QiMeal
Japchae
Japchae · ready in 38 min · 4 servings · 507 kcal per serving · medium · 12 ingredients
Japchae is a Korean celebration noodle dish with chewy dangmyeon, glossy sesame soy seasoning, tender beef, and bright vegetables tossed until fragrant.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Serves
- 4
- kcal
- 507
- Difficulty
- medium
Ingredients · 4 servings
- 300 gSweet potato starch noodle, dry
- 200 gSpinach, trimmed
- 150 gCarrot, julienned
- 200 gBeef, thinly sliced
- 70 mlSoy sauce
- 30 mlSesame oil, divided
- 1 tbspVegetable oil
- 24 gSugar
- 3 cloveGarlic, minced
- 2 gSalt
- 1 gBlack pepper, ground
- 0 as neededWater
Equipment
stovetop, pot, colander, wide skillet, mixing bowl, tongs, knife, cutting board, measuring spoon, kitchen scissors, thermometer, serving bowl
Instructions
- Mise en place
Gather and measure all ingredients, then set out a pot, colander, skillet, mixing bowl, tongs, knife, cutting board, measuring spoons, and scissors. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Mix sauce
Combine soy sauce, 20 g sesame oil, sugar, garlic, and black pepper in a bowl, stirring until the sugar mostly dissolves. · 3 min
What to look for: The sauce looks dark, glossy, and lightly thickened.
- Boil noodles
Boil sweet potato starch noodles in water for 6 to 7 minutes, stirring often, until the strands look clear and feel springy. · 7 min
What to look for: The noodles turn translucent and stretch without snapping.
- Rinse noodles
Drain noodles, rinse briefly under cool water, and cut once or twice with kitchen scissors so they are easy to toss. · 3 min
What to look for: The noodles are slippery, separate, and shorter for mixing.
- Blanch spinach
Blanch spinach in boiling water for 30 seconds, drain, squeeze gently, then season with a little salt and 4 g sesame oil. · 2 min
What to look for: The spinach is vivid green and no longer raw looking.
- Stir fry carrot
Heat vegetable oil in a wide skillet, add carrot, and stir fry for 2 minutes until the strips brighten but still bend. · 3 min
What to look for: The carrot is glossy, bright orange, and lightly softened.
- Cook beef
Fry beef in the skillet with 1 tbsp sauce until browned and just cooked, reaching 63°C / 145°F at the thickest strip. · 4 min
When it is done: Check the thickest strip reaches 63°C / 145°F for safe doneness.
- Toss japchae
Add noodles, spinach, carrot, and remaining sauce, then stir fry and toss for 3 minutes until glossy and evenly seasoned. · 3 min
What to look for: The noodles are shiny, evenly coated, and mixed through the vegetables and beef.
- Serve warm
Finish with 4 g sesame oil, taste for salt, and serve warm or at room temperature while the noodles stay glossy and chewy. · 1 min
What to look for: The finished japchae looks glossy with distinct noodles, beef, spinach, and carrot.
Nutrition (per serving)
| kcal | 507 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 78 g |
| of which sugars | 8 g |
| Fat | 15 g |
| of which saturated | 3 g |
| Fibre | 3 g |
| Sodium | 1259 mg |
Nutri-ScoreC
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Warm in a covered skillet over low heat with 1 tbsp water until steaming, tossing gently to restore the noodle texture.
Ingredient substitutions
Spinach
- Carrot: Use extra carrot only if spinach is unavailable, though the dish will be less leafy.
Carrot
- Spinach: Use extra spinach only if carrot is unavailable, though the sweet crunch will be reduced.
Beef
- Spinach: Use extra spinach for a meatless version within the same ingredient set.
Soy sauce
- Salt: Use only when soy sauce is not possible, adding water if the sauce needs more volume.
Sesame oil
- Vegetable oil: The noodles will be glossy but much less nutty.
Vegetable oil
- Sesame oil: Use carefully because sesame oil has a stronger aroma.
