Japchae (잡채)

Japchae is Korea's beloved celebration noodle dish, a staple at birthdays, holidays, and family gatherings since the Joseon dynasty. The chewy, translucent glass noodles made from sweet potato starch are tossed with a rainbow of vegetables and beef in a subtly sweet soy glaze.

Serves: 4

Ingredients

• 200g (7 oz) dangmyeon (Korean sweet potato glass noodles)
• 150g (5 oz) beef sirloin, thinly sliced
• 3 tbsp (45ml) soy sauce, divided
• 1 tbsp (15ml) sesame oil, divided
• 2 tsp (10g) sugar, divided
• 2 cloves garlic, minced
• 100g (3.5 oz) fresh shiitake mushrooms, stems removed, thinly sliced
• 1 medium carrot, julienned
• 1 medium onion, thinly sliced
• 100g (3.5 oz) baby spinach
• 3 spring onions, cut into 5cm (2-inch) lengths
• 2 tbsp (30ml) neutral oil
• 1 tbsp (15g) toasted sesame seeds

Instructions

1. Cook the noodles in a large pot of boiling water for 6–7 minutes until just tender. Drain, rinse under cold water, and cut into roughly 20cm (8-inch) lengths with scissors.
2. Marinate the beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and half the garlic for 10 minutes.
3. Blanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with a pinch of salt and a few drops of sesame oil.
4. Heat 1 tbsp oil in a large wok over high heat. Stir-fry the beef for 2–3 minutes until cooked through. Remove and set aside.
5. In the same wok, stir-fry the onion and remaining garlic for 2 minutes, then add carrot and cook 2 minutes more. Add shiitake mushrooms and spring onions; stir-fry a further 2 minutes.
6. Add the drained noodles to the wok. Pour in the remaining 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar. Toss everything over high heat for 2–3 minutes until the noodles are glossy and the sauce is absorbed.
7. Add the beef and spinach, toss gently to combine, and remove from heat. Finish with sesame seeds.

Cook's Notes: Each vegetable is ideally cooked separately for the best colour contrast, though a single-wok method works well for weeknights. Japchae is delicious served warm, at room temperature, or cold.