Japchae Recipe

Soak the noodles

Place the sweet potato glass noodles in a large heatproof bowl and pour 500 ml warm water over them. Let soak 20–30 minutes until softened but still slightly firm. Drain and set aside in a colander.

After soaking, briefly rinse the noodles under warm running water, then cut with kitchen scissors into 20–25 cm lengths (optional) to make them easier to eat. Toss lightly with 1 tsp sesame oil to prevent sticking and set aside.

Whisk together 6 tbs soy sauce, 2 tbs sugar, 2 tbs sesame oil, 3 tsp minced garlic, and 1 tsp black pepper in a small bowl until sugar dissolves. Taste and adjust (add up to 1 tbs more soy sauce or 1 tbs more sugar) for your preference. Set aside.

Prepare spinach: Bring a medium pot of water to a boil, add a pinch of salt and the spinach, blanch for 30–45 seconds until wilted, then transfer to ice water to stop cooking. Squeeze out excess water, roughly chop, and season with a pinch of salt and 0.5 tsp sesame oil. Set aside.

Heat 1 tbs neutral oil in a large nonstick skillet or wok over medium-high heat. Add julienned carrots and stir-fry 2–3 minutes until slightly softened. Remove and transfer to a bowl.

Add another 0.5 tbs oil if needed and stir-fry sliced onion 2–3 minutes until translucent. Remove and set aside with carrots.

Stir-fry mushrooms in the same pan 3–4 minutes until browned and any liquid has mostly evaporated. Season lightly with a pinch of salt. Remove and set aside.

Briefly stir-fry red bell pepper 1–2 minutes over high heat just to warm and keep crisp. Remove and set aside with other vegetables.

If using green onions, toss them in the pan 30–45 seconds to soften slightly, then remove.

If using beef: Combine 250 g thinly sliced beef with 1 tbs soy sauce, 0.5 tbs sesame oil, 0.5 tsp minced garlic and 0.5 tsp sugar. Marinate 10–15 minutes. Heat 0.5 tbs neutral oil in the skillet over high heat and quickly stir-fry the beef 1–2 minutes until browned but still tender. Remove and set aside.

If using tofu: Pat firm tofu dry, slice, and lightly dust with a pinch of salt. Pan-fry in 1 tbs neutral oil over medium-high heat 2–3 minutes per side until golden. Remove and set aside.

Heat the large skillet or wok over medium heat and add the drained noodles. Pour the prepared sauce over the noodles and toss for 2–3 minutes so the noodles absorb the sauce and heat through. Add 1 tbs neutral oil if the noodles seem dry.

Add all cooked vegetables, blanched spinach, green onions, and cooked protein (if using) to the noodles. Toss thoroughly for 1–2 minutes until everything is evenly combined and heated.

Turn off heat and stir in 1 tbs sesame oil (for finishing), taste and adjust seasoning with up to 0.5 tsp salt or more soy sauce if needed. Transfer to a serving platter.

Garnish with 1 tbs toasted sesame seeds and extra sliced green onion if desired. Serve warm or at room temperature.