Ingredients

⅓ cup + 1 tablespoon soy sauce or tamari (divided)

2 tablespoons packed brown sugar (divided)

2 teaspoons rice vinegar

4 teaspoons toasted sesame oil (divided)

1 ½ teaspoons minced garlic (divided)

1 teaspoon black pepper

¾ teaspoon salt (divided)

1 pound boneless beef short ribs (thinly sliced)

½ teaspoon gochujang or sriracha (optional)

8 ounces glass noodles

3 tablespoons avocado oil (divided)

2 large eggs

2 medium carrots (peeled and thinly sliced)

1 red bell pepper (thinly sliced)

1 small white onion (thinly sliced)

1 cup sliced button mushrooms

3 green onions, white and green parts (thinly sliced, divided)

2 cups baby spinach

Toasted sesame seeds (optional)

Instructions

Step 1: In a large bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon brown sugar, rice vinegar, 1 teaspoon toasted sesame oil, ½ teaspoon minced garlic, and ½ teaspoon black pepper. Add the sliced beef and toss to coat. Cover and refrigerate for 30 minutes to 3 hours.

Step 2: In a medium bowl, whisk the remaining ⅓ cup soy sauce, 1 tablespoon brown sugar, 3 teaspoons sesame oil, 1 teaspoon garlic, gochujang (if using), ½ teaspoon black pepper, and ½ teaspoon salt to make the sauce.

Step 3: Cook the glass noodles according to package instructions. Drain and transfer to a large clean bowl. Add half of the sauce and toss to coat the noodles.

Step 4: Whisk eggs with ¼ teaspoon salt until combined. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium heat. Pour in eggs and swirl to cover the pan. Cook undisturbed for 2-3 minutes until set, forming one thin omelet.

Step 5: Transfer the cooked egg to a cutting board. Cut in half, rotate, and then slice into ½-inch strips. Add egg strips to the bowl with noodles.

Step 6: Heat 1 tablespoon avocado oil in a wok or large skillet over medium-high heat. Add carrots and cook for 3 minutes, stirring occasionally. Add bell pepper and onion, cooking another 2-3 minutes until vegetables soften. Transfer to the bowl with noodles.

Step 7: Add remaining 1 tablespoon avocado oil to the wok. Once hot, cook mushrooms for 2 minutes, stirring occasionally. Add the white parts of the green onions and the spinach. Cook 1 minute until spinach wilts. Transfer these vegetables to the noodle bowl.

Step 8: Stir in the remaining sauce to the noodles and vegetables, tossing gently to combine.

Step 9: Heat the wok over high heat. Add the marinated beef, shaking off excess marinade. Cook 5-7 minutes until beef is seared and cooked through.

Step 10: Transfer the beef to the bowl with noodles and vegetables. Toss to combine. Serve topped with green parts of green onions and toasted sesame seeds if desired.

Tips & Variations

Use sweet potato starch glass noodles for the best traditional texture.

Substitute beef with thinly sliced chicken or tofu for a different protein.

Adjust the sweetness by altering brown sugar to your taste preference.

Add more vegetables like zucchini or spinach for extra color and nutrition.

For a spicier dish, increase gochujang or add a drizzle of sriracha when serving.

FAQs

Can I prepare japchae ahead of time?

Yes, japchae tastes great when made ahead and stored in the fridge. Flavors deepen as it sits, making it even more delicious the next day.

What are glass noodles made from?

Glass noodles, also known as cellophane noodles, are usually made from sweet potato starch or mung bean starch. They turn translucent when cooked and have a chewy texture perfect for japchae.