Description
Japchae is a classic Korean dish featuring savory marinated beef, stir-fried colorful vegetables, and tender glass noodles all tossed in a flavorful sesame-soy sauce. This recipe highlights a balanced medley of textures and sweet-savory flavors, perfect as a main or side dish.
Ingredients
Scale
Beef Marinade
- 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 (divided)
- ¾ teaspoon salt (divided)
- 1 pound boneless beef short ribs, thinly sliced
- ½ teaspoon gochujang or sriracha (optional)
Noodles and Vegetables
- 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, thinly sliced, white and green parts divided
- 2 cups baby spinach
- Toasted sesame seeds (optional)
Instructions
- Marinate the beef: Whisk together 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, ½ teaspoon minced garlic, and ½ teaspoon black pepper in a large bowl. Add thinly sliced beef short ribs and toss to coat evenly. Cover and refrigerate for 30 minutes up to 3 hours to develop flavor.
- Prepare the sauce: In a separate medium bowl, whisk remaining ⅓ cup soy sauce, 1 tablespoon brown sugar, 3 teaspoons toasted sesame oil, 1 teaspoon minced garlic, ½ teaspoon gochujang or sriracha (if using), ½ teaspoon black pepper, and ½ teaspoon salt. Set aside.
- Cook glass noodles: Boil glass noodles according to package instructions until tender. Drain thoroughly and transfer to a large clean bowl. Pour half of the prepared sauce over noodles and toss gently to coat.
- Cook the eggs: 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 pan to cover bottom evenly. Cook undisturbed for 2-3 minutes until set as a large egg pancake.
- Cut the eggs: Carefully transfer the cooked egg pancake to a cutting board using two spatulas. Cut in half, rotate pieces 90 degrees, and then slice into ½-inch strips. Add egg strips to the bowl with noodles.
- Cook carrots, bell peppers, and onions: Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat. Add carrots and stir-fry for 3 minutes. Add bell peppers and onion and continue cooking 2-3 minutes until vegetables soften. Transfer to the bowl with noodles and eggs.
- Cook mushrooms and leafy greens: Add remaining 1 tablespoon avocado oil to the wok. Sauté mushrooms for 2 minutes. Add white parts of green onions and spinach, cooking for 1 minute until spinach wilts. Transfer vegetables to noodle bowl. Pour remaining sauce over mixture and toss to combine.
- Cook the beef: Reheat wok until hot. Add marinated beef, shaking off excess marinade. Cook for 5-7 minutes until fat renders and beef develops a crusty sear and is fully cooked. Transfer beef to the noodle and vegetable bowl. Toss all ingredients gently to combine.
- Serve: Garnish japchae with the green parts of the green onions and sesame seeds if desired. Serve immediately for warm or at room temperature.
Notes
- Gochujang adds a mild spicy depth but can be omitted for milder flavor.
- Ensure glass noodles are thoroughly drained to prevent sogginess.
- Marinate beef for at least 30 minutes for best flavor absorption.
- Use a large skillet or wok to allow even cooking and easy tossing.
- Japchae can be served warm or at room temperature and makes great leftovers.
- Substitute beef with tofu or mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Japchae, Korean Glass Noodles, Korean Stir-Fry, Beef Stir Fry, Glass Noodles, Sesame, Korean Cuisine, Healthy Korean Recipes
