Japchae - Korean noodles | Recipe | Sweet potato glass noodles recipe, Japchae, Asian recipes
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someone using tongs to eat noodles with meat and veggies in a wok
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Japchae - Korean noodles

18 ratings
· 35min · 5 servings
Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.Makes a big batch - leftovers make for a terrific lunch!
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Ingredients

Meat
• 600 g Beef short ribs *recommended, bone-in
• 300 g Beef short ribs *recommended, boneless
• 300 g Scotch fillet / boneless rib eye
Produce
• 4 1/2 cups Baby spinach, tightly packed
• 1 Capsicum/bell pepper (, cut into 0.5cm / 1/5" slices), red
• 2 Carrots
• 2 1/2 tsp Garlic
• 3 Green onion, stems
• 1 Onion
• 200 g Shiitake mushrooms, fresh
Condiments
• 14 tsp Soy sauce
Pasta & Grains
• 250 g Sweet potato noodles
Baking & Spices
• 1 tsp Black pepper
• 1 1/2 tsp Cooking kosher salt
• 2 tbsp Sesame seeds, white
• 4 tsp White sugar
Oils & Vinegars
• 1 1/2 tbsp Sesame oil
• 4 tbsp Vegetable oil

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