Serves 5
40 min
Japchae: Korean Sweet Potato Noodles
Recipe GLPR0936eb8eb09ff6
This traditional Korean noodle dish features chewy sweet potato starch noodles tossed with tender beef, fresh vegetables, and a savory-sweet sauce. The combination of sesame oil, soy sauce, and sugar creates a distinctive umami-rich glaze that coats the noodles and vegetables. Perfect as a main course, this dish is as delicious served hot as it is at room temperature.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 ounces sweet potato noodles
1/2 bunch fresh spinach, rinsed and trimmed
6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
2 cloves garlic, minced
3 to 4 shiitake mushrooms, sliced
1 medium carrot, shredded or cut into thin strips
1/4 medium onion, sliced
3 green onions, cut into 1-inch pieces
1 tablespoon vegetable oil
2 tablespoons plus 1 1/2 teaspoons Asian sesame oil, divided
1/4 cup plus 1 teaspoon soy sauce
1/4 cup sugar
1/4 teaspoon salt
Toasted sesame seeds for garnish
Directions
Bring a large pot of water to a boil. Add the sweet potato noodles and cook according to package directions until just tender, typically 4 to 5 minutes. Drain in a colander and rinse under cold water. Set aside.
Bring a separate pot of lightly salted water to a boil. Add the trimmed spinach and cook for 1 to 2 minutes until just wilted. Drain well and squeeze out excess moisture. Transfer to a small bowl, mix with 1 teaspoon of the minced garlic and 1 1/2 teaspoons of the sesame oil, then season with 1/8 teaspoon salt. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the beef strips in a single layer. Sear for 2 to 3 minutes until the exterior is browned and the internal temperature reaches 145°F. Transfer to a clean plate.
In the same skillet, add the remaining minced garlic and cook for about 30 seconds until fragrant. Add the sliced onion, mushrooms, and shredded carrot. Stir-fry for 3 to 4 minutes until the vegetables just begin to soften but retain some crispness.
Return the cooked beef to the skillet. Add the cooked sweet potato noodles, soy sauce, sugar, and the remaining 1 tablespoon sesame oil. Toss all ingredients together, stirring constantly for 2 to 3 minutes until everything is well coated and heated through.
Add the green onion pieces and the reserved spinach to the skillet. Toss gently to combine and heat through, about 1 minute.
Transfer the japchae to a serving platter or individual bowls. Garnish generously with toasted sesame seeds and serve immediately, or let cool to room temperature if preferred.
