Easy Japchae Recipe

This Easy Japchae Recipe features soft glass noodles, tender vegetables, and juicy ribeye, all drizzled in a tangy and savory sesame oil sauce. This dish is a delightful combination of flavors and textures.

If you enjoy Asian noodle dishes, then you should definitely give this 30-Minute Shrimp Chow Mein and this Gluten-Free Stir Fry with Rice Noodles a try.

Recipe Details

This Easy Japchae Recipe is a satisfying and delicious dish. It offers a wealth of flavors and is easy to prepare, making it perfect for a chilly evening.

• TASTE: This Japchae boasts a delightful umami flavor, with a perfect balance of salty, tangy, and sweet notes that enhance the taste of the vegetables and meat.
• TEXTURE: The noodles have a soft texture, the ribeye is tender, and the vegetables offer a slight crunch.
• TIME: This dish takes approximately 40 minutes to prepare.
• EASE: Although it involves several steps, this dish is quite easy to make. Follow the step-by-step images to create perfect Japchae at home.

What You’ll Need

Ingredient Notes

• Glass noodles- These gluten-free Korean noodles are made from potato starch and are essential for this dish.
• Ribeye- This flavorful and fatty cut of beef adds rich flavor to the noodle dish.
• Veggies- Fresh spinach, carrots, bell peppers, and onions contribute to the ideal flavor and texture.
• Rice vinegar- This tangy ingredient adds acidity to the sauce.
• Soy sauce- This salty and umami sauce serves as the base for the sauce.
• Sesame oil- This potent oil infuses the sauce with a distinct sesame flavor.
• Aji-mirin- This sweet cooking wine balances out the salty flavors.
• Brown sugar- This adds sweetness to the ribeye that caramelizes during cooking.

Add-ins and Substitutions

• Substitute different proteins- Tofu, pork loin, short ribs, or chicken can be used in place of ribeye. This dish can also be made vegetarian.
• Add other vegetables- Shiitake mushrooms, zucchini, oyster mushrooms, kale, watercress, bok choy, or broccoli are great additions to this dish.
• Substitute the noodles- Vermicelli noodles can be used as a substitute for glass noodles if necessary.
• Make it gluten-free- As the noodles are already gluten-free, the only substitution required is using tamari sauce instead of soy sauce.

How to Make Easy Japchae

• Make the sauce/marinade. Combine soy sauce, brown sugar, sesame oil, rice vinegar, mirin, minced garlic, toasted sesame seeds, and black pepper in a bowl. Mix well and set aside.
• Marinate the ribeye. Slice the beef into thin strips, then mix it with 2 tablespoons of the marinade in a bowl. Set aside to marinate for 5-10 minutes.

Pro Tip: Ensure all your veggies are chopped before beginning to cook. The process moves quickly, so this step is important.

• Cook the glass noodles. Boil a pot of water and cook the glass noodles for about 6 minutes.
• Rinse the noodles. Drain the cooked noodles using a fine-mesh sieve, then rinse with cold water.
• Cut them. Trim the noodles about 4 times with kitchen shears to avoid long strands.
• Add sauce to the noodles. Transfer the glass noodles to a large bowl and mix with 3 tablespoons of the reserved sauce/marinade. Set aside.

• Blanch the spinach. Boil another pot of water and blanch the spinach for about 10 seconds. Drain and squeeze out the water, then cut it about 2 times. Set aside.

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• Saute the onion. Add a Tbsp of olive oil to a wok over medium-high heat. Then add the sliced onion and a pinch of salt and stir fry quickly just to soften it. Then transfer the onion to a plate to let it cool and stop the cooking process.
• Saute the green onion. In the same wok, repeat the same steps with the green onion. Add a Tbsp oil and a pinch of salt and stir fry lightly. Transfer to a plate.
• Saute the carrots and peppers. Add another Tbsp of oil and salt along with the thinly julienned carrots and stir fry for about 1 minute, then add in the bell peppers. Stir fry and transfer to cool.
• Add the beef and mushrooms. Now add in the marinaded beef strips and stir fry for about 1 minute, then add the sliced mushrooms and cook just until tender.

• Add it all to a plate. Transfer to the same plate as the vegetables, spreading everything out.
• Assemble the Japchae. Add the cooked vegetables to the bowl of noodles, then pour in the remaining sauce. Mix and enjoy. Add salt if desired.

Recipe Tips

• Cut the ribeye into thin strips against the grain- Try to cut against the grain because this ensures optimal tenderness.
• Rinse the glass noodles. Rinse them with cold water to prevent the noodles from becoming overcooked and mushy.
• Trim the noodles and spinach- You don’t want them to be too long and difficult to eat so cut them down to a quarter of the size.
• Don’t overcook the vegetables- Make sure that they are softened, but still leave a little crunch to them. Do not overcook them.
• Spread the cooked vegetables on a plate- Spreading the vegetables out keeps the colors vibrant and the texture crunchy.

FAQs

Serving Suggestions

This Easy Japchae Recipe is savory, umami, and salty in all the best ways. This meaty noodle stir fry is great with rice, salad, vegetables, and other Asian dishes.

• Rice: Serve it alongside Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Pork Fried Rice.
• Salads: Start the meal with a Asian Chicken Salad, Purple Cabbage Salad, Spinach Salad, or Cabbage Cucumber Salad.
• Vegetables: Pair this Japchae with some Super Creamy Mashed Potatoes, Bacon Wrapped Asparagus, Roasted Brussels Sprouts, or Air Fryer Green Beans.
• Asian dishes: Serve this dish alongside some Teriyaki Chicken Wings, Chow Mein (VIDEO), Grilled Bang Bang Shrimp (VIDEO), or Panda Express Mushroom Chicken (copycat).

Make This Recipe in Advance

Make ahead: You can saute the vegetables and then cover the dish with plastic wrap, keeping it in the fridge until you’re ready to assemble the Japchae.

Storing: Store this Japchae in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until heated through.

Freeze: You can freeze this dish in a freezer-safe container for up to 3 months. Thaw overnight and reheat.

More Yummy Asian-inspired Dishes!

Full Recipe Instructions

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Easy Japchae Recipe

This Easy Japchae Recipe is full of savory ribeye, tender glass noodles, and slightly crunchy veggies in an umami sauce.

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Course: Main Course

Cuisine: Korean

Diet: Gluten Free

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 421kcal

Author: Dina

Ingredients

• ▢ 7 ounces Korean potato starch noodles
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  ▢ 1/2 yellow onion sliced
• ▢ 1 large carrot julienned
• ▢ 1 red bell pepper julienned
• ▢ 6 oz mushrooms baby Bella or shiitake, sliced
• ▢ 6 oz ribeye thinly sliced strips
• ▢ 4 oz large leaf spinach
• ▢ 1 bunch green onion cut in 2 inch strips
• ▢ Light tasting olive oil for stir frying
• ▢ salt to taste
• ▢ 6 Tbsp soy sauce
• ▢ 2 Tbsp brown sugar
• ▢ 2 1/2 Tbsp sesame oil
• ▢ 2 tsp rice vinegar
• ▢ 1 Tbsp mirin
• 
  “`▢ 2 garlic cloves minced
• ▢ 1 Tbsp toasted sesame seeds
• ▢ 1/8 tsp black pepper or to taste

Instructions

• Prepare all your chopped veggies before starting to cook. This is important because the cooking process is quick. Begin by making the base sauce/marinade. This will be used multiple times during cooking. In a bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, mirin, minced garlic, toasted sesame seeds, and black pepper.
• Use a whisk to mix all the sauce ingredients together and set aside for later.
• Slice the beef into thin strips, aiming to cut against the grain for optimal tenderness.
• Place the sliced meat into a bowl and mix it with 2 Tbsp of the marinade. Let it marinate for at least 5-10 minutes.
  
• Boil a pot of water and cook the glass noodles for about 6 minutes.
• Drain the cooked pasta in a fine-mesh sieve to remove the water, then rinse with cold water to prevent overcooking and mushiness.
• Use kitchen shears to cut the noodles about 4 times to ensure they’re not too long.
• Transfer the glass noodles into a large bowl and mix with 3 Tbsp of the reserved sauce/marinade. Set aside.
  
• Boil another pot of water and blanch the spinach for about 10 seconds.
• Drain and squeeze the water out, then cut it 2 times. Set aside.
  
• Heat a wok over medium-high heat, add 1 Tbsp of olive oil once hot. Then add the sliced onion + a pinch of salt and stir fry quickly to soften while retaining some crunch. Transfer the onion to a plate to cool.
• Repeat the same steps with the green onion in the same wok. Add 1 Tbsp oil + a pinch of salt and stir fry lightly. It’s important not to overcook the vegetables. Transfer to a plate and let them cool to preserve texture and color.
• Add another Tbsp of oil + salt along with the thinly julienned carrots and stir fry for about 1 minute, then add in the bell peppers. Stir fry and transfer to cool.
• Add the marinated beef strips and stir fry for about 1 minute, then add the sliced mushrooms and cook until tender.
  
• Transfer to the same plate as the vegetables. Tip: spreading out the vegetables keeps the colors vibrant and the texture crunchy.
• Add the cooked vegetables to the bowl of noodles.
• Then pour in the remaining sauce.
• Mix and enjoy. Taste it before serving to adjust the seasoning according to your preference.
  

Notes

• Cut the ribeye into thin strips against the grain- It’s best to cut against the grain for optimal tenderness.
• Rinse the glass noodles. Rinse them with cold water to prevent them from becoming overcooked and mushy.
• Trim the noodles and spinach- Cut them down to a quarter of the size to make them easier to eat.
• Don’t overcook the vegetables- Soften them, but ensure they still have a little crunch. Avoid overcooking.
• Spread the cooked vegetables on a plate- Doing this keeps the colors vibrant and the texture crunchy.

Nutrition

Calories: 421kcal | Carbohydrates: 59g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium:1602mg | Potassium: 619mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6174IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 3mg