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One Pan Japchae

One-Pan Japchae

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 4

Equipment

  • Large nonstick skillet or wok Ideally 12 inches or larger to accommodate all the ingredients without overcrowding. A cast iron skillet can also work.
  • Mixing bowls For tossing the sauce and prepping your beef.
  • Tongs or a wooden spoon To stir-fry and toss the noodles evenly.
  • Colander or sieve To drain and rinse your glass noodles after boiling.
  • Alternatives If you don’t have a wok, any wide, deep frying pan will do. And if you’re missing a colander, a slotted spoon can help remove the noodles from the boiling water.

Ingredients
  

For the Sauce

  • 3 tablespoons soy sauce regular or low-sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper

For the Japchae

  • 6 oz about half a package Korean glass noodles (dangmyeon)
  • 1 tablespoon neutral oil like canola or vegetable oil
  • 1/2 lb beef sirloin or ribeye thinly sliced against the grain
  • 1 medium carrot julienned
  • 1 small red bell pepper thinly sliced
  • 1 small yellow onion thinly sliced
  • 2 scallions sliced into 2-inch pieces
  • 2 cups baby spinach
  • 4 –5 shiitake mushrooms rehydrated if dried, sliced thin
  • 1 tablespoon sesame seeds
  • Salt to taste

Instructions
 

Soak and Boil the Noodles

  1. Start by soaking your Korean glass noodles in warm water for about 10 minutes. While they soak, you can prep your vegetables and slice your beef. After soaking, boil the noodles for 6–7 minutes until soft and chewy. Drain and rinse them under cold water to stop the cooking process. Set them aside.

Make the Sauce

  1. In a small bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, garlic, and black pepper. Whisk until the sugar dissolves and set aside.

Sear the Beef

  1. Heat your skillet over medium-high heat and add the oil. Toss in the sliced beef and sear until browned but not overcooked — about 2–3 minutes. Remove the beef and set it aside.

Cook the Vegetables

  1. In the same pan, sauté the onions, carrots, and bell peppers for 2–3 minutes until just starting to soften. Add the mushrooms and cook for another minute. Then toss in the spinach and scallions, stirring just until wilted.

Combine Everything in the Pan

  1. Add the cooked noodles and beef back into the pan. Pour the sauce over everything. Use tongs or a wooden spoon to toss and combine thoroughly, letting the sauce coat every strand of noodle and bit of vegetable. Cook for 2–3 more minutes, allowing everything to warm through and slightly caramelize.

Finish and Serve

  1. Sprinkle with sesame seeds and give the japchae a final toss. Serve warm as a main dish or as one of several Korean side dishes. Leftovers reheat beautifully for lunch the next day.