Korean Glass Noodle Stir-Fry (Print Version)
# Ingredients:
→ Marinade & Sauce
01 -
⅓ cup + 1 tablespoon soy sauce or tamari, divided
02 -
2 tablespoons packed brown sugar, divided
03 -
2 teaspoons rice vinegar
04 -
4 teaspoons toasted sesame oil, divided
05 -
1 ½ teaspoons minced garlic, divided
06 -
1 teaspoon black pepper
07 -
¾ teaspoon salt, divided
08 -
½ teaspoon gochujang or sriracha (optional)
→ Main Ingredients
09 -
1 pound boneless beef short ribs, thinly sliced
10 -
8 ounces glass noodles (sweet potato starch noodles)
11 -
2 large eggs
12 -
3 tablespoons avocado oil, divided
→ Vegetables
13 -
2 medium carrots, peeled and thinly sliced
14 -
1 red bell pepper, thinly sliced
15 -
1 small white onion, thinly sliced
16 -
1 cup sliced button mushrooms
17 -
3 green onions, white and green parts thinly sliced, divided
18 -
2 cups baby spinach
19 -
Toasted sesame seeds for garnish (optional)
# Instructions:
01 -
In a large bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon brown sugar, rice vinegar, 1 teaspoon sesame oil, ½ teaspoon garlic, and ½ teaspoon black pepper. Add beef slices, toss to coat evenly, cover, and refrigerate for 30 minutes (or up to 3 hours for more flavor).
02 -
In a medium bowl, combine remaining ⅓ cup soy sauce, 1 tablespoon brown sugar, 3 teaspoons sesame oil, 1 teaspoon garlic, gochujang (if using), ½ teaspoon black pepper, and ½ teaspoon salt. Whisk until sugar dissolves.
03 -
Cook glass noodles according to package directions until tender but still chewy. Drain well, transfer to a large bowl, and toss with half of the sauce while hot.
04 -
Whisk eggs with ¼ teaspoon salt. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium heat. Pour in eggs and swirl to cover the pan. Cook undisturbed for 2-3 minutes until set. Transfer to a cutting board, cut into ½-inch strips, and add to the noodles.
05 -
Heat 1 tablespoon avocado oil in a wok or large skillet over medium-high heat. Stir-fry carrots for 3 minutes, then add bell peppers and onion for another 2-3 minutes until softened. Transfer to the noodle bowl.
06 -
Add remaining tablespoon of oil to the wok. Stir-fry mushrooms for 2 minutes, then add white parts of green onions and spinach. Cook for 1 minute until spinach begins to wilt. Transfer to the noodle bowl.
07 -
Return wok to high heat. Add marinated beef (shaking off excess marinade) and cook for 5-7 minutes until beef is cooked through with a nice sear. Add to the noodle bowl.
08 -
Pour remaining sauce over everything in the bowl and toss until well combined. Garnish with green parts of scallions and toasted sesame seeds if desired. Serve warm or at room temperature.
# Notes:
01 -
Japchae is often served at Korean celebrations and special occasions.
02 -
The dish tastes even better after sitting for a few hours as the flavors meld together.
03 -
Glass noodles absorb the sauce quickly, so toss everything together just before serving.