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Korean Glass Noodles - Japchae Recipe

This is an authentic recipe I learned in Korea. So good and light but nutrient rich!
Course dinner, Lunch
Cuisine Asian, korean
Keyword japchae, korean glass noodles, korean noodles
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 296kcal

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
  • 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
  • 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.

Nutrition

Calories: 296kcal | Carbohydrates: 37g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 879mg | Potassium: 461mg | Fiber: 2g | Sugar: 8g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg