Recipes

Japchae (Korean Glass Noodles with Zucchini)

December 17, 2020

This japchae recipe is packed with flavor and ready in 30 minutes. Super easy and healthy Korean glass noodles that can be served as a meal or a side!

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This rendition of japchae is a perfect way to sneak in those extra servings of vegetables without even knowing it! I often use this recipe to use up any random vegetables or proteins I have left in my fridge.

What’s even better is how well this keeps in the fridge. I always make a large batch since it tastes good fresh and also cold. It’s quick to heat up in the microwave whenever you need something to eat or supplement your meal. I almost think it tastes better the longer it sits!

Ingredients

  • Korean sweet potato starch noodles (dangmyeon): The key ingredient in japchae is the Korean glass noodles. They cook pretty quickly compared, so be sure to pay attention to your package’s instructions, and can be purchased at your local Korean or Asian markets.
  • Sauce: Soy sauce, sesame oil, and white granulated sugar are the ingredients used to make japchae’s sauce. I don’t recommend substituting any of these ingredients since there are only three, so any changes will result in a very different flavor profile.
  • Protein: I typically use beef for my protein in japchae, but chicken, tofu, or eggs would work well too. If using beef, make sure to cut your slices against the grain so they aren’t too tough to eat!
  • Vegetables: I like to use spiralized zucchini in my japchae because it’s such an easy way to get in those extra servings of vegetables! If you decide to use it, you’ll see it cooks down to barely anything and you won’t notice it that much in the end result. My basic staple vegetables to include are onion, carrots, and spinach.
  • Garlic, green onion, and sesame seeds: These three ingredients really help freshen up the dish and give it that extra oomph!

Directions

In a small bowl, mix the beef strips, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Mix together until all ingredients are evenly distributed and set aside while you prep the rest of the ingredients.

Cook the sweet potato noodles according to package instructions. Once cooked, if the other ingredients are not ready yet, transfer the noodles to a strainer, and rinse with cold water. Drizzle a little sesame oil and toss to make sure the noodles do not stick together.

Meanwhile, heat 1 tbsp of oil in a large nonstick pan over medium-high heat. Add the steak and saute for 3-4 minutes, stirring occasionally, until mostly cooked through.

Add the minced garlic and all the vegetables (zucchini spirals, carrots, shiitake mushrooms, spinach, and green onion).

Saute while stirring occasionally, until the vegetables reach your level of desired softness.

Then, add the cooked sweet potato starch noodles directly into the pan. Add the sauce ingredients directly into the mound of noodles (3 tbsp soy sauce, 2 tbsp sesame oil, and 2 tsp white granulated sugar).

Toss the noodles with the sauce ingredients first, then mix them together with the rest of the vegetables and meat in the pan. Stir until everything is evenly coated with sauce and combined. Season with additional soy sauce and sesame oil to taste, if needed.

Top with sesame seeds and serve warm or at room temperature.

Japchae (Korean Glass Noodles with Zucchini)

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


This japchae recipe is packed with flavor and ready in 30 minutes. Super easy and healthy Korean glass noodles that can be served as a meal or a side!

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins


Main Ingredients
 6 oz Korean sweet potato starch noodles (dangmyeon)
 2 zucchinis, spiralized to thin spiral setting (~10 oz)
 4 cloves of garlic, minced
 1/2 large onion, thinly sliced
 1 cup carrots, julienned
 4 shiitake mushrooms, stems removed and thinly sliced
 2 handfuls of baby spinach
 3 stalks of green onion, cut into 2" pieces
 3 tbsp soy sauce
 2 tbsp sesame oil
 2 tsp white granulated sugar
 sesame seeds, for garnish
Beef & Marinade Ingredients
 6 oz beef, cut into strips (rib-eye, flank, sirloin, etc.)
 1 tbsp soy sauce
 1 tbsp sesame oil
 1 tsp white granulated sugar

Directions
1

In a small bowl, mix the beef strips, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Mix together until all ingredients are evenly distributed and set aside while you prep the rest of the ingredients.

2

Cook the sweet potato noodles according to package instructions. Once cooked, if the other ingredients are not ready yet, transfer the noodles to a strainer, and rinse with cold water. Drizzle a little sesame oil and toss to make sure the noodles do not stick together.

3

Meanwhile, heat 1 tbsp of oil in a large nonstick pan over medium-high heat. Add the steak and saute for 3-4 minutes, stirring occasionally, until mostly cooked through.

4

Add the minced garlic and all the vegetables (zucchini spirals, carrots, shiitake mushrooms, spinach, and green onion). Saute while stirring occasionally, until the vegetables reach your level of desired softness.

5

Then, add the cooked sweet potato starch noodles directly into the pan. Add the sauce ingredients directly into the mound of noodles (3 tbsp soy sauce, 2 tbsp sesame oil, and 2 tsp white granulated sugar).

6

Toss the noodles with the sauce ingredients first, then mix them together with the rest of the vegetables and meat in the pan. Stir until everything is evenly coated with sauce and combined. Season with additional soy sauce and sesame oil to taste, if needed.

7

Top with sesame seeds and serve warm or at room temperature.

Ingredients

Main Ingredients
 6 oz Korean sweet potato starch noodles (dangmyeon)
 2 zucchinis, spiralized to thin spiral setting (~10 oz)
 4 cloves of garlic, minced
 1/2 large onion, thinly sliced
 1 cup carrots, julienned
 4 shiitake mushrooms, stems removed and thinly sliced
 2 handfuls of baby spinach
 3 stalks of green onion, cut into 2" pieces
 3 tbsp soy sauce
 2 tbsp sesame oil
 2 tsp white granulated sugar
 sesame seeds, for garnish
Beef & Marinade Ingredients
 6 oz beef, cut into strips (rib-eye, flank, sirloin, etc.)
 1 tbsp soy sauce
 1 tbsp sesame oil
 1 tsp white granulated sugar

Directions

Directions
1

In a small bowl, mix the beef strips, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Mix together until all ingredients are evenly distributed and set aside while you prep the rest of the ingredients.

2

Cook the sweet potato noodles according to package instructions. Once cooked, if the other ingredients are not ready yet, transfer the noodles to a strainer, and rinse with cold water. Drizzle a little sesame oil and toss to make sure the noodles do not stick together.

3

Meanwhile, heat 1 tbsp of oil in a large nonstick pan over medium-high heat. Add the steak and saute for 3-4 minutes, stirring occasionally, until mostly cooked through.

4

Add the minced garlic and all the vegetables (zucchini spirals, carrots, shiitake mushrooms, spinach, and green onion). Saute while stirring occasionally, until the vegetables reach your level of desired softness.

5

Then, add the cooked sweet potato starch noodles directly into the pan. Add the sauce ingredients directly into the mound of noodles (3 tbsp soy sauce, 2 tbsp sesame oil, and 2 tsp white granulated sugar).

6

Toss the noodles with the sauce ingredients first, then mix them together with the rest of the vegetables and meat in the pan. Stir until everything is evenly coated with sauce and combined. Season with additional soy sauce and sesame oil to taste, if needed.

7

Top with sesame seeds and serve warm or at room temperature.

Japchae (Korean Glass Noodles with Zucchini)

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