Japchae (Korean Glass Noodles)

Name: Japchae (Korean Glass Noodles)
Total time: 35 min
Yield: Family
Cuisine: Korean
Ingredients: 200 g sweet potato glass noodles; 2 cups spinach; 1 each carrot and onion; 4 tbsp soy sauce; 2 tbsp sesame oil

Japchae is a beloved Korean dish of springy sweet potato glass noodles stir-fried with colorful vegetables and savory-sweet seasoning. The translucent noodles have a uniquely chewy, bouncy texture that soaks up a glossy sesame and soy sauce, while strips of beef and crisp vegetables add color and depth. Served warm or at room temperature, it is a festive crowd-pleaser perfect for a family gathering.

Korean Vegetarian Stovetop Dinner Noodles

⏱ 35 min
📊 medium
🍽 Family

Ingredients

200 g sweet potato glass noodles
2 cups spinach
1 each carrot and onion
4 tbsp soy sauce
2 tbsp sesame oil

Instructions

Soak the sweet potato glass noodles in warm water for about 15 minutes, then boil them for 6 to 7 minutes until tender and translucent, drain, and toss with sesame oil to prevent sticking.
Cut the cooked noodles a few times with kitchen scissors so they are easier to eat and mix.
Season thinly sliced beef with soy sauce, sugar, garlic, and sesame oil, then stir-fry over high heat for 2 to 3 minutes until cooked, and set aside.

Saute each vegetable separately over medium-high heat: julienned carrots, sliced onion, spinach, and rehydrated shiitake mushrooms, lightly salting each so they keep their distinct color and texture.
Make the sauce by combining soy sauce, sugar, sesame oil, and a little garlic in a small bowl and stir until the sugar dissolves.
In a large bowl or wide pan over low heat, combine the noodles, beef, and all the vegetables, then pour over the sauce and toss thoroughly so everything is evenly coated and glossy.
Taste and adjust seasoning, then finish with a sprinkle of toasted sesame seeds and serve warm or at room temperature.

💡 Chef's tip

Toss the cooked glass noodles with a little sesame oil immediately after draining, because this keeps them from clumping together into a sticky mass while you prepare the rest of the ingredients.

Tossing the cooked noodles in the seasoned sauce while still warm lets them absorb it fully, so every strand is glossy and flavored rather than bland in the middle.