piping hot, it balances sweet and savory flavors with a delightful mix of textures, making it perfect for lunch or dinner, with leftovers ideal for next-day meals.
Ingredients
Beef
- 600g/1.2lb bone-in beef short ribs (recommended) or 300g/10oz boneless beef short ribs or 300g/10oz scotch fillet/rib eye steak, tenderized
Beef Marinade
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
Noodle Dressing
- 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
Noodles & Vegetables
- 250g/8oz sweet potato noodles (dangmyeon), dried
- 4 tbsp vegetable oil (or other plain oil), divided
- 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 and green parts separated
- 200g/7oz fresh shiitake mushrooms, stem removed, sliced 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
Instructions
- Prepare and Marinate Beef: Cut the beef into strips approximately 5mm thick, 1cm wide, and 5cm long. If using short ribs, trim excess fat and remove meat from bones before slicing. Place the beef strips in a bowl, add soy sauce, sugar, minced garlic, and black pepper for the marinade. Mix well and let it marinate for 15 to 20 minutes while preparing other ingredients.
- Prepare Sauce and Cook Noodles: In a very large mixing bowl, combine soy sauce, sugar, minced garlic, sesame oil, salt, and pepper to make the dressing. Cook the dried sweet potato noodles according to package instructions (approximately 8 minutes in boiling water), drain and rinse briefly under cold water, then shake off excess water. Add the noodles to the bowl with the dressing but do not mix yet.
- Cook Vegetables – Batch 1: Heat 2 tablespoons of vegetable oil in a large non-stick pan over high heat. Add the sliced onion, white parts of the green onions, and sliced shiitake mushrooms along with 1/2 teaspoon salt. Stir constantly and cook for 2 1/2 to 3 minutes until vegetables start to soften but are not browned. Remove from heat and pour these vegetables on top of the noodles without mixing.
- Cook Vegetables – Batch 2: Using the same pan on high heat, add 1 tablespoon oil and sauté the carrot batons and sliced capsicum for 1 1/2 minutes, stirring constantly. Add the green parts of the green onions, baby spinach, and the remaining 1/2 teaspoon salt. Continue cooking and stirring for another 1 1/2 minutes until the spinach wilts. Transfer these vegetables to the bowl with noodles, still without mixing.
- Cook the Beef: With the same pan on high heat, heat the last tablespoon of oil. Quickly cook the marinated beef strips for about 1 1/2 minutes until just cooked through and lightly golden. Add the beef into the noodle bowl. Do not mix yet.
- Combine and Serve: Sprinkle most of the sesame seeds over the combined ingredients in the bowl, reserving some for garnish. Now toss everything thoroughly until well combined. Transfer the japchae to a serving bowl and sprinkle with the remaining sesame seeds. Serve warm, not piping hot, and enjoy your flavorful Korean noodles.
Notes
- Sweet potato noodles (dangmyeon) give the authentic chewy texture; substitutes like glass noodles or vermicelli can be used but change the texture slightly.
- Beef can be substituted with mushrooms or tofu for a vegetarian version.
- Japchae is best enjoyed warm rather than hot to fully appreciate the blend of flavors.
- Leftovers taste great and are perfect for lunch the next day.
- Tenderizing the beef (especially scotch fillet or rib eye cuts) helps improve texture and tenderness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Korean
