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Japchae (Korean Glass Noodles)
Chewy sweet potato noodles tossed with beef, vegetables and a sweet soy-sesame sauce.
Ingredients
| Volume | Grams |
|---|---|
| 8 oz sweet potato glass noodles, dangmyeon | 227 g |
| 8 oz beef sirloin, thinly sliced | 227 g |
| 1 small onion, sliced | — |
| 1 carrot, julienned | — |
| 4 oz fresh spinach | 113 g |
| 6 shiitake mushrooms, sliced | — |
| 2 tbsp vegetable oil, divided | 25 g |
| 3 garlic cloves, minced | — |
| Sauce | |
| 1/4 cup soy sauce | 64 g |
| 2 tbsp granulated sugar | 25 g |
| 2 tbsp toasted sesame oil | 27 g |
| 1 tbsp toasted sesame seeds | 9 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Boil the noodles 6–7 minutes until chewy-tender, rinse with cold water, drain, and snip into shorter lengths with scissors.
- Blanch the spinach for 30 seconds, rinse, squeeze dry, and season with a pinch of salt.
- Stir the sauce ingredients together. Toss the beef with 1 tablespoon of it.
- Heat a little oil and stir-fry each vegetable separately until just tender, setting each aside. Then cook the beef with the garlic until browned.
- Return everything to the pan with the noodles and remaining sauce and toss over low heat until glossy. Serve warm or at room temperature.
Tips
- Cooking each vegetable separately keeps colors bright and textures distinct.
- Japchae keeps well, which is why it shows up at every family gathering.
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