Jap – Chae Recipe

Soak and cook noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and boil for 7–8 minutes until chewy and translucent but still slightly firm (al dente). Stir occasionally to prevent clumping. Drain noodles in a colander and rinse under cold running water to stop cooking. Drain thoroughly and cut noodles 3–4 times with kitchen scissors into shorter, easier-to-eat lengths.

Make sauce

In a small bowl, whisk together 6 tablespoons soy sauce, 2 tablespoons sesame oil, 1.5 tablespoons sugar, 2 teaspoons minced garlic and 1/2 teaspoon ground black pepper until sugar dissolves. Set aside.

Toss warm noodles with half of the prepared sauce (reserve remaining sauce for vegetables and meat) in a large mixing bowl so the noodles absorb flavor and don't stick while you cook other components.

Marinate beef

In a small bowl combine the 8 oz thinly sliced beef with 1 tablespoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and 1/2 teaspoon minced garlic. Mix and let sit at room temperature for 10–15 minutes while you prepare vegetables.

Cook beef

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of neutral oil. When shimmering, add marinated beef in a single layer, searing without crowding for about 1–2 minutes per side until browned and just cooked through. Remove beef to a plate and keep warm.

Prep quick-cooked spinach

Bring a small pot of salted water to a boil. Add spinach and blanch 20–30 seconds until wilted, then immediately transfer to an ice bath or run under cold water. Squeeze out excess water, roughly chop, and season with a pinch of salt, 1/2 teaspoon soy sauce (from reserved sauce or pantry) and a few drops of sesame oil. Set aside.

Sauté vegetables

Heat the same skillet over medium-high heat and add remaining 1 tablespoon neutral oil. Add sliced onions and julienned carrots; stir-fry 2–3 minutes until they begin to soften. Add sliced mushrooms and red bell pepper; cook another 2–3 minutes until mushrooms release moisture and vegetables are tender-crisp. Add sliced green onions, cook 30 seconds. Return cooked beef to the pan, pour the remaining reserved sauce over the mixture and toss briefly to coat and warm through.

Combine noodles and vegetables: Transfer the sauced noodles into the skillet with the vegetables and beef (or combine everything in the large mixing bowl). Gently toss with tongs or two spatulas so noodles, meat, and vegetables are evenly mixed and coated with sauce. Cook together over medium heat 1–2 minutes to meld flavors. If mixture seems dry, add up to 1 tablespoon of water or additional soy sauce to loosen.

Optional egg garnish

If using eggs: beat eggs with 1/4 tsp salt. Heat a small nonstick pan over medium, add a little oil, pour egg to make a thin omelet. Cook 30–60 seconds per side until set, remove, roll up and slice into thin julienne strips. Scatter strips over the finished japchae.

Finish and serve: Drizzle 1 teaspoon additional sesame oil over the japchae, sprinkle 1 tablespoon toasted sesame seeds, and adjust seasoning with a little more soy sauce or sugar to taste. Serve warm or at room temperature.