Delicious Korean Japchae recipe with sweet potato glass noodles, marinated beef, and stir-fried vegetables. Enjoy the savory flavors of this classic dish that combines chewy noodles, tender beef, and vibrant vegetables.

WHAT IS SWEET POTATO GLASS NOODLES?

Sweet potato glass noodles, also known as dangmyeon, are a type of Korean noodle made from sweet potato starch. They are translucent and have a slightly chewy and springy texture when cooked. These noodles are often used in various Korean dishes, including Japchae (stir-fried noodles), Korean hot pot dishes, and noodle soups. Sweet potato glass noodles are naturally gluten-free and are a popular choice for those looking for wheat-free alternatives. They are typically sold in dried form and require boiling in water before use in recipes.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here!)!

  • Korean sweet potato starch noodles – These are translucent noodles made from sweet potato starch. They have a chewy texture when cooked. Substitute with other types of glass noodles or cellophane noodles.
  • Rib eye fillet – This is a tender and flavorful cut of beef. Substitute with other tender cuts like sirloin or tenderloin.
  • Sesame oil – This aromatic oil adds a nutty flavor to the dish. It is a key ingredient in Korean cuisine. There is no direct substitute, but you can use another mild-flavored oil if needed.
  • Carrots – These are orange root vegetables that add color and sweetness to the dish. No direct substitute, but you can omit or replace with other crunchy vegetables like bell peppers or zucchini.
  • Yellow onion – This is a common cooking onion with a mild flavor. Substitute with white onion or shallots.
  • Red capsicum / bell pepper – This adds a sweet and vibrant flavor to the dish. Substitute with other colorful bell peppers or chili peppers for a spicy kick.
  • Dried shiitake mushroom – These are dried mushrooms with an intense flavor. Substitute with fresh shiitake mushrooms or other types of mushrooms like cremini or button mushrooms.
  • Soy sauce – A savory and salty sauce made from fermented soybeans. Use tamari or liquid amino acids as a gluten-free substitute.
  • Rice wine (mirin) – A sweet rice wine used for flavoring. Substitute with a dry sherry or sweet white wine.
  • Minced garlic – Finely chopped or crushed garlic cloves. No direct substitute, but garlic powder can be used in a pinch.
  • Ground black pepper – Adds a hint of spiciness and depth of flavor. Substitute with white pepper if preferred.
  • Toasted sesame oil – A rich and flavorful oil used as a finishing touch. No direct substitute, but you can use regular sesame oil if toasted sesame oil is unavailable.
  • Soy sauce, honey, brown sugar, toasted sesame seeds – These are additional ingredients for the sauce, providing a balance of flavors. Adjust the sweetness and seasoning according to your taste preferences.

Remember, while substitutes can work in some cases, they may slightly alter the flavor profile of the dish.

RECIPES TIPS

  • Cook the sweet potato glass noodles just until they are al dente. Extend the cooking time if needed. Overcooking can make them mushy and lose their chewy texture.
  • When marinating the beef, make sure to let it sit for at least 15 minutes to allow the flavors to infuse. You can even marinate it ahead of time for more intense flavor.
  • Adjust the seasoning to your taste. If you prefer a sweeter Japchae, add a bit more honey or brown sugar. For a saltier taste, increase the amount of soy sauce.
  • Garnish with toasted sesame seeds right before serving to add a crunchy texture and nutty flavor.
  • Japchae is a versatile dish, so feel free to customize it with additional vegetables like spinach, bean sprouts, or green onions for added freshness and color.
  • If you want to make it vegetarian or vegan, you can omit the beef or substitute it with tofu or seitan for a protein-rich alternative.
  • Japchae is often enjoyed as a side dish, but it can also be served as a main course with rice or other Korean side dishes.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Soak the sweet potato glass noodles and mushroom separately for 30 minutes. Drain and rinse with cold water. Marinate the noodles and mushroom together with the marinades.
  2. In a bowl, combine the thinly sliced beef, minced garlic, soy sauce, sesame oil, and sugar. Mix well and let it marinate for at least 15 minutes.
  3. Heat a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Stir-fry the marinated beef until cooked through. Remove from the pan and set aside.
  4. In the same pan, add another tablespoon of vegetable oil. Stir-fry the carrots, onions, bell peppers, and shiitake mushrooms until they are tender.
  5. Add the glass noodles to the pan and toss everything together. Season with salt and pepper to taste.
  6. Return the cooked beef to the pan and mix well with the noodles and vegetables.
  7. Remove from heat and transfer to a serving plate. Sprinkle with sesame seeds for garnish.
  8. Serve hot or at room temperature. Enjoy!

WHAT ELSE TO SERVE WITH ?

Japchae is often served as a main dish in Korean cuisine, but it can also be served as a side dish alongside other Korean dishes. Some popular options to serve with Japchae include:

  1. Korean BBQ meat – Japchae is often served with Korean BBQ beef, pork or chicken.
  2. Kimchi – The spicy and sour flavors of kimchi can complement the sweet and savory flavors of Japchae.
  3. Steamed rice – A bowl of steamed rice can help balance out the flavors of Japchae and make it a more substantial meal.
  4. Banchan – Korean side dishes such as pickled vegetables, marinated tofu, or crispy seaweed can be served alongside Japchae for variety and additional flavors.
  5. Soup – A warm bowl of Korean soup, such as kimchi soup or spicy tofu soup, can make a great accompaniment to Japchae.

MADE AHEAD INSTRUCTIONS

  1. Cook the sweet potato glass noodles according to the package instructions until they are al dente. Drain and rinse with cold water to stop the cooking process. Toss the noodles with a bit of sesame oil to prevent them from sticking together. Store the noodles in an airtight container in the refrigerator.
  2. Prepare and marinate the beef as instructed in the recipe. Place the marinated beef in a separate airtight container and refrigerate.
  3. Cut and prepare all the vegetables ahead of time. Keep them stored separately in airtight containers in the refrigerator.
  4. When you’re ready to serve, you can stir-fry the vegetables and cook the beef as needed. Follow the recipe instructions for stir-frying the ingredients, starting with the harder vegetables and adding the softer ones later. Once the vegetables are cooked, add the pre-cooked noodles and the beef. Toss everything together and heat until heated through.
  5. Adjust the seasoning as necessary and garnish with sesame seeds before serving.

By prepping the components of Japchae ahead of time, you can save time and have an easier assembly process when you’re ready to serve. Just make sure to store the ingredients properly in the refrigerator to maintain freshness.

STORAGE & REHEATING

  1. Storage: Allow the Japchae to cool completely before storing. Transfer the leftovers to an airtight container or sealable plastic bag. Place it in the refrigerator and consume within 2-3 days.
  2. Reheating on the stovetop: Heat a pan or skillet over medium heat and add a small amount of oil. Add the Japchae to the pan and stir-fry for a few minutes until heated through. Keep stirring to prevent sticking and ensure even heating.
  3. Reheating in the microwave: Place the Japchae in a microwave-safe container and cover it with a microwave-safe lid or microwave-safe plastic wrap. Heat it in the microwave on medium power for 1-2 minutes, stirring halfway through, until it is heated evenly.
  4. Adding moisture if needed: If the Japchae seems dry after reheating, you can sprinkle a little water or broth while stirring to help moisten the noodles and vegetables.

Note: Reheating Japchae may result in slightly softer noodles compared to the freshly cooked version. It’s best to reheat only the amount you plan to eat to maintain the best texture and flavor.

Always ensure that the leftovers are heated to a safe internal temperature (above 74°C) to prevent any potential foodborne illnesses.

RECIPES FAQS

Can I make Japchae vegetarian or vegan?

Yes, you can make Japchae vegetarian or vegan by omitting the beef or substituting it with tofu, tempeh, or seitan. Use vegetable-based sauces and skip any animal-based ingredients.

Can I use different types of noodles for Japchae?

While sweet potato glass noodles are traditionally used in Japchae, you can experiment with other types of noodles like rice noodles or even regular wheat-based noodles. Keep in mind that different noodles may have varying cooking times and textures.

Can I make Japchae gluten-free?

Sweet potato glass noodles are naturally gluten-free. However, be mindful of the sauces and condiments you use, as some may contain gluten. Use gluten-free soy sauce or tamari, and check the labels of other ingredients for any potential sources of gluten.

Can I prepare Japchae in advance for a party or gathering?

Yes, Japchae can be prepared in advance. Cook the noodles and store them separately from the vegetables and beef. When ready to serve, stir-fry the vegetables and beef, then combine with the cooked noodles. Adjust the seasoning if needed.

Can I freeze Japchae?

It is not recommended to freeze Japchae, as the texture of the noodles may change upon thawing. The vegetables may also become soggy when reheated. It is best to enjoy Japchae fresh or store it in the refrigerator for a few days.

Can I adjust the vegetables in Japchae to my preference?

Yes, feel free to customize the vegetable selection in Japchae based on your taste preferences or what you have available. You can add or substitute vegetables like spinach, mushrooms, bean sprouts, or bell peppers.

Can I double or halve the Japchae recipe?

Yes, you can adjust the recipe based on your desired portion size. Simply double or halve the ingredient quantities accordingly.

Is Japchae spicy?

Japchae is typically not a spicy dish. It has a balanced flavor profile with a touch of sweetness from the sauce. However, you can add some heat by incorporating spicy elements like chili flakes or gochujang (Korean chili paste) if desired.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Korean Japchae (Stir-fried Glass Noodles with Beef)

Category, , DifficultyBeginner

Delicious Korean Japchae recipe with sweet potato glass noodles, marinated beef, and stir-fried vegetables. Enjoy the savory flavors of this classic dish that combines chewy noodles, tender beef, and vibrant vegetables.

Prep Time30 minsCook Time15 minsTotal Time45 mins

Yields2 Servings

 150 g Korean sweet potato starch noodles
 100 g rib eye fillet, cut into strips
 15 g sesame oil
 120 g carrots rinsed, peeled & julienned
 100 g yellow onion, peeled, rinsed & thinly sliced
 50 g red capsicum / bell pepper, rinsed & julienned
 5 dried shiitake mushroom, soaked, stems removed & thinly sliced
Beef Marinade
 1 tbsp soy sauce
 1 tsp rice wine (mirin)
 1 tsp minced garlic
 ¼ tsp ground black pepper
 1 tsp toasted sesame oil
Noodles & Mushroom Marinade
 60 g soy sauce
 20 g honey
 15 g brown sugar
 15 g toasted sesame oil
 1 pinch ground black pepper
Garnish
 1 tbsp toasted sesame seeds

1

Soak the sweet potato starch noodles in hot water for 30 minutes, or until they are soft and pliable.

2

Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl and set it aside while you’re working on other ingredients.

3

Drain the noodles and cut them into shorter lengths, around 6-7 inches long. Add the mushroom slices together and marinade with "Noodles & Mushroom Marinade" and set aside.

4

Place sesame oil, onion, carrot and red bell pepper into the bowl and sauté for 5 min | 120°C | ⤺ Speed 1.

5

Add marinated noodles and mushroom to the bowl, cook 6 min | 120°C | ⤺ Speed spoon. Meanwhile, place a large frying pan over medium heat and add 1 tablespoon of sesame oil, pan sear the reserved beef fillets according to your preferred level of doneness.

6

Once the beef fillets are cooked to your liking, transfer the cooked noodles onto plates. Place the pan-seared beef on top of the noodles and sprinkle with additional sesame seeds for garnish. Enjoy!

Ingredients

 150 g Korean sweet potato starch noodles
 100 g rib eye fillet, cut into strips
 15 g sesame oil
 120 g carrots rinsed, peeled & julienned
 100 g yellow onion, peeled, rinsed & thinly sliced
 50 g red capsicum / bell pepper, rinsed & julienned
 5 dried shiitake mushroom, soaked, stems removed & thinly sliced
Beef Marinade
 1 tbsp soy sauce
 1 tsp rice wine (mirin)
 1 tsp minced garlic
 ¼ tsp ground black pepper
 1 tsp toasted sesame oil
Noodles & Mushroom Marinade
 60 g soy sauce
 20 g honey
 15 g brown sugar
 15 g toasted sesame oil
 1 pinch ground black pepper
Garnish
 1 tbsp toasted sesame seeds

Directions

1

Soak the sweet potato starch noodles in hot water for 30 minutes, or until they are soft and pliable.

2

Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl and set it aside while you’re working on other ingredients.

3

Drain the noodles and cut them into shorter lengths, around 6-7 inches long. Add the mushroom slices together and marinade with "Noodles & Mushroom Marinade" and set aside.

4

Place sesame oil, onion, carrot and red bell pepper into the bowl and sauté for 5 min | 120°C | ⤺ Speed 1.

5

Add marinated noodles and mushroom to the bowl, cook 6 min | 120°C | ⤺ Speed spoon. Meanwhile, place a large frying pan over medium heat and add 1 tablespoon of sesame oil, pan sear the reserved beef fillets according to your preferred level of doneness.

6

Once the beef fillets are cooked to your liking, transfer the cooked noodles onto plates. Place the pan-seared beef on top of the noodles and sprinkle with additional sesame seeds for garnish. Enjoy!

Korean Japchae (Stir-fried Glass Noodles with Beef)
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