Japchae - Korean Noodles

Name: Japchae - Korean Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 600g/1.2lb bone-in beef short ribs *RECOMMENDED* ((300g/10oz boneless)); 300g/10 oz boneless beef short ribs *RECOMMENDED*; 300g/10oz scotch fillet / boneless rib eye (or other steak, recommend tenderising (Note 1)); 2 tsp soy sauce (, all-purpose or light soy (Note 2)); 2 tsp white sugar; 2 tsp finely minced garlic; 1/2 tsp black pepper; 1/4 cup soy sauce (, all-purpose or light soy (Note 2)); 1/2 tsp finely minced garlic; 1 1/2 tbsp sesame oil; 1/2 tsp cooking/kosher salt; 250g/ 8oz sweet potato noodles ((dangmyeon), dried (Note 3)); 4 tbsp vegetable oil ((or other plain oil)); 1 tsp cooking/kosher salt (, divided); 1 onion (, peeled, halved, sliced into 6mm/1/4" wedges); 3 green onion stems (, cut into 5cm / 2" lengths, white & green parts separated); 200g/7oz fresh shiitake mushrooms (, stem removed, cut into 5mm/1/5" slices (Note 4)); 2 carrots (, peeled, cut into 3mm / 1/8" batons); 1 red capsicum/bell pepper (, cut into 0.5cm / 1/5" slices); 4 1/2 cups (tightly packed) baby spinach; 2 tbsp white sesame seeds

Instructions

Prep:20minCook:15min

Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.Makes a big batch - leftovers make for a terrific lunch!

Updated at: Wed, 17 Dec 2025 14:00:22 GMT