Japchae – Korean noodlesNagi
This colorful and savory Korean noodle dish features chewy sweet potato noodles stir-fried with marinated beef, fresh vegetables, and soy-garlic sauce. Fast and flavorful, it's perfect served warm or at room temperature, and leftovers make a fantastic lunch.
Equipment
- 1 Mixing bowl Large
- 1 Pan or wok for stir-frying
- 1 Pot for boiling noodles
Ingredients
Main ingredients
- 600 g Bone-in beef short ribs recommended
- 300 g Boneless beef short ribs alternative to bone-in ribs
- 300 g Scotch fillet or boneless rib eye sliced thin against the grain
- 2 teaspoon Soy sauce plus ¼ cup more for stir-fry, all-purpose or light soy
- 4 teaspoon White sugar divided for marinade and sauce
- 3 teaspoon Minced garlic separated between marinade and sauce
- ½ teaspoon Black pepper plus a pinch for seasoning
- 250 g Dried sweet potato noodles also called dangmyeon
- 4 tablespoon Vegetable oil for sautéing veggies and beef
- 1 Onion cut into wedges
- 3 Green onion stems white and green parts separated
- 200 g Fresh shiitake mushrooms sliced
- 2 Carrots cut into thin batons
- 1 Red capsicum sliced
- Baby spinach a big handful
- 2 tablespoon White sesame seeds
Instructions
Instructions
- Slice your beef thin against the grain. Toss it in a bowl with 2 teaspoon soy sauce, 2 teaspoon sugar, 2 teaspoon minced garlic, and ½ teaspoon black pepper. Let it sit for about 20 minutes.
- Bring a big pot of water to boil for the sweet potato noodles. Cook them according to package instructions, then drain and rinse in cold water.
- Heat oil in a pan or wok over medium-high. Cook the marinated beef until browned and just cooked through. Remove from heat and set aside.
- Using the same pan, add more oil if needed and sauté each veggie (carrots, spinach, mushrooms, onions) separately until just tender. Set each aside.
- Place all cooked components back in the pan, add ¼ cup soy sauce, 2 teaspoon sugar, and ½ teaspoon minced garlic. Stir-fry for 2-3 minutes to meld flavors.
- Add the drained noodles and toss everything gently but thoroughly to coat in sauce.
- Adjust seasoning as needed, heat through if cooled, and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge up to 3-4 days. Reheat with a splash of water or broth. Can be frozen but noodle texture may soften.