This savory and slightly sweet dish of stir-fried sweet potato glass noodles with beef and vegetables is popular in Korean cuisine. And the sweet potato noodles are the star of the show of this classic Korean dish, Japchae. But it wasn’t always that way. How so?
Japchae was first made in the 17th century and only using stir-fried vegetables that included cucumber, radishes and shiitake mushrooms.
Sweet potato glass noodles were later added when China introduced them to Korea in the 20th century.
With the introduction, meat was added to the dish, such as beef, pork and seafood. As well as a variety of vegetables.
Japchae is a versatile dish as you can choose the protein and vegetables of your liking.
But remember, this dish is distinctive, as sweet potato glass noodles make this dish what it is, mouthwatering and delicious.
Japchae – Korean Stir-Fried Beef Vegetables and Sweet Potato Noodles
Before you start it is worthy of noting the meat and vegetables are stir-fried separately before being mixed with the boiled and drained glass noodles. Each separate stir-fry is seasoned with soy sauce, brown sugar, and sesame oil.
2 pounds lean tender beef, such as sirloin, chuck tender, rib eye, or opt for pork loin, sliced thin about 1/4-inch by 1/2-inch long strips
12 ounce bag sweet potato glass noodles
3 medium carrots, cut julienne style
5 ounce package baby spinach
3/4 teaspoon Himalayan salt
1 white onion, cut into strips
1 bunch scallions, cut into 1/2-inch slices
6 garlic cloves, smashed
1 tablespoon olive oil
4 tablespoons sesame oil, divided
6 tablespoons soy sauce, divided
3 tablespoons brown sugar, divided
Place spinach in a medium sized bowl. Add the 3/4 teaspoon of salt. With clean fingers, message spinach until it begins to reduce in side, about 1 minute. Do not over message, as you do not want it to release too much moisture. Set aside.
Cook noodles according to package instructions. After rinsing noodles, put into a large bowl. Set aside.
Preheat a large nonstick skillet over medium high heat. Add meat with 3 tablespoons soy sauce, 2 tablespoons sesame oil and 1 1/2 tablespoons brown sugar. Cook, stirring frequently until meat is cooked through, about 8-9 minutes. Remove from heat and spoon meat over cooked noodles.
Return skillet to heat. Add the olive oil. When oil is shimmering, add onions, sweet peppers, carrots and scallions. Add the remaining soy sauce, sesame oil and brown sugar. Stir-fry until vegetables soften slightly, about 7-8 minutes.
Next, add the smashed garlic and scallions, continue stir-frying for another 2 minutes. Add the spinach and immediately remove from heat. Stir in spinach till combined.
Spoon vegetable mixture over meat. Toss until noodles, meat and vegetables are well combined. Plate and serve.
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