Easy Japchae- Korean Glass Noodle Stir Fry Recipe

Craving a taste of Korea? This easy Japchae recipe brings the vibrant flavors and textures of Korean glass noodles right to your kitchen. Packed with colorful vegetables and savory ingredients, it’s a satisfying and surprisingly simple dish perfect for any meal.

Ingredients

• 10 oz (280g) Korean glass noodles (dangmyeon)
• 4 oz (120g) fresh spinach
• 1 tbsp sesame oil (for spinach)
• 1/2 tsp salt (for spinach)
• 1 medium carrot, julienned
• 1/2 medium yellow onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 4-5 dried shiitake mushrooms, rehydrated and sliced (or 4 oz fresh cremini/shiitake)
• Optional: 6 oz (170g) thinly sliced beef (ribeye or sirloin)
• 1 tbsp cooking oil (vegetable or canola)
• For the Beef Marinade (if using):
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp sesame oil
• Pinch of black pepper
• For the Sauce:
• 5 tbsp soy sauce
• 3 tbsp sugar
• 2 tbsp sesame oil
• 2 tbsp minced garlic
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds

Instructions

1. **Prepare the Noodles:** Soak glass noodles in warm water for 30 minutes, or boil in plenty of water for 6-8 minutes until tender but still chewy. Drain well, rinse with cold water to prevent sticking, then cut into shorter strands (about 6-8 inches) with kitchen shears. Toss with 1 tbsp of sesame oil to prevent sticking.
2. **Prepare Vegetables:** Blanch spinach in boiling water for 30 seconds. Drain, rinse with cold water, and squeeze out excess water. Toss with 1 tbsp sesame oil and 1/2 tsp salt. Set aside. Slice carrots, onion, bell pepper, and rehydrated mushrooms into thin strips.
3. **Prepare Beef (if using):** Slice beef thinly against the grain. In a bowl, combine beef with marinade ingredients (1 tbsp soy sauce, 1 tsp sugar, 1 tsp minced garlic, 1 tsp sesame oil, pinch black pepper). Set aside for 10-15 minutes.
4. **Make the Sauce:** In a small bowl, whisk together all sauce ingredients: 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 2 tbsp minced garlic, 1/2 tsp black pepper, and 1 tbsp toasted sesame seeds. Set aside.
5. **Stir-fry Ingredients Separately:** Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. If using beef, stir-fry until cooked through and lightly browned; remove and set aside. Add more oil if needed, then stir-fry mushrooms for 2-3 minutes. Remove and set aside. Stir-fry carrots for 2 minutes, then add onions and bell peppers; stir-fry for another 2-3 minutes until tender-crisp. Remove and set aside.
6. **Combine Everything:** In the same wok, add the prepared glass noodles. Pour about half of the prepared sauce over the noodles. Cook over medium heat, tossing constantly with tongs for 2-3 minutes until evenly coated and heated through. Add the stir-fried beef (if using), spinach, mushrooms, carrots, onions, and bell peppers to the noodles. Pour the remaining sauce over the mixture. Toss everything together vigorously with tongs until well combined and coated with sauce. Continue to toss and heat for another 1-2 minutes.
7. **Serve:** Taste and adjust seasoning if needed. Garnish with extra toasted sesame seeds if desired. Serve warm or at room temperature.