Whenever I go to a Korean restaurant, I always order japchae because the noodles are savory, chewy, and so delicious. Japchae is made with sweet potato starch which makes these noodles naturally gluten-free, low in fat, and low on the glycemic index.
What is Japchae?
Japchae (also spelled jap chae) is a popular Korean glass noodle stir fry using chewy sweet potato starch noodles, lightly marinated beef, and a rainbow of vegetables, all tossed in a savory sesame and soy sauce.
Why You'll Love This Japchae
- Naturally gluten friendly: The noodles are made from sweet potato starch, so this dish is naturally gluten free with the right soy sauce.
- Make ahead magic: Japchae tastes great warm or at room temp, which makes it perfect for meal prep and potlucks.
- Veggie packed and pretty: This dish uses many different vegetables with a variety of color and crunch so you can feel how healthy it is.
Equipment You'll Need
- Large pot
- Large mixing bowl
- Large skillet
- Small pot
- Colander or strainer
- Kitchen scissors
Ingredients for Japchae
Beef
- Beef rib eye: A tender, marbled cut that cooks in a flash and stays juicy in the stir fry.
- Soy sauce
- Sesame oil
- Baking soda: A tiny pinch tenderizes the beef so it stays soft and silky.
- Salt
- Black pepper
Sauce
- Soy sauce: You can use tamari or coconut aminos to make the sauce gluten-free!
- Brown sugar
- Sesame oil
- Black pepper
Noodles and Vegetables
- Sweet potato noodles: These chewy, slightly translucent glass noodles are the heart and soul of any japchae.
- Garlic
- Yellow onion
- Dried shiitake mushrooms: Rehydrated for a deep, earthy, almost meaty bite.
- Carrot
- Red bell pepper
- Spinach
- Sesame seeds
Customizations
- Go meatless: Swap the beef for extra mushrooms or pan fried tofu for an easy vegetarian japchae.
- Switch the protein: Thinly sliced chicken, pork, or shrimp all work beautifully in place of the rib eye.
- Add more veg: Toss in napa cabbage, wood ear mushrooms, or zucchini for even more color and texture.
How to Make Japchae
Marinate the Beef
In a medium bowl, combine the beef with the soy sauce, sesame oil, baking soda, salt, and freshly cracked black pepper. Let it sit for 5-10 minutes while you prep everything else.
Mix the Sauce
In a separate bowl, stir together the soy sauce, brown sugar, sesame oil, and freshly ground black pepper. Microwave for about 20 seconds to help the sugar dissolve, then set aside.
Cook the Noodles
Bring a large pot of water to a boil and cook the sweet potato noodles for 5-6 minutes until softened and chewy.
Drain, rinse under cold water to wash off the excess starch, then transfer to a large mixing bowl to assemble the japchae later.
Sear the Beef
Heat a pan over medium-high heat and cook the beef for 1-2 minutes until just done. Remove and set aside.
Stir Fry the Vegetables
In the same pan, add the garlic, onion, and shiitake mushrooms and stir fry for 1-2 minutes. Season with a pinch of salt, then remove and set aside.
Add the carrot and red bell pepper to the pan and stir fry for 2-3 minutes until softened, season with another pinch of salt, then set aside.
Blanch the Spinach
In a small pot, bring water to a boil and add the spinach. Boil for 1 minute until just wilted, then drain and gently squeeze out the excess water.
Toss It All Together
Add the cooked onion, mushrooms, carrot, red bell pepper, spinach, and beef to the bowl of noodles. Pour in the sauce, sprinkle in the sesame seeds, and toss quickly until everything is glossy and well coated.
Use kitchen scissors to roughly snip the noodles a few times so they are easier to eat. Serve immediately.
Storage
Store leftover japchae in an airtight container in the fridge for up to 4 days. Reheat in a hot pan with a splash of water or microwave for a minute or so.
Tips to Make the Perfect Japchae
- Rinse those noodles: A quick cold water rinse stops the cooking and keeps the noodles from clumping into one giant gummy ball.
- Cook in batches: Searing the beef and veggies separately keeps everything crisp instead of steaming into a soggy pile.
- Snip the noodles: I like to roughly cut the noodles with kitchen scissors so it is easier to eat. Otherwise, the noodles are very long!
Frequently Asked Questions
What kind of noodles are used in japchae?
Japchae uses sweet potato glass noodles, also called dangmyeon. They are made from sweet potato starch, which gives them that signature chewy, springy bite and a slightly translucent look once cooked.
Can I make japchae ahead of time?
Absolutely. Japchae tastes good at room temperature as it does warm, so it is perfect for prepping a few hours ahead.
Is japchae gluten free?
The noodles themselves are naturally gluten free since they are made from sweet potato starch. To keep the whole dish gluten free, simply swap in a gluten free tamari or soy sauce.
What can I substitute for sweet potato noodles?
Sweet potato noodles are really the star here, but in a pinch you can use mung bean glass noodles. The texture will be a touch more delicate, but the dish still comes together beautifully.
How do I keep my japchae noodles from getting mushy?
Do not overcook them, and rinse them under cold water right after boiling to stop the cooking. Tossing them with a little sesame oil also keeps them from sticking together.
Related Recipes You'll Love
- Korean Spicy Cold Noodles (Bibim Guksu)
- Peanut Gochujang Chili Noodles
- Beef Yaki Udon Stir-Fry
- Soy Sauce Chow Mein
- Easy Thai Pad See Ew
Japchae (Korean Glass Noodle Stir-Fry)
Ingredients
Beef
- 6 oz beef ribeye cut into thin strip
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Freshly cracked black pepper
Sauce
- 5 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon sesame oil
- Freshly ground black pepper
Noodles and Vegetables
- 10 oz sweet potato noodles
- 3 cloves garlic minced
- ½ yellow onion thinly sliced
- 3 dried shiitake mushrooms rehydrated and thinly sliced
- 1 carrot julienned
- ½ red bell pepper julienned
- 2 cups spinach packed
- 1.5 tablespoon sesame seeds
Instructions
- Marinate the beef in a medium bowl with the soy sauce, sesame oil, baking soda, salt, and freshly cracked black pepper. Let it sit for 5-10 minutes.6 oz beef ribeye, 1 tablespoon soy sauce, ½ teaspoon sesame oil, ¼ teaspoon baking soda, ¼ teaspoon salt, Freshly cracked black pepper
- In a separate bowl, mix the soy sauce, brown sugar, sesame oil, and freshly ground black pepper. You can microwave it for 20 seconds to help dissolve the sugar. Set aside.5 tablespoon soy sauce, 2 tablespoon brown sugar, 1 tablespoon sesame oil, Freshly ground black pepper
- Bring a large pot of water to a boil and cook the sweet potato noodles for 5-6 minutes until softened and chewy. Drain, rinse under cold water to remove excess starch, then transfer to a large mixing bowl.10 oz sweet potato noodles
- Heat a pan over medium-high and cook the beef for 1-2 minutes, then set aside.
- In the same pan, add the garlic, onion, and shiitake mushrooms. Stir-fry for 1-2 minutes, season with a pinch of salt, then remove and set aside.3 cloves garlic, ½ yellow onion, 3 dried shiitake mushrooms
- Still in the same pan, add the carrot and red bell pepper and stir-fry for 2-3 minutes until softened. Add a pinch of salt, then remove and set aside.1 carrot, ½ red bell pepper
- In a medium pot, bring water to a boil and add the spinach. Boil for 1 minute until just cooked, then drain and squeeze out the excess water.2 cups spinach
- To the large bowl with the noodles, add the cooked onion, mushrooms, carrot, red bell pepper, spinach, and beef. Pour in the sauce, sprinkle in the sesame seeds, and quickly toss until everything is well coated. Use kitchen scissors to roughly cut the noodles a few times to trim them down. Serve immediately.1.5 tablespoon sesame seeds
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