Classic Japchae Noodle Stir-Fry: Authentic Korean Recipe (Print Version)
Authentic Korean Japchae Noodle Stir-Fry recipe. Dive into the vibrant flavors and textures of this classic dish with my personal tips and tricks.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Dairy-Free, Can be Vegetarian/Gluten-Free
# Ingredients:
→ Noodle & Vegetable Base
01 -
200g Dangmyeon (Korean sweet potato starch noodles)
02 -
200g Fresh spinach
03 -
1 medium Carrot, julienned
04 -
1/2 medium Onion, thinly sliced
→ Protein & Mushroom Mix
05 -
150g Beef (ribeye or sirloin), thinly sliced
06 -
100g Shiitake mushrooms, sliced
→ Japchae Sauce & Seasonings
07 -
4 tbsp Soy sauce
08 -
2 tbsp Sesame oil (plus 1 tbsp for noodles)
09 -
2 tbsp Sugar (brown or white)
10 -
2 cloves Garlic, minced
11 -
1/2 tsp Black pepper
→ Garnish & Finishing Touches
12 -
1 tbsp Toasted sesame seeds
# Instructions:
01 -
First things first, get all your chopping done. Thinly slice your beef, bell peppers, carrots, and onions. For the spinach, give it a quick blanch in boiling water for about 30 seconds, then immediately plunge it into an ice bath to stop cooking. Squeeze out as much water as you can—seriously, don't skimp on this step, or your Japchae will be watery! I always try to get this done ahead of time; it makes the actual stir-frying so much smoother.
02 -
Bring a large pot of water to a rolling boil. Add your dangmyeon and cook according to package directions, usually around 6-8 minutes, until they’re tender but still chewy. This is where I sometimes forget to salt the water, but for Japchae, it's not as critical since the sauce provides the flavor. Drain them well and immediately toss with a tablespoon of sesame oil to prevent sticking. This step is crucial; nobody wants a clump of noodles!
03 -
This is the secret to vibrant, perfectly cooked veggies. In a large skillet or wok, heat a tiny bit of oil. Sauté each vegetable—carrots, onions, bell peppers, mushrooms, then the squeezed spinach—individually until tender-crisp. A quick pinch of salt and pepper for each. Don't overcrowd the pan! I learned this the hard way when my veggies ended up steaming instead of stir-frying. It smells amazing as each vegetable hits the pan; a symphony of fresh aromas!
04 -
In the same skillet, add a bit more oil if needed, then quickly stir-fry your thinly sliced beef until it’s just cooked through and beautifully browned. You want it tender, not tough. Season with a dash of soy sauce and black pepper while it cooks. This step is pretty quick, so don't walk away! I've definitely overcooked beef here before, and it made me sad.
05 -
In a small bowl, whisk together the soy sauce, sugar, minced garlic, and the remaining sesame oil. Give it a taste! This is your chance to adjust. Do you want it a little sweeter? A little more savory? This sauce is so simple, but it brings everything together. I always taste it here to avoid any surprises later.
06 -
Now for the grand finale! In your largest bowl (or back into your wok if it's big enough), combine the cooked noodles, all the sautéed vegetables, the beef, and pour the sauce over everything. Using your hands (with gloves, if you're fancy!) or tongs, gently toss until every strand of noodle and every piece of veggie is coated in that gorgeous, glossy sauce. This step should look vibrant and smell incredible! Taste, adjust seasonings if needed, and sprinkle with toasted sesame seeds. Serve warm, and maybe even a little messy like I do.
# Notes:
01 -
Always toss the cooked dangmyeon with sesame oil right after draining to prevent them from clumping into a giant noodle ball.
02 -
Store leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop with a splash of water.
03 -
For a vegetarian version, swap beef for pan-fried tofu or more shiitake mushrooms—I've tried it, and it works great!
04 -
Serve with a side of kimchi for a perfect flavor contrast, it just hits different.
# Equipment Needed:
01 -
Large pot
02 -
Large skillet or wok
03 -
Tongs
04 -
Large mixing bowl
# Nutrition (Per Serving):
Calories: 450
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 20g