Ingredients:

  • 8 oz (225g) glass noodles (Korean dangmyeon or similar), dried
  • 2 tablespoons sesame oil, divided
  • 8 oz (225g) beef sirloin, thinly sliced (or firm tofu/shiitake mushrooms, sliced)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil (e.g., canola, sunflower)
  • 1 medium carrot, julienned (approx. 1 cup)
  • 1/2 medium yellow onion, thinly sliced
  • 4 oz (115g) spinach, roughly chopped
  • 4 oz (115g) shiitake mushrooms, thinly sliced
  • 1 red bell pepper, julienned (approx. 1 cup)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons sesame seeds, toasted
  • 1 green onion, thinly sliced

Instructions:

  1. Cook glass noodles according to package directions (usually boiling for 6-8 minutes). Drain and immediately toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
  2. In a bowl, combine sliced beef (or your chosen substitute) with soy sauce, brown sugar, sesame oil, garlic, and pepper. Mix well and let marinate for at least 15 minutes.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté carrots and onion until slightly softened, about 3 minutes. Add spinach and mushrooms, and cook until spinach is wilted and mushrooms are tender, about 3 minutes more. Add the bell pepper, sauté another 1 minute. Remove vegetables from the wok and set aside.
  4. In the same wok, add the marinated beef (or tofu/mushrooms) and cook until browned and cooked through (or lightly browned if using a vegetarian substitute). Remove from the wok and set aside.
  5. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and ginger.
  6. Add the cooked noodles to the wok. Pour the sauce over the noodles and toss to coat. Add the cooked beef (or substitute) and the vegetables. Stir-fry everything together until well combined and heated through, about 2-3 minutes.
  7. Transfer Japchae to a serving platter. Garnish with toasted sesame seeds and sliced green onion. Serve immediately.