Japchae Recipe
40 minBase: 2 servings
Ingredients
Main ingredients
- Dry sweet-potato starch noodles150 g
- Thin beef strips100 g
- Spinach80 g
- Onion100 g
- Carrot60 g
- Fresh shiitake mushrooms80 g
Seasonings
- Soy sauce2 tbsp
- Sugar2 tsp
- Minced garlic1 tsp
- Toasted sesame oil2 tsp
- Neutral cooking oil2 tsp
- Fine salt0.25 tsp
- Ground black pepper0.13 tsp
Optional ingredients
- Toasted sesame seeds1 tsp
Ingredient preparation notes
- Dry sweet-potato starch noodles
Weighed before cooking.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Wide frying pan
- Strainer
- Mixing bowl
- Tongs
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 15 min · Cook 25 min
Method
The instructions below are for 2 servings.
Prepare ingredients and sauce
Cut beef into thin strips about 3 mm thick. Finely slice carrot and onion, and slice mushrooms. Mix soy sauce, sugar, garlic, sesame oil, and pepper, then divide this sauce in half.
Blanch the spinach
Boil 2 liters water and blanch spinach for 30–45 seconds. Lift it out, cool under cold water, squeeze dry, cut into 5 cm lengths, and mix with half the salt. Keep the pot water for the noodles.
Cook and season noodles
Return the water to a boil. Cook noodles according to their package, usually 7–10 minutes, checking for no hard core. Drain thoroughly, cut into manageable lengths, and mix with half the sauce while warm.
Stir-fry vegetables
Heat 1 teaspoon cooking oil in a skillet. Cook carrot and onion for 3 minutes, add mushrooms for another 2 minutes, and season with remaining salt. Transfer to a clean bowl.
Cook the beef
Use the remaining teaspoon cooking oil to stir-fry beef over medium-high heat for 3–4 minutes. Separate clumps and check at least 63°C/145°F inside, then rest on a clean plate for at least 3 minutes.
Combine and warm
Add noodles, cooked vegetables, beef, and remaining sauce to the skillet. Toss over medium-low heat for 2 minutes. Add water a tablespoon at a time if sticking, and heat until the noodles are pliable.
Finish with spinach
Turn off the heat and gently fold in spinach. Add sesame seeds if desired and serve promptly. Two utensils make it easier to lift and distribute ingredients without crushing them.
Cook sweet-potato starch noodles with beef, spinach, mushrooms, and vegetables. Prepare each component separately, then combine with a measured soy-sesame sauce.
Cook the noodles and vegetables separately so each keeps an appropriate texture, then bring them together at the end. Follow the noodle package and check for a firm core. This version has no egg garnish; sesame seeds are optional.
A LITTLE KITCHEN WISDOM
Little details that help
Check the noodle texture
Thickness and soaking requirements vary by brand. Follow the package and cook until the core is tender without letting strands become fragile.
Remove excess vegetable water
Squeeze spinach and cook moisture out of mushrooms. Combining very wet vegetables with noodles can leave liquid at the bottom of the finished dish.
Storing leftovers
Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. Use within 3 days. Add a little water to loosen noodles and reheat throughout to 74°C/165°F.
Common questions
Can I omit the beef?
Replace it with another 100 g mushrooms, cooked at the same stage. Add the reserved sauce gradually because the ingredient balance changes.
Are all glass noodles gluten-free?
Check the noodle's ingredients and manufacturing label. Regular soy sauce in this recipe may contain wheat, so the complete dish should not be assumed gluten-free.
