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Korean · Dinner

Korean glass noodles with beef and vegetables (japchae)

Chewy sweet-potato noodles tossed with thin beef, spinach, mushrooms, carrot, onion, garlic, soy, and toasted sesame.

About 50 minTotal
About 50 minActive
$$$Cost
ModerateDifficulty
Makes 4 servings
Korean japchae with glossy sweet-potato glass noodles, browned beef, spinach, carrots, mushrooms, onions, scallions, and sesame.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 8 ounces Korean sweet-potato starch noodles (dangmyeon)
  • 6 ounces boneless sirloin, thinly sliced across the grain
  • 1/3 cup low-sodium soy sauce, divided
  • 3 tablespoons brown sugar, divided
  • 4 garlic cloves, finely chopped, divided
  • 3 tablespoons toasted sesame oil, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil, divided
  • 1 small yellow onion, thinly sliced
  • 1 medium carrot, cut in thin matchsticks
  • 6 ounces shiitake or cremini mushrooms, sliced
  • 5 ounces baby spinach
  • 4 scallions, cut in 2-inch lengths
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Mix beef with 1 tablespoon soy sauce, 1 teaspoon sugar, one-quarter of the garlic, 1 teaspoon sesame oil, and pepper. Whisk remaining soy sauce, sugar, garlic, and 1 tablespoon sesame oil into a noodle sauce.

  2. Cook dangmyeon in boiling water according to the package, usually 6 to 8 minutes, until flexible and pleasantly chewy. Drain, rinse briefly, cut once or twice with kitchen shears, and toss immediately with half the noodle sauce.

  3. Heat 1 tablespoon neutral oil in a over medium-high. Cook beef in one layer 2 to 3 minutes until browned and at least 145°F; transfer. Add remaining oil, onion, carrot, and mushrooms and stir-fry 4 to 5 minutes until crisp-tender.

  4. Add spinach and scallions and toss 1 minute to wilt. Add noodles, beef, and remaining sauce and toss with tongs 2 to 3 minutes until glossy and hot, adding one tablespoon water only if the noodles seize before the sauce distributes.

  5. Remove from heat and fold in remaining sesame oil and sesame seeds. Taste for a savory-sweet sesame balance; serve warm or room temperature while vegetables retain color and noodles remain springy.

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