Japchae: The Ultimate Korean Noodles Recipe
The first time I made Japchae, I was at a cooking club meeting in Singapore. I remember being both excited and slightly overwhelmed—it seemed like one of those dishes that required just enough prep work to make you question if it was worth the effort. Spoiler alert: it absolutely is.
Japchae is the quintessential Korean noodles recipe, a glorious mix of chewy sweet potato glass noodles (called Dangmyeon), tender beef, and vibrant vegetables, all tossed together in a subtly sweet, savory, sesame-scented sauce. It’s the kind of dish that feels as healthy as it is satisfying, loaded with greens and vegetables, customizable to your dietary whims, and as indulgent or light as you want it to be.
The origins of Japchae date back to the 17th century when it was created for a royal banquet during the Joseon dynasty. The dish has evolved over centuries, transitioning from a luxurious treat served without noodles to its current form, where sweet potato starch noodles shine as the star ingredient. These glassy noodles, bouncy and gluten-free, are what set Japchae apart. But if you’re out of Dangmyeon, don’t worry! Thin rice noodles or glass noodles can work as substitutes in a pinch, giving you a slightly different, yet still delicious, take on this Korean classic.
Japchae is a staple at Korean celebrations, but it’s just as delightful as a weeknight dinner or a potluck centerpiece. It’s a noodle lover’s dream, versatile, veggie-packed, and endlessly adaptable. Whether you’re following the traditional recipe or improvising with what’s in your fridge, Japchae is bound to become your new favorite.
Now, let’s dive into this iconic Korean recipe, shall we?
Japchae
Ingredients
Main Ingredients:
- 250 g Korean sweet potato starch noodles Dangmyeon
- 100 g beef rump sliced
- 100 g fresh shiitake mushrooms stems removed and thinly sliced
- 200 g spinach blanched and cut into bite-sized pieces
- ½ carrot finely julienned
- ½ red & green bell pepper julienned
- ½ onion thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sugar
- Toasted sesame seeds and sesame oil for garnish
Spinach seasoning
- ½ tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp minced garlic
Beef marinade
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp chopped green onion
- 1 tsp minced garlic
Noodle seasoning
- 100 ml soy sauce
- 400 ml water
Optional Garnish: Thin strips of egg yolk (made with 2 medium egg yolks)
Instructions
- Prep the Beef and Mushrooms: Pat the beef dry and marinate it with the mushrooms in soy sauce, sugar, green onion, and garlic for 30 minutes.
- Cook the Noodles: Boil noodles in water and soy sauce (4:1 ratio) for 7 minutes. Rinse with cold water, drain, and cut into smaller pieces with scissors.
- Season the Spinach: Blanch spinach, season with soy sauce, sesame oil, and garlic, and set aside in a large bowl.
- Cook Vegetables: Stir-fry onion, bell peppers, and carrots with a pinch of salt until tender.
- Cook Beef and Mushrooms: Sauté the marinated beef and mushrooms for 2-3 minutes, then set aside.
- Combine: Add the noodles to the pan with remaining juices, then mix with beef, mushrooms, vegetables, soy sauce, and sugar.
- Serve: Garnish with sesame seeds, sesame oil, and optional egg yolk strips. Serve warm.
Notes
Optional Egg Yolk Garnish (Jidan)
- Separate the yolks from the whites, removing any stringy parts. Beat the yolks with a pinch of salt.
- Heat a nonstick pan with a thin layer of vegetable oil. Pour in the yolks and spread thinly.
- Let cook using the residual heat for about 1 minute per side. Cool and slice into thin strips for garnish.
