Japchae
Japchae — the name means 'mixed vegetables' — is the glittering, sweet-savoury noodle dish that appears at almost every Korean celebration, from birthdays to weddings. Translucent sweet-potato glass noodles are tossed with strips of beef and a rainbow of vegetables in a glossy soy-and-sesame dressing, each element cooked to keep its own colour and texture. Curiously, the original 17th-century court version had no noodles at all — it was purely a dish of finely cut vegetables. The chewy dangmyeon noodles were added later and became the star. The one rule worth keeping is to cook the components separately: it takes a little longer, but it is what gives good japchae its distinct colours and its satisfying mix of textures.
Glass noodles
Springy sweet-potato dangmyeon
Rainbow of veg
Each cooked to keep its colour and bite
Party staple
The dish at Korean celebrations
Sweet-savoury
Soy, sesame and a touch of sugar
Ingredients 4 servings
- 200 g Korean sweet potato glass noodles (dangmyeon)
- 150 g beef sirloin, cut into thin strips — or leave out for a vegetable version
- 120 g spinach
- 1 carrot, cut into thin matchsticks
- 1 onion, thinly sliced
- 5 dried shiitake mushrooms, soaked and sliced (or 100 g fresh)
- 0.5 red bell pepper, cut into thin strips
- 3 spring onions, cut into 4 cm lengths
- 5 tbsp soy sauce, divided
- 3 tbsp sugar, divided
- 3 tbsp toasted sesame oil, divided
- 3 garlic cloves, minced
- 1 tbsp toasted sesame seeds
- 2 tbsp neutral oil, for stir-frying
- 0.25 tsp black pepper
How to make it
- 1MARINATE THE BEEF: toss the beef strips with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil and the minced garlic; set aside while you prep the rest.
- 2BLANCH THE SPINACH: drop the spinach into boiling water for 30 seconds, plunge into cold water, squeeze dry, and season with a pinch of salt and a drizzle of sesame oil.
- 3COOK THE VEGETABLES SEPARATELY: over medium-high heat with a little oil, stir-fry each vegetable on its own for 1-2 minutes — onion, then carrot, then pepper, then mushrooms — so each keeps its own colour and bite; move each to a large bowl as it is done.
- 4SEAR THE BEEF: stir-fry the marinated beef 2-3 minutes until just cooked, then add it to the bowl.
- 5COOK THE NOODLES: boil the dangmyeon 6-7 minutes until soft and springy but not mushy, drain, and snip through them a few times with scissors so they are easier to eat.
- 6SEASON THE NOODLES: return the hot noodles to the warm pot off the heat with 4 tbsp soy sauce, 2 tbsp sugar and 2 tbsp sesame oil, and toss until they turn glossy and evenly brown.
- 7COMBINE: tip the noodles into the bowl with the beef and vegetables, add the spring onions and black pepper, and toss everything gently with tongs or clean hands until evenly mixed.
- 8FINISH: scatter the toasted sesame seeds; japchae is best served warm or at room temperature, never piping hot.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
