Japchae Glass Noodles (Printable Version)
Japchae brings together bouncy glass noodles, tender beef, crunchy veggies, and a sweet savory splash of soy and sesame oil.
# What You'll Need:
→ Protein
01 -
900 g beef, sliced thin (feel free to swap in shrimp, tofu or chicken)
→ Noodles
02 -
450 g Korean glass noodles made from sweet potato
→ Vegetables
03 -
225 g fresh spinach
04 -
1/2 bunch green onions, cut up
05 -
1 large white onion, sliced thin
06 -
3 medium carrots, cut into matchsticks
→ Aromatics and Oils
07 -
4 tablespoons sesame oil, split up
08 -
6 cloves garlic, chopped small
09 -
1 tablespoon olive oil
→ Seasoning
10 -
6 tablespoons soy sauce (tamari works to keep it gluten-free)
11 -
3 tablespoons brown sugar
# Step-by-Step Guide:
01 -
Give everything a quick reheat before digging in. Top with a sprinkle of chopped green onion if that's your thing.
02 -
Dump the chewy noodles in a big bowl, then add the meat, cooked veggies, and the just-wilted spinach. Toss it all well, so the flavor gets everywhere.
03 -
Toss the spinach into your pan of cooked veggies. Stir around just until the leaves go soft.
04 -
Warm up olive oil in another pan on medium-high. Throw in onions and carrots, and stir until they soften—takes about 3-4 minutes. Add in the rest of your soy sauce, brown sugar, and sesame oil. Next, drop in green onions and garlic and cook for just another minute.
05 -
Get your pan super hot. Add beef strips and let them brown, then pour in half the soy sauce, half the sesame oil, and half the brown sugar while it cooks. Once it’s cooked through, scoop it out and leave it aside for later.
06 -
Boil a big pot of water, splash in some olive oil, and chuck in those glass noodles. Let them cook till they’re soft with a little bite—5 to 6 minutes is good. Drain the water out really well and set them off to the side.
# Additional Notes:
01 -
Japchae is great hot or at room temp, and you can mix in whatever veggies or proteins you’re craving. Change it up with the seasons.