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Japchae - Korean Noodles
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Prep Time
20m
Cook Time
15m
Total Time
35m
This Japchae recipe features Korean sweet potato noodles stir-fried with beef, an assortment of vegetables, and a savory marinade. Enjoy a flavorful meal with tender beef and chewy noodles, bursting with the flavors of soy sauce, garlic, and sesame oil. A delightful and satisfying Korean dish!
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
5
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Choose Beef Option (note 1)
Beef Marinade
Noodle Dressing
Noodles & Vegetables
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,174kcal58%
-
Fat80g4%
-
Saturated Fat18g0%
-
Carbohydrates42g2%
-
Fiber3g0%
-
Sugar7g0%
-
Protein70g3%
-
Cholesterol230mg11%
-
Sodium1,692mg84%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Beef quality matters here because the strips of beef are so thin they will overcook in a flash.
Beef short ribs when sliced thinly is excellent for fast-cook stir frying – superior flavour, juicy and tender. Only needs to be slow cooked to “fall-apart-tender” when it’s served whole!
Next best option in my opinion is scotch fillet/boneless rib eye.
Other steak cuts – rump, porterhouse/t-bone, sirloin/strip etc will work but if using economical cuts, consider tenderising them before using in the recipe so they are soft and tender to eat using the Asian “velveting” technique – read about this here. To do this, slice per recipe, toss with 3/4 tsp baking soda (bi-carb), set aside for 20 minutes. Rinse in colander, pat dry, then marinate per recipe.
2. Soy sauce – Use all purpose or a light soy sauce. Not dark soy sauce, colour and flavour is too intense.
3. Korean noodles that are sweet potato noodles called “dangmyeon” sold in dried form that looks a bit clear, like glass noodles. Sold in the Asian aisle of large grocery stores here in Australia, cheaper in Asian stores. Cooked by boiling – follow packet times.
Substitute with glass noodles (“bean thread noodles”) or vermicelli noodles. Or any other very thin noodles.
4. Shiitake mushrooms – Asian mushrooms with a more intense mushroomy flavour than standard white mushrooms, brown/cremini mushrooms (though feel free to sub!).
5. Marinating – No need to marinate overnight though you can.
6. Beef cutting – Aim for thin strips so you get plenty dispersed throughout the noodles.
7. Leftovers make great lunch! Keeps for 3 days in the fridge. Not suitable for freezing.
Nutrition per serving, assuming 5 servings.
Beef short ribs when sliced thinly is excellent for fast-cook stir frying – superior flavour, juicy and tender. Only needs to be slow cooked to “fall-apart-tender” when it’s served whole!
Next best option in my opinion is scotch fillet/boneless rib eye.
Other steak cuts – rump, porterhouse/t-bone, sirloin/strip etc will work but if using economical cuts, consider tenderising them before using in the recipe so they are soft and tender to eat using the Asian “velveting” technique – read about this here. To do this, slice per recipe, toss with 3/4 tsp baking soda (bi-carb), set aside for 20 minutes. Rinse in colander, pat dry, then marinate per recipe.
2. Soy sauce – Use all purpose or a light soy sauce. Not dark soy sauce, colour and flavour is too intense.
3. Korean noodles that are sweet potato noodles called “dangmyeon” sold in dried form that looks a bit clear, like glass noodles. Sold in the Asian aisle of large grocery stores here in Australia, cheaper in Asian stores. Cooked by boiling – follow packet times.
Substitute with glass noodles (“bean thread noodles”) or vermicelli noodles. Or any other very thin noodles.
4. Shiitake mushrooms – Asian mushrooms with a more intense mushroomy flavour than standard white mushrooms, brown/cremini mushrooms (though feel free to sub!).
5. Marinating – No need to marinate overnight though you can.
6. Beef cutting – Aim for thin strips so you get plenty dispersed throughout the noodles.
7. Leftovers make great lunch! Keeps for 3 days in the fridge. Not suitable for freezing.
Nutrition per serving, assuming 5 servings.