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

Name: Korean Beef Japchae (Soy-Marinated Beef Glass Noodle Stir-Fry)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Each vegetable is cooked on its own and folded in at the end, so the spinach stays green and the carrot stays bright instead of fading into the glass noodles.

The beef is marinated in soy and garlic first, and the noodles soak up that seasoning in the pan before the last of the soy sauce adds gloss. Spinach that is not squeezed dry leaks water and thins the dressing.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.