Korean Japchae (Glass Noodle Stir-Fry)
Chewy sweet potato noodles tossed with colorful vegetables in a savory-sweet sesame-soy sauce, a festive vegetable-forward dish that's naturally inexpensive to make.
Ingredients
- 8 oz Korean sweet potato glass noodles dangmyeon
- 3 tbsp soy sauce divided
- 2 tbsp sugar divided
- 2 tbsp sesame oil divided
- 3 tbsp vegetable oil divided
- 1 carrot julienned
- 1 onion thinly sliced
- 4 oz mushrooms sliced
- 2 cups spinach
- 2 eggs beaten for a thin omelet garnish optional
- 2 cloves garlic minced
- Sesame seeds for garnish
Instructions
- Cook the glass noodles according to package directions until tender, about 6-8 minutes. Drain, rinse briefly with cold water, and toss with 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon sesame oil, then set aside.
- Blanch the spinach in boiling water for 30 seconds, then drain, squeeze out excess water, and season with a pinch of salt and a few drops of sesame oil, then set aside.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and stir-fry the carrot for 1-2 minutes until just tender-crisp, then remove and set aside.
- In the same pan, stir-fry the onion for 2 minutes until softened, then remove and set aside.
- Add the mushrooms with the garlic and stir-fry for 2-3 minutes until softened, then remove and set aside.
- If using the egg garnish, wipe out the pan, cook the beaten egg into a thin sheet, let cool, and slice into thin strips.
- Return the noodles to the pan or a large mixing bowl with the remaining soy sauce and sugar, add all the cooked vegetables, and toss everything together thoroughly, tasting and adjusting seasoning.
- Transfer to a serving platter, top with egg strips and sesame seeds, and serve warm or at room temperature.
Notes
- Japchae is very forgiving with vegetables, so bell peppers, zucchini, and cabbage are all common, affordable substitutions.
- This dish keeps well for 2-3 days refrigerated and is often served at room temperature, making it excellent for meal prep.
- Buy sweet potato noodles from the international aisle or an Asian grocer, where they’re typically much cheaper than at a regular supermarket.
