Korean Japchae (Stir-fried Glass Noodles with Beef)

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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