It’s Korean noodles (Japchae) Thursday, are you ready for it?
This veggie loaded japchae (sweet potato starch noodles stir fry) features thinly sliced beef, radiant bell peppers, spinach, onions, and spicy soy sesame dressing. So much flavor, so much fun and 100% delicious.
If you haven’t try japchae (or Korean sweet potato starch noodles), you’re totally missing out. Sweet potato starch noodles has a chewy texture, and very nutritious. Japchae is a sweet and savory noodles stir-fried with beef. But it can totally customizable with with chicken, or tofu.
This is a perfect recipe when you have left over vegetables and don’t know what to do with them.
There are several methods of cooking japchae. I’m sharing the easiest and less time-consuming method. Don’t worry, it’s still yield a delicious, flavorful dish.
You’ll love this japchae because it’s light, it’s nutritious and very satisfying.
If you love Korean food, this is one of the easiest and delicious dish to try.
Japchae (Korean noodles stir-fry)
Easy japchae or Korean sweet potato starch noodles with thinly slice beef, bell peppers, spinach, onion. So much flavor, so satisfying.
For the sauce ingredients:
- 3 tablespoons low sodium soy sauce
- 2 1/2 tablespoons sugar
- 1 tablespoon minced garlic
- 2 tablespoons hot sesame oil
- 1 tablespoon toasted sesame seeds
For the pan:
- 8 oz sweet potato starch noodles
- 5 oz beef (slice thinly) rib eye or beef shank
- 1 small bell pepper (julienned)
- 5 small shiitake mushroom (stems removed, thinly sliced) about 2 oz
- 1 small carrot (peeled & julienned)
- 1 small onion (sliced)
- 2 stalks green onion (cut into 1" length)
- handful fresh spinach (about 5 oz)
- 1/2 teaspoon garlic powder
- 4 cloves garlic (minced)
- vegetable oil for stir frying
- salt to taste
For the sauce: Combine all sauce ingredients in a bowl. Set aside.
For the beef: marinate the beef with garlic powder and 1 tablespoon of sauce.
For the spinach: In a small pot of boiling water, blanch the spinach until they are wilted. Drain and rinse under cold water. Squeeze the spinach to remove excess water. Chop them in to 1 inch pieces. Set aside.
For the noodles: Cook the noodles according to package instruction, about 5 minutes. Drain and rinse under cold water. Use scissors to cut into smaller lenghts, about 6-8 inches. Set aside.
For the pan: Heat up some vegetable oil over medium heat. Stir fry the beef until no longer pink, about 3 minutes. Transfer the beef to a plate and set aside.
Wipe the pan with paper towel and add a bit more oil. Add minced garlic, onion, carrots, mushrooms, bell pepper and cook until soft, about 2 minutes. Add in the green onion and cook for another minute. Turn the heat to low and add in the noodles, beef and spinach, salt to taste. Stir well to combine.
Remove from heat and add in sauce, about 1 tablespoon at a time. Mix well.
Top off with more toasted sesame seeds and serve.
I use hot sesame oil for heat. Feel free to use regular sesame oil if you don't like it too spicy.