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Japchae (Korean Glass Noodle Stir-Fry)
Serves 2 · About 30 min
Boiled glass noodles stir-fried with beef and vegetables in a sweet soy sauce and sugar sauce. With the aroma of sesame oil, it is tasty even cold.
① Cut the ingredients→② Boil the glass noodles→③ Stir-fry the meat and vegetables→④ Add the glass noodles and season
What to buy
Meat
Vegetables
Dry goods
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How to make it
1
Cut the ingredients
- Cut the beef into thin strips 1 cm wide
- Cut the onion into thin slices 5 mm wide. Peel the carrot and cut into thin strips 4 cm long and 3 mm wide
- Remove the seeds and stem from the green pepper and cut lengthwise 5 mm wide. Remove the shiitake stems and cut 5 mm wide
- Cut the garlic chives into 4 cm lengths
- In a small bowl, put 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sake and 1/2 tsp garlic and mix (sauce mix)
How to tell it's doneEverything is cut, and the sugar in the sauce mix has dissolved.
Be carefulWhen using a knife, curl the fingertips of the hand holding the food inward (cat's paw).
Be carefulWash your hands, knife and cutting board with dish soap after touching raw meat, before cutting vegetables.
2
Boil the glass noodles
- Put about 1 L water in a pot over high heat. When it is boiling hard, add the glass noodles and turn to medium heat
- Boil for the time written on the package. Loosen them with cooking chopsticks now and then
- Drain in a colander, rinse with water, and squeeze lightly by hand to drain
- They are long, so cut them 2–3 times with kitchen scissors
How to tell it's doneThe glass noodles are see-through, and 1 noodle tears easily between your fingers.
Be carefulWhen pouring a pot of boiling water into a strainer, it's easy to burn your hands on the steam. Put the strainer in the sink, keep the pot away from your body, and pour slowly.
3
Stir-fry the meat and vegetables
- Put 1 tbsp sesame oil in a frying pan, heat over medium heat, add the beef and stir-fry, breaking it apart
- When the meat changes color, add the onion, carrot and shiitake and stir-fry 2 minutes
- Add the green pepper and stir-fry 1 minute more
How to tell it's doneNo red parts of the beef are left anywhere (if using pork, no pink parts anywhere). The onion is soft, and the carrot bends a little when you pick it up with chopsticks.
4
Add the glass noodles and season
- Add the glass noodles and pour in the sauce mix around the pan
- Using 2 pairs of cooking chopsticks (or a spatula and chopsticks), stir-fry while lifting and mixing the noodles and the other ingredients
- When the liquid is gone, add the garlic chives, mix for 30 seconds, and turn off the heat
- Add 1/2 tbsp sesame oil and 2 tsp white roasted sesame seeds and mix. Taste it, and if too weak, add soy sauce a little at a time
ReadyThe glass noodles are brown all over, and no liquid is left at the bottom of the pan. Put on a plate.
Be carefulGlass noodles soak up the sauce and stick to the pan easily. Keep stirring without stopping.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The glass noodles stuck together in a big clumpYou did not rinse them after boiling, or they sat too long. Next time, rinse them after boiling and stir-fry right away. If they clump, sprinkle 1 tbsp water over them and loosen.
The glass noodles got mushy and bloatedThey were boiled too long. Next time, boil for the time on the package. They soak up a little liquid when stir-fried too, so a little firm is fine.
The flavor is weak, or some parts are whiteThe sauce did not reach all the noodles. Mix by lifting until the color is even. If still too weak, add 1 tsp each of soy sauce and sugar.
It sticks and burns in the panYou kept stir-frying long after the liquid was gone. Next time, add the chives and turn off the heat as soon as the liquid is gone.
The glass noodles got hard after coolingGlass noodles get hard when cold. Cover the plate loosely with plastic wrap and warm in the microwave (600 W) for 1 minute to soften them again.
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