📝 About This Recipe
Japchae is a legendary Korean celebration dish known for its 'dangmyeon'—translucent sweet potato starch noodles that possess a delightful, bouncy chew. This recipe harmonizes a vibrant spectrum of stir-fried vegetables with tender strips of marinated beef, all tossed in a savory-sweet sesame soy glaze. It is a masterpiece of texture and balance, representing the traditional Korean philosophy of 'obangsaek' or the five cardinal colors.
🥗 Ingredients
The Noodles and Beef
- 8 ounces Dangmyeon (Korean sweet potato starch noodles) (dry weight)
- 6 ounces Beef ribeye or top sirloin (cut into thin 2-inch long matchsticks)
- 3-4 pieces Dried shiitake mushrooms (soaked in warm water until soft, then thinly sliced)
The Vegetables
- 6 ounces Fresh spinach (washed and stems trimmed)
- 1 medium Carrot (peeled and julienned)
- 1 medium Onion (thinly sliced)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1/2 large Red bell pepper (julienned)
The Sauce and Seasoning
- 1/4 cup Soy sauce (divided use)
- 3 tablespoons Toasted sesame oil (divided use)
- 2 tablespoons Brown sugar (can substitute with white sugar)
- 2 cloves Garlic (minced)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 teaspoon Black pepper (freshly cracked)
- 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 20 minutes.
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2
Whisk together the remaining soy sauce, brown sugar, sesame oil, and black pepper in a separate bowl to create the main seasoning sauce. Ensure the sugar is mostly dissolved.
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3
Bring a large pot of water to a boil. Blanch the spinach for only 30-45 seconds until wilted but still bright green. Remove with a slotted spoon, rinse in 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
In the same boiling water, add the sweet potato noodles. Cook for 7 minutes or until they are soft and chewy (al dente). Drain and rinse briefly under cold water.
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5
Using kitchen shears, cut the noodles into 6-7 inch lengths to make 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 vegetable oil in a large wok or non-stick skillet over medium-high heat. Sauté the onions with a pinch of salt until translucent, about 2 minutes. Transfer to a large mixing bowl.
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7
In the same pan, add another teaspoon of oil and sauté the carrots and red bell peppers for 2-3 minutes until slightly softened but still crisp. Add to the mixing bowl.
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8
Stir-fry the scallions for 1 minute until fragrant. Add them to the mixing bowl with the other vegetables.
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9
Wipe the pan and add another teaspoon of oil. Cook the marinated beef and mushrooms over high heat until the beef is browned and cooked through, about 3-4 minutes.
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10
Lower the heat to medium. Add the cooked noodles back into the pan with the beef and mushrooms. Pour the remaining seasoning sauce over the noodles.
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11
Stir-fry everything together for 2-3 minutes until the noodles have absorbed the sauce and become glossy.
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12
Turn off the heat. Add the blanched spinach and all the sautéed vegetables from the mixing bowl back into the pan.
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13
Toss everything thoroughly (traditionally done by hand with a silicone glove to ensure even distribution) until well combined. Taste and add a splash more soy sauce or sugar if desired.
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14
Transfer to a large platter and garnish generously with toasted sesame seeds and an extra drizzle of sesame oil for a beautiful sheen.
💡 Chef's Tips
For the best texture, do not overcook the noodles; they should be 'q-bounce' (chewy), not mushy. Sautéing each vegetable separately is the secret to authentic Japchae; it preserves the individual color and distinct flavor of each ingredient. If the noodles become too dry or sticky while sitting, add a tablespoon of water or a tiny bit more oil and toss again. Use dried shiitake mushrooms rather than fresh if possible, as they have a much deeper umami flavor once rehydrated. For a vegetarian version, simply omit the beef and add extra mushrooms or fried tofu strips.
🍽️ Serving Suggestions
Serve warm as a side dish (Banchan) alongside a main of Bulgogi or Galbi. Pair with a crisp, chilled glass of Korean Barley Tea (Boricha) to cleanse the palate. Enjoy leftovers cold or room temperature; it makes for an excellent office lunch the next day. Serve as a 'Japchae-bap' by placing a large scoop of the noodles over a bed of warm steamed white rice. Accompany with spicy Napa cabbage kimchi to provide a sharp contrast to the sweet and savory noodles.