Japchae (Korean Sweet Potato Noodle Stir-Fry)

Japchae (Korean Sweet Potato Noodle Stir-Fry)

Japchae is a traditional Korean dish made with sweet potato noodles, a variety of vegetables, and a savory-sweet sauce. This versatile dish can be enjoyed warm or at room temperature and is perfect for any meal of the day. Here’s a detailed guide to making this delicious stir-fry at home, with an optional addition of beef for a heartier meal.

Ingredients

For the Beef (Optional):

• 1 tablespoon plus 2 teaspoons soy sauce
• 1 1/2 teaspoons mirin
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 teaspoons packed dark brown sugar
• 1 (8 to 10-ounce) boneless New York or ribeye steak
• 1 tablespoon vegetable or canola oil

For the Japchae:

• 1 medium carrot
• 1/2 medium yellow onion
• 4 ounces fresh shiitake mushrooms (about 8 medium or 5 large)
• 2 cloves garlic
• 1 (5-ounce) package baby spinach (about 5 packed cups)
• 1 medium scallion (optional)
• 8 ounces dried Korean sweet potato noodles or sweet potato vermicelli
• 3 tablespoons soy sauce or tamari
• 2 tablespoons packed dark brown sugar
• 1 teaspoon kosher salt, divided, plus more as needed
• 2 tablespoons toasted sesame oil, divided
• 1 tablespoon vegetable or canola oil
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 tablespoon toasted white sesame seeds, plus more for garnish

Directions

Marinate the Beef (Optional):

1. Combine Marinade: In a medium bowl, mix together 1 tablespoon plus 2 teaspoons soy sauce, 1 1/2 teaspoons mirin, 1 1/2 teaspoons sesame oil, and 1 1/2 teaspoons packed dark brown sugar.
2. Prepare the Beef: Trim the excess fat from the steak, butterfly it (cut in half horizontally), and then thinly slice across the grain.
3. Marinate: Add the beef to the soy sauce mixture and toss to coat. Let it sit at room temperature while preparing the noodles and vegetables.

Make the Japchae:

1. Cook the Noodles: Bring a large saucepan of heavily salted water to a boil. Add the noodles and boil until cooked through, about 5 minutes. Drain and rinse with cold water until cool. Cut the noodles with kitchen shears into 6 to 8-inch lengths. Drizzle with 1 tablespoon sesame oil and toss to coat.
2. Prepare the Vegetables:
   • Peel and julienne the carrot.
   • Thinly slice the onion.
   • Trim and slice the shiitake mushrooms.
   • Finely chop the garlic.
   • Measure out the baby spinach and thinly slice the scallion (if using).
3. Cook the Beef (Optional): Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Add the beef and cook undisturbed for 1 minute, then stir-fry until just cooked through, 30 seconds to 1 minute more. Transfer the beef to the colander with the noodles.
4. Cook the Vegetables: Heat 1 tablespoon vegetable oil in the same pan over medium heat. Add the carrot, onion, remaining 1/2 teaspoon kosher salt, and black pepper. Cook, stirring occasionally, until the onion is softened and starting to brown, 6 to 8 minutes. Add the mushrooms and garlic, cooking until the mushrooms are tender, 3 to 4 minutes.
5. Combine and Serve: Add the spinach and cook until mostly wilted, about 2 minutes. Add the noodles, beef (if using), and reserved soy sauce mixture. Toss until heated through and evenly coated, 2 to 3 minutes. Drizzle with the remaining 1 tablespoon sesame oil and sprinkle with 1 tablespoon sesame seeds. Adjust seasoning with more salt and pepper if needed. Garnish with scallions and extra sesame seeds. Serve warm or at room temperature.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: Approximately 400 per serving
• Servings: 4

Enjoy this flavorful and colorful Japchae as a main dish or a delightful side. Perfect for any occasion, it brings a taste of Korea to your home!

Print