Classic Japchae (Korean Glass Noodle Stir-Fry)

 Learn how to make authentic Japchae. A savory-sweet stir-fry featuring chewy sweet potato starch noodles (Dangmyeon), fresh vegetables, and tender beef. Naturally gluten-free.

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Introduction

Japchae (잡채) is arguably Korea's most beloved noodle dish. Made from sweet potato starch noodles (Dangmyeon), this dish is famous for its translucent, springy texture and colorful assortment of vegetables. It represents the perfect balance of savory soy sauce, sweet sugar, and nutty sesame oil. Whether you serve it as a main course or a festive side dish (banchan), this recipe ensures your noodles stay bouncy and never get soggy.

Ingredients

The Noodles

• 6 oz (170g) Korean sweet potato starch noodles (Dangmyeon)

• Water for boiling

The Protein

• 4 oz Beef (ribeye or sirloin), cut into thin strips

• (Vegetarian Option: Substitute beef with sliced Shiitake mushrooms)

The Vegetables

• 1 Carrot, julienned (cut into matchsticks)

• ½ Onion, thinly sliced

• 1 bunch Spinach, washed

• 2-3 Dried shiitake mushrooms (soaked and sliced)

The Golden Ratio Sauce

• 3 tbsp Soy Sauce

• 2.5 tbsp Sugar (or brown sugar)

• 2 tbsp Sesame Oil

• 1 tbsp Minced Garlic

• 1 tsp Toasted Sesame Seeds

• Pinch of Black Pepper

Instructions

1. Prep the Meat: In a small bowl, mix the beef strips (and mushrooms if using) with 1 tbsp of the sauce mixture. Let it marinate for 10 minutes while you prep the veggies.

2. Blanch the Spinach: Bring a pot of water to a boil. Add the spinach and cook for 30 seconds. Remove immediately, rinse under cold water, squeeze out excess liquid, and chop roughly. Season with a tiny pinch of salt and sesame oil.

3. Boil the Noodles: In the same boiling water, cook the noodles for 6–7 minutes (until soft but chewy). Crucial Step: Drain and rinse immediately under cold running water to remove starch and stop the cooking. Cut noodles once with scissors if they are too long.

4. The Pan Fry (Separate Colors): Heat a skillet with a little oil. Sauté the ingredients separately to keep the colors bright and distinct:

   • First, the onions (until translucent).

   • Second, the carrots (until tender-crisp).

   • Third, the marinated beef/mushrooms (until fully cooked).

5. The Stir-Fry: Add the cooked noodles to the pan with the remaining sauce. Stir-fry on medium heat for 2–3 minutes. The noodles will absorb the sauce and turn glossy and translucent.

6. Toss & Serve: Turn off the heat. Add the cooked vegetables and spinach to the noodles. Toss everything together by hand (wear a food glove for safety!) or with tongs. Garnish with extra sesame seeds.