A special-occasion Korean dish, japchae combines glass noodles made from sweet potato starch with colorful vegetables and beef in a sesame oil sauce. Served warm or cold, it makes a light main course.
Boil the glass noodles in water according to the package directions. Rinse them under cold water, drain, and cut them into shorter lengths with scissors.
Marinate the beef in half of the soy sauce. Sauté it in oil over medium heat for 5 minutes, then set it aside. Separately sauté the carrot, bell pepper, onion, and mushrooms in a little oil.
Combine the noodles, beef, and vegetables in a large bowl. Add the remaining soy sauce, sugar, and sesame oil, then toss well.
Warm the mixture in a skillet over medium heat for 3–4 minutes so the flavors come together.
Sprinkle with toasted sesame seeds and serve warm or cold.
Store covered in the refrigerator for up to 3 days; japchae is also often served cold. To reheat, add a little sesame oil and warm briefly.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
