Japchae
The Best Japchae with perfectly cooked glass noodles, fresh vegetables, and a rich sweet and savory sauce. This Korean favorite is ideal for family dinners or special gatherings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
2 lb thin-sliced beef (or chicken, tofu, or shrimp)
1 lb Korean sweet potato noodles (glass noodles)
3 medium carrots (julienned)
1 large white onion (thinly sliced)
½ bunch green onions (chopped)
6 garlic cloves (minced)
½ lb spinach leaves
4 tbsp sesame oil (divided)
1 tbsp olive oil
6 tbsp soy sauce (or tamari for gluten-free)
3 tbsp brown sugar
Instructions
Bring a large pot of water to a boil with a drizzle of olive oil. Cook sweet potato noodles for 5–6 minutes, then drain and set aside.
In a skillet over high heat, cook beef until browned. Season with half the soy sauce, sesame oil, and brown sugar. Remove and set aside.
In another skillet, heat olive oil. Add carrots and onion; cook until softened.
Stir in remaining soy sauce, sesame oil, and brown sugar. Add garlic and green onions; cook for 1 minute.
Add spinach and cook until wilted.
Combine noodles, cooked beef, and vegetables in a large bowl. Toss well to evenly coat.
Serve warm and garnish with extra green onions if desired.
Notes
For a vegetarian version, substitute tofu or mushrooms.
Rinse noodles with cold water to prevent sticking.
Add a spoon of gochujang for a spicy twist.
Best served fresh but reheats well for meal prep.
Find it online: https://allrecipesmade.com/japchae/
