Why You’ll Love This Recipe
Korean Glass Noodle Stir-Fry, known as “Japchae,” is a beloved dish featuring chewy sweet potato noodles tossed with colorful vegetables, savory beef, and a slightly sweet soy-based sauce. This dish is perfect for weeknight dinners or festive gatherings, offering a balance of texture, flavor, and visual appeal. It’s easy to customize, making it ideal for vegetarians or meat lovers alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potato glass noodles (dangmyeon)beef (ribeye or sirloin, thinly sliced)spinachcarrotsbell peppers (red, yellow, or green)onionshiitake mushroomssoy saucesesame oilgarlicsugarground black pepperegg (optional for garnish)toasted sesame seeds
directions
Cook the sweet potato noodles according to package instructions, then rinse under cold water and drain well. Cut them slightly for easier mixing.
In a bowl, marinate the sliced beef with soy sauce, sugar, sesame oil, minced garlic, and black pepper. Let sit for 10-15 minutes.
Blanch the spinach quickly in boiling water, rinse in cold water, squeeze out excess water, and set aside.
Julienne the carrots and bell peppers, slice the onion and mushrooms.
In a large pan, stir-fry each vegetable separately with a small amount of oil and a pinch of salt until just tender. Set aside.
Cook the marinated beef in the same pan until browned and cooked through.
In a large mixing bowl, combine the noodles, vegetables, beef, and remaining sauce ingredients. Toss gently to mix well.
Taste and adjust seasoning as needed. Garnish with egg strips (if using) and toasted sesame seeds.
Servings and timing
This recipe serves 4-6 people.Preparation time: 20 minutesCooking time: 20 minutesTotal time: 40 minutes
Variations
Make it vegetarian by omitting the beef and adding tofu or more mushrooms.
Spice it up with a bit of gochugaru (Korean red chili flakes) or sliced chili peppers.
Use kale or bok choy instead of spinach for a different green.
Add glass noodles last minute for a softer texture or early for a more integrated flavor.
storage/reheating
Store leftover Japchae in an airtight container in the refrigerator for up to 3 days.To reheat, lightly stir-fry in a pan with a splash of water or microwave briefly until warm.
FAQs
What are Korean glass noodles made of?
They’re made from sweet potato starch and water, giving them a translucent appearance and chewy texture.
Can I prepare Japchae in advance?
Yes, it’s often served at room temperature, making it perfect for prepping ahead.
Is Japchae gluten-free?
If using gluten-free soy sauce, yes—sweet potato noodles are naturally gluten-free.
Do I need to soak the noodles?
Not always—check the package; some require soaking, others boiling.
Can I freeze Japchae?
Freezing isn’t recommended as it can affect the noodle texture, but leftovers keep well in the fridge.
What meat is best for Japchae?
Ribeye or sirloin works best due to tenderness and flavor.
Can I skip the egg garnish?
Absolutely, it’s optional and used mainly for presentation.
Why do I stir-fry vegetables separately?
To retain their individual textures and colors.
How do I prevent the noodles from sticking?
Toss them in a bit of sesame oil after cooking.
Can I use other sauces?
The traditional soy-based sauce is ideal, but you can add a splash of oyster sauce for depth.
Conclusion
Korean Glass Noodle Stir-Fry is a vibrant, satisfying dish that’s both nutritious and deeply flavorful. Whether you’re making it for a special celebration or a quick dinner, Japchae delivers taste, texture, and versatility in every bite. Try this recipe once, and it might just become a staple in your weekly meal rotation.
Print
Korean Glass Noodle Stir-Fry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main or Side Dish
- Method: Stir‑fry
- Cuisine: Korean
- Diet: Gluten Free
Description
A classic Korean stir‑fried dish featuring chewy sweet potato glass noodles tossed with colorful vegetables, savory‑sweet sauce, and optional beef or mushrooms.
Ingredients
- 8 oz (250 g) Korean sweet potato glass noodles (dangmyeon)
- 2 Tbsp sesame oil (plus extra for spinach)
- ½ lb (225 g) beef sirloin OR 6 oz shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- ½ yellow onion, thinly sliced
- 4–6 oz spinach
- 3–4 fresh shiitake mushrooms, sliced (if using mushrooms)
- 2 eggs (optional garnish)
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil (for sauce)
- 2 tsp sugar (seasoning)
- Salt & pepper (to taste)
- Sesame seeds, for garnish
Instructions
- Boil noodles per package instructions until chewy but tender. Drain and rinse under cold water; toss with a bit of sesame oil.
- If using eggs: lightly fry, thinly slice, and set aside.
- Option A – beef: marinate strips in 1 Tbsp soy sauce, ½ tsp garlic, ¼ tsp pepper, 1 tsp sesame oil; stir‑fry until almost cooked and set aside.
Option B – mushrooms: sauté in oil until tender and set aside. - In same pan, stir‑fry onion, carrot, and bell peppers over medium‑high heat until crisp‑tender. Add spinach; cook until wilted. Season lightly with salt, pepper, and sugar.
- Add noodles, meat or mushrooms back to the pan. Pour in soy‑brown sugar‑sesame sauce. Toss until sauce is absorbed and everything is coated.
- Plate and garnish with egg strips (if used) and sesame seeds. Serve warm, room temperature, or cold.
Notes
- Vegetarian? Omit beef and use mushrooms or tofu.
- Noodles are naturally gluten‑free and vegan.
- Can be served hot, room temp, or cold; great for make‑ahead meals.
- For best texture, cook veggies quickly over high heat to retain crunch.