4.

95 from 59 votes

Japchae (Korean
Glass Noodle Stir Fry)
The most comprehensive and authentic
Japchae (Korean glass noodle stir fry)
recipe!

Prep Time
35 mins

Cook Time
20 mins

Total Time
55 mins

Course: Appetizer Cuisine: Korean

Keyword: glass noodles, stir fry
Servings: 6 to 8 Calories: 300kcal
Author: Sue | My Korean Kitchen

Ingredients
Main
250 g Korean sweet potato starch
noodles (dangmyeon)
100 g rib eye fillet
1 medium carrot (120g) – rinsed, peeled
& julienned
110 g baby spinach rinsed and drained
1/4 small red capsicum (bell pepper)
(50g) – rinsed and julienned
1/2 large yellow onion (105g) – peeled,
rinsed, thinly sliced
100 g fresh shiitake mushroom –
cleaned, stems removed and thinly
sliced

Spinach seasoning
1/4 tsp fine salt
1/2 tsp minced garlic
1 tsp sesame oil

Beef marinade
1 Tbsp soy sauce
1 tsp rice wine (mirin)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 tsp sesame oil

Noodles & mushroom marinade – mix

these in a small bowl
4 Tbsp soy sauce
1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp sesame oil
1/8 tsp ground black pepper

Finishing touch
1 Tbsp toasted sesame seeds
1 Tbsp sesame oil
1 egg (extra large, Optional) rinsed, egg
white and yolk separated

Other
Cooking oil (I used rice bran oil)
Fine sea salt
water to boil the spinach and the
noodles

Instructions
1. Prepare the rib eye fillet by gently
wiping/soaking off the blood with kitchen
paper. Thinly slice it and put the strips
into a medium bowl. Add the “beef
marinade” and gently mix the sauce into
the meat. Cover the bowl with food wrap
and leave it on the bench for about 30
mins (until you get the rest of the
ingredients ready).
2. Get the rest of ingredients ready per
below.– Prepare the vegetables as
instructed in the “main ingredients”
section.– Put the sliced mushroom into
a medium bowl and add 1 Tbsp of
“noodles & mushroom marinade”
mixture. Mix them well. Leave it on the
bench until you cook it (in about 20
mins).– Boil some water in a medium
pot. Once the water starts to boil (5-6
mins later), dip the spinach in for 5 to 10
seconds and scoop it out with strainer
(or you can drain the water out). Quickly
cool down the spinach by running it
under cold tap water. Squeeze the
spinach to remove any excess water
and put it into a mixing bowl. Add the
“spinach seasoning” and mix them
evenly and lightly. Put it into a large
mixing bowl where we will be adding all
the other ingredients in later.– Boil some
water in a large pot. Once the water
starts to boil (6 to 8 mins later), add the
noodles and boil them for 7 mins. Drain
the water. Rinse in cold water to cool
down the noodles and let the water
drain for 1 to 2 mins. Cut the noodles
with a pair of kitchen scissors a couple
of times. (between 15 to 20 cm (6 to 8
inches) length is good). Move the
noodles into a mixing bowl and pour in
the rest of the “noodles & mushroom
marinade” mixture. Mix them well.
Leave it on the bench until you cook it
(in about 10 mins).
3. Start cooking the prepared ingredients
per below. Follow the order if you can.
We are cooking lighter colour to darker
colour and will be using only one non-
stick pan/skillet. Once each step is
completed, move them into the large
mixing bowl (except for the first two –
egg white and egg yolk), where we will
be mixing all ingredients in before
serving.-Beat the egg white with a fork.
Add some cooking oil (1 tsp) and
spread it well. Pour the egg white
mixture and cook both sides on low heat
(1-2 mins). Move it onto a plate or clean
cutting board.-Beat the egg yolk with a
fork. (If necessary) add some cooking
oil and spread it well. Pour the egg yolk
mixture and cook both sides on low heat
(1-2 mins). Move it onto a plate or clean
cutting board.-Add some cooking oil (1
to 2 tsp, if necessary), the onion and
pinch of salt and stir fry it until it is
cooked (1-2 mins) on low to medium
heat.-Add some cooking oil (1 to 2 tsp, if
necessary), the carrots and pinch of salt
and stir fry until it is cooked (1-2 mins)
on medium heat.-Add some cooking oil
(1 to 2 tsp, if necessary), the red
capsicum and pinch of salt and stir fry
until it is cooked (1-2 mins) on low to
medium heat.-Add some cooking oil (1
to 2 tsp, if necessary), pour in the
marinated mushroom (incl. the residue
sauce from the bowl) and stir fry until it
is cooked (1-2 mins) on low to medium
heat.-Add some cooking oil (1 to 2 tsp, if
necessary), pour in the marinated meat
and stir fry until it is cooked (2-3 mins)
on medium heat.-Add some cooking oil
(1 to 2 tsp, if necessary), marinated
noodles and stir fry until it is cooked (2-
3 mins) on low to medium heat.
4. Thinly slice the egg white and egg yolk
like match sticks. Add them into the
large mixing bowl as used above.
5. Add the rest of the “finishing touch”
ingredients – sesame oil and sesame
seeds in the large mixing bowl and mix
them gently and evenly with your hands.
(Watch your hands as the ingredients,
particularly the noodles might be still
hot. You can also use a salad server to
mix initially then mix with your hands
once it cools down enough.) Serve and
enjoy!

Notes
* 1 Tbsp = 15ml

Nutrition
Calories: 300kcal | Carbohydrates: 45g |
Protein: 7g | Fat: 10g | Saturated Fat: 2g |
Cholesterol: 37mg | Sodium: 978mg |
Potassium: 302mg | Fiber: 2g | Sugar: 6g |
Copyright 2006-2019 My Korean Kitchen
Vitamin A: 3610IU | Vitamin C: 12.8mg |
Japchae
Calcium: 53mg(Korean
| Iron:Glass
1.6mgNoodle Stir Fry) -
https://mykoreankitchen.com/korean-glass-noodle-stir-
fry-japchae/