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Korean Japchae

A colorful stir-fry of sweet potato noodles, crisp vegetables, and tender beef, all bathed in a savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces sweet potato noodles dangmyeon
  • 1 tablespoon vegetable oil
  • 1 small onion thinly sliced
  • 1 carrot julienned
  • 1 bell pepper sliced
  • 1 cup spinach washed and drained
  • 1 cup mushrooms sliced
  • 6 ounces beef or protein of choice thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 1 teaspoon sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Cooking pot
  • Colander
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Soak the sweet potato noodles in hot water for about 30 minutes.
  2. Slice the onion, carrot, bell pepper, and mushrooms while the noodles soak.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Add sliced beef and cook for about 3-4 minutes until browned.
  5. Add onion, carrot, bell pepper, and mushrooms to the skillet and stir-fry for about 5 minutes.
  6. Drain the soaked noodles in a colander.
  7. Add drained noodles and spinach to the skillet, tossing to combine.
  8. In a small bowl, mix soy sauce, sesame oil, sugar, and garlic, then pour over the noodle mixture.
  9. Heat everything through, then transfer to a serving dish and garnish with sesame seeds.

Notes

For best flavor, let the japchae sit for a few minutes before serving.