Easy Japchae Korean Glass Noodle Stir Fry

Craving a vibrant, flavorful, and incredibly satisfying Korean dish that’s surprisingly simple to make? Look no further than this Easy Japchae! This classic Korean glass noodle stir fry is packed with chewy noodles, tender vegetables, and a savory, sweet, and nutty sauce that will have everyone asking for seconds.

Ingredients

• 200g Korean sweet potato starch noodles (dangmyeon)
• 100g beef sirloin or ribeye, thinly sliced (optional, can substitute with mushrooms or omit)
• 2 tbsp soy sauce (for sauce)
• 1 tbsp soy sauce (for beef marinade)
• 2 tbsp sesame oil (for sauce)
• 1 tbsp sesame oil (for cooking vegetables/beef)
• 2 tbsp sugar
• 1 tsp minced garlic
• 1/2 medium onion, thinly sliced
• 1 large carrot, julienned
• 2-3 shiitake mushrooms, thinly sliced (fresh or rehydrated)
• 1/2 red bell pepper, thinly sliced (optional)
• 150g fresh spinach
• 1/4 tsp salt (for spinach)
• 1 tbsp cooking oil (e.g., vegetable or canola)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook according to package directions, usually 6-8 minutes, until transparent and chewy. Drain well, rinse with cold water to prevent sticking, then snip into shorter pieces (about 6 inches) with kitchen shears. Toss with 1 tsp sesame oil to prevent sticking and set aside.
2. Prepare the spinach: Blanch the spinach in boiling water for 30 seconds. Immediately transfer to an ice bath to stop cooking. Squeeze out excess water thoroughly. In a small bowl, season the spinach with a pinch of salt and 1/2 tsp sesame oil. Set aside.
3. Marinate the beef (if using): In a small bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1/2 tsp minced garlic, and 1/2 tsp sugar. Mix well and set aside for 10-15 minutes.
4. Stir-fry vegetables and beef: Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. Add the onion and stir-fry for 1-2 minutes until softened. Add the carrots and bell pepper (if using) and stir-fry for another 2-3 minutes until slightly tender-crisp. Transfer vegetables to a large bowl.
5. If using beef, add the marinated beef to the same wok/skillet and stir-fry until cooked through, about 2-3 minutes. Transfer to the same bowl as the vegetables. If using mushrooms, add them after the carrots and stir-fry for 2-3 minutes until softened, then transfer.
6. Make the sauce: In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp sugar, and the remaining 1/2 tsp minced garlic.
7. Combine everything: In the large bowl with the cooked vegetables and beef (or mushrooms), add the cooked noodles and the seasoned spinach. Pour the prepared sauce over everything. Using clean hands or tongs, gently but thoroughly toss all ingredients together until evenly coated with the sauce. Be careful not to break the noodles.
8. Serve and garnish: Taste and adjust seasoning if needed (add more soy sauce or sugar to your preference). Transfer to a serving platter and sprinkle generously with sesame seeds. Serve warm or at room temperature.