Japchae (Korean Glass Noodles)

Name: Japchae (Korean Glass Noodles)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 ounce dangmyeon (sweet potato glass noodles); 6 ounce beef sirloin or ribeye thinly sliced against grain; 3 tablespoon soy sauce divided; 1 tablespoon sugar divided; 3 clove garlic minced; 2 tablespoon sesame oil divided; 4 ounce baby spinach blanched and squeezed dry; 4 piece shiitake mushrooms stemmed, thinly sliced; 1 piece carrot julienned; 0.5 piece yellow onion thinly sliced; 2 tablespoon neutral oil divided; 1 tablespoon sesame seeds

by Maangchi 5.0

20 min
Prep: 50 min
Ready in: 4
Servings: Medium
Level

6 ounce dangmyeon (sweet potato glass noodles)
6 ounce beef sirloin or ribeye thinly sliced against grain
3 tablespoon soy sauce divided
1 tablespoon sugar divided
3 clove garlic minced
2 tablespoon sesame oil divided
4 ounce baby spinach blanched and squeezed dry
4 piece shiitake mushrooms stemmed, thinly sliced
1 piece carrot julienned
0.5 piece yellow onion thinly sliced
2 tablespoon neutral oil divided
1 tablespoon sesame seeds

Cook the noodles

Cook dangmyeon 6–7 minutes until tender but chewy. Drain, rinse, cut into 6-inch lengths. Toss with soy sauce and sesame oil.
Cook the beef

Marinate thinly sliced beef in soy sauce, sugar, garlic, and sesame oil 10 minutes. Stir-fry 2–3 minutes until cooked.
Cook vegetables separately

Sauté each separately with salt: spinach 30 seconds (squeeze dry), shiitake 2 minutes, carrots 1 minute, onion 2 minutes.
Combine

Toss noodles with all cooked components. Add remaining soy sauce, sugar, and sesame oil. Garnish with sesame seeds.