📝 About This Recipe
Originally a royal court dish, Japchae is a celebration of textures and colors, featuring chewy sweet potato starch noodles tossed with a vibrant medley of crisp vegetables and tender beef. The magic lies in the balance of toasted sesame oil and savory soy sauce, creating a glossy finish that is both nutty and deeply satisfying. Whether served as a festive side dish or a light main course, its elegant presentation and complex flavor profile make it a true masterpiece of Korean home cooking.
🥗 Ingredients
The Noodles
- 250 grams Dangmyeon (Dried Sweet Potato Starch Noodles) (look for the grey, translucent variety)
The Protein and Marinade
- 150 grams Ribeye or Flank Steak (cut into thin matchsticks)
- 4-5 pieces Dried Shiitake Mushrooms (soaked in warm water, squeezed dry, and sliced thin)
- 1 tablespoon Soy Sauce (for the marinade)
- 1 teaspoon Minced Garlic (freshly pressed)
- 1 teaspoon Sugar (for the marinade)
The Vegetables
- 200 grams Fresh Spinach (blanched and squeezed dry)
- 1 medium Carrot (julienned into fine matchsticks)
- 1 medium Onion (thinly sliced)
- 3-4 stalks Scallions (cut into 2-inch lengths)
- 1/2 cup Wood Ear Mushrooms (rehydrated and sliced (optional for texture))
The Dressing Sauce
- 4 tablespoons Soy Sauce (adjust to taste)
- 3 tablespoons Toasted Sesame Oil (high quality makes a difference)
- 1 tablespoon Toasted Sesame Seeds (lightly crushed)
- 2 tablespoons Brown Sugar (can substitute with honey)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a small bowl, combine the beef and sliced shiitake mushrooms with 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic. Mix well and let marinate for at least 20 minutes.
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2
Blanch the spinach in boiling water for 30 seconds. Drain immediately and rinse in cold water. Squeeze out all excess moisture with your hands, form into a ball, and cut it twice to shorten the strands. Season lightly with a pinch of salt and a drop of sesame oil.
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3
Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 7 minutes until translucent and chewy. Test a strand; it should be 'al dente' but soft.
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4
Drain the noodles and use kitchen shears to cut them into 6-7 inch lengths so they are easier to eat. While still warm, toss them with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce to prevent sticking.
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5
Heat a large wok or skillet over medium-high heat with a teaspoon of neutral oil. Sauté the onions and scallions with a pinch of salt until the onions are translucent, about 2 minutes. Remove and place in a very large mixing bowl.
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6
In the same pan, add another splash of oil and sauté the carrots until softened but still retaining a slight crunch (about 2 minutes). Add to the large mixing bowl.
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7
Sauté the marinated beef and shiitake mushrooms in the pan until the beef is fully cooked and the juices have mostly evaporated. Add these to the mixing bowl.
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8
In a small jar, whisk together the remaining soy sauce, brown sugar, and black pepper until the sugar is dissolved.
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9
Add the prepared noodles and the blanched spinach to the large mixing bowl containing all the sautéed vegetables and beef.
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10
Pour the dressing sauce over the ingredients. Using your hands (wear a food-safe glove as it may be warm!), toss everything together thoroughly to ensure every noodle is coated and the colors are evenly distributed.
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11
Add the toasted sesame oil and sesame seeds. Give it one final toss. Taste and add a bit more soy sauce or sugar if you prefer a saltier or sweeter profile.
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12
Transfer to a large platter and garnish with an extra sprinkle of sesame seeds before serving.
💡 Chef's Tips
Always sauté each vegetable separately; this preserves their individual colors and ensures nothing gets overcooked or mushy. Don't overcook the noodles! They should have a 'bouncy' texture. If they get too soft, the dish loses its signature mouthfeel. If making ahead of time, briefly toss the noodles in a pan with a splash of water to revive the texture before serving. For a vegetarian version, double the mushrooms and add firm tofu strips instead of beef. Using your hands to mix (the traditional way) ensures the seasoning is massaged into the noodles much better than tongs ever could.
🍽️ Serving Suggestions
Serve warm as a main dish or at room temperature as part of a traditional Korean Banchan spread. Pair with a crisp, chilled glass of Barley Tea (Boricha) to cleanse the palate. Excellent when served alongside Galbi (Korean BBQ short ribs) or Bulgogi. Top with a 'Jidan' (thinly sliced egg garnish) for a truly royal and professional presentation. Serve with a side of spicy Baechu-Kimchi to provide a fermented acidic contrast to the nutty noodles.