Japchae (Korean glass noodles with beef and vegetables)
Silky sweet-potato glass noodles tossed with marinated beef, vibrant vegetables and sesame — a dinner-party showstopper.
Japchae is the kind of dish that looks extravagant but is ridiculously forgiving — glossy sweet-potato noodles, marinated meat and vibrant veg all tossed in a slightly sweet, savoury sauce. It’s brilliant for a midweek treat or a shareable plate at a dinner.
This version uses beef rump for quick, flavourful meat; you can easily swap for chicken or go vegetarian. The technique is all about timing — cook each element separately so textures stay bright and the noodles remain silky.
Ingredients
- 300 g sweet potato glass noodles
- 250 g beef rump — thinly sliced across the grain
- 80 ml soy sauce — divide about 30 ml for beef marinade and 50 ml for seasoning
- 30 ml light sesame oil — divide: 1 tbsp for the beef, 1 tbsp for finishing
- 30 ml vegetable oil — for stir-frying
- 30 ml brown sugar — divide: 1 tbsp for beef, 1 tbsp for seasoning
- 3 garlic cloves — minced
- 1 brown onion — thinly sliced
- 1 carrot — large, julienned (about 120 g)
- 150 g chestnut mushrooms — thinly sliced
- 200 g spinach
- 1 red pepper — thinly sliced
- 2 eggs — for thin omelette strips
- 2 spring onions — thinly sliced
- 5 ml fine salt — plus a pinch for blanching and seasoning
- black pepper — freshly ground, to taste
- 15 ml sesame seeds — to garnish
Equipment
- large saucepan
- large frying pan or wok
- colander
Instructions
Thinly slice the beef across the grain. In a medium bowl combine beef rump, 30 ml soy sauce, 1 tbsp light sesame oil, 1 tbsp brown sugar, 1 minced garlic clove and a good grind of black pepper. Mix well and set to marinate for 20 minutes.
Prepare the vegetables: thinly slice the brown onion and red pepper, julienne the carrot, slice the chestnut mushrooms and thinly slice the spring onions. Keep veg separate on plates.
Bring a large saucepan of water to the boil with a pinch of fine salt. Blanch the spinach for 30 seconds, then drain and transfer to cold water to stop cooking. Squeeze out excess water and roughly chop.
Boil the sweet potato glass noodles in the same large saucepan according to packet instructions until soft but still slightly chewy (about 6–7 minutes). Drain, rinse under cold water to stop cooking and cut through once or twice with scissors if very long.
Beat the eggs with a pinch of fine salt. Heat a small frying pan with 1 tsp vegetable oil, pour in half the beaten egg to make a thin omelette, cook 1 minute until set and flip for 20–30 seconds. Repeat with remaining egg. Cool, roll and slice into thin strips.
Heat 1 tbsp vegetable oil in a large frying pan or wok over medium-high. Stir-fry the brown onion until translucent, about 3–4 minutes, then transfer to a plate.
Add another 1 tsp vegetable oil to the pan and stir-fry the carrot for 2–3 minutes until just tender but still with bite. Transfer to the plate with the onion.
Stir-fry the chestnut mushrooms for 4–5 minutes until browned and any liquid has evaporated. Add a splash (about 15 ml) of soy sauce while cooking to season, then transfer to the plate.
Quickly toss the red pepper in the empty pan for 1–2 minutes to keep it crisp-tender, then add that to the plate with the other veg.
Wipe the pan clean, heat 1 tbsp vegetable oil over high and stir-fry the marinated beef for 2–3 minutes until just browned and cooked through. Remove from the pan.
Return all cooked veg and beef to the large frying pan or wok. Add the drained noodles, remaining 50 ml soy sauce, 1 tbsp light sesame oil, 1 tbsp brown sugar and the chopped spinach. Toss gently for 2–3 minutes until everything is heated through and well combined.
Transfer japchae to a serving dish, top with sliced omelette strips, scatter the spring onions and sesame seeds and finish with a final grind of black pepper. Serve immediately.
Tips
- Cook and rest each vegetable separately — that keeps textures distinct rather than a soggy pile.
- Don’t overcook the sweet potato noodles; they should be slightly chewy. Rinse in cold water immediately to stop them going gummy.
- Slice the beef thinly across the grain and marinate — this gives tenderness and flavour without long braising.
- Make the omelette thin and cool it before slicing; a warm omelette will tear into rough pieces.
- Leftovers keep well in the fridge for 2 days; gently reheat in a frying pan with a splash of water or sesame oil so the noodles don’t dry out.
Substitutions
beef rump → chicken thigh, thinly sliced, same quantity
Stays closesweet potato glass noodles → rice vermicelli, same quantity
Noticeably differenteggs → omit for vegan and replace with extra sliced spring onions and toasted sesame seeds
Noticeably differentlight sesame oil → replace with toasted sesame oil but use half the amount (stronger flavour)
Stays close
Nutrition
Per serving · estimated
- 620
- Calories
- 22 g
- Protein
- 68 g
- Carbs
- 29 g
- Fat
- 4 g
- Fibre
- 8 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I make japchae ahead?
Yes—you can prepare components 1 day ahead and toss together before serving. Reheat gently in a frying pan; avoid microwaving which makes noodles chewy.
How do I stop the noodles sticking together?
Rinse drained noodles under cold running water to wash off surface starch, then toss immediately with a little sesame oil to keep them glossy and separate.
Can I make japchae vegetarian?
Absolutely—omit the beef and add extra mushrooms, tofu or tempered aubergine for bulk. Increase soy and sesame for depth.
Why are my noodles gummy?
Usually from overcooking or insufficient rinsing. Cook only until tender-chewy, drain promptly and rinse under cold water to stop cooking.
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