Japchae (Korean Glass Noodle Stir Fry) Recipe

I tried a new Glass Noodles Recipe that instantly captured my attention. Using bouncy sweet potato noodles, sliced beef, vibrant julienned carrots, and crisp red bell pepper, the medley of flavors meshed beautifully with fresh spinach and shiitake mushrooms. The layering of soy sauce and sesame oil creates a balance that keeps you curious for more.

I’ve always been fascinated by the rich flavors and textures in Korean food, and Japchae has quickly become one of my favorites. I remember the first time I tried this dish; the bouncy sweet potato noodles, about 200g of them, combined with fresh veggies like a julienned medium carrot, thinly sliced onion, and a red bell pepper really got me hooked.

I love adding shiitake mushrooms and fresh spinach for that extra pop of flavor. When I was experimenting in the kitchen, I even tried a version with 100g of thinly sliced beef, though it’s completely optional.

I lightly scrambled 2 eggs before cutting them into strips which gives a nice rich touch. Mixing in minced garlic, soy sauce, and a little sesame oil really brings it all together.

I feel like this dish is a perfect blend of Korean food side dishes and stylish Chinese cooking recipes and makes every meal a tasty adventure.

Why I Like this Recipe

I really like this japchae recipe for a bunch of reasons. First, I love how the sweet potato noodles have an awesome chewy texture that isn’t too mushy which makes every bite fun. Second, the mix of vegetables like carrots, onions, bell peppers, and mushrooms adds a lot of flavor and color to the dish, so it not only tastes great but looks cool on the plate. Third, I enjoy that the recipe is super flexible—sometimes I add beef but other times I stick to just the veggies and eggs, so I can change it up depending on my mood. Lastly, even though there are many steps, the instructions are clear enough that I feel comfortable cooking it without too much stress.

Ingredients

• Sweet Potato Noodles: They supply carbs and fibre, offering a chewy texture with slight sweetness.
• Thinly Sliced Beef: Packed protein that deepens flavors and makes the dish really rich.
• Carrot: Crunchy and healthy with vitamins, addin a natural sweet taste and vibrant color.
• Shiitake Mushrooms: They add a savory umami flavor, essential for balanced taste.
• Fresh Spinach: Offers fibre and vitamins, boosting nutrition and brightness in every bite.
• Eggs: Provide protein and add mild richness for a balanced, smooth texture.
• Soy Sauce: Brings saltiness and depth, tying all flavors together real nicely.

Ingredient Quantities

• 200g sweet potato noodles (glass noodles)
• 100g thinly sliced beef (optional)
• 1 medium carrot, julienned
• 1 medium onion, thinly sliced
• 1 red bell pepper, julienned
• 5 shiitake mushrooms, sliced (seeds removed if needed)
• 2 cups fresh spinach (blanched and drained)
• 2 eggs, lightly scrambled and cut into strips
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil (plus a little extra for topping)
• 1 tbsp sugar
• 1 tbsp vegetable oil (for stir frying)
• 1 tbsp toasted sesame seeds
• Salt and black pepper to taste

How to Make this

1. Boil the sweet potato noodles in a pot of water about 5-7 minutes until they get tender then drain and rinse with cold water so they dont stick.

2. Heat the vegetable oil in a large pan over medium-high heat and add the minced garlic before tossing in the thinly sliced beef (if using) until its just browned, then set the beef aside.

3. In the same pan, stir fry the sliced onion and julienned carrots for about 2 minutes until they start to soften.

4. Add the julienned red bell pepper and sliced shiitake mushrooms to the pan and cook for another couple of minutes until they are tender.

5. Stir in the blanched spinach and scrambled egg strips, mixing everything well.

6. Next, add the cooked noodles to the pan and gently toss together all the ingredients.

7. Pour in the soy sauce, sugar and sesame oil then season with salt and black pepper to taste and stir fry for another minute so the flavours mix in.

8. Sprinkle the chopped green onions over the dish and give it one final toss.

9. Transfer the japchae to a serving plate and finish with a drizzle of extra sesame oil and toasted sesame seeds on top.

10. Serve warm and enjoy this tasty dish perfect as a main meal or as a side.

Equipment Needed

1. Large pot – for boiling the sweet potato noodles in plenty of water so they get soft
2. Colander – for draining and rinsing the noodles to stop them from sticking together
3. Large frying pan – for stir frying the garlic, beef, and vegetables all in one go
4. Chef’s knife – for slicing the beef, onion, carrots, bell pepper, mushrooms, and chopping garlic and green onions
5. Cutting board – to safely prep all your veggies and meat before cooking
6. Spatula or tongs – to toss and mix ingredients evenly in the pan
7. Bowl – to scramble the eggs lightly before cutting them into strips
8. Serving plate – to transfer the finished japchae, so you can serve it warm and enjoy all its flavors

Each item is chosen to help you prep and cook the dish efficiently, keeping things organized and ensuring you get the best texture and flavor out of each ingredient.

FAQ

Japchae (Korean Glass Noodle Stir Fry) Recipe Substitutions and Variations

• Instead of sweet potato noodles, try using rice noodles or mung bean glass noodles if you need a substitute.
• If beef isn’t your thing, you can easily swap in sliced pork, chicken, or even tofu for a veggie version.
• Don’t have soy sauce? Tamari or coconut aminos work pretty well in its place.
• If you’re out of sesame oil, a bit of walnut or olive oil can do the trick though it might change the flavor a bit.
• For toasted sesame seeds, crushed almonds or peanuts can be a good alternative to add some crunch.

Pro Tips

1. When you’re boiling the noodles, keep an eye on ’em because overcooking makes them mushy; rinsing them in cold water after draining really helps keep them from sticking together.
2. If you decide to use beef, avoid cooking it too long. A quick sear is enough so that the beef stays tender instead of turning tough and chewy.
3. While stir frying the veggies, it’s important not to overdo it; a little crispiness makes the dish more interesting rather than having everything too soft.
4. When you add the soy sauce and sesame oil, stir it in slowly and keep tasting, this way you can adjust the seasoning so it’s balanced and not too overpowering.