Description
Japchae is a classic Korean dish featuring glass noodles stir-fried with marinated beef and a colorful variety of sautéed vegetables. This recipe balances savory, sweet, and slightly spicy flavors with a glossy sesame oil finish, perfect for a satisfying and vibrant meal.
Ingredients
Scale
Marinade and Sauce
- â…“ cup + 1 tablespoon soy sauce or tamari (divided)
- 2 tablespoons packed brown sugar (divided)
- 2 teaspoons rice vinegar
- 4 teaspoons toasted sesame oil (divided)
- 1 ½ teaspoons minced garlic (divided)
- 1 teaspoon black pepper
- ¾ teaspoon salt (divided)
- ½ teaspoon gochujang or sriracha (optional)
Main Ingredients
- 1 pound boneless beef short ribs (thinly sliced)
- 8 ounces glass noodles
- 3 tablespoons avocado oil (divided)
- 2 large eggs
- 2 medium carrots (peeled and thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 small white onion (thinly sliced)
- 1 cup sliced button mushrooms
- 3 green onions, white and green parts (thinly sliced, divided)
- 2 cups baby spinach
- Toasted sesame seeds (optional)
Instructions
- Marinate the beef: Whisk together 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, ½ teaspoon garlic, and ½ teaspoon black pepper in a large bowl. Add beef slices and toss to coat evenly. Cover and refrigerate for 30 minutes up to 3 hours to infuse flavor.
- Make the sauce: In a medium bowl, whisk the remaining ⅓ cup soy sauce, 1 tablespoon brown sugar, 3 teaspoons sesame oil, 1 teaspoon garlic, ½ teaspoon gochujang (optional), ½ teaspoon black pepper, and ½ teaspoon salt until combined.
- Boil glass noodles: Cook glass noodles according to package instructions until tender. Drain thoroughly and transfer to a large clean bowl. Add half of the prepared sauce and toss gently to coat the noodles.
- Cook the eggs: In a small bowl, whisk eggs with ¼ teaspoon salt. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium heat. Pour in eggs and swirl pan to spread evenly. Cook undisturbed for 2-3 minutes until fully set, forming a large egg pancake.
- Cut the eggs: Transfer the cooked egg pancake carefully to a cutting board. Cut in half, rotate pieces 90 degrees, then cut into ½-inch strips. Add egg strips to the bowl with the glass noodles.
- Cook the vegetables (Part 1): Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat. Add carrots and sauté for 3 minutes, stirring occasionally. Add bell peppers and onions and cook another 2-3 minutes until softened. Transfer these vegetables to the bowl with the noodles and eggs.
- Cook the vegetables (Part 2): Add remaining 1 tablespoon avocado oil to the wok. When hot, add mushrooms and cook for 2 minutes, stirring. Add the white parts of the green onions and spinach, cooking for an additional 1 minute until spinach wilts. Transfer to the noodle bowl. Pour in the remaining soy sauce sauce mixture and toss everything to combine well.
- Cook the beef: Reheat the wok over high heat. Add the marinated beef slices, shaking off excess marinade before adding to the pan. Cook for 5 to 7 minutes until beef is seared nicely and cooked through. Transfer the cooked beef to the glass noodle mixture. Garnish with the green parts of green onions and toasted sesame seeds if desired. Serve immediately.
Notes
- Thinly slicing the beef short ribs helps them cook quickly and evenly.
- If you cannot find glass noodles, sweet potato noodles (dangmyeon) are a traditional alternative.
- Adjust gochujang or sriracha quantity to your preferred spice level, or omit for milder flavor.
- Do not overcook the spinach; it should just begin to wilt for best texture.
- Prepare all vegetables in advance as the cooking steps are quick and sequential.
- Leftover japchae can be stored in the refrigerator for up to 3 days and reheated gently.
