Korean Noodles (Japchae)

These Korean Noodles (Japchae) combine chewy sweet potato noodles, tender beef, and crisp vegetables in a glossy soy-sesame glaze. This colorful stir-fry is bursting with umami, texture, and comfort — perfect for family dinners, potlucks, or quick weeknight meals. Serve warm or at room temperature for an authentic Korean favorite that's as beautiful as it is delicious.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 4 servings

Course: Dinner, LUNCH, Main Course

Cuisine: ASIAN, Korean

Calories: 410

Ingredients Method Notes

Ingredients

For the Beef (choose one)

300 g beef short ribs or rib eye thinly sliced into strips

For the Beef Marinade

2 tsp soy sauce
2 tsp white sugar
2 tsp garlic finely minced
0.5 tsp black pepper freshly ground

For the Noodle Dressing

0.25 cup soy sauce
2 tsp white sugar
0.5 tsp garlic minced
1.5 tbsp sesame oil
0.5 tsp kosher salt
0.5 tsp black pepper

For the Noodles & Vegetables

250 g sweet potato noodles (dangmyeon) dried
4 tbsp vegetable oil
1 onion halved and sliced into ¼″ wedges
3 green onions cut into 2-inch pieces, white and green parts separated
200 g shiitake mushrooms stems removed and thinly sliced
2 carrots cut into thin batons
1 red bell pepper thinly sliced
4.5 cups baby spinach leaves tightly packed
2 tbsp toasted sesame seeds for garnish

Method

Step 1 – Marinate the Beef: Cut beef into thin strips. Combine with soy sauce, sugar, garlic, and pepper. Toss well and marinate for 15–20 minutes.
Step 2 – Prepare Sauce & Noodles: Whisk all noodle dressing ingredients in a large bowl. Cook sweet potato noodles according to package directions (about 8 minutes), drain, rinse briefly, and add to the bowl without mixing yet.
Step 3 – Stir-Fry Vegetables (Batch 1): Heat 2 tbsp oil over high heat. Add onion, white parts of green onion, and mushrooms with ½ tsp salt. Stir-fry 3 minutes, then transfer to the noodle bowl.
Step 4 – Stir-Fry Remaining Vegetables (Batch 2): Add 1 tbsp oil to the pan. Stir-fry carrots and bell pepper for 1½ minutes, then add spinach and green onion tops. Cook 1½ minutes more until wilted. Transfer to the noodle bowl.
Step 5 – Cook the Beef: Add 1 tbsp oil to the pan. Stir-fry marinated beef for 1–2 minutes until golden and cooked through. Add to the noodle bowl.
Step 6 – Combine: Sprinkle with most of the sesame seeds, then gently toss noodles, beef, and vegetables until evenly coated and glossy.
Step 7 – Serve: Transfer to a platter, garnish with remaining sesame seeds, and serve warm or at room temperature. Drizzle extra sesame oil for added shine if desired.

Notes

Sweet potato noodles (dangmyeon) give Japchae its signature chewy texture and are naturally gluten-free. Marinate beef briefly for flavor without toughness. Cook vegetables in batches to keep them crisp and colorful. Serve with kimchi or pickled radish for a full Korean experience.