Authentic Japchae Recipe: Korean Glass Noodle Stir Fry
Master the art of Japchae, Korea’s beloved glass noodle stir-fry! Featuring bouncy glass noodles, vibrant vegetables, and a perfectly balanced savory-sweet sauce, this flavorful classic is a true labor of love.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 250 g Korean sweet potato starch noodles dangmyeon
- 100 g Rib eye fillet cut into strips
- 1 Carrot julienned
- 110 g Baby spinach
- 0.25 Red capsicum (bell pepper) julienned
- 0.5 Yellow onion thinly sliced
- 100 g Fresh shiitake mushrooms sliced
- 0.5 teaspoon Minced garlic
- 1.25 teaspoon Fine sea salt for seasoning
- 2 teaspoon Toasted sesame oil divided
- 5 tablespoon Soy sauce
- 1 teaspoon Rice wine (mirin)
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Toasted sesame seeds
- 1 Egg optional
- 2 tablespoon Cooking oil like rice bran oil
Instructions
Instructions
- Boil noodles for 7-8 minutes until soft. Drain, rinse with cold water, and cut into shorter lengths.
- Blanch spinach for 30 seconds, rinse under cold water, squeeze, chop, and season with garlic, salt, and sesame oil.
- Stir fry carrot and red bell pepper for 1-2 minutes each until just tender. Stir fry onion and mushrooms 2-3 minutes each until cooked.
- Stir fry rib eye strips quickly until just cooked through.
- In a large bowl, combine cooked vegetables, beef, and noodles. Add garlic, soy sauce, honey, brown sugar, and sesame oil. Toss well.
- Taste and adjust seasoning with salt or pepper if needed.
- Optional: Do a quick final stir-fry of the combined ingredients in a hot pan for 1-2 minutes to serve warm.
- Sprinkle with toasted sesame seeds before serving.
- Optionally crack in an egg during final stir-fry and cook lightly.
- Serve warm or at room temperature.
Notes
Store in airtight containers in fridge or freezer. Reheat with a splash of water or sesame oil to preserve texture.