Japchae Recipe

Cook noodles

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

Rinse and cut

Drain the noodles and rinse under cold running water to stop cooking. Drain well and cut the long strands with kitchen scissors 3–4 times to manageable lengths (about 8–10 inches).

Make sauce

In a small bowl combine 4 tbs soy sauce, 2 tbs sugar, 1 tbs sesame oil, 1 tsp minced garlic, and 1 tsp black pepper. Stir until sugar dissolves. Set aside.

Marinate beef

Toss the thinly sliced beef with 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, and 1 tbs rice wine or mirin. Let marinate for at least 10 minutes (up to 30 minutes).

Cook beef

Heat a large skillet or wok over high heat. Add 1 tbs vegetable oil. When the oil is shimmering, add beef in a single layer (cook in batches if needed) and sear until browned and just cooked through, about 2 minutes per side for thin slices. Remove beef to a plate and keep warm.

Prepare spinach

Bring a small pot of water to a boil with 1 tsp kosher salt. Blanch spinach for 20–30 seconds until wilted. Immediately transfer to an ice bath or rinse under cold water. Squeeze out excess liquid and roughly chop. Season lightly with a pinch of salt and 1/2 tsp sesame oil if desired.

Sauté carrots and onions

In the same large skillet or a clean pan, heat 1 tbs cooking oil over medium-high heat. Add julienned carrot and sliced onion. Stir-fry until carrots begin to soften and onion is translucent, about 3–4 minutes. Remove to a bowl.

Cook mushrooms

Add another 1 tbs cooking oil to the pan. Add sliced shiitake mushrooms and 1 tsp minced garlic. Stir-fry until mushrooms are tender and browned, about 3–4 minutes. Remove to the bowl with carrots and onions.

Prep green onions

Keep the white parts for cooking and the green parts for garnish. Thinly slice both and set aside.

Combine noodles with sauce

Return the drained, cut noodles to the large skillet or a wide shallow pan over medium heat. Pour the prepared sauce over the noodles and toss well to coat and warm through, about 2 minutes.

Add vegetables and beef

Add the cooked beef, sautéed carrots, onions, mushrooms, blanched spinach, and the white parts of the green onion to the noodles. Toss gently but thoroughly so everything is evenly distributed and coated in sauce. Cook for another 1–2 minutes just to heat through.

Finish and season

Turn off the heat. Drizzle 1 tbs sesame oil over the japchae and toss. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if desired.

Garnish and serve

Transfer to a serving platter. Sprinkle toasted sesame seeds and the reserved green onion tops over the top. Serve warm or at room temperature.