Recipe from Julya Shin and Steve Joo
Adapted by Samin Nosrat
- Total Time
- 1 hour 15 minutes
- Rating
- 4(182)
- Notes
- Read community notes
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike. —Samin Nosrat
Featured in: The All-Hands on Deck Dumpling Party
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Ingredients
Yield:6 to 8 servings
- ½pound stew beef
- ½teaspoon sugar
- 1tablespoon soy sauce
- ¼teaspoon toasted sesame oil
- 1clove garlic, smashed
- 11½-inch-thick slice peeled ginger, smashed
- Freshly ground black pepper
- 1pound lotus root, trimmed and peeled
- 1cup water
- 6tablespoons soy sauce
- 3tablespoons rice vinegar
- 3tablespoons sugar
- 1package (about 1 pound) Korean sweet-potato noodles (also called dangmyeon or Korean glass noodles)
- Fine sea salt
- 1bunch spinach, stemmed (or 5 ounces baby spinach)
- Grapeseed, canola or other neutral-tasting oil
- 1bunch scallions, trimmed, halved lengthwise, and cut into 1½-inch strips (about 2 cups)
- 2medium carrots, julienned into 1½-inch strips (about 2 cups)
- 2medium red bell peppers, seeded and very thinly sliced (about 2 cups)
- 4ounces shiitake mushrooms, stemmed and cut into ½-inch strips
- 3cloves garlic, minced
- 1medium yellow onion, root removed and thinly sliced (about 2 cups)
- 6tablespoons soy sauce, divided
- ¾teaspoon toasted sesame oil
- 2eggs, beaten
- 1sheet nori, halved and julienned
For the Beef
For the Pickled Lotus Root (optional)
For the Noodles
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
439 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 17 grams protein; 1643 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Line three baking sheets with parchment paper. Set aside.
Step
2
Cut the beef into ½-inch strips. Place in a medium bowl, and add sugar, soy sauce, toasted sesame oil, smashed garlic, ginger and black pepper. Toss well to combine. Set aside for 30 minutes.
Step
3
If making pickled lotus root, slice roots into ⅛-inch-thick discs, and place in a medium bowl filled with cold water. Set aside. Place a colander in the sink. Bring 4 quarts of water to a boil in a medium sauce pot. Blanch lotus-root slices for 1 minute, then drain.
Step
4
In a medium saucepan, combine 1 cup water, 6 tablespoons soy sauce, 3 tablespoons rice vinegar and 3 tablespoons sugar. Set over medium heat, and bring to a boil, stirring occasionally to ensure sugar dissolves. Cool to room temperature, then pour over cooled lotus root. Set aside.
Step
5
Place noodles in a large bowl. Cover with warm tap water, and set aside to soak for 30 minutes.
Step
6
Fill a medium pot with 3 quarts water, and bring to a boil. Season with 1 tablespoon salt. Add spinach, and blanch for 10 seconds, then use a spider or tongs to remove to a parchment-lined tray. Spread out into a single layer, and allow to cool, then squeeze out any excess water and chop roughly.
Step
7
Fill a large pot with 6 quarts of water, cover, and set over high heat to come to a boil.
Step
8
Set a large sauté pan over high heat. Add 1 tablespoon oil. When it shimmers, add scallions and a pinch of salt. Sauté for 2 minutes until they are tender but not completely soft. Transfer to a baking sheet, and spread into a shallow pile to cool quickly.
Step
9
Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add carrots and a pinch of salt. Sauté for about 6 minutes until tender but not completely soft. Transfer to sheet with scallions, and spread into another shallow pile to cool quickly. Repeat with bell peppers.
Step
10
Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add shiitakes, and cook until lightly caramelized, about 3 minutes. Move mushrooms to the edges of the pan, add 1 teaspoon oil to the center of the pan and add garlic. Turn off heat and allow garlic to gently sizzle for about 10 seconds, then stir garlic into mushrooms to prevent it from taking on any color. Transfer to second parchment-lined baking sheet and allow to cool, then squeeze out any extra water.
Step
11
Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add onions and a pinch of salt. Sauté for about 8 minutes until lightly caramelized and translucent, but still a little crunchy within. Transfer to sheet with mushrooms and spread into another shallow pile to cool quickly.
Step
12
Return pan to high heat. Add 1 tablespoon oil. When it shimmers, add beef and sauté for about 3 minutes, until meat is tender and barely cooked through and just starting to caramelize. Transfer to sheet with onions, and spread out to cool quickly.
Step
13
Set a colander in the sink. Add 3 tablespoons soy sauce to large pot of boiling water. Add noodles and cook for 4 minutes until tender, then drain into colander, rinsing with cold water. When noodles are warm but not hot, drain and transfer to a large bowl. If noodles are unmanageably long, use kitchen shears to shorten them. Add 3 tablespoons soy sauce, ¾ teaspoon toasted sesame oil, ¼ teaspoon salt and freshly ground black pepper. Toss to coat evenly.
Step
14
Add all the vegetables and beef to the noodles. Toss thoroughly with hands to ensure everything is evenly distributed. Taste and adjust seasoning with soy sauce, sesame oil and salt as needed. Transfer to serving dish.
Step
15
Set a large nonstick pan over medium heat, and add 1 teaspoon oil. Add eggs and reduce heat to low. Cook into a thin omelet, flipping before it takes on any color. Turn omelet out onto a cutting board, and julienne into thin strips.
Step
16
Garnish noodles with egg and nori strips and lotus root, if using. Serve at room temperature.
- Vegetables and meat can be cooked up to one day before assembly.
Ratings
182
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Cooking Notes
jr tobi
This is one of my favorite dish...here are some short cuts!I do not soak the noodle, just boil it and rinse and drain in colander, then cut with scissor.Buy Bulgogi meat and season as bulgogi, I always have some frozen to use.Steam spinach in Microwave oven, squeeze water out if needed.I skip the lotus root, this dish is time consuming as it is...This dish is assembling whatever left over you have in hand.
mtong
That is mostly of Chinese symbolism. In Korean, noodles represent the tradition and meaning of life. Cut the noodles for the japchae!
Susan
I understand the symbolism of long noodles and what it represents. However, Koreans cut their noodles all the time. Any Korean restaurant, whether in Korea or in US, bring out pair of scissors along with the noodle dishes to the table. Most of the time the server cuts the noodles for you at the table. The dish is still remains authentic.
KimchiMama
Noodles in Asian cultures are never cut. Long noodles are a symbol of long life, cutting noodles symbolizes cutting your life short. Don't cut the noodles if you are aiming to create an "authentic" dish. Maintaining the integrity of how a dish would be prepared and eaten is an important aspect of any recipe.
Sheila Trenton
I was looking for a recipe where I could substitute spaghetti squash. I think spaghetti squash in pasta recipes is completely disgusting -- that flavor just DOES NOT GO with tomato sauce and cheese! So I thought, hm, maybe it would substitute for glass noodles? I used it in this recipe -- I also substituted vegan beef tips for stewing beef, because we're vegetarian -- and it was DELICIOUS. Would absolutely make it again!
Joyce
I make this dish a lot, using the Maangchi recipe, which doesn't include the lotus root. Use the same water to blanch the spinach and to cook the noodles briefly. Everything goes into the same large bowl after it is cooked; I use a metal one kept warm in the oven. My favorite comfort dish!
kathy
I made this following the recipe with the exception of the pickled lotus. I loved it. Next time I will not add oil at each step. That’s just too much.
jkholly
Worth the effort! Doubled the beef (and its marinade) for my family of 6, otherwise prepared as written. A real treat.
Kristina
I’d love to make a vegetarian version- any tips? Could I simply press and marinate tofu as a substitute for the beef? Or maybe mushrooms for the umami flavor? Or both?
Nicole
Excellent dish. Definitely accommodate for how fancy you want it/how much time you are willing to devote. For those in the northeast shaved steak works really well. I have also used kelp noodles for a low carb version. Just delicious and no need to cook. Just rinse and separate them. They have a great texture.
leah
I don’t understand why you’d want to soak the noodles. I never done that for other japchae recipes. Its an added step that makes it easier to overcook the noodles. I felt like this dish missed the sweetness that I’ve had in other japchae dishes. Overall it was just okay.
Diana
I agree with Susan. In California where they have many authentic Korean and Chinese restaurants, it is common for the servers to carry a pair of scissors and cut noodles, buns and other foods so they are easier to eat with chopsticks.
Ana Maria
Great recipe, substituted the mushrooms for brussel sprouts as that as what we had in the fridge and swapped the spinach for zuchinni. Omitted beef and served with a sprinkle of sesame seeds on top! Very very good. Hoping to make again with all the right ingredients!
nancy
Directions on my package of sweet potato noodles did not include soaking. Noodles cooked perfectly in 7 min. Will serve with scampi as we do not consume red meat.
Cindy T
Living in a home with a small kitchen and limited storage, who has enough baking sheets, sauce pots, bowls, or saute pans (I counted 11) to make this recipe. It sounds delicious, but not enough vessels!
mtong
That is mostly of Chinese symbolism. In Korean, noodles represent the tradition and meaning of life. Cut the noodles for the japchae!
Sheila Trenton
I was looking for a recipe where I could substitute spaghetti squash. I think spaghetti squash in pasta recipes is completely disgusting -- that flavor just DOES NOT GO with tomato sauce and cheese! So I thought, hm, maybe it would substitute for glass noodles? I used it in this recipe -- I also substituted vegan beef tips for stewing beef, because we're vegetarian -- and it was DELICIOUS. Would absolutely make it again!
Joyce
I make this dish a lot, using the Maangchi recipe, which doesn't include the lotus root. Use the same water to blanch the spinach and to cook the noodles briefly. Everything goes into the same large bowl after it is cooked; I use a metal one kept warm in the oven. My favorite comfort dish!
Cindy E
This is delicious, but about 1 1/2 to 2 hours of prep and cooking. I had to order the noodles online, as they are not available in my local supermarket.
MJ
Extremely time consuming, even without the optional lotus root, but tasty. Everything should be pre-cut and prepped prior to cooking if you plan to undertake this dish.Also, I went to three markets (two speciality, one Asian) and couldn't find the recommended noodles. Successfully subbed thin vermicelli bean thread noodles instead (ingredient list: peas, green bean and corn starch).
jr tobi
This is one of my favorite dish...here are some short cuts!I do not soak the noodle, just boil it and rinse and drain in colander, then cut with scissor.Buy Bulgogi meat and season as bulgogi, I always have some frozen to use.Steam spinach in Microwave oven, squeeze water out if needed.I skip the lotus root, this dish is time consuming as it is...This dish is assembling whatever left over you have in hand.
KimchiMama
Noodles in Asian cultures are never cut. Long noodles are a symbol of long life, cutting noodles symbolizes cutting your life short. Don't cut the noodles if you are aiming to create an "authentic" dish. Maintaining the integrity of how a dish would be prepared and eaten is an important aspect of any recipe.
Susan
I understand the symbolism of long noodles and what it represents. However, Koreans cut their noodles all the time. Any Korean restaurant, whether in Korea or in US, bring out pair of scissors along with the noodle dishes to the table. Most of the time the server cuts the noodles for you at the table. The dish is still remains authentic.
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