Description
Japchae is a classic Korean stir-fried noodle dish featuring chewy sweet potato noodles, tender beef, and a colorful medley of sautéed vegetables, all tossed in a savory-sesame soy sauce. This vibrant and flavorful dish is perfect for a warm, hearty meal and showcases the balance of textures and tastes typical of Korean cuisine.
Ingredients
Beef and Marinade
- 300g/10oz boneless beef short ribs or scotch fillet/boneless rib eye steak
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
Sauce
- 1/4 cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Noodles
- 250g/8oz sweet potato noodles (dangmyeon), dried
Vegetables and Oils
- 4 tbsp vegetable oil (or other plain oil), divided
- 1 tsp cooking/kosher salt, divided
- 1 onion, peeled, halved and sliced into 6mm (1/4″) wedges
- 3 green onion stems, cut into 5cm (2″) lengths, white and green parts separated
- 200g/7oz fresh shiitake mushrooms, stem removed, sliced 5mm (1/5″) thick
- 2 carrots, peeled and cut into 3mm (1/8″) batons
- 1 red capsicum/bell pepper, cut into 0.5cm (1/5″) slices
- 4 1/2 cups tightly packed baby spinach
- 2 tbsp white sesame seeds
Instructions
- Prepare Beef Strips: Cut the boneless beef into thin strips approximately 5mm thick, 1cm wide, and 5cm long. If using short ribs, trim excess fat and remove meat from bones before slicing.
- Marinate Beef: Place the beef strips in a bowl and add 2 tsp soy sauce, 2 tsp white sugar, 2 tsp minced garlic, and 1/2 tsp black pepper. Mix well and let it marinate for 15-20 minutes while you prepare other ingredients.
- Make Sauce: In a very large mixing bowl, combine 1/4 cup soy sauce, 2 tsp white sugar, 1/2 tsp minced garlic, 1 1/2 tbsp sesame oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir until sugar dissolves.
- Cook Noodles: Boil sweet potato noodles according to package instructions (about 8 minutes), then drain and rinse under cold water briefly. Shake off excess water and add noodles to the bowl with the sauce, but do not mix yet.
- Sauté First Vegetables Batch: Heat 2 tbsp vegetable oil in a large 30cm non-stick pan over high heat. Add the sliced onion, white parts of green onions, shiitake mushrooms, and 1/2 tsp kosher salt. Stir constantly and cook for 2 1/2 to 3 minutes until just softened but not browned. Pour these vegetables over the noodles without mixing.
- Sauté Second Vegetables Batch: In the same pan with 1 tbsp oil on high heat, cook carrot batons and bell pepper slices for 1 1/2 minutes, stirring continuously. Add baby spinach, green parts of green onions, and remaining 1/2 tsp kosher salt. Continue to stir and cook until spinach wilts, about 1 1/2 minutes. Transfer these to the noodle bowl without mixing.
- Cook Beef: Using the last 1 tbsp vegetable oil in the same pan on high heat, add the marinated beef strips. Stir-fry quickly for about 1 1/2 minutes until beef is just cooked and lightly golden. Add cooked beef to the noodle bowl without mixing.
- Mix All Ingredients: Sprinkle most of the sesame seeds over the contents of the bowl and gently toss all ingredients together until evenly combined.
- Serve: Transfer the japchae to a serving dish and garnish with the remaining sesame seeds. Serve warm (not piping hot) and enjoy.
Notes
- Note 1: Tenderize tougher cuts of beef if desired for extra tenderness.
- Note 2: Use either all-purpose or light soy sauce based on availability and preference.
- Note 3: Sweet potato noodles (dangmyeon) are essential for authentic texture and chew; substitute will alter dish authenticity.
- Note 4: Shiitake mushrooms add a rich umami flavor, but other mushrooms could be used if unavailable.
- Note 5: Marinating beef even for a short time enhances flavor.
- Note 6: Refer to step photos or video for detailed slicing technique to ensure uniform cooking.
