Japchae (Quick Korean Noodle Stir-Fry)
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(24)
Ingredients
4-6 servings
- 8 ounces dangmyeon (sweet potato starch noodles)
- 2 tablespoons olive oil (or any mild-flavored oil), divided
- 1 small white onion, thinly sliced
- 6 shiitake mushrooms, thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 carrot, peeled and thinly sliced
- 3 garlic cloves, minced or pressed
- 3 handfuls fresh baby spinach
- toppings: toasted sesame seeds, thinly-sliced green onions
- 1/4 cup low-sodium soy sauce (or more, to taste)
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 pound sirloin or flank steak, thinly-sliced against the grain into bite-sized pieces
- 1 tablespoon soy sauce
- fine sea salt and freshly-cracked black pepper
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Preparation
Step 1
Cook the sweet potato noodles al dente according to package directions in a large stockpot of boiling water. Transfer the noodles to a strainer, rinse with cold water until chilled, strain out any extra water, drizzle the noodles with sesame oil, toss until coated, and set aside.
Step 2
Combine the steak, soy sauce, and a generous pinch of black pepper in a large bowl, and toss to combine. Let the steak marinate for 5 minutes (or up to 30 minutes).
Step 3
Whisk all of the sauce ingredients together in a small bowl until combined.
Step 4
Heat 1 tablespoon oil in a large sauté pan over high heat. Add the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through. Transfer steak to a separate clean plate, and set aside.
Step 5
Reduce heat to medium-high. Add the remaining 1 tablespoon oil and the onion. Sauté for 3 minutes, stirring occasionally. Then add in the mushrooms, bell pepper, carrot, and garlic cloves and sauté for 4-5 more minutes, stirring occasionally, until the veggies reach your desired level of softness. Stir in the spinach and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
Step 6
Remove pan from heat. Add the cooked noodles, steak, and sauce to the veggie mixture, and toss to combine.
Step 7
Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.
Step 8
Serve warm, garnished with lots of toasted sesame seeds and green onions.
Step 9
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Chef's notes
Noodle substitution:
If you cannot find sweet potato noodles, feel free to just use rice noodles (or whatever your preferred noodle may be).
Gluten-free option:
If making this recipe gluten-free, sub in tamari in place of soy sauce, and ensure that your sweet potato noodles are certified gluten-free.
