Japchae (Korean Stir-Fried Starch Noodles with Vegetables)

Staff Writer
Japchae (Korean Stir-Fried Starch Noodles with Vegetables)
Japchae
Hyosun Ro

Japchae

Japchae literally translated means "mixed vegetables." But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. The chewy and springy noodles are well balanced with thin strips of cooked vegetables (typically carrots, spinach, onions, shiitake mushrooms, cucumbers, and bell peppers) and beef.

All of the ingredients, separately cooked to develop the layers of flavor, are combined at the end into a delicious and colorful dish. This classic method is what makes this dish special and a Korean favorite for special occasions and traditional holidays. Serve it as a first course or side dish or over a bed of rice to make it a main dish.

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4
Servings
429
Calories Per Serving
Deliver Ingredients

Notes

Note: Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.

*Note: Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh or dried mushrooms such as oyster or button mushrooms.

Ingredients

For the sauce

  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon roasted sesame seeds

For the noodles

  • 6 ounces Korean potato starch noodles (dangmyeon)
  • 4 ounces lean beef, such as sirloin or rib-eye, cut into 2-inch-long strips
  • 4 -5 dried shiitake mushrooms, soaked until plump, stemmed, and sliced into ¼-inch-thick strips*
  • 6 ounces fresh spinach
  • Salt and pepper, to taste
  • 1 small carrot, cut into sticks
  • 1 small sweet onion, sliced thinly
  • 2 scallions, sliced thinly
  • 4 teaspoons oil, for stir-frying

Directions

For the sauce

Combine all of the ingredients and mix well until the sugar is dissolved. Set aside.

For the noodles

Cook the starch noodles according to the package directions. Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6- to 7-inch lengths. Place in a bowl, mix in 2 tablespoons of the prepared sauce, and set aside.

In a bowl, mix the beef with 1 tablespoon of the sauce. In another bowl, do the same with the mushrooms. Bring a small pot of water to boil over high heat, and blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.

In a lightly oiled nonstick skillet, sauté each remaining vegetable separately with 1 teaspoon oil over medium-high heat for about 1-2 minutes. Season lightly with salt and pepper. (Do not overcook. The vegetables should be crisp.) With the remaining oil, sauté the beef for about 1-2 minutes. Transfer to a large bowl. Reduce heat to medium and sauté the noodles, stirring frequently, until translucent and sticky, about 3-4 minutes.

Combine all of the ingredients and the remaining sauce. Toss well, preferably by hand. Add more soy sauce and/or sugar, to taste.

Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
20g
30%
Sugar
13g
N/A
Saturated Fat
4g
22%
Cholesterol
55mg
18%
Protein
15g
30%
Carbs
51g
17%
Vitamin A
316µg
35%
Vitamin B12
0.6µg
10.3%
Vitamin B6
0.5mg
23.7%
Vitamin C
18mg
29%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
10%
Vitamin K
229µg
100%
Calcium
99mg
10%
Fiber
4g
17%
Folate (food)
126µg
N/A
Folate equivalent (total)
257µg
64%
Folic acid
85µg
N/A
Iron
4mg
23%
Magnesium
91mg
23%
Monounsaturated
9g
N/A
Niacin (B3)
6mg
32%
Phosphorus
223mg
32%
Polyunsaturated
5g
N/A
Potassium
672mg
19%
Riboflavin (B2)
0.4mg
25.5%
Sodium
732mg
30%
Sugars, added
8g
N/A
Thiamin (B1)
0.6mg
40.6%
Trans
0.4g
N/A
Zinc
3mg
20%

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