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Close up of Korean Japchae Noodles

Korean Japchae Noodles

A delicious homemade korean japchae noodles recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 ounces sweet potato glass noodles dangmyeon
  • 6 ounces beef sirloin, thinly sliced
  • 2 cups spinach
  • 1 carrot, julienned
  • 1 red bell pepper, sliced thin
  • 4 shiitake mushrooms, sliced
  • 3 green onions, cut into 2-inch pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • Sesame seeds for garnish

Method
 

  1. Soak. Cook the glass noodles according to package directions (usually boil 6 to 7 minutes). Drain, rinse under cold water, and cut with scissors into shorter lengths. Toss with 1 tablespoon of sesame oil.
  2. Stir-fry. Heat vegetable oil in a large skillet or wok over high heat. Cook the beef for 2 minutes until browned. Add garlic, carrots, mushrooms, and bell pepper. Stir-fry for 3 minutes until tender-crisp.
  3. Combine. Add spinach and green onions, cooking for 30 seconds until the spinach wilts. Add the noodles, soy sauce, remaining sesame oil, and sugar. Toss everything together over medium heat for 2 minutes until the sauce is absorbed.
  4. Serve. Transfer to a platter and sprinkle with sesame seeds. Serve warm or at room temperature.

Notes

Cut the cooked noodles with kitchen scissors so they are easier to eat and toss with the vegetables. Cook each vegetable separately if you want restaurant-quality results. Home-style all-in-one-pan is faster and still great. Sweet potato glass noodles are in the Asian aisle of most grocery stores or at any Korean market.