Japchae Glass Noodle Classic

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Japchae is a beloved Korean stir-fry featuring chewy sweet potato glass noodles tossed with colorful vegetables, tender beef, and a glossy soy-sesame sauce. This classic version balances savory, sweet, and nutty flavors in every glossy, slurpable bite, making it a staple at celebrations and family dinners alike.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 9 gSugar
• 22 gProtein
• 780 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the noodles and beef

• 8 oz sweet potato glass noodles (dangmyeon)
• 6 oz beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper

For the vegetables

• 5 oz fresh spinach
• 1 medium carrot, julienned
• 1 small yellow onion, thinly sliced
• 6 fresh shiitake mushrooms, stemmed and sliced
• 1/2 red bell pepper, julienned
• 2 scallions, cut into 2-inch lengths

For the seasoning and garnish

• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon neutral cooking oil
• 1 tablespoon toasted sesame seeds
• Pinch of salt for blanching spinach

Directions

1. Bring a large pot of water to a boil. Add the sweet potato glass noodles and cook for 6 to 7 minutes until tender but still chewy, then drain and rinse under cold water. Toss the drained noodles with 1 tablespoon of sesame oil to prevent sticking.
2. Meanwhile, marinate the sliced beef with 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, garlic, and black pepper for 10 minutes while you prep the vegetables.
3. Blanch the spinach in boiling salted water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water, chop into 2-inch pieces, and set aside.
4. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Stir-fry the beef until just cooked through, about 2 minutes, then transfer to a large mixing bowl.
5. In the same pan, stir-fry the onion, carrot, bell pepper, and shiitake mushrooms separately or together for 2 to 3 minutes until crisp-tender, seasoning lightly with salt. Add each batch to the mixing bowl with the beef.
6. Add the cooked noodles to the mixing bowl along with the blanched spinach and scallions. Pour the combined seasoning of 3 tablespoons soy sauce, 2 tablespoons sugar, and 2 tablespoons sesame oil over everything.
7. Using tongs or your hands, gently toss and massage the noodles until evenly coated and glossy, about 1 to 2 minutes, warming everything through.
8. Transfer to a serving platter, sprinkle generously with toasted sesame seeds, and serve warm or at room temperature.
9. Enjoy as a main dish with rice or as a banchan alongside other Korean favorites.

Cook’s Notes

• Do not overcook the glass noodles; they should remain pleasantly chewy since they continue to soften when tossed with hot vegetables.
• For a vegetarian version, omit the beef and add extra shiitake or wood ear mushrooms for umami depth.
• Use kitchen shears to cut the long noodles into shorter, easier-to-eat lengths before tossing.
• Toasting the sesame seeds briefly in a dry pan before garnishing boosts their nutty aroma significantly.
• Japchae tastes even better the next day once the noodles have fully absorbed the seasoning, making it ideal for meal prep.

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