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.
Ingredients
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
Instructions
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For the sauce: Combine all sauce ingredients in a bowl. Set aside.
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For the beef: marinate the beef with garlic powder and 1 tablespoon of sauce.
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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.
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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.
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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.
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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.
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Remove from heat and add in sauce, about 1 tablespoon at a time. Mix well.
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Top off with more toasted sesame seeds and serve.
Recipe Notes
I use hot sesame oil for heat. Feel free to use regular sesame oil if you don't like it too spicy.
I love the sound of this, I’d be able to use wheat or rice noodles instead if I couldn’t find the sweet potato ones right? This is perfect weeknight cooking!
You can definitely substitute with wheat or rice noodles. Thanks for stopping by and I hope you’ll give it a try.
I’ve never cooked with sweet potato noodles. Do they come in a block like ramen, or separated like spaghetti? Do you know where to buy them?
Hi Rebekah,
They’re glass noodles, usually dry and comes in chunks, but you can separate them by hand. You can find them in rice/ noodles section in international markets. Here’s a link on amazon. Hope you’ll give it a try.
https://www.amazon.com/packs-Noodles-Korean-Vermicelli-Dangmyun/dp/B00SERLF6Y/ref=sr_1_3_a_it?ie=UTF8&qid=1519653910&sr=8-3&keywords=sweet+potato+starch+noodles
Hey Amy!
This sounds like the perfect weeknight dinner! Thanks for sharing this recipe!
Thanks Makos!