📝 About This Recipe
Japchae is a cornerstone of Korean celebratory cuisine, beloved for its striking balance of sweet and savory flavors and its beautiful 'rainbow' of colors. This dish features chewy sweet potato starch noodles (dangmyeon) tossed with a medley of crisp vegetables, tender marinated beef, and a glossy sesame-soy dressing. It is a masterclass in texture and harmony, offering a sophisticated yet comforting meal that is naturally gluten-free and endlessly versatile.
🥗 Ingredients
The Noodles and Protein
- 250 grams Dangmyeon (Korean Sweet Potato Starch Noodles) (dry weight)
- 150 grams Beef Flank or Ribeye (cut into thin 2-inch strips)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
The Vegetable Medley
- 200 grams Fresh Spinach (washed and trimmed)
- 1 medium Carrot (julienned into matchsticks)
- 1 medium Onion (thinly sliced)
- 1/2 large Red Bell Pepper (thinly sliced)
- 3 stalks Scallions (cut into 2-inch lengths)
- 2 cloves Garlic (minced)
The Sauce and Seasoning
- 4 tablespoons Soy Sauce (divided use)
- 3 tablespoons Toasted Sesame Oil (divided use)
- 2 tablespoons Brown Sugar (can substitute with honey)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2-3 tablespoons Vegetable Oil (for stir-frying)
👨🍳 Instructions
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1
In a small bowl, marinate the sliced beef and shiitake mushrooms with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and half of the minced garlic. Set aside for at least 20 minutes.
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2
Bring a large pot of water to a boil. Blanch the spinach for only 30-45 seconds until wilted. Immediately shock in ice water, squeeze out all excess moisture firmly, and toss with a pinch of salt and a drop of sesame oil.
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3
In the same boiling water, add the sweet potato noodles. Cook for 7 minutes or until chewy and translucent (al dente). Do not overcook as they will mushy later.
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4
Drain the noodles and rinse them under cold running water to remove excess starch. Using kitchen shears, cut the noodles into 6-7 inch lengths to make them easier to eat.
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5
In a large mixing bowl, toss the noodles with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. This prevents them from sticking together and adds base flavor.
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6
Prepare the final sauce by whisking together the remaining soy sauce, brown sugar, remaining sesame oil, and black pepper in a small bowl.
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7
Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Sauté the onions and scallions with a pinch of salt until the onions are translucent (about 2 minutes). Remove and place in the large noodle bowl.
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8
Wipe the skillet, add another teaspoon of oil, and sauté the carrots and bell peppers for 2-3 minutes until softened but still retaining a slight crunch. Add to the noodle bowl.
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9
Increase heat to high. Add a bit more oil and stir-fry the marinated beef and mushrooms until the beef is fully browned and the liquid has mostly evaporated. Add this to the noodle bowl.
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10
Pour the prepared final sauce over the ingredients in the large bowl. Add the blanched spinach and remaining minced garlic.
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11
Using your hands (traditionally with a food-safe glove) or large tongs, toss everything together thoroughly so the noodles are evenly coated in sauce and the vegetables are well-distributed.
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12
Taste and adjust seasoning—add a splash more soy sauce for salt or sugar for sweetness if desired. Transfer to a platter and garnish generously with toasted sesame seeds.
💡 Chef's Tips
For the best texture, cook each vegetable separately; this ensures they all retain their individual colors and perfect 'snap'. Always rinse your noodles in cold water after boiling to remove the surface starch, which keeps the dish clean rather than gummy. If making ahead, you can reheat Japchae in a pan with a splash of water to loosen the noodles—microwaving can sometimes make them rubbery. Use high-quality toasted sesame oil; it is the primary aromatic of the dish and makes a massive difference in the final fragrance. For a vegetarian version, simply omit the beef and add extra mushrooms or strips of fried tofu (dougan).
🍽️ Serving Suggestions
Serve warm as a main course or at room temperature as a traditional side dish (banchan). Pair with a crisp, chilled glass of dry Riesling or a traditional Korean barley tea. Serve alongside a bowl of spicy Kimchi to cut through the richness of the sesame oil. Accompany with a bowl of steamed short-grain white rice if serving as part of a larger family-style meal. Add a 'Jidan' garnish (thinly sliced egg omelette strips) on top for an extra touch of elegance.