Light, flavorful and bursting with color – there’s a reason Japchae is such a beloved Korean dish. Featuring delicately chewy sweet potato glass noodles stir-fried with an array of fresh vegetables in a delicate, slightly sweet sauce, it’s the perfect one-bowl meal, especially for warmer weather. Today I’m excited to share my go-to recipe for making this restaurant-quality classic right at home, so you too can enjoy the beauty and taste of Japchae.
Servings: 2 people
Ingredients
- 200g Korean sweet potato glass noodles (dangmyeon)
- 150g beef, thinly sliced
- 100g carrots, julienned
- 100g spinach
- 80g onion, thinly sliced
- 50g bell pepper, thinly sliced
- 30g soy sauce
- 20g sesame oil
- 15g sugar
- 10g minced garlic
- 5g sesame seeds
- Salt and pepper to taste
- Chopped green onions for garnish
Sauce
- 20g soy sauce
- 10g sugar
- 5g sesame oil
Now, let’s proceed to the steps:
- Cook the glass noodles according to the package instructions. Drain and set them aside.
- In a bowl, mix together soy sauce, sesame oil, sugar, minced garlic, and sesame seeds to make the sauce.
- Heat vegetable oil in a pan and stir-fry the beef until cooked. Remove it from the pan and set it aside.
- In the same pan, stir-fry the carrots, onion, bell pepper, and spinach until they are slightly tender. Add the cooked beef and glass noodles to the pan, along with the sauce. Mix everything together until well combined.
- Transfer the Japchae to a serving dish and garnish with chopped green onions. Season with salt and pepper if needed.
There you have it, a delicious plate of Japchae! Enjoy the harmonious blend of flavors and textures in this classic Korean dish.
