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CuisineAsianKoreanUnder 1 HourStove TopDinnerVegetarianVeganGluten-FreeDairy-Free

Japchae

Japchae is a very popular dish served as a side or main in Korean restaurants all over the world. It’s packed with loads of vegetables and protein, and it’s versatile so you can enjoy it year-round with different seasonal vegetables.

Sarah Banh
Tasty Team
100% would make again
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Japchae
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 4 tablespoons vegetable oil, divided
  • 1 medium white onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 2 carrots, thinly sliced
  • 10 oz fresh shiitake mushrooms, sliced
  • salt, to taste
  • 12 oz boneless steak, thinly sliced
  • 4 tablespoons brown sugar, divided
  • 7 tablespoons soy sauce, divided
  • 1 tablespoon sesame oil, plus 1 teaspoon, divided
  • 7 garlic cloves, minced, divided
  • 2 large eggs, beaten
  • 6 cups water
  • 8 oz sweet potato noodles
  • 1 teaspoon black pepper
  • 2 tablespoons white sesame seeds

Nutrition Info

  • Calories 716
  • Fat 37g
  • Carbs 62g
  • Fiber 12g
  • Sugar 21g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion and sauté until fragrant, about 2 minutes, then add the carrots and bell pepper and sauté for about 3 minutes, until starting to soften. Transfer the sautéed vegetables to a bowl.
  2. Heat another tablespoon of oil in the same pan over medium-high heat. Add the mushrooms and sauté until softened and light golden, about 3 minutes. Season with a pinch of salt, then transfer to a bowl.
  3. Heat another tablespoon of oil in the same pan over medium-high heat. Add the steak and season with 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 3 minced garlic cloves. Cook for about 1½ minutes, until lightly browned, then transfer to a bowl.
  4. Add ½ tablespoon of oil to the pan and sauté the spinach over medium heat until wilted, about 3 minutes, then transfer to a bowl.
  5. Heat the remaining ½ tablespoon of oil in the pan over medium heat, then pour in the beaten eggs and cook until the bottom is set, about 1 minute. Flip and cook until well-done, about 3 minutes more. Remove the egg from the pan and slice into 1-cm-thick strips.
  6. Meanwhile, add the water to a large pot and bring to a boil. Once boiling, turn off the heat and add the sweet potato noodles. Let soak for about 6 minutes, or until the noodles are pliable and chewy. Drain the noodles, then cut them with kitchen shears into shorter pieces.
  7. In a small bowl, mix together the remaining 3 tablespoons brown sugar, 6 tablespoons soy sauce, 1 tablespoon sesame oil, 4 minced garlic cloves, and the black pepper.
  8. To assemble, in a large bowl, toss the sweet potato noodles, mushrooms, onions, peppers, carrots, spinach, egg strips, and beef with the sauce until well combined. Garnish with the sesame seeds.
  9. Enjoy!
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