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Korean glass noodle stir fry with colorful vegetables in a bowl

Korean Glass Noodle Stir Fry (Japchae)

A nostalgic dish featuring chewy sweet potato glass noodles, juicy beef, and vibrant vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 12 ounces sweet potato glass noodles Look for these at Asian grocery stores.
  • 7 tablespoons soy sauce Light sodium preferred.
  • 3 tablespoons honey Can substitute with more brown sugar.
  • 2 tablespoons brown sugar Either light or dark works.
  • 2 tablespoons toasted sesame oil Adds a beautiful nutty flavor.
Protein and Vegetables
  • 16 ounces beef or pork Cut into strips; flank or ribeye work well.
  • 2 large eggs Beaten for the egg crepe.
  • 1 large carrot Peeled and julienned.
  • 1 medium yellow onion Thinly sliced.
  • 3 mushrooms Thinly sliced; any variety works.
  • 2 cups baby spinach Packed; can use other leafy greens.
  • 2 stalks green onion Cut into 1-inch pieces.
Other Ingredients
  • Oil for cooking Use vegetable or sesame oil.
  • to taste salt and black pepper To season.

Method
 

Preparation
  1. Mix together all the sauce ingredients: soy sauce, honey, brown sugar, and toasted sesame oil. Set it aside.
  2. In a large pot of boiling water, add the japchae noodles. Cook for 10-15 minutes or until al dente. Drain and rinse under cold water. Set aside.
  3. In a nonstick pan over medium heat, add oil and pour in beaten eggs to form an egg crepe. Cook until set, flip, and cook the other side briefly. Remove and cut into strips.
Cooking
  1. In the same pan, add more oil if needed and cook the beef until golden brown. Remove and set aside.
  2. Sauté the carrots for 15-30 seconds, then add onions, mushrooms, spinach, and green onions, lightly seasoning with salt and pepper.
Assembly
  1. Heat the prepared japchae sauce in a large pan until bubbly. Add the cooked noodles and toss until coated.
  2. Add the sautéed vegetables, beef, and egg strips. Toss until combined, then remove from heat.
Serving
  1. Portion into bowls or serve family-style with a sprinkle of sesame seeds.

Notes

Leftover japchae can be refrigerated for up to 3 days. Reheat gently. Serve with kimchi or spicy cucumber salad.