Japchae (Korean Noodles) – Julia’s Album

Japchae: Basic Korean Stir-Fried Noodles

Japchae (잡채) is a traditional Korean stir-fried dish made with chewy candy potato noodles (dangmyeon), marinated beef (soegogi), and colourful veggies like spinach (sigeumchi), shiitake mushrooms (beoseot), carrots (danggeun), and onion (yangpa). It’s tossed in a savory-sweet sesame-soy sauce and topped with skinny egg strips (jidan). This japchae recipe is all the pieces you need: genuine sufficient to respect custom however simple sufficient to make at dwelling similar to my beef bulgogi. I exploit Korean glass noodles (dangmyeon) for that signature chewy texture, and I examined it to be doable on a weeknight—no loopy prep, simply easy steps and accessible substances. It’s visually beautiful with vibrant colours and restaurant-quality taste, and it nails the steadiness between chewy noodles, tender beef, and crisp veggies.

The Substances (and Substitutions) for Japchae Noodles

• Ribeye or Sirloin or NY Strip Steak: Ribeye is a conventional selection and what I used, however all these cuts of beef are nice. Something that’s extraordinarily tender and will be sliced skinny can work simply as effectively.
• Marinade: I marinated the ribeye with a traditional sauce made with soy, garlic, sesame oil, and sugar. I added a splash of mirin, which is technically not conventional and is a slight departure from the traditional recipe, however belief me, it provides a pleasant contact. You may also skip the mirin if you do not have it.
• Korean candy potato starch noodles (dangmyeon), often known as Korean-style glass noodles or cellophane noodles – you should purchase them at an Asian grocery or on-line. They’re chewy, translucent, and soak up the flavors of the sauce completely, making them important to genuine japchae. You possibly can sub with conventional glass noodles (mung bean or potato starch), rice vermicelli, udon, or soba noodles. As a final resort, ramen and even spaghetti can work—positively not genuine, however with the sauce and veggies, it nonetheless makes a tasty dish.
• Veggies: I exploit traditional choices like bell peppers, carrots, and spinach, however this recipe is versatile. You possibly can simply swap in or add greens like zucchini, snap peas, or child corn—no matter you’ve gotten readily available works effectively.
• Mushrooms: I exploit Shiitake mushrooms – they’re conventional in Korean cooking and add deep umami taste with a barely chewy texture. Oyster mushrooms, porcinis, and even creminis make nice substitutions for shiitake mushrooms. You possibly can often simply discover any of those mushrooms at Asian grocery shops.
• Spinach: You should use frozen spinach as an alternative of recent. Simply keep in mind to warmth it totally, squeeze out all of the water, and add a pinch of salt.
• Eggs: I make a rolled egg sheet (jidan) or crepe, a typical apply in conventional japchae. It is a should if you need a reastaurant-quality dish!
• Tip: This photograph exhibits all of the substances you want (with labels). Take a screenshot to your procuring checklist:

Key Preparation Ideas

• Slicing beef ribeye or sirloin: In case your ribeye just isn’t frozen already, wrap in plastic, and place within the freezer between 30-45 minutes till it’s ever so barely frozen. This may make it quite a bit simpler to slice skinny.
• Recent vs. dried shiitake mushrooms: It’s quite a bit simpler to slice recent shiitake mushrooms, however they aren’t at all times as simple to search out as dried. If utilizing dried shiitakes, ensure to rehydrate them in scorching water, inserting one other bowl on prime to immerse the mushrooms (they prefer to float). As soon as rehydrated (this could take anyplace from 5-10 minutes relying on the dimensions), squeeze out the water, minimize the stem off, and slice the mushrooms as you’ll within the recipe.
• Sizzling pan: When cooking the ribeye, you need a very popular pan to cook dinner the meat very quick. That is the way it’s performed at your favourite Korean restaurant. The longer you’ve gotten it within the pan, the more durable the meat will develop into. 
• The noodles should be drained VERY effectively! If there’s an excessive amount of residual water left, they won’t soak up the sauce very effectively and this dish shall be watery.

Methods to Make Korean Japchae Noodles (Step-by-Step Pictures)

Notice: That is solely an summary of the recipe with useful step-by-step pictures. The detailed recipe + the ingredient quantities are on the backside of this submit – if you need to leap straight all the way down to the recipe – CLICK HERE.

• Marinate the steak: Whisk collectively soy sauce, sugar, sesame oil, mirin, and garlic till the sugar dissolves. Put the sliced rib-eye into the marinade and put aside.

• Japchae Noodle Sauce: In a measuring cup or small bowl, mix the sesame seed oil, soy sauce, sugar, sesame seeds, and black pepper till the sugar dissolves. Put aside.

• Cook dinner the candy potato noodles (dangmyeon) in line with package deal directions. Drain them very effectively—rinse with chilly water and even pat dry—to stop sogginess. Toss these Korean glass noodles with two-thirds of the sauce to start out flavoring.

• Make the egg strips (jidan) by cooking crushed eggs in a skinny layer with out browning. Let cool, then roll and slice thinly. This provides coloration and a refined egg taste, a conventional garnish.

• Cook dinner the veggies: Authentically, I cook dinner all of the veggies individually to take care of their distinct textures and colours.
• Blanch the spinach in salted boiling water, then shock it in chilly water and squeeze out extra moisture.
• Dry sauté shiitake mushrooms with a pinch of salt till simply wilted. Use both recent shiitake or rehydrate dried shiitake correctly earlier than cooking them.
• Evenly cook dinner the onions, carrots, and bell peppers in the identical pan till softened however nonetheless crisp.

• Sear the marinated ribeye rapidly over excessive warmth to maintain it tender.
• Slice rolled egg sheet (jidan): Roll the cooled egg sheet, and slice into skinny strips.

• Assemble: Mix the Korean glass noodles, greens, egg strips, and beef in a big bowl. Pour the remaining sauce over all the pieces and gently combine by hand, guaranteeing even coating. Modify seasoning if wanted.

• Methods to plate it: Switch to a serving platter, sprinkle with scallions and sesame seeds, and serve scorching, heat, or at room temperature. This step-by-step recipe respects genuine textures and flavors whereas preserving it manageable for dwelling cooking. I might love to listen to your suggestions in the feedback part under.