📝 About This Recipe
A vibrant, celebratory staple of Korean cuisine, Japchae features chewy sweet potato starch noodles tossed in a savory-sweet sesame soy dressing. This cold version emphasizes the refreshing crunch of colorful vegetables and the delicate, translucent texture of the noodles, making it a perfect centerpiece for summer gatherings. It is a harmonious balance of earthy mushrooms, crisp greens, and a nutty finish that captures the essence of authentic Korean home cooking.
🥗 Ingredients
The Noodles
- 250 grams Dangmyeon (Korean sweet potato starch noodles) (dry weight)
The Protein & Mushrooms
- 150 grams Lean beef (flank or ribeye) (cut into thin strips; substitute with extra shiitake for vegetarian)
- 4-5 pieces Dried shiitake mushrooms (soaked in warm water, then thinly sliced)
- 1/4 cup Dried wood ear mushrooms (rehydrated and sliced)
The Vegetables
- 200 grams Fresh spinach (washed thoroughly)
- 1 medium Carrot (julienned into thin matchsticks)
- 1 medium Yellow onion (thinly sliced)
- 1/2 large Red bell pepper (julienned)
- 3 stalks Green onions (cut into 2-inch lengths)
The Signature Sauce
- 1/3 cup Soy sauce (use high quality for best flavor)
- 3 tablespoons Toasted sesame oil (plus extra for drizzling)
- 2 tablespoons Brown sugar (adjust to taste)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Ground black pepper
- 1 tablespoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, minced garlic, and black pepper until the sugar is dissolved. Set aside.
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2
Marinate the sliced beef and shiitake mushrooms with 2 tablespoons of the prepared sauce. Let them sit for at least 15 minutes while you prepare the vegetables.
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3
Blanch the spinach in boiling water for 30 seconds. Drain immediately and rinse in ice-cold water. Squeeze out all excess moisture and toss with a pinch of salt and a drop of sesame oil.
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4
Bring a large pot of water to a boil. Cook the sweet potato starch noodles for 7-8 minutes or until they are translucent and chewy (al dente). Do not overcook.
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5
Drain the noodles and immediately rinse them under cold running water to remove excess starch and stop the cooking process. Use kitchen shears to cut the noodles into manageable 6-8 inch lengths.
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6
Heat a large skillet over medium-high heat with a teaspoon of oil. Sauté the onions and green onions with a pinch of salt until translucent, then remove from the pan.
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7
In the same pan, sauté the carrots and bell peppers for 2 minutes until slightly softened but still crisp. Remove from the pan and set aside.
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8
Add a bit more oil if needed and sauté the wood ear mushrooms for 1 minute. Remove and set aside.
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9
Finally, cook the marinated beef and shiitake mushrooms in the skillet over high heat until the beef is fully browned and the liquid has evaporated.
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10
In a very large mixing bowl, combine the cold noodles, the blanched spinach, and all the sautéed vegetables and beef.
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11
Pour the remaining sauce over the mixture. Using your hands (disposable food prep gloves are recommended), toss everything together thoroughly until the noodles are evenly coated and the ingredients are well distributed.
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12
Taste and adjust seasoning with more soy sauce or sugar if desired. Transfer to a serving platter, sprinkle generously with toasted sesame seeds, and serve chilled or at room temperature.
💡 Chef's Tips
Rinse the noodles thoroughly in cold water to ensure they stay bouncy and don't stick together. Sauté each vegetable separately to maintain their individual colors and prevent the dish from becoming a muddy brown. If the noodles feel too dry after sitting, add a tablespoon of water and a teaspoon of sesame oil to loosen them up. For a truly authentic look, add 'Jidan' (thinly sliced egg garnish) on top just before serving. Sweet potato noodles absorb sauce quickly, so if making ahead of time, reserve a little sauce to toss in right before serving.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside Korean BBQ like Galbi or Bulgogi. Pair with a crisp, cold glass of Korean barley tea (Boricha) or a light lager. Include as part of a traditional 'Banchan' spread with Baechu-kimchi and pickled radish. Works beautifully as a light main course for a summer lunch. Add a side of spicy Gochujang sauce if you prefer a kick of heat with your cold noodles.