Japchae: Korean Glass Noodles

in

Update (Sep 2024): I wrote this recipe initially back in 2016 when I lived in Boston, Allston specifically. I had loosely been introduced to Korean food in the neighborhood, and became enamored with japchae - probably because I already eat these sweet potato noodles regularly with my childhood Vietnamese food. I love the chewy nature of the sweet potato noodles, and the sweet and salty combo of the japchae sauce is what hooks me in. This is by no means traditional, but is what gets me to fulfill my japchae cravings at home.

Japchae

Time: 60 Minutes | Yield: 3-5 Servings

Ingredients:

  • 6 oz clear sweet potato noodles (dangmyeon)

  • 1 large onion, chopped (I personally prefer a vidalia onion)

  • 8 shitake mushrooms, sliced

  • 2 garlic cloves, chopped

  • 1 lb ground beef

  • 3 oz chopped spinach, sauteed

  • 4 carrots, julienned

  • 2 tbsp EVOO

  • 2 tbsp sesame oil

  • 2 tsp sesame seeds

  • 1 tsp brown sugar and/or 1 tsp honey

  • 1/4 cup low-sodium soy sauce

  • 1/2 tsp gochugaru

  • Salt & Pepper to taste

Preparation:

  1. In a large skillet, add EVOO over medium heat. When skillet is heated, add onion, mushrooms and carrots (and any other julienned veggies of choice - sometimes I add cabbage and bell peppers) and cook gently until soft (approx five minutes). Set aside once cooked

  2. In large bowl, add 2 tbsp sesame oil and add garlic, soy sauce and sugar/honey, gochugaru until sugar dissolves. Set aside

  3. In a large pot, bring water to boil and cook sweet potato noodles until soft (per package instructions, about 20-30 minutes)

  4. (optional) In separate skillet, cook ground beef until well and set aside - draining excess juices. Mix in half sauce to beef.

  5. Once noodles are cooked, cut in 6 inch lengths

  6. Add all veggies, beef, and noodles in bowl and toss until sauce is absorbed

  7. Garnish with sesame seeds and serve immediately

Did you try this recipe out? Let me know how it went in the comments below!