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Korean Japchae (Stir-Fried Sweet Potato Glass Noodles with Beef and Vegetables)
The classic Korean festive banquet dish: chewy, bouncy sweet potato glass noodles (dangmyeon) tossed with tender beef strips, sautéed mushrooms, carrots, and wilted spinach in a sweet and savory sesame-soy dressing.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Beef sirloin, thinly sliced into matchsticks200 g
- Fresh spinach, blanched and squeezed150 g
- Carrot, cut into fine matchsticks1 piece
- Mushrooms, sliced150 g
- Soy sauce3 tbsp
- Brown sugar2 tbsp
- Toasted sesame oil2 tbsp
- Vegetable oil for stir-frying1 tbsp
Preparation Steps
1
Boil glass noodles for 6-7 minutes until soft and chewy. Drain, rinse in cold water, and snip with kitchen shears to shorter lengths.
7 min timer
2
Heat 1 tsp oil in a wok and stir-fry carrots and mushrooms for 2-3 minutes until tender; transfer to a large mixing bowl.
3 min timer
3
In the same skillet, sear beef strips over high heat for 2-3 minutes, then transfer to the bowl with vegetables and blanched spinach.
3 min timer
4
Toss noodles in the warm skillet with soy sauce, sugar, and sesame oil for 1 minute, then combine with meat and veggies. Toss well, garnish with sesame, and serve.
2 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
