Korean Glass Noodle Stir-fry (Japchae)

If you’re a fan of Korean cuisine, you’ve probably heard of Japchae noodles. Japchae is a dish made with glass noodles, vegetables, and meat (optional), tossed together in a savoury and slightly sweet soy sauce-based marinade. It’s a staple in Korean cuisine and is loved by locals and tourists alike. The best part? It’s incredibly easy, quick, and delicious to make at home.

korean glass noodle stir-fry

I’m not Korean but this is my spin and take on it! I use thin glass noodles that are translucent and have a slightly chewy texture which can be found at any Korean or Asian grocery store.

I also substitute the spinach for Chinese broccoli (kai-lan). The other ingredients needed for the dish are also easy to find, making Japchae a great option for a quick and easy meal!

cut vegetables

I always opt for this dish when we go out to a Korean restaurant, it’s simple, flavourful, and a great way to get your veggies in. Japchae is a great option for a quick and easy meal that doesn’t sacrifice flavor. Furthermore, it’s a dish that can be customized to your liking, whether you prefer it vegetarian (tofu) or with meat (beef or chicken).

It’s also a great dish to make in advance for meal prep or to bring to potlucks and gatherings.
If you’re a fan of Korean cuisine or just looking for a new and easy recipe to try, Japchae noodles are definitely worth adding to your repertoire.
stir-fry vegetables

Ingredients:

Serves 6
Beef marinade
  • 250g rib eye, thinly sliced strips
  • 2 cloves of garlic, finely minced
  • 1 tablespoon of soya
  • 1 tablespoon of white sugar*
  • 1 teaspoon of sesame oil
  • Pinch of chilli flakes
Stir fry ingredients
  • 200g-250g of glass noodles
  • 1 medium sized carrot, julienned
  • 1 capsicum, julienned
  • 1 bunch of chinese broccoli*, roughly chopped approx. 6 cm in length
  • 10-14 dried small shiitake mushrooms (you can use any variety), sliced
  • 2 green spring onion stems, (green chopped approx. 5cm in length and the white part thinly sliced reserved for garnishing)
  • 4 eggs, whisked
  • 500g rib eye, thinly sliced strips
  • 1 whole brown onion, thinly sliced
  • 2 tablespoons of neutral oil
  • water to boil the broccoli
Noodle seasoning
  • 1 tablespoon of honey and a dash of hot water to help it warm up
  • ½ teaspoon of black pepper
  • 1 tablespoon of sugar
  • 4 tablespoons of soya sauce
  • 2 teaspoon of sesame oil
Garnish
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sesame seeds
  • Spring onion (optional)

Steps:

  1. Combine beef marinade ingredients and set aside in the fridge for at least 30 minutes.
  2. Boil noodles for about 6-8 minutes until noodles become translucent and tender. Drain and rinse noodles with cold water to stop the cooking process. Set aside.
  3. Boil Chinese broccoli for about 2-3 minutes. Drain and rinse, add a pinch of salt. Set aside.
  4. In a small bowl, mix together the noodle seasoning ingredients. Set aside.
  5. In a small pan, add whisked eggs over low-medium heat. As the eggs slowly firm up, gently lift one edge with a spatula and fold over three times.
  6. In a large wok, add oil over medium-high heat and sear the marinated beef. Set aside.
  7. Add onions to the remaining beef juices and sauté for 1-2 minutes until fragrant.
  8. Add carrots and capsicum to the pan and continue to stir-fry for another 2-3 minutes or until the vegetables are slightly softened.
  9. Add the shiitake mushrooms and cook until the mushrooms are tender.
  10. Add cooked noodles, broccoli and toss them together.
  11. Pour the noodle seasoning over the noodles and vegetables, stir-fry for another 2-3 minutes until everything is coated in the sauce.
  12. Season with salt and pepper to taste.
  13. Serve the japchae noodles hot, garnished with toasted sesame seeds, sesame oil and spring onions.

Enjoy your delicious Korean Japchae noodles!

Notes:

* Traditionally, spinach is used in Japchae but in my opinion, you can use any Asian greens. My favorite is Chinese broccoli (kai-lan) so I added that instead of spinach. You can use spinach, pak choy, choy sum or bok choy.

korean glass noodle stir fry

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