A Flavorful Journey Begins
My Favorite is Korean Glass Noodle Stir Fry and I remember the first time I tried Korean Glass Noodle Stir Fry, or Japchae as it’s traditionally called. I was visiting a Korean friend’s house, and the aroma of sweet potato noodles mixed with colorful veggies and beef was irresistible. As soon as I took my first bite, the sweet and savory flavors danced on my tongue, and I knew I had to learn how to make it myself. That’s when my adventure into Korean cooking began, filled with excitement and a few kitchen mishaps.
The Art of Preparation
Preparing Japchae is a bit like conducting a symphony. I start by marinating thin slices of rib eye steak, allowing the soy sauce, rice wine, and garlic to infuse the meat with rich flavors. Meanwhile, I julienne carrots, slice bell peppers, and chop shiitake mushrooms. Each vegetable is cooked separately to preserve its texture and taste, which makes the final stir-fry both vibrant and delicious. It’s a bit of a dance, moving from one ingredient to the next, but the end result is always worth the effort.
Bringing It All Together
Once everything is cooked and ready, it’s time for the grand finale. I combine the tender beef, crisp vegetables, and glossy sweet potato noodles in a large bowl. A touch of sesame oil and a sprinkle of toasted sesame seeds add a final layer of flavor and texture. This is when Japchae truly comes to life—every bite is a mix of sweet, savory, and umami, with each ingredient perfectly complementing the others. It’s like a celebration of Korean cuisine in a single dish.
A Feast to Remember
Japchae is not just a meal; it’s an experience. Whether I’m serving it at a dinner party or enjoying it as a quick weeknight dinner, it always brings a touch of festivity to the table. The leftovers, if there are any, make for a delicious lunch the next day. As I sit down to enjoy this dish, I feel a sense of satisfaction, knowing that I’ve brought a piece of Korean culinary tradition into my home.
Table of Contents
Chef’s Notes-Korean Glass Noodle Stir Fry
- For best results, make sure to julienne or slice the vegetables uniformly to ensure even cooking. This will help all the ingredients to blend seamlessly and maintain their texture.
- Allow the beef to marinate for at least 30 minutes. This step enhances the flavor, so don’t rush it. If time allows, marinate it longer for a deeper taste.
- Cook each ingredient separately to preserve its unique flavor and texture. This prevents overcooking and ensures that each component is perfectly cooked.
- After boiling and draining the sweet potato noodles, make sure to rinse them under cold water. This stops the cooking process and keeps the noodles from becoming mushy. Cut them into shorter lengths to make them easier to mix with other ingredients.
- When blanching the spinach, don’t overcook it. A quick blanching of 5-10 seconds is enough to keep the spinach vibrant and crisp.
- If you choose to include the egg, cooking the whites and yolks separately helps in getting a better texture. Slice them thinly before adding to the stir-fry for a nice contrast in texture.
- Store any leftovers in an airtight container in the refrigerator for up to two days. You can reheat Japchae in the microwave, but be mindful not to overheat to avoid making the noodles too soft.
- Japchae can be enjoyed hot or cold. It pairs well with steamed rice or can be served as a side dish alongside other Korean meals. For extra flavor, garnish with additional sesame seeds and fresh herbs.
Korean Glass Noodle Stir Fry
4
servings30
minutes20
minutes300
kcal10
minutes1
hourDive into the vibrant world of Korean cuisine with this authentic Korean Glass Noodle Stir Fry! This dish is a delightful mix of sweet potato noodles, colorful veggies, and savory beef, perfect for any occasion. Whether you’re celebrating a festive holiday or just craving something delicious, this recipe will not disappoint. Follow these simple steps to create a dish that’s both visually stunning and incredibly flavorful. Let’s get cooking!
Ingredients
8 ounces sweet potato starch noodles (dangmyeon)
4 ounces rib eye steak, thinly sliced
1 medium medium carrot, julienned
4 ounces baby spinach, rinsed and drained
1/4 small small red bell pepper, julienned
1/2 large large yellow onion, thinly sliced
4 ounces fresh shiitake mushrooms, stems removed and thinly sliced
1/4 teaspoon fine salt
1/2 teaspoon minced garlic
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon rice wine (mirin)
1/4 teaspoon ground black pepper
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds
1 extra large extra large egg (optional), separated into white and yolk
cooking oil (e.g., rice bran oil)
fine sea salt
water for boiling spinach and noodles
Directions
- Thinly slice the rib eye steak and marinate with soy sauce, rice wine, minced garlic, black pepper, and sesame oil for 30 minutes.
- Julienne the carrot and red bell pepper; thinly slice the yellow onion and shiitake mushrooms; rinse and drain the baby spinach.
- Marinate the sliced mushrooms with 1 tablespoon of the noodles & mushroom marinade mixture for 20 minutes.
- Serve immediately or store in an airtight container for later.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 300kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 37mg
- Sodium: 978mg
- Potassium: 302mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 6g
- Protein: 7g
- Vitamin A: 72IU
- Vitamin C: 15mg
- Calcium: 5mg
- Iron: 9mg
FAQ- Korean Glass Noodle Stir Fry
Can I use other types of noodles for this recipe?
While sweet potato starch noodles (dangmyeon) are traditional, you can substitute them with other types of noodles like rice noodles or even egg noodles. Just be sure to adjust the cooking time according to the type of noodle you use.
Is it possible to make this dish vegetarian?
Yes, you can replace the beef with tofu or additional vegetables like zucchini and broccoli. Use vegetable broth instead of soy sauce for a vegetarian-friendly marinade.
Can I make Japchae in advance?
Yes, Japchae can be prepared a day in advance and stored in the refrigerator. Reheat it in the microwave or on the stovetop before serving.
How can I make this dish gluten-free?
To make Japchae gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
What can I do if I don’t have all the vegetables listed?
Feel free to use any vegetables you have on hand. Bell peppers, carrots, and onions are traditional, but you can add or substitute with mushrooms, snap peas, or even baby corn for a different twist.
