Japchae: Korean Stir Fried Noodles
Japchae: Korean Stir Fried Noodles! Here is a faster spin on one of my favorite Korean dishes. Traditionally, you should cook all of the vegetables separately (and you blanch the spinach); but again, this is my solution to getting dinner on the table faster on a weeknight. I hope you give this recipe a try! To watch me make Japchae the more traditional way, click here to see my IGTV.PREP TIME: Includes the time to marinate the bulgogi. If wanting to keep this dish vegetarian or meatless, it will only take about 25 to 30 minutes to cook.
Servings: 4 to 6
Ingredients
- 8 oz. mung bean or sweet potato noodles might be called cellophane or glass noodles or Chinese vermicelli; can be found at any Asian/Korean grocery store
- 4 tablespoons sesame oil divided + more if needed
- 1 tablespoon vegetable oil
- 1 onion peeled and sliced into thin strips
- 2 to 3 cloves garlic finely chopped or minced
- 6 oz. marinated beef or Korean bulgogi *
- 3 medium carrots julienned
- 1/2 yellow bell pepper sliced into thin strips
- 1/2 orange bell pepper sliced into thin strips
- 1/2 red bell pepper sliced into thin strips
- 1/2 pound spinach
- 4 tablespoons low sodium soy sauce plus a little more, if needed
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 3 green onions finely diced
- toasted sesame seeds
Instructions
- Cook the sweet potato noodles in boiling water for about 3 to 4 minutes. Drain and place into a bowl and set aside. Lightly drizzle a tablespoon of sesame oil over the noodles so they do not stick.
- Using a large pan or wok, heat the vegetable oil over medium high heat. Add the onion slices and garlic and sauté for about 2 to 3 minutes. Add the bulgogi and cook until browned and cooked through.
- Add the carrots and bell peppers and cook for about 5 to 6 minutes or, until the vegetables are beginning to soften. Add in the spinach and toss with the vegetables until slightly wilted and softened.
- Turn the heat off and remove the pan or wok from the heat. Add the cooked noodles, 2 tablespoons sesame oil, soy sauce, fish sauce and sugar. Toss to combine.
- Taste and adjust/add seasonings if needed. Garnish with green onions and sesame seeds. Serve and enjoy!
Notes
- Rotisserie chicken, strips of egg, or fried tofu pieces are also great protein additions in this in place of the bulgogi. PREP time includes time to marinate the beef.
- For the bulgogi marinade recipe, click here.