Japchae Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package instructions (usually 6–8 minutes) until tender but slightly chewy. Stir occasionally to prevent sticking.

Drain the noodles and rinse briefly under cold running water to stop cooking. Cut the noodles 6–8 times with kitchen shears or a knife to shorten them for easier eating. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.

Make sauce

In a small bowl, combine soy sauce (6 tbs), sugar (2 tbs), sesame oil (1 tbs of the 2 tbs reserved), minced garlic (1 tsp), gochugaru (1 tsp), and 2 tbs water. Stir until sugar dissolves. Taste and adjust salt or sweetness if desired. Reserve toasted sesame seeds to finish.

Prepare vegetables

Julienne the carrot and red pepper into thin matchsticks. Slice onion thinly. Clean and slice mushrooms. Trim and thinly slice green onions. Rinse spinach and drain well or spin dry.

Cook carrots, onion, bell pepper, mushrooms

Heat 1 tablespoon neutral oil in a large wide skillet or wok over medium-high heat. Add carrots and stir-fry 1–2 minutes, then add onions and red pepper and cook another 2 minutes until vegetables are tender-crisp. Push vegetables to one side. Add another 1 teaspoon oil if needed and add mushrooms; stir-fry until mushrooms release moisture and are softened, about 2–3 minutes. Season vegetables lightly with 1/4 tsp salt and 1/8 tsp black pepper. Transfer cooked vegetables to a bowl and set aside.

Cook spinach

In the same pan, add a quick splash of oil if needed and add spinach with a pinch of salt and 1/2 clove minced garlic. Stir just until wilted, about 30–45 seconds. Remove and squeeze out excess moisture with a spoon or towel. Season with a few drops of sesame oil and set aside with other vegetables.

Prepare eggs

If using eggs, beat 2 eggs lightly with a pinch of salt. Heat a small nonstick pan with a little oil, pour in beaten eggs to make a thin omelet, cook until set, flip briefly, then transfer to a board. Roll and slice into thin strips (julienne) to use as garnish.

Cook beef or tofu

If using thinly sliced beef: season 6 oz beef with 1 tbsp soy sauce and 1/2 tsp sugar (optional). Heat 1 tsp oil in the skillet over high heat and cook beef quickly until just browned, about 1–2 minutes. If using tofu: press, slice thinly and pan-fry until golden on both sides. Set protein aside.

Reheat the large skillet or wok over medium-high heat and add remaining 1 tablespoon neutral oil. Add the drained noodles and pour the prepared sauce over them. Toss and stir continuously for about 1–2 minutes so the noodles absorb the sauce and warm through.

Add the cooked vegetables (carrot, onion, pepper, mushrooms) and wilted spinach to the noodles. Toss gently but thoroughly so everything is evenly coated with sauce. If mixture seems dry, add up to 1–2 tablespoons water.

Add cooked protein (beef or tofu) and egg strips, and scatter sliced green onion. Toss once more to combine. Taste and adjust seasoning with salt (up to 1/4 tsp) or additional soy sauce if needed.

Turn off heat and drizzle the remaining 1 tablespoon sesame oil over the japchae. Sprinkle toasted sesame seeds and a light dusting of extra gochugaru if you want more heat. Serve warm or at room temperature.