Classic Korean Japchae
A savory and slightly sweet stir-fried dish made with chewy glass noodles, colorful vegetables, and tender beef.
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Ingredients
- 250 g Dangmyeon (Sweet Potato Starch Noodles)
- 150 g Beef ribeye or sirloin, thinly sliced
- 3 pieces Dried shiitake mushrooms, soaked and sliced
- 200 g Fresh spinach
- 1 medium Carrot, julienned
- 1 small Onion, sliced
- 4 tbsp Soy sauce
- 3 tbsp Toasted sesame oil
- 2 tbsp White sugar
- 1 tbsp Toasted sesame seeds
- 1 tbsp Garlic, minced
- 2 tbsp Vegetable oil
Instructions
- 1
Marinate the beef and shiitake mushrooms with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and half the minced garlic for 15 minutes.
- 2
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and a drizzle of sesame oil.
- 3
Boil the sweet potato noodles for 7 minutes until translucent and chewy, then drain and cut with scissors into manageable lengths.
- 4
In a large bowl, toss the warm noodles with 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of sesame oil to prevent sticking.
- 5
Stir-fry the onions and carrots in a lightly oiled pan with a pinch of salt until softened, then remove from the pan.
- 6
In the same pan, stir-fry the marinated beef and mushrooms over high heat until the meat is fully cooked.
- 7
Combine the noodles, cooked vegetables, beef, and spinach in the large mixing bowl.
- 8
Add the remaining soy sauce, sugar, and sesame oil, tossing everything together by hand (using gloves) or with tongs until well-combined and glossy.
- 9
Garnish with toasted sesame seeds before serving warm or at room temperature.
Nutrition per Serving
380
Calories
12g
Protein
58g
Carbs
14g
Fat
4g
Fiber
10g
Sugar
850mg
Sodium
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