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Korean Japchae Noodles

A classic Korean noodle dish made with chewy sweet potato glass noodles, tender beef, and colourful vegetables, lightly dressed in a fragrant sesame soy sauce. Balanced, elegant, and deeply satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 100 g Korean sweet potato glass noodles dangmyeon
  • 100 g raw beef sliced into thin strips
  • ½ red pepper thinly sliced
  • ½ carrot julienned
  • ½ small onion thinly sliced
  • 60 g Chinese spinach or local spinach
  • 2 scallions cut into 5 cm pieces
  • 50 g fresh shiitake mushrooms sliced
  • 3 cloves garlic finely chopped
Beef marinade
  • 1 tsp light soy sauce
  • 2 tsp finely grated Korean pear or local pear
  • ¼ tsp salt
  • ½ tsp sugar
  • ¼ tsp black pepper
  • ½ tsp sesame oil
Noodle dressing
  • 3 tbsp Korean soy sauce or light soy sauce
  • ½ tbsp sesame oil
  • ½ tbsp roasted sesame seeds
  • 1 tsp finely chopped garlic
  • 1 tbsp sugar
  • ½ tsp black pepper
For cooking
  • Neutral oil as needed

Equipment

  • 1 large saucepan
  • 1 sieve
  • 1 large mixing bowl
  • 1 medium frying pan
  • 1 wooden spoon or spatula

Method
 

  1. Finely slice carrot, onion, red pepper, shiitake mushrooms, scallions, spinach, and garlic. Set aside.
  2. Place the beef in a bowl with all marinade ingredients. Mix well and set aside for 10 to 15 minutes.
  3. Bring a large saucepan of water to the boil. Cook the glass noodles for 7 to 8 minutes until soft and chewy. Drain through a sieve.
  4. In a large mixing bowl, combine all the noodle dressing ingredients. Add the drained noodles and toss gently to coat.
  5. Heat a frying pan with a little oil. Sauté onion, carrot, and red pepper for about 2 minutes until just softened.
  6. Add spinach and scallions and stir-fry for a further 1 to 2 minutes until tender but still vibrant. Season lightly with salt. Transfer vegetables to the bowl with the noodles.
  7. In the same pan, add a little more oil. Stir-fry the marinated beef and shiitake mushrooms over medium-high heat for 2 to 3 minutes until the beef is just cooked.
  8. Add the beef and mushrooms to the noodle bowl.
  9. Mix everything gently until evenly combined. Serve warm or at room temperature.

Notes

  • Use sweet potato noodles: Regular glass noodles will not give the correct chewy texture.
  • Cook components separately: This keeps each ingredient perfectly cooked and colourful.
  • Do not overcook vegetables: Japchae should be fresh and lightly crisp, not soft.
  • Pear tenderises the beef: This is a traditional Korean technique for natural sweetness and softness.
  • Even better the next day: Flavours develop beautifully after resting in the fridge.
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