Name: Japchae (Korean Stir-Fried Starch Noodles with Beef and Vegetables)
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 scallions; 3 tablespoons soy sauce; 4 ounces (110 grams) lean beef such as sirloin or rib eye; vegetable oil for stir frying; 2 tablespoons sesame oil; 1 small carrot; 6 ounces (170 grams) Korean potato starch noodles (dangmyeon); 4 – 5 dried shiitake mushrooms* (soaked until plump); 2 teaspoons minced garlic; 1 small sweet onion; salt and pepper; 6 ounces (170 grams) fresh spinach; 2 1/2 tablespoons sugar; 2 teaspoons roasted sesame seeds

Japchae

What type of noodles should I use for Japchae?

Which kind of meat should I use for Japchae?

Can I substitute any vegetable in the recipe?

How do I ensure the noodles don’t become too soft or too tough?

How do I balance all the different flavors in Japchae?

How should the vegetables be cooked for Japchae?

What's the best way to mix all the ingredients together?

Do I need sesame seeds for garnishing Japchae?

Japchae  is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Soybeans

Wheat

Fresh Vegetables

gram

green onion

Sauces

milliliter

soy sauce

Red Meat

beef

Oils

vegetable oil

sesame oil

carrot

Flour & Meal

potato starch

Mushrooms

shiitake mushroom

Seasonings

minced garlic

vidalia onion

Salt & Pepper

spinach

Sugars & Sweeteners

sugar

toasted sesame seeds

Lycopene

Vitamins

Vitamin B6

Vitamin D

Vitamin E

Folic Acid (B9)

Cyanocobalamin (B12)

Beta-cryptoxanthin

Iodine

Minerals

Saturated Fat

Choline

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Alpha-carotene

Selenium

Cholesterol

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin K

Dietary Fiber

Vitamin C

Indulge in a mouthwatering bowl of Savory Tofu Japchae Glass Noodles! This nourishing and gluten-free dish combines irresistible flavors and textures, with a mix of healthy vegetables and protein-rich tofu - perfect for any meal.

Savory Tofu Japchae Glass Noodles

Make japchae at home if you want a comforting, delicious, and nutritionally balanced meal for your weekday dinner. The tender sweet potato noodles are tossed with charred beef and crispy veggies in a sweet savory sauce. This recipe uses shortcuts to make the cooking process easier than the traditional recipe. {Gluten Free adaptable, vegan adaptable}To make this dish gluten-free, use tamari or coconut aminos to replace the soy sauce.This recipe yields two big servings to serve as a main, or 4 small servings if you pair it with other dishes.

Japchae 

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.

Japchae Korean Glass Noodles with Tofu

You can enjoy this meatless, gluten-free, and flavorful Vegan Japchae in less than 30 minutes! This popular and super healthy Korean glass noodle stir-fry is made with an abundance of fresh veggies, plant proteins, and chewy sweet potato glass noodles! It doesn’t matter if you serve it warm or cold - its classic umami flavors will always shine through!

Vegan Japchae

Who doesn’t love bouncy glass noodles coated with a savory and slightly sweet sauce paired with colorful vegetables that are addicting AND refreshing? Today, we are finishing my Korean drama series strong with one of the most classic and popular Korean Dish ever, Japchae - Korean Glass Noodle Stir-fry. We are making a vegetarian version, but you can also add any protein of your choice, such as beef, pork, or chicken. Japchae is easy to make at home, super versatile and requires only a few simple ingredients. I will be sharing how to make my homemade Japchae sauce which is a perfect balance between savory and sweet!

A vegan alternative to the traditional Japchae using tofu as the main protein. Sweet Potato Noodle Stir Fry.

Vegan Japchae 

When I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean.  Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up . I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a la

Korean Japchae

Here’s a baby and toddler friendly twist on a classic Korean dish, japchae!  Made with colorful vegetables, meat, and gluten free sweet potato starch noodles, this low-sodium version is sure to be a hit with the entire family!

Kid-friendly Japchae

Japchae (Korean Stir-Fried Starch Noodles with Beef and Vegetables)

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