Japchae (Korean Sweet Potato Noodles Stir-Fry) Recipe
Japchae is a classic Korean dish featuring sweet potato glass noodles stir-fried with tender thin-sliced beef and a vibrant mix of vegetables like carrots, onions, spinach, and green onions. Flavored with a savory-sweet sauce made from soy sauce, brown sugar, garlic, and toasted sesame oil, this dish is a perfect balance of taste and texture. Japchae can be enjoyed hot or at room temperature, making it a versatile and crowd-pleasing meal or side dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Protein
- 2 lb thin-sliced beef (can substitute with chicken, tofu, or shrimp)
Noodles & Vegetables
- 1 lb Korean sweet potato noodles (glass noodles)
- 3 medium carrots, julienned
- 1 large white onion, thinly sliced
- 1/2 bunch green onions, chopped
- 6 garlic cloves, minced
- 1/2 lb spinach leaves
Seasonings & Oils
- 4 tbsp sesame oil (divided)
- 1 tbsp olive oil
- 6 tbsp soy sauce (or tamari for gluten-free option)
- 3 tbsp brown sugar
Instructions
- Prepare the Noodles: Soak the Korean sweet potato noodles in warm water for about 20-30 minutes until they soften. Drain and set aside.
- Cook the Spinach: Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Set aside.
- Cook the Beef: In a large pan or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thin-sliced beef and half the minced garlic, sauté until the beef is cooked through and lightly browned. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, add 2 tablespoons of sesame oil. Add the julienned carrots, sliced onions, chopped green onions, and remaining minced garlic. Stir-fry over medium heat until the vegetables are tender but still crisp, about 4-5 minutes.
- Cook the Noodles: Add the softened noodles to the pan with vegetables. Pour in the soy sauce and brown sugar. Toss everything together thoroughly to evenly coat the noodles and vegetables with sauce. Continue stir-frying for about 3-4 minutes until noodles are cooked through and everything is well combined.
- Add Spinach and Beef: Gently mix the cooked spinach and beef back into the pan. Drizzle the remaining 2 tablespoons of sesame oil over the mixture. Toss gently to incorporate all ingredients and flavors evenly. Cook for an additional 1-2 minutes to warm everything through.
- Serve: Transfer the japchae to a serving dish. It can be served warm or at room temperature. Enjoy as a main dish or a flavorful side to your Korean meal.
Notes
- You can substitute beef with chicken, tofu, or shrimp according to your preference.
- For a gluten-free version, use tamari instead of soy sauce.
- Soaking the noodles properly is essential for the correct texture; avoid overcooking.
- Japchae tastes great served warm or room temperature, making it excellent for potlucks or meal prep.
- Adjust the amount of brown sugar depending on your desired sweetness level.
Keywords: Japchae, Korean sweet potato noodles, Korean glass noodles, stir-fry noodle dish, Korean cuisine, beef japchae, vegetable japchae, Korean recipe