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Food and Wine

Korean 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 c...
472
230
50 min
TOTAL TIME
608
CALORIES
$8.91
PER SERVING
Korean Japchae
Ingredients
14 INGREDIENTS
4 SERVINGS
Light Brown Sugar
2 1/2 tbsp light brown sugar
divided
Toasted Sesame Oil
3 1/2 tbsp toasted sesame oil
divided
White Scallion Bottoms
2/3 cup white scallion bottoms
sliced
Dark Green Scallion Tops
1 cup dark green scallion tops
sliced
Carrots
1 1/3 cups carrots
3-inch julienne cut
Roasted Sesame Seeds
1 tbsp roasted sesame seeds
Canola Oil
3 tbsp canola oil
divided
Kosher Salt
1 1/4 tsp kosher salt
divided
Korean Sweet Potato Noodles
12 oz korean sweet potato noodles
Boneless Rib Eye Steak
10 oz boneless rib eye steak
thinly sliced
Shiitake Mushroom Caps
2 cups shiitake mushroom caps
thinly sliced
Garlic
2 cloves garlic
minced
Soy Sauce
4 1/2 tbsp soy sauce
divided
Baby Spinach
10 oz baby spinach
fresh
Directions
31 STEPS
View Directions on Food and Wine
Health Info
Macros
47g
CARBS
40g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
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?
Can I make vegan or vegetarian Japchae?
Can I prepare Japchae in advance?
Do I need sesame seeds for garnishing Japchae?