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Korean Japchae Recipe (Glass Noodles with Ribeye)

The japchae is a Korean dish that combines glass noodles and tender ribeye. Because it is so filling, you will want to make large batches of this banchan.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine korean
Servings 4
Calories 471 kcal

Equipment

  • Pot for boiling water
  • Strainer
  • scissors
  • saute pan
  • Large mixing bowl

Ingredients
  

SEASONING

  • 52 g (3 tbsp) soy sauce
  • 9 g (2 tsp) sesame oil
  • 12 g (1 tbsp) dark brown sugar
  • 4 g (¼ tsp) black pepper

MEAT

  • 30 g (2 tbsp) soy sauce
  • 290 g (10 oz) sirloin or ribeye sliced thinly
  • 15 g (1 tbsp) garlic minced
  • vegetable oil as needed

SPINACH

  • 60 g (2 c) spinach
  • water for boiling & rinsing
  • 2.8 g (½ tsp) soy sauce
  • 1.2 g (¼ tsp) sesame oil

NOODLES

  • 225 g (8 oz) sweet potato glass noodles
  • 9 g (2 tsp) sesame oil

OTHER VEGETABLES & ASSEMBLY

  • 1 large egg
  • 28 g (3 stalks) green onions sliced into 2-inch pieces
  • 130 g (½ medium) yellow onion julienned
  • 50 g (1 medium) carrot julienned
  • 60 g (1 c) shiitake mushroom sliced thinly
  • 72 g (¼ medium) red bell pepper julienned
  • vegetable oil as needed
  • salt as preferred

Instructions
 

SAUCE & MEAT

  • Mix all seasoning ingredients together until well combined. Set aside.
  • Combine the beef with the soy sauce in a small bowl. Mix the beef and soy sauce together until the meat is coated.

SPINACH

  • Bring a large saucepan of the water to a boil over medium heat. Cook the spinach for approximately 1 minute, or until it wilts.
  • Place the spinach in a strainer and drain the water. The boiling water should not be thrown away as you will need it to boil the noodles. Let the spinach cool down in a bowl of running water. Then turn off the water supply and gently squeeze the spinach with your hands.
  • Mix the spinach in a bowl. Add the sesame oil and soy sauce to the bowl. Set aside.

NOODLES

  • Add the sweet potato glass noodles to the boiling water. Follow the package instructions. I boiled the noodles for 10 minutes, then removed them from the package.
  • Strain noodles & place them in a large bowl.
  • Season the noodles with the sesame oil. To prevent them sticking, mix until the noodles are well coated.
  • You can cut the noodles into manageable pieces with a pair scissors. They can be cut into 6 inch strips. You can also cut them however long you like. Because they are long, this will make it easier to handle the noodles and make them easier to eat.

ASSEMBLY & OTHER VEGETABLES

  • Onions and green onions: Heat oil in a large saute pan. Add the yellow onion. Cook the onions for 3 minutes, or until they begin to soften but not translucent. Cook the green onions for 2 more minutes, or until they begin to wilt. Add the green onions and onions to the bowl along with the noodles.
  • Add the red bell peppers and carrots to the same pan. Cook the bell peppers and carrots for 2 minutes, or until softened to your preference. Transfer to the noodle dish.
  • Optional egg garnish (jidan). Crack the egg, and separate the yolk from the white. Lightly beat the yolk of the egg. Add a little vegetable oil to a pan and heat the egg yolk. Cook the omelette until it is opaque. Transfer to a cutting board. Cut the omelette into thin strips by rolling it up. Set aside.
  • Add the mushrooms to the same pan. Cook the mushrooms for 3 minutes, or until they are softened and golden brown. Transfer to the bowl with the noodles.
  • Garlic and meat: Heat oil in the same pan. Add the garlic. Cook the garlic for 30 seconds, or until it is fragrant. Cook the marinated meat for 2 minutes, or until it is brown and opaque. Transfer meat to a bowl with the noodles.
  • Mix the seasoning again before adding to the noodle bowl. Combine all ingredients with the noodles and mix until well coated. You can taste the japchae before you add salt or more seasoning.
  • It can be chilled in the refrigerator before you serve it or eaten immediately.
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