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Japchae: Korean Glass Noodle Stir-Fry

Chewy sweet potato glass noodles tossed with marinated beef, spinach, carrots, mushrooms, and onions in a sweet-savory sesame soy glaze.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces (225 g) sweet potato glass noodles (dangmyeon)
  • 8 ounces (225 g) beef sirloin or ribeye, cut into thin strips
  • 4 ounces (115 g) fresh spinach, washed
  • 1 medium yellow onion, thinly sliced
  • 1 large carrot, cut into thin matchsticks
  • 4 ounces (115 g) shiitake or cremini mushrooms, thinly sliced
  • 3 scallions, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 3 tablespoons neutral oil, divided
  • 2 tablespoons toasted sesame oil, divided
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper
  • Toasted sesame seeds, for serving

Method
 

  1. Marinate the beef: toss the beef strips with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, a clove of minced garlic, and black pepper. Rest at least 15 minutes.
  2. Boil the glass noodles 6 to 8 minutes until translucent and chewy. Drain, rinse cold, drain well, snip with kitchen scissors, and toss with 1 tablespoon sesame oil.
  3. Blanch the spinach 30 seconds, drain, rinse cold, squeeze dry, and season with a pinch of salt and a few drops of sesame oil.
  4. Stir-fry the onion, carrot, and mushrooms in separate batches in a hot skillet with neutral oil until just tender and lightly browned at the edges.
  5. Sear the beef in a single layer until browned in spots, about 3 to 4 minutes. Add the scallions and remaining garlic for the last 30 seconds.
  6. Return the noodles to the pan with the soy sauce, sugar, sesame oil, and black pepper. Toss over medium heat 1 to 2 minutes until glossy and the sauce is absorbed.
  7. Combine the noodles with the beef, vegetables, and spinach. Toss, adjust salt and sweetness, and finish with sesame seeds. Serve warm or at room temperature.