Have you ever tried a Korean japchae recipe? Japchae is a delicious and somewhat sweet Korean meal consisting of stir-fried glass noodles and veggies. Japchae is commonly cooked with sweet potato starch noodles that are combined with diverse veggies, meat, and mushrooms before being seasoned with soy sauce and sesame oil.
Today it is one of the most popular traditional celebratory foods, frequently offered at weddings, birthdays, and festivals. Because of the convenience of mass production and flexible serving, japchae is popular at banquets and gatherings. It may be served warm, at room temperature, or cold from the refrigerator, and it can be eaten immediately or the next day.
Ingredients of Korean Japchae
- 250 grams of Korean glass noodles
- 200 grams of beef sirloin
- 1 bunch of spinach
- 2 tablespoons of vegetable oil
- 1 diced onion, chopped carrot, and red bell pepperÂ
- 1 tablespoon of toasted white sesame seeds
- ¼ tablespoon of salt
- 5 chopped shiitake mushrooms
- 1 tablespoon of sesame oil
For Beef Seasoning for japchae recipe
- 1 tablespoon each of sugar, soy sauce, and sweet rice wine
For Japchae sauce
- 4 tablespoon soy sauce
- ½ cup of water
- 3 tablespoons of sugar
- 2 tablespoons of sweet rice wine
- 1 tablespoon of olive oil
- 3 cloves of minced garlic
- ½ tablespoon of freshly ground black pepper
Steps to follow to make the Japchae recipe
Firstly, the glass noodles should be soaked in boiling water for 15 minutes before draining and setting aside. Presoaking the noodles softens them and makes them quicker to cook.
Then set aside thin match sticks (approximately 1/4-inch thick) of beef (or pork) sliced against the grain and seasoned with soy sauce, sugar, and sweet rice wine.
Combine all of the ingredients for the japchae sauce in a mixing dish and put it aside.
In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Stir in the onion, carrot, pepper, and a bit of salt until tender. Add another sprinkle of salt and sliced shiitake mushrooms. Stir-fry until the vegetables are tender. If necessary, add extra oil.
Stir in the spinach at the very end until it has softened. Remove the veggies from the skillet and place them on a wide platter to cool.
Then reheat the remaining 1 tablespoon oil in the pan over high heat, then add the beef (or pork) and stir-fry until thoroughly done. You’ll see the fluids dripping from the steak. Reserve the juices in the pan and transfer the beef to a big platter with the prepared veggies.
Then drain the glass noodles and add them to the pan with the beef juices. Toss the noodles in the japchae sauce to mix everything. Allow 3-4 minutes for the noodles to soften and the sauce liquid to be mostly absorbed into the noodles over medium heat.
Conclusion
Lastly, reduce the heat to a low setting. Return the veggies and meat to the pan and serve over the noodles. Toss in the sesame oil and sesame seeds to combine everything. If desired, drizzle with extra sesame oil. Season to taste and adjust seasonings as needed.
Our japchae is ready to be served.Â
Remove the beef (or pork) and the meat seasoning step from the recipe to make it vegan or vegetarian.
If you loved following this recipe, be sure to check out our bibimbap Recipe.
If you have finished making your Korean japchae, please take photos and send them to us. We will post them on our blog for the world to see how great you have become.Â
Easy Japchae Recipe To Try At home
Print RecipeIngredients
- 250 grams of Korean glass noodles
- 200 grams of beef sirloin
- 1 bunch of spinach
- 2 tablespoons of vegetable oil
- 1 diced onion, chopped carrot, and red bell pepperÂ
- 1 tablespoon of toasted white sesame seeds
- ¼ tablespoon of salt
- 5 chopped shiitake mushrooms
- 1 tablespoon of sesame oil
- 1 tablespoon each of sugar, soy sauce, and sweet rice wine
- 4 tablespoon soy sauce
- ½ cup of water
- 3 tablespoons of sugar
- 2 tablespoons of sweet rice wine
- 1 tablespoon of olive oil
- 3 cloves of minced garlic
- ½ tablespoon of freshly ground black pepper
Instructions
Firstly, the glass noodles should be soaked in boiling water for 15 minutes before draining and setting aside. Presoaking the noodles softens them and makes them quicker to cook.
Then set aside thin match sticks (approximately 1/4-inch thick) of beef (or pork) sliced against the grain and seasoned with soy sauce, sugar, and sweet rice wine.
Combine all of the ingredients for the japchae sauce in a mixing dish and put it aside.
In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Stir in the onion, carrot, pepper, and a bit of salt until tender. Add another sprinkle of salt and sliced shiitake mushrooms. Stir-fry until the vegetables are tender. If necessary, add extra oil.
Stir in the spinach at the very end until it has softened. Remove the veggies from the skillet and place them on a wide platter to cool.
Then reheat the remaining 1 tablespoon oil in the pan over high heat, then add the beef (or pork) and stir-fry until thoroughly done. You’ll see the fluids dripping from the steak. Reserve the juices in the pan and transfer the beef to a big platter with the prepared veggies.
Then drain the glass noodles and add them to the pan with the beef juices. Toss the noodles in the japchae sauce to mix everything. Allow 3-4 minutes for the noodles to soften and the sauce liquid to be mostly absorbed into the noodles over medium heat.
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