Best Japchae Recipe
This authentic Japchae recipe is the best Korean glass noodle stir-fry you’ll ever make—savory, sweet, and bursting with flavor in every bite! From details and techniques like marinating and caramelizing the mushrooms, to searing the beef for buttery tenderness, every step has been expertly tested and perfected to create restaurant-quality Japchae at home. See the post for step-by-step photos and expert tips!
Ingredients
Instructions
Prep the water: Bring some water to a boil in a large pot for the noodles. Meanwhile:
Marinate the Beef: Whisk the Beef Marinade ingredients together in a medium bowl. Stir in the beef and set aside until ready to use.
Marinate the Mushrooms: Whisk the Noodle Marinade ingredients together in a very large bowl — large enough to toss the entire dish later. Transfer one tablespoon of this marinade to a small bowl and stir in the sliced mushrooms. Set aside until ready to use.
Boil the Noodles: Add the noodles to boiling water and cook for 5-7 minutes until they are soft, chewy, and slightly springy—not mushy. Drain, then rinse in cold water to stop the cooking process. Cut the noodles with kitchen shears into 6-8-inch lengths. Transfer the noodles to the Noodle Marinade and toss to coat.
Cook the Egg Separately: In a small bowl, beat the egg white with a fork. Heat 1 teaspoon of cooking oil in a large non-stick pan over medium-low heat, using a brush to spread it evenly. Pour in the egg white and cook until set, about 1-2 minutes. Transfer to a cutting board. Repeat the process with the Egg Yolk.
Cook the Onions: Heat 1 tablespoon of oil over medium-high heat. Cook the sliced onion, white parts of the green onions, and 1/8 teaspoon of sea salt for 2-3 minutes, just until they begin to soften. Transfer the onions to the Noodle Bowl, but do not mix them in. We will add all the vegetables on top of the noodles, but only mix them in at the very end.
Cook the Carrot and Bell Pepper: Heat the empty pan with a drizzle of oil over medium-high heat. Add the carrot and bell pepper with 1/8 teaspoon of sea salt and cook for 1 to 1 1/2 minutes, until just starting to soften. Transfer to the Noodle Bowl, but don’t mix in.
Cook the Spinach: Heat 1 teaspoon of oil over medium heat. Sauté the green onions and 2 cloves of minced garlic for 30 seconds. Add the spinach, season with 1/8 teaspoon of sea salt, and stir until just wilted, about 2–3 minutes. Transfer to the Noodle Bowl, but don’t mix it in.
Cook the Mushrooms: Heat 1 teaspoon of oil in the empty pan over medium-high heat. Add the mushrooms, spreading them evenly. Cook for about 1 minute per side, or until caramelized. Transfer to the Noodle Bowl, but do not mix in.
Cook the Beef: Heat 1 tablespoon of oil in the empty pan over medium-high heat. Once very hot, add the beef in a single layer and cook for about 45 seconds per side, or just until it is cooked through. Transfer to the Noodle Bowl, but don’t mix it in.
Final Touches: Slice the egg white and egg yolk into matchsticks. Add them to the Noodle Bowl along with toasted sesame seeds. Toss to combine and serve! (The dish is meant to be served warm or at room temperature, not piping hot.)
