Easy Japchae Korean Glass Noodle Stir Fry

Craving a dish that’s as vibrant as it is delicious? Look no further than this Easy Japchae, a beloved Korean glass noodle stir-fry! Packed with chewy noodles, fresh vegetables, and savory beef, it’s a perfect balance of textures and flavors that’s surprisingly simple to make at home for a crowd-pleasing meal.

Ingredients

• 8 oz (225g) Korean sweet potato starch glass noodles (dangmyeon)
• 4 oz (115g) thinly sliced beef (sirloin or ribeye) or firm tofu, pressed and sliced
• 4 oz fresh spinach
• 1/2 large onion, thinly sliced
• 1 large carrot, julienned
• 4-5 shiitake mushrooms, sliced (or cremini mushrooms)
• 1/2 red bell pepper, thinly sliced
• 2 tbsp soy sauce (for noodles)
• 1 tbsp sesame oil (for noodles)
• 1 tsp sugar (for noodles)
• 1 tsp minced garlic (for noodles)
• 1 tbsp soy sauce (for beef/tofu marinade)
• 1 tsp sugar (for beef/tofu marinade)
• 1/2 tsp minced garlic (for beef/tofu marinade)
• 1 tsp sesame oil (for beef/tofu marinade)
• Pinch of black pepper (for beef/tofu marinade)
• 1 tbsp sesame oil (for stir-frying vegetables)
• Salt to taste (for vegetables)
• 3 tbsp soy sauce (for final sauce)
• 2 tbsp sugar (for final sauce)
• 1 tbsp sesame oil (for final sauce)
• 1 tbsp minced garlic (for final sauce)
• 1 tbsp toasted sesame seeds (plus more for garnish)
• Pinch of black pepper (for final sauce)

Instructions

1. **Prepare the Noodles:** Cook glass noodles according to package directions until tender but still chewy (usually 6-8 minutes). Drain well, rinse with cold water to prevent sticking, then drain again thoroughly. In a large bowl, toss the drained noodles with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1 tsp minced garlic. Set aside.
2. **Marinate Protein (if using):** In a small bowl, combine sliced beef/tofu with 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp minced garlic, 1 tsp sesame oil, and a pinch of black pepper. Mix well and let marinate for at least 10 minutes.
3. **Prepare Vegetables:** Bring a pot of lightly salted water to a boil. Add spinach and cook for 30 seconds until wilted. Immediately transfer to an ice bath, then squeeze out excess water. Chop lightly and set aside. Heat 1 tbsp sesame oil in a large pan or wok over medium-high heat. Add sliced onions and cook for 2-3 minutes until softened. Add julienned carrots and sliced mushrooms, cook for another 3-4 minutes until tender-crisp. Add sliced bell pepper and cook for 1-2 minutes. Season lightly with a pinch of salt. Remove vegetables from the pan and set aside.
4. **Cook Protein:** In the same pan, add a touch more oil if needed. Add the marinated beef/tofu and stir-fry until cooked through (beef: 2-3 minutes; tofu: 5-7 minutes until golden). Remove from pan and set aside.
5. **Assemble the Japchae:** In the large bowl with the seasoned noodles, add all the cooked vegetables, cooked beef/tofu, and the blanched spinach.
6. **Make the Final Sauce:** In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp sesame oil, 1 tbsp minced garlic, and a pinch of black pepper. Pour this sauce over the noodles and vegetables.
7. **Combine and Garnish:** Using clean hands or tongs, gently toss all the ingredients together until thoroughly combined and the sauce is evenly distributed. Add 1 tbsp toasted sesame seeds and toss again. Taste and adjust seasoning if needed. Serve warm or at room temperature, garnished with additional toasted sesame seeds.