Authentic Japchae Recipe: Korean Glass Noodle Stir Fry

Method16 steps · about 55 min

1. 1

   Step 1: Mix the beef strips with 1 tbsp soy sauce, 1 tsp mirin, 1/2 tsp minced garlic, 1/4 tsp black pepper and 1 tsp sesame oil. Cover and refrigerate while preparing the other ingredients.

   Uses 100 g rib eye fillet, cut into strips · 1 tbsp soy sauce · 1 tsp rice wine (mirin) · 1/4 tsp ground black pepper · 1/2 tsp minced garlic · 1 tsp toasted sesame oil

2. 2

   Step 2: Mix 4 tbsp soy sauce, the honey (1 tbsp), brown sugar (1 tbsp), 1 tbsp sesame oil and 1/8 tsp black pepper in a small bowl for the noodle and mushroom marinade.

   Uses 4 tbsp soy sauce · 1 tbsp honey · 1 tbsp brown sugar · 1 tbsp toasted sesame oil · 1/8 tsp ground black pepper

3. 3

   Step 3: Mix the sliced mushrooms with 1 tbsp of the marinade from step 2. Set aside while preparing the spinach and noodles, about 20 minutes.

   Uses 100 g fresh shiitake mushrooms, cleaned and sliced · 1 tbsp noodle and mushroom marinade

4. 4

   Step 4: Blanch the spinach in rolling boiling water for 5–10 seconds. Drain, cool under cold running water and squeeze out excess water. Mix with 1/4 tsp salt, 1/2 tsp minced garlic and 1 tsp sesame oil. Transfer to a large mixing bowl.

   Uses 110 g baby spinach, rinsed · 1/4 tsp fine sea salt · 1/2 tsp minced garlic · 1 tsp toasted sesame oil · Boiling water and cold rinse water, as needed

5. 5

   Step 5: Bring a separate large pot of water to a boil. Add the glass noodles and boil for 6–7 minutes. Drain, rinse cold and drain again for 1–2 minutes. Cut to roughly 15–20 cm (6–8 inch) lengths. Toss with the marinade remaining after the tablespoon used for the mushrooms. Set aside while cooking the vegetables, about 10 minutes.

   Boil glass noodles · 7 minUses 250 g Korean sweet potato starch noodles (dangmyeon) · Water for boiling and rinsing noodles, as needed · Marinade remaining after the 1 tbsp for mushrooms

6. 6

   Step 6: For the optional egg garnish, beat the separated egg white. Heat 1 tsp cooking oil in a nonstick pan and cook the white over low heat for 1–2 minutes, turning to cook both sides. Transfer to a cutting board. Skip steps 6, 7 and 14 if omitting the egg.

   Uses White from the optional extra-large egg · 1 tsp cooking oil

7. 7

   Step 7: Beat the reserved egg yolk. Add a little more oil if needed and cook the yolk over low heat for 1–2 minutes, turning to cook both sides. Transfer to the cutting board with the white.

   Uses Reserved yolk from the optional egg · Additional cooking oil if needed

8. 8

   Step 8: Add oil as needed and cook the sliced onion with a pinch of salt over low to medium heat for 1–2 minutes, until softened. Transfer to the large bowl with the spinach.

   Uses 1/2 yellow onion (105 g), thinly sliced · Cooking oil as needed · A pinch of fine sea salt

9. 9

   Step 9: Add oil as needed and cook the carrot (1) with a pinch of salt over medium heat for 1–2 minutes, until softened. Transfer to the large mixing bowl.

   Uses 1 carrot (120 g), peeled and julienned · Cooking oil as needed · A pinch of fine sea salt

10. 10

    Step 10: Add oil as needed and cook the red bell pepper (1/4) with a pinch of salt over low to medium heat for 1–2 minutes, until softened. Transfer to the large mixing bowl.

    Uses 1/4 red bell pepper (50 g), julienned · Cooking oil as needed · A pinch of fine sea salt

11. 11

    Step 11: Add oil as needed and stir-fry the marinated mushrooms, including their bowl juices, over low to medium heat for 1–2 minutes, until cooked. Transfer to the large mixing bowl.

    Uses Marinated mushrooms · Cooking oil as needed

12. 12

    Step 12: Add oil as needed and stir-fry the marinated beef over medium heat for 2–3 minutes, until cooked. Transfer to the large mixing bowl.

    Uses Marinated beef · Cooking oil as needed

13. 13

    Step 13: Add oil as needed and stir-fry the marinated noodles over low to medium heat for 2–3 minutes, until evenly coated with sauce. Transfer to the large mixing bowl.

    Uses Marinated glass noodles · Cooking oil as needed

14. 14

    Step 14: If using the egg garnish, cut the cooked white and yolk into thin matchsticks and add them to the mixing bowl.

    Uses Cooked egg white · Cooked egg yolk

15. 15

    Step 15: Add 1 tbsp finishing sesame oil and the toasted sesame seeds (1 tbsp) to the cooked noodles, spinach, vegetables, mushrooms, beef and optional egg strips. Toss gently with salad servers while hot; use your hands only once comfortable to handle.

    Uses Seasoned spinach · Cooked onion · Cooked carrot · Cooked bell pepper · Cooked mushrooms · Cooked beef · Cooked glass noodles · Optional cooked egg strips

16. 16

    Step 16: Serve the japchae warm or cool as a side dish. Rice and other Korean side dishes are optional accompaniments. Refrigerate leftovers in an airtight container and use within 1–2 days.

    Uses Finished japchae