Japchae Glass Noodles (Printable Version)
# What You'll Need:
→ Protein
01 -
900 g beef sliced super thin (or swap with chicken, tofu, or shrimp if you want)
→ Noodles
02 -
450 g sweet potato glass noodles from Korea
→ Vegetables
03 -
225 g fresh spinach
04 -
1/2 bunch chopped green onions
05 -
1 big white onion sliced thin
06 -
3 carrots cut into skinny sticks
→ Aromatics and Oils
07 -
4 tablespoons sesame oil, split up
08 -
6 chopped garlic cloves
09 -
1 tablespoon olive oil
→ Seasoning
10 -
6 tablespoons soy sauce (tamari works if you need gluten-free)
11 -
3 tablespoons packed brown sugar
# Steps to Follow:
01 -
Gently reheat the japchae mix if it’s cooled. If you like, sprinkle on more chopped green onions before serving.
02 -
Once your noodles are drained, dump them in a big bowl. Toss in the beef, all your veggies, and spinach. Mix everything up really well so the flavors reach every bite.
03 -
Toss in the spinach with the rest of the veggies. Cook just until it starts to go soft – shouldn’t take long.
04 -
In a new frying pan, heat olive oil on medium-high. Slide in those carrot sticks and onion slices. Cook about 3-4 minutes until getting tender. Pour in the rest of your soy sauce, sesame oil, and brown sugar. Next, add the chopped garlic and green onions. Give it about another minute.
05 -
Crank up a skillet over high heat. Throw in those beef slices and let them brown up. Season in half the soy sauce, sesame oil, and brown sugar right as they cook. Move the beef to a plate when done.
06 -
Boil water in a big pot. Add a splash of olive oil, put in the glass noodles, and cook 5 to 6 minutes so they're still a little chewy. Drain off all the water and set the noodles aside.
# Additional Tips:
01 -
Japchae is super flexible. Eat it warm or let it cool, and feel free to change up the veggies or protein to match your mood or what’s in the fridge.