Japchae

Ingredients

• 907 g (2 lb)thinly sliced beef (or chicken, tofu or prawns)
• 454 g (1 lb)Korean sweet potato noodles (glass noodles)
• 3 mediumcarrots, cut into julienne strips
• 1 largewhite onion, thinly sliced
• ½ bunchspring onions, chopped
• 6 clovesgarlic, minced
• 227 g (½ lb)spinach leaves
• 60 ml (4 tbsp)sesame oil
• 90 ml (6 tbsp)soy sauce
• To tasteolive oil

Instructions

1. 1

   Cook the noodles

   Boil the sweet potato noodles in water with olive oil for 5–6 minutes, until tender but still chewy. Drain and set aside.

2. 2

   Brown the beef

   Heat a frying pan over high heat and cook the thinly sliced beef with half the soy sauce and sesame oil until browned. Take the pan off the heat.

3. 3

   Stir-fry vegetables

   In a separate frying pan, stir-fry the carrots and onion with olive oil until softened. Add the remaining soy sauce and sesame oil, along with the garlic and spring onions, and cook for another minute.

4. 4

   Combine everything

   Stir the spinach into the vegetables until wilted. Put the beef and vegetables in a bowl with the drained noodles, then toss well.

5. 5

   Serve warm

   Serve warm, adding chopped spring onions on top if desired.

What is japchae?

Japchae is a Korean noodle dish made with sweet potato starch noodles, which turn translucent and pleasantly springy when cooked. It is often served at gatherings as well as at everyday meals.

This version pairs the noodles with beef, spinach, carrots and onion. Sesame oil and soy sauce bring the ingredients together in a savoury, lightly sweet style.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 24g protein, 50g carbs, 12g fat.

The noodles provide most of the carbohydrates, while sesame oil contributes much of the fat. Beef supplies much of the protein, with smaller contributions from the vegetables. Serve it with extra vegetables or salad to add freshness alongside a portion.

The noodles make the dish

Sweet potato noodles: cook them until tender but still chewy, as the recipe directs. Drain them well so excess water does not dilute the seasoning.

Oil in the water: the method calls for olive oil when boiling the noodles, but gives no quantity. Use it sparingly if you choose to include it.

Build flavour in stages

Beef: browning it over high heat gives the thin slices colour before they are combined with the noodles. The first portion of soy sauce and sesame oil seasons the meat.

Vegetables: cook the carrots and onion until softened, then add the remaining sauce, garlic and spring onions. The extra minute helps distribute their flavour without cooking the garlic for too long.

Check the texture

Noodles: look for a tender, chewy bite rather than a soft or mushy one. Drain them as soon as they reach that point.

Spinach: stir it in only until the leaves wilt. This keeps it tender and makes it easier to toss evenly through the noodles.

A practical cooking order

Prepare the vegetables and garlic before heating the pans, since the stir-frying stages move quickly. Cook the noodles, beef and vegetables in the order given, then toss everything together in a bowl.

The recipe takes 45 minutes in total and serves six. Keep the drained noodles ready while the beef and vegetables finish cooking.

Serving ideas

Serve japchae warm as a main course, or offer it as a side alongside other Korean dishes. A little chopped spring onion on top adds a fresh finish.

For a more balanced plate, pair a portion with additional vegetables or a simple, lightly dressed salad.

Recipe notes & tips

• Cut the carrots into similar-sized strips so they soften at a similar rate.
• Have the soy sauce, sesame oil, garlic and spring onions ready before stir-frying.
• Keep the noodles chewy by checking them at the shorter end of the 5–6-minute cooking time.
• Drain the noodles thoroughly before adding them to the bowl.
• Toss the ingredients well so the sauce and vegetables are distributed through the noodles.

Variations

• Use chicken: swap it for the beef and brown it with the same sauce and oil.
• Make it vegetarian: use tofu instead of beef.
• Try prawns: use them in place of the beef and cook until done.
• Add mushrooms: stir-fry sliced mushrooms with the carrots and onion.
• Change the greens: use another tender leafy green in place of the spinach.

Common mistakes to avoid

• Overcooking the noodles: stop when they are tender but still chewy, then drain them.
• Crowding the beef pan: cook the thin slices so they can brown rather than steam.
• Adding wet noodles: drain them well before tossing, so the sauce is not watered down.
• Cooking the garlic too long: add it with the remaining seasonings and cook for just another minute.
• Wilting the spinach too much: stir it in only until the leaves have wilted.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a frying pan, stirring gently; add a small splash of water if the noodles have tightened.

Frequently asked questions