Korean Japchae Noodles

Korean Japchae Noodles are a beloved dish in Korean cuisine, made with sweet potato starch noodles stir-fried with a colorful medley of vegetables, marinated beef, and a savory-sweet soy-based sauce. These glossy, chewy noodles are often served at festive occasions but are simple enough for an everyday meal. They’re both visually appealing and incredibly flavorful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potato starch noodles (dangmyeon)beef (ribeye or sirloin, thinly sliced)spinachcarrotonionshiitake mushroomsbell peppergarlicsoy saucesesame oilbrown sugarvegetable oilsesame seedsblack pepper

directions

Bring a large pot of water to a boil and cook the sweet potato noodles according to the package instructions. Drain and rinse under cold water, then cut with scissors into shorter lengths. Set aside.

Blanch the spinach in boiling water for 30 seconds, then rinse in cold water, squeeze out excess moisture, and chop. Season lightly with a pinch of salt and sesame oil.

In a pan, sauté sliced carrots, onions, bell pepper, and mushrooms separately with a bit of oil and a pinch of salt until just tender. Set aside each vegetable after cooking.

In the same pan, cook the marinated beef (with soy sauce, garlic, sugar, and sesame oil) until fully cooked and slightly caramelized.

In a large mixing bowl, combine the noodles, cooked vegetables, spinach, and beef.

Add soy sauce, brown sugar, sesame oil, and minced garlic to the mixture. Toss well to combine and adjust seasoning to taste.

Garnish with toasted sesame seeds and serve warm or at room temperature.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time: 20 minutesTotal time: 40 minutes

Variations

Use tofu instead of beef for a vegetarian version.

Add eggs, either as thin strips of omelet or scrambled into the noodles.

Include other vegetables like zucchini or bean sprouts for more variety.

Make it spicy with a dash of gochugaru (Korean red pepper flakes) or gochujang.

storage/reheating

Store Japchae in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or sesame oil to restore moisture.Microwaving is also an option but may affect the texture slightly.

FAQs

What are Korean Japchae noodles made of?

Japchae noodles are made from sweet potato starch, giving them a chewy, translucent quality.

Can Japchae be eaten cold?

Yes, Japchae is delicious both warm and at room temperature.

Is Japchae gluten-free?

The noodles themselves are gluten-free, but ensure your soy sauce is also gluten-free if needed.

Can I make Japchae ahead of time?

Absolutely, Japchae holds up well and is often made ahead for gatherings.

What meat is best for Japchae?

Thinly sliced ribeye or sirloin are traditional, but chicken or pork can also be used.

Is Japchae a main dish or a side?

It can be served as either, depending on portion size and the rest of the meal.

Do I have to cook all vegetables separately?

Cooking them separately ensures each retains its color and texture, a hallmark of Japchae.

Why are my noodles sticky?

Make sure to rinse them after boiling and toss with a little oil to prevent sticking.

Can I freeze Japchae?

Freezing isn’t recommended as the noodles can become mushy when thawed.

Is Japchae spicy?

Traditionally, no. But it can be made spicy with the addition of Korean chili paste or flakes.

Conclusion

Korean Japchae Noodles are a delicious blend of chewy noodles, vibrant vegetables, and savory-sweet flavors. Whether served at a celebration or as a comforting dinner, this dish is sure to impress. With its versatility and beautiful presentation, Japchae is a must-try for any home cook looking to explore Korean cuisine.

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