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urlhttps://12tomatoes.com/
name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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headline
nameBeef Japchae (Korean Glass Noodles)
descriptionA popular Korean sweet potato noodle dish loaded with beef and veggies!
urlhttps://12tomatoes.com/beef-japchae-korean-glass-noodles
inLanguageen-US
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For the Beef and Sauce:
  • 8 oz beef (top sirloin or blade), cut into thin strips
  • 4-5 shiitake mushrooms, sliced thinly
  • 2 tablespoons minced garlic
  • 1 tablespoon raw sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds
For the Egg Garnish (Jidan):
  • 1 large egg yolk
  • 1 teaspoon Kosher salt
  • Spray cooking oil
For the Noodles and Veg:
  • 8 oz dangmyeon (sweet potato starch noodles)
  • 1 tablespoon sesame oil, divided
  • 1 tablespoon minced garlic
  • 2 cups baby spinach leaves
  • 1 medium yellow onion, sliced thinly
  • 1 medium carrot, cut into matchsticks
  • 1/2 red cabbage, thinly sliced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • Kosher salt and black pepper, to taste
Preparation
  1. Combine the beef marinade ingredients in a large mixing bowl, then add the beef and mushrooms. Stir thoroughly, then cover and refrigerate for a minimum 30 minutes.
  2. In a pot filled with water, bring to a boil. Boil the Dangmyeon noodles for 5 minutes, then strain. Transfer to a large mixing bowl, and set aside to cool down.
  3. While the noodles are cooking, make up the egg garnish by heating a small non-stick pan at low - medium temperature. Spray the center of the pan with cooking oil spray, then pour the egg yolk into the middle, spread it out thinly. Sprinkle with salt, and allow to cook for one minute. Flip the egg, then cook for another minute. Remove egg from the pan, cut the egg yolk into strips, then set aside.
  4. Heat 1/2 a tablespoon of sesame oil in a large non-stick pan set on medium-high heat. Add garlic, onions, carrots, bell peppers and spinach, and stir fry the veggies for 1-2 minutes, until softened but still crisp. Transfer veggies into the mixing bowl with the glass noodles.
  5. Return the pan to the heat, adding another 1/2 tbsp of sesame oil. Add the garlic, sliced beef, mushrooms and marinade sauce, then cook for 3-5 minutes, or until beef is fully cooked. Transfer the ingredients to the mixing bowl with the noodles and veg.
  6. Add the egg garnish to the mixing bowl, then stir thoroughly to combine all of the beef japchae elements together. Sprinkle with salt and pepper, then serve immediately in a large serving dish, or as individual portions.
A popular Korean sweet potato noodle dish loaded with beef and veggies!
Course: Side

Recipe adapted from Maangchi

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Beef Japchae (Korean Glass Noodles)

A popular Korean sweet potato noodle dish loaded with beef and veggies!

Beef Japchae (Korean Glass Noodles)

5 from 1 votes
Cuisine: Korean
Servings: Serves 4
Author: Jono Elderton
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Beef and Sauce:

  • 8 oz beef (top sirloin or blade), cut into thin strips
  • 4-5 shiitake mushrooms, sliced thinly
  • 2 tablespoons minced garlic
  • 1 tablespoon raw sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds

For the Egg Garnish (Jidan):

  • 1 large egg yolk
  • 1 teaspoon Kosher salt
  • Spray cooking oil

For the Noodles and Veg:

  • 8 oz dangmyeon (sweet potato starch noodles)
  • 1 tablespoon sesame oil, divided
  • 1 tablespoon minced garlic
  • 2 cups baby spinach leaves
  • 1 medium yellow onion, sliced thinly
  • 1 medium carrot, cut into matchsticks
  • 1/2 red cabbage, thinly sliced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • Kosher salt and black pepper, to taste

Preparation

  1. Combine the beef marinade ingredients in a large mixing bowl, then add the beef and mushrooms. Stir thoroughly, then cover and refrigerate for a minimum 30 minutes.
  2. In a pot filled with water, bring to a boil. Boil the Dangmyeon noodles for 5 minutes, then strain. Transfer to a large mixing bowl, and set aside to cool down.
  3. While the noodles are cooking, make up the egg garnish by heating a small non-stick pan at low - medium temperature. Spray the center of the pan with cooking oil spray, then pour the egg yolk into the middle, spread it out thinly. Sprinkle with salt, and allow to cook for one minute. Flip the egg, then cook for another minute. Remove egg from the pan, cut the egg yolk into strips, then set aside.
  4. Heat 1/2 a tablespoon of sesame oil in a large non-stick pan set on medium-high heat. Add garlic, onions, carrots, bell peppers and spinach, and stir fry the veggies for 1-2 minutes, until softened but still crisp. Transfer veggies into the mixing bowl with the glass noodles.
  5. Return the pan to the heat, adding another 1/2 tbsp of sesame oil. Add the garlic, sliced beef, mushrooms and marinade sauce, then cook for 3-5 minutes, or until beef is fully cooked. Transfer the ingredients to the mixing bowl with the noodles and veg.
  6. Add the egg garnish to the mixing bowl, then stir thoroughly to combine all of the beef japchae elements together. Sprinkle with salt and pepper, then serve immediately in a large serving dish, or as individual portions.