Korean Beef Japchae (Soy-Marinated Beef Glass Noodle Stir-Fry)

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Sogogi japchae is a Korean stir-fried noodle dish made with sweet potato glass noodles, soy-marinated beef strips, and an assortment of individually prepared vegetables.

Spinach is blanched, carrots and onions are julienned and stir-fried separately, and each component is combined at the end to preserve its distinct color and texture. The noodles are soaked rather than fully boiled, then finished in the pan so they stay chewy instead of mushy. Soy sauce, sugar, and sesame oil form the seasoning base, giving the dish its characteristic sweet-savory balance.

Ingredients (4 servings)

Ingredient	Amount	Unit
sweet potato noodles	300	g
beef strips	200	g
spinach	120	g
carrot	100	g
onion	120	g
soy sauce	4	tbsp
sugar	1.5	tbsp
sesame oil	2	tbsp
minced garlic	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Soak 300 g dangmyeon in lukewarm water for 20 minutes, then drain in a sieve.

Stop while the noodles still feel slightly firm, because fully softened noodles can turn mushy during stir-frying.
2

Season

Marinate 200 g beef strips with 1 tablespoon soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic for 10 minutes.

Spread the pieces out so they season evenly and do not clump in the pan.
3

Season

Blanch 120 g spinach in boiling water for about 30 seconds, then cool it in cold water.

Squeeze it firmly so excess moisture does not dilute the seasoning or make the noodles watery.
4

Control

Cut 100 g carrot and 120 g onion into thin strips, then stir-fry each separately over medium heat for about 2 minutes.

Remove them when the color brightens and the texture softens slightly but still holds shape.
5

Control

Add the marinated beef to a pan over medium heat and stir-fry for about 3 minutes, until no red patches remain.

Add the soaked noodles and stir-fry for 2 more minutes so they absorb the beef seasoning.
6

Season

Add the remaining 3 tablespoons soy sauce and 1 tablespoon sugar, then toss until the noodles look glossy and evenly seasoned.

Fold in the vegetables and 2 tablespoons sesame oil at the end to keep the aroma fresh.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sweet potato glass noodles mixed with individually prepared vegetables and soy-marinated beef.
Finish cue: Add the remaining 3 tablespoons soy sauce and 1 tablespoon sugar, then toss until the noodles look glossy and evenly seasoned.
Avoid this: Stop while the noodles still feel slightly firm, because fully softened noodles can turn mushy during stir-frying.
Substitution: The noodles are soaked rather than fully boiled, then finished in the pan so they stay chewy instead of mushy.