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Authentic Korean Japchae (Stir-Fried Sweet Potato Glass Noodles with Beef and Vegetables)
Korea's premier banquet celebration dish: delightfully chewy sweet potato starch glass noodles (dangmyeon) tossed in fragrant sesame-soy sauce, combined with stir-fried marinated beef, shiitake mushrooms, vibrant spinach, and toasted sesame.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
4
- Korean sweet potato starch glass noodles (dangmyeon)250 g
- Lean beef sirloin, cut into thin strips150 g
- Fresh spinach, blanched and squeezed dry150 g
- Carrot, cut into matchsticks1 pc
- Fresh shiitake mushrooms, sliced4 pc
- Yellow onion, thinly sliced1 pc
- Soy sauce4 tbsp
- Toasted Korean sesame oil3 tbsp
- Sugar2 tbsp
- Toasted sesame seeds1 tbsp
Preparation Steps
1
Boil dangmyeon noodles 7 mins until translucent; drain, rinse with cold water, snip with kitchen shears, and toss with 1 tbsp sesame oil and 1 tbsp soy sauce.
8 min timer
2
Marinate beef and sliced shiitake with 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil for 10 minutes.
10 min timer
3
In hot wok, stir-fry onions and carrots separately for 2 mins; then stir-fry beef and mushrooms 3 mins until browned.
7 min timer
4
Toss noodles into wok with vegetables, beef, spinach, remaining soy sauce, sugar, and sesame oil; stir-fry 2 mins and garnish with sesame.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
18g
Carbohydrates
68g
Fat
14g
Allergens
soyaSesame SeedsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
