Ingredients
Beef Options:
- 600g/1.2lb bone-in beef short ribs (recommended) or 300g/10oz boneless
- OR 300g/10oz scotch fillet / boneless rib eye or other steak, tenderized
Beef Marinade:
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
Noodle Dressing:
- 1/4 cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Noodles & Vegetables:
- 250g/8oz dried sweet potato noodles (dangmyeon)
- 4 tbsp vegetable oil (or other plain oil)
- 1 tsp cooking/kosher salt, divided
- 1 onion, peeled, halved, sliced into 6mm (1/4″) wedges
- 3 green onion stems, cut into 5cm (2″) lengths, white and green parts separated
- 200g/7oz fresh shiitake mushrooms, stem removed, sliced 5mm (1/5″)
- 2 carrots, peeled, cut into 3mm (1/8″) batons
- 1 red capsicum/bell pepper, sliced 0.5cm (1/5″)
- 4 1/2 cups (tightly packed) baby spinach
- 2 tbsp white sesame seeds
Instructions
- Prepare Beef: Cut beef into 5mm thick, 1cm wide, and 5cm long strips. For short ribs, trim excess fat and remove meat from bone before slicing. Place beef in a bowl.
- Marinate Beef: Add soy sauce, sugar, minced garlic, and black pepper to the beef. Mix thoroughly and set aside for 15-20 minutes while preparing other ingredients.
- Make Sauce: In a very large mixing bowl, combine soy sauce, sugar, minced garlic, sesame oil, salt, and black pepper. This will act as the dressing for the noodles and vegetables.
- Cook Noodles: Boil sweet potato noodles according to package instructions (approximately 8 minutes). Drain and briefly rinse under cold water, then shake off excess water. Add noodles to the bowl with the sauce but do not mix yet.
- Cook Vegetables, Batch 1: Heat 2 tbsp vegetable oil in a large non-stick pan over high heat. Add onion wedges, white parts of green onion, shiitake mushrooms, and 1/2 tsp salt. Stir constantly and cook for 2.5 to 3 minutes until just softened (avoid browning). Transfer these vegetables over the noodles; do not mix yet.
- Cook Vegetables, Batch 2: Using the same pan still on high heat, add 1 tbsp oil and cook carrot batons and red capsicum for 1.5 minutes with constant stirring. Add the baby spinach, green onion greens, and the remaining 1/2 tsp salt. Continue stirring and cooking until spinach wilts (about 1.5 minutes). Transfer to the noodle bowl, still without mixing.
- Cook Beef: Heat the final 1 tbsp oil in the pan and add marinated beef. Cook on high heat for 1.5 minutes until lightly golden and just cooked through. Add the beef to the noodle bowl. Do not mix yet.
- Combine and Serve: Sprinkle most of the sesame seeds over the ingredients in the bowl, reserving some for garnish. Toss all ingredients gently but thoroughly until well combined. Transfer to a serving bowl, top with remaining sesame seeds, and serve warm or at room temperature.
Notes
- Short ribs are recommended for authentic flavor, but tender cuts like rib eye or scotch fillet can be used.
- Light soy sauce provides a cleaner taste, but all-purpose soy sauce works too.
- Sweet potato noodles (dangmyeon) give a chewy texture typical of Japchae, but glass noodles or vermicelli can substitute if unavailable.
- Sliced fresh shiitake mushrooms add earthy flavor; dried can be rehydrated if fresh are unavailable.
- Marinate beef for 15-20 minutes for optimal flavor absorption but not longer to avoid mushiness.
- Do not mix noodles and sauce before adding vegetables and beef to preserve layered textures and flavors.
- Japchae is traditionally served warm or at room temperature, not piping hot.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Korean
