Korean Glass Noodle Stir-fry
Quick answer
- Total time
- At least 44 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The noodles, beef, spinach, carrot and onion are each cooked on their own and only combined at the end.
Read more
There is a single batch of soy sauce, sugar and sesame oil: a little goes on the beef as a marinade, and whatever is left seasons the noodles.
Ingredients
Instructions
- 1
Soak 200 g sweet potato noodles in lukewarm water for 30 minutes.
Slice the carrot and onion thinly, rinse the spinach, and drain it well so excess water does not dilute the seasoning later.
- 2
Season 150 g beef for 10 minutes with a small portion of the soy sauce, sugar, and sesame oil.
Toss only until the surface looks lightly coated, not wet, so the beef browns instead of steaming.
- 3
Boil the soaked noodles for 6-7 minutes until they turn translucent and springy.
Rinse under cold water, drain thoroughly, and cut once with scissors if the strands are too long to toss evenly.
- 4
Heat a pan over medium heat and stir-fry the onion, carrot, spinach, and beef separately.
Remove each ingredient as soon as its color brightens or the beef just cooks through to prevent watery japchae.
- 5
Put the noodles in a large pan with the soy sauce, sugar, and sesame oil remaining after seasoning the beef.
Toss over medium heat for about 2 minutes until glossy and evenly seasoned.
- 6
Add all the stir-fried ingredients and toss gently for 1-2 minutes, just until combined.
Check the seasoning, then let the japchae rest for 5 minutes so the noodles absorb the flavor before serving.
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