Japchae
Cook noodles separately; rinse after draining and toss with a little sesame oil to prevent clumping. Sauté vegetables in stages so each keeps its texture (carrots and onions first, then green onions and spinach). Use high-quality toasted sesame oil and soy sauce for best flavor. For heat, add a spoonful of gochujang when tossing everything together. Substitutions: replace beef with chicken, tofu, or shrimp; use tamari instead of soy sauce for a gluten-free option. Serving idea: serve alongside kimchi for a spicy, tangy contrast. Storage: cool completely and refrigerate in an airtight container for up to 3–4 days; reheat gently on the stovetop or in the microwave. Great for meal prep—tastes good reheated or served at room temperature.
Time: Prep: 30 mins, Cook: 30 mins, Total: 60 mins
Servings: 10
Ingredients
- 2 lb thin-sliced beef
- 1 lb Korean sweet potato noodles (glass noodles)
- 3 medium carrots, julienned
- 1 large white onion, thinly sliced
- 1/2 bunch green onions, chopped
- 6 garlic cloves, minced
- 1/2 lb spinach leaves
- 4 tbsp sesame oil, divided
- 1 tbsp olive oil
- 6 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp brown sugar
Instructions
- Bring a large pot of water to a boil with a drizzle of olive oil. Add sweet potato noodles and cook for 5–6 minutes. Drain and set aside.
- In a skillet over high heat, cook the beef until browned, seasoning with half of the soy sauce, half of the sesame oil, and half of the brown sugar. Set aside.
- In another skillet, heat the olive oil, then add the carrots and onion. Cook until softened. Add the remaining soy sauce, sesame oil, and brown sugar. Stir in the garlic and green onions and cook for 1 minute.
- Add the spinach and stir until wilted. Combine the sautéed vegetables and beef with the cooked noodles.
- Toss everything well in a large bowl. Serve warm and garnish with extra green onions if desired.