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Japchae
Serves 4 Prep 25 min Cook 15 min Total 40 min Type Meal Origin Korean

Japchae

Korean stir-fried glass noodles with vegetables and beef in a soy-sesame sauce. Sweet-savoury, glossy, served warm or at room temperature. Traditionally a celebration dish; modern households eat it any time.

Serves 4 Prep 25 minutes Cook 15 minutes Units Rate

Overview

Sweet potato glass noodles (dangmyeon) boil and toss in a soy-sesame sauce. Vegetables (spinach, carrot, mushrooms, onion, peppers) sauté separately to keep their colour and texture, and beef stir-fries fast. Everything tosses together with the sauced noodles and a final sesame finish.

Ingredients

Noodles

  • 200 g sweet potato glass noodles (dangmyeon)

Sauce

  • 5 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons toasted sesame oil
  • 2 garlic cloves (crushed)
  • 1 tablespoon mirin (or rice wine)

Stir-fry

  • 200 g rib-eye (or sirloin, thinly sliced)
  • 1 onion (sliced)
  • 1 carrot (julienned)
  • 1 red pepper (julienned)
  • 200 g spinach
  • 200 g shiitake (or chestnut mushrooms, sliced)
  • 4 spring onions (sliced into 4 cm pieces)
  • 2 tablespoons vegetable oil (split through cooking)
  • Toasted sesame seeds, to finish

Method

Stage 1 - Sauce

  1. Whisk all the sauce ingredients in a bowl.

Stage 2 - Noodles

  1. Cook the glass noodles in boiling water for 6-7 minutes until soft and translucent.
  2. Drain and rinse briefly under cold water to stop them sticking.
  3. Cut with kitchen scissors a few times to make them easier to eat.
  4. Toss with 2 tablespoons of the sauce; set aside.

Stage 3 - Vegetables and beef (each separate)

  1. Blanch the spinach for 30 seconds; squeeze dry; toss with 1 teaspoon sesame oil and a pinch of salt.
  2. Heat 1 teaspoon oil in a wok over high heat. Stir-fry the onion 2 minutes; remove. Repeat with carrot (2 minutes), pepper (1 minute), mushrooms (3 minutes), each going onto the same plate.
  3. Add another teaspoon of oil; stir-fry the beef 1-2 minutes until just cooked.

Stage 4 - Combine

  1. Return all the vegetables to the wok; add the beef and noodles.
  2. Pour over the remaining sauce; toss vigorously over medium heat for 1-2 minutes until everything is coated and warm.
  3. Add the spring onions; toss once more.

Stage 5 - Serve

  1. Pile onto a platter.
  2. Drizzle with a little extra sesame oil; scatter sesame seeds.
  3. Eat warm or at room temperature.

Notes

  • Sweet potato noodles, not rice: Dangmyeon are translucent and chewy; rice vermicelli won't give the same texture.
  • Vegetables separate: Stir-frying everything together turns soft and homogeneous. Working in batches keeps colour and bite.
  • Don't overcook the noodles: They go gluey. Drain at the al dente edge.

Storage

  • Keeps 2 days refrigerated. Eat cold or reheat in a pan with a splash of water.

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