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4.5 from 2 votes

Japchae: Korean Stir Fried Noodles

Japchae: Korean Stir Fried Noodles! Here is a faster spin on one of my favorite Korean dishes. My method is a little different but you still end up with some delicious Japchae! 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.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main or Side
Cuisine: Korean
Keyword: bulgogi, japchae, japchae noodles
Servings: 4 to 6
Author: Hip Foodie Mom

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
  • 3 to 4 tablespoons sesame oil divided
  • 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 baby spinach
  • 3 to 4 tablespoons sesame oil; split
  • 4 to 5 tablespoons low sodium soy sauce plus a little more, if needed
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 3 green onions finely diced
  • roasted sesame seeds

Instructions

  • Cook the sweet potato noodles in boiling water for about 4 minutes. Drain and place into a bowl and set aside. Lightly drizzle a tablespoon or two 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 to low and add the cooked noodles, 2 tablespoons sesame oil, soy sauce, fish sauce and sugar. Toss to combine and cook for another 3 to 4 minutes.
  • 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.