📝 About This Recipe
Japchae is a beloved Korean classic that translates to 'mixed vegetables,' but the true star is the chewy, translucent dangmyeon (sweet potato starch noodles). This dish offers a masterful balance of sweet and savory flavors, featuring a vibrant medley of crisp vegetables and tender beef tossed in a toasted sesame soy dressing. Whether enjoyed as a popular street food snack or a festive holiday centerpiece, its unique bouncy texture and nutty aroma make it an unforgettable culinary experience.
🥗 Ingredients
The Noodles and Beef
- 8 ounces Dangmyeon (Korean Sweet Potato Starch Noodles) (dried)
- 6 ounces Beef Ribeye or Sirloin (cut into thin 2-inch long strips)
- 3-4 pieces Dried Shiitake Mushrooms (soaked in warm water, then thinly sliced)
The Sauce and Marinade
- 5 tablespoons Soy Sauce (divided use)
- 3 tablespoons Toasted Sesame Oil (divided use)
- 2.5 tablespoons Brown Sugar (divided use)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Ground Black Pepper
The Vegetables
- 6 ounces Fresh Spinach (blanched and squeezed dry)
- 1 medium Carrot (peeled and julienned into matchsticks)
- 1 small Yellow Onion (thinly sliced)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1/2 large Red Bell Pepper (thinly sliced)
For Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1 large egg Egg Jidan (separated, fried thin, and sliced into strips)
👨🍳 Instructions
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1
In a small bowl, marinate the beef strips and sliced shiitake mushrooms with 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and a pinch of black pepper. Set aside for 20 minutes.
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2
Prepare the sauce by whisking together the remaining soy sauce, brown sugar, sesame oil, and minced garlic until the sugar dissolves.
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3
Bring a large pot of water to a boil. Blanch the spinach for 30 seconds, then immediately plunge into an ice bath. Squeeze out all excess water firmly, chop roughly, and season with a drop of sesame oil and a pinch of salt.
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4
In the same boiling water, add the sweet potato noodles and cook for 7 minutes or until they are translucent and chewy (al dente). Drain and rinse under cold running water to remove excess starch.
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5
Use kitchen shears to cut the noodles into 6-7 inch lengths, making them easier to eat. Toss them with 1 tablespoon of the prepared sauce to prevent sticking.
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6
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Sauté the onions and scallions with a pinch of salt until slightly translucent, about 2 minutes. Remove and place in a large mixing bowl.
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7
In the same skillet, sauté the carrots and red bell peppers for 2-3 minutes until softened but still vibrant. Add them to the mixing bowl.
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8
Increase heat to high and cook the marinated beef and mushrooms until the beef is browned and fully cooked through, about 3-4 minutes. Transfer to the mixing bowl.
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9
Add the cooked noodles and the blanched spinach to the mixing bowl with the sautéed ingredients.
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10
Pour the remaining sauce over the mixture. Using clean hands (or tongs), toss everything together thoroughly so the noodles are evenly coated and the colors are well-distributed.
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11
Taste and adjust seasoning; add an extra splash of soy sauce or a pinch of sugar if desired.
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12
Transfer to a large platter and garnish generously with toasted sesame seeds and the sliced egg jidan strips.
💡 Chef's Tips
To prevent the noodles from getting soggy, always rinse them in cold water immediately after boiling. Sauté each vegetable separately if you want the most distinct, clean flavors and professional presentation. Don't be afraid to use your hands to mix the dish; it ensures the sauce is massaged into the noodles for better flavor absorption. For a vegetarian version, simply omit the beef and add extra mushrooms or fried tofu strips. If reheating leftovers, do so in a pan with a splash of water and oil rather than the microwave to restore the noodle's bounce.
🍽️ Serving Suggestions
Serve warm as a main dish or at room temperature as a traditional 'Banchan' (side dish). Pair with a crisp, chilled glass of Korean barley tea (Boricha) to cleanse the palate. Serve alongside Spicy Pork Bulgogi for a perfect sweet-and-spicy flavor contrast. Add a side of Napa Cabbage Kimchi for a fermented, acidic kick that cuts through the sesame oil's richness. Pack it into a bento box for a street-food style lunch on the go.