Japchae Recipe - Allrecipes.com
Japchae Recipe
  • READY IN 45 mins

Japchae

Recipe by  

"This is one of my favorite Korean recipes. It's authentic, healthy, and absolutely delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
  2. Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.
  3. Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl.
  4. Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
  5. Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
  6. Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.
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Reviews More Reviews

May 27, 2014

I used sukiyaki-style cut sirloin and bok choy (instead of spinach). I also used a thinner kind of glass noodles than the Korean dang nyun, because these were the ingredients I had on hand. I also used a special soy sauce that had mirin in it. I simplified the steps 3 to 6 by sauteeing the ingredients in the wok, in this order: onions, then beef, then as the beef cooked, julienned carrots, then bok choy (which I had blanched, not boiled). I poured all the sauce in Step 1 onto the noodles, and tossed it to coat evenly. I didn't mix in the veggies and beef, but used them instead as topping. It was delicious! And it tasted so much like the Chap Chae at a favorite restaurant. But I am adding dang nyun to my shopping list, because I plan to cook this again soon!

 
Sep 16, 2014

My family Loved this recipe. I replaced the sweet potato noodles with thin spaghetti noodles and didn't add the sesame oil and it was good.

 

3 Ratings

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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