Japchae is a delicious Korean dish made with sweet potato glass noodles, vegetables, and steak. I love that it covers some of my favorites from different food groups, plus the sauce is delicious! This dish is a great week night dinner because it takes just 30 minutes to make! . It's authentic as can be. I took a Korean cooking class when I visited Korea this past summer and I got permission to share it!
If you aren’t familiar with glass noodles, they are sweet potato noodles. They get their name for their appearance, as they turn clear when cooked. Their texture is sort of gelatinous. And as a bonus, these Korean noodles are naturally gluten-free.
Why You'll Love This Korean Japchae
- Authentic Cuisine - If you aren’t familiar with Korean cuisine, this recipe can be a great place to start. I travelled to Korea this summer and learned from one of the best banchan chef's in the country.
- Dinner in 30 - This Korean Japchae takes just 30 minute to prepare, so it’s great for busy weeknights. It also stays good in the refrigerator for up to 4 days, so leftovers are good as well!
Ingredients for Korean Japchae Noodles
- Glass Noodles - Glass noodles are typically made from sweet potato starch. You can pick up a pack at your local international market, or order them on Amazon. The ones from Korea is best. These are not like the starch noodles you might be used to.
- Steak - The best cut for this dish is a sirloin steak. You will need about a pound, trimmed and thinly sliced. You can also use ground beef if you wish.
- Eggs - Omelet strips are such a tasty addition to a noodle bowl, so I definitely wanted to include them in this recipe. I recommend 2 eggs.
- Zucchini - Zucchini adds a really nice earthy, juicy element to this dish. You will need about ⅓ cup of each of your veggies.
- Carrot - You will need to julienne all of your vegetables, so you could buy julienned carrots or do this step yourself.
- Onion - Choose a mild onion for this recipe, such as yellow.
- Mushrooms - Japchae is traditionally prepared using ounces fresh shiitake mushrooms, though oyster mushroom can work as well.
Ingredients for Noodle Sauce
- Oil - You will need a cooking oil, like olive oil. You will also need sesame oil for the sauce and marinade.
- Soy Sauce - Dark soy sauce is different from the soy sauce you traditionally cook with. It has a stronger flavor, so while using regular soy sauce can work in a pinch, try to get dark soy sauce. If you need a gluten-free option, you can order it online, or simply combine tamari and dark brown sugar or molasses.
- Brown Sugar - Brown sugar gives japchae its sweet and savory flavor. You will need it for both the marinade and the sauce.
- Black Pepper - Black pepper adds a little zest that ties your sweet and salty elements together. You can use fresh cracked, or ordinary ground pepper.
- Sesame oil - This really makes or breaks the dish in my opinion. Try to get korean high quality sesame oil. The nutty flavor of this ingredient really brings the flavors together and makes a huge difference.
How to Make Korean Glass Noodles
- In a small bowl combine 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ⅛ teaspoon black pepper to make marinade. Add sliced beef. Set aside
- Make the noodle sauce by mixing 100 ml cup water, the rest of your soy sauce, brown sugar, pepper, and sesame oil. Set aside.
- Beat the 2 eggs together until frothy and pour into a well-greased pan. Cook into a thin omelet for 2-3 minutes or until set on both sides.
- Julienne the carrot, zucchini, mushrooms, onion and egg omelet. Try to cut thin strips about 2” long. Set aside.
- Stir fry the julienned carrots, zucchini and onions on the skillet over medium with vegetable oil individually, saving the mushrooms for last. Keep the mushrooms dry in the pan for even cooking and texture retention. Add a tiny bit of oil and cook for another minute. Cook each vegetable for 1-2 minutes over high heat. When each of the veggies are each done, remove individually. Cook the marinated beef next. Cook for 3-4 minutes and set the veggies and beef aside.
- . In a pot of water boil noodles for 4-5 minutes and rinse them right away with cool water to stop the cooking process. Add the sauce to a raised edge skillet or pot and warm until the ingredients are fully combined and bubbly.
- Lower heat and thoroughly stir Korean sweet potato noodles to the sauce. Cook for another 2 minutes or until noodles have absorbed the sauce.
- Transfer sauced noodles to serving dish and then toss with the julienned veggies and beef. Garnish with egg strips and sesame seeds or red pepper flakes, if desired. Enjoy warm.
Step-by-Step Instructions for Japchae
Firstly, prepare your marinade. Mix 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, and ⅛ teaspoon black pepper. Add your sliced beef to the bowl, and set aside to marinate.
Secondly, make your noodle sauce! Combine 100 ml cup water, 1.5 tablespoon vegetable oil, 2 tablespoon dark soy sauce, 2 teaspoon brown sugar, 1 teaspoon sesame oil, and ⅛ teaspoon black pepper. Simmer the sauce for a few minutes until well incorporated. Set your sauce aside for later.
Next, prepare your omelet. Beat your eggs and pour into an oiled pan. Cook for 2-3 minutes, or until both sides of your omelet are set. Set your omelet aside to cool.
Meanwhile, julienne all of your vegetables, as well as your cooked eggs. You want all of your components to be around 2” in length and similar in thickness.
Next, cook your veggies! Heat your vegetable over medium-high heat and cook your vegetables one type at a time. This may seem tedious, but it is a part of what makes great japchae. Each vegetable cooks at a slightly different rate, but they should all take around 1-2 minutes. Aim for slightly softened, slightly crunchy veggies. Cook your mushrooms last, without adding any additional oil in the very beginning to keep them from getting soft and slimy. After a little bit of cooking you can add a tiny bit of oil to moisten it.
After cooking your veggies, set it aside individually. Now it is time to cook your beef! It should take about 3-4 minutes. Afterward, set both the beef and vegetables aside. After all that, cook your glass noodles. Boil a pot of water and add your noodles, cooking for 4-5 minutes or until soft and clear. The texture will be different from grain-based pastas. Drain the noodles and immediately rinse them with cold water.
Add your sauce to the pot to warm. and make sure it is completely combined and then lower your heat. In a mixing bowl, or in the pan combine the noodles and sauce until well incorporated.
Toss to thoroughly coat the noodles. Continue cooking for 2 minute, to allow the noodles to absorb the sauce.
Transfer your noodles and sauce to your desired serving dish, and gently stir in the vegetables and beef. Next, garnish with your omelet strips, as well as toasted sesame seeds and red pepper flakes if desired. Enjoy!
Cook's Tips
- Korean Japchae lasts up to 4 days in the refrigerator. To enjoy, reheat in the microwave in 30-second intervals.
- You can freeze your japchae for up to 3 months! Simply thaw it on the stovetop, or in the microwave.
- Add bell pepper or blanch some spinach on the side. It's great with japchae too.
- Eventually, your noodles will dry out so I would keep it in cool water or moist while prepping if you make the noodles first.
FAQ:
Japchae contains glass noodles, which are fat free and a good source of fiber, iron, protein, antioxidants an vitamins! Certainly, it still has carbohydrates, but nevertheless, it's a slightly better option.
To make Japchae sauce, you need dark soy sauce, brown sugar, and sesame oil.
Japchae has been an extremely popular dish throughout history in Korea! For this reason, it's often served at many restaurants.
Looking for more delicious Korean Inspired Asian recipes? Try These:
Tried this Korean Glass Noodles recipe and love it? Please leave me a comment and rating below. Feel free to also tag me, I love to see your creations! For more inspiration follow us on Instagram Or like us on Facebook
Thank you Ellie from Ellie's Kitchen for sharing your recipe with me!
Korean Glass Noodles - Japchae Recipe
Ingredients
Beef Marinade
- ¼ cup sirloin beef, sliced thinly You may use ground beef if needed. This is also optional, if you'd like a vegan dish
- 1 tsp sesame oil If at all possible, use a Japanese or Korean brand. It is more nutty and really brings together the flavor.
- 1 tsp soy sauce
- ⅛ tsp black pepper
Noodle Ingredients
- 60 grams Sweet potato noodles This is sometimes called vermicelli or glass noodles. If you go to any Korean market, you will find it. It is dark in color and a bit see through.
- ½ zucchini, sliced julienne Cut thinly julienne
- 2 eggs
- 2 shitake mushrooms, julienne Cut thinly. You may use other kinds of mushrooms
- ½ onion, julienne
- ¼ cup spinach, blanched optional
Noodle Sauce
- ½ c. water
- 1.5-2 tbsp. soy sauce
- ⅛ tsp. black pepper
- 1.5 tbsp. vegetable oil
- 2 tsp. brown sugar dark brown sugar
- 1-2 tsp. sesame oil to taste
Instructions
- In a small bowl, make your beef marinade, combine 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ⅛ teaspoon black pepper to make marinade. Add sliced beef. Set aside
- Make the noodle sauce by mixing 100 ml cup water (roughly ½ c.) 2 tablespoon s soy sauce, 2 teaspoons brown sugar, ⅛ teaspoon pepper, and 2 teaspoon sesame oil. Set aside.
- Beat the 2 eggs together until frothy and pour into a well-greased pan. Cook into a thin omelet for 2-3 minutes or until set on both sides.
- Julienne the carrot, zucchini, mushrooms, onion and egg omelet. Try to cut each in thin strips about 2” long. Set aside. Next, drain sauce of beef and cook in a little oil for 2-3 minutes.
- Stir fry each vegetable INDIVIDUALLY, the julienned carrots, zucchini and onions on the skillet over medium with vegetable oil individually, saving the mushrooms for last. Keep the mushrooms dry in the pan for even cooking and texture retention. Add a tiny bit of oil and cook for another minute. Cook each vegetable for 1-2 minutes over high heat. When each of the veggies are each done, remove individually. Cook the marinated beef next. Cook for 3-4 minutes and set the veggies and beef aside.
- In a pot, add ½ tsp. salt and bring water to boil. Cook noodles for 4-5 minutes and rinse them right away with cool water to stop the cooking process. Strain the water. Add the noodle sauce to a raised edge skillet or pot and warm until the ingredients are fully combined and bubbly.
- Add the Korean sweet potato noodles in the pan, making sure the sauce fully absorbs.
- Transfer sauced noodles to serving dish and then toss with the julienned veggies and beef. Garnish with egg strips and sesame seeds or red pepper flakes, if desired. Enjoy warm.
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