Beef Stir Fry with Glass Noodles (Japchae) is a classic Korean dish made with tender steak, crisp vegetables, and glossy glass noodles tossed in a sweet-and-savory sesame-soy sauce.
Stir-Fried Noodle Dish
Japchae is a versatile Korean stir-fry that appears at holidays, celebrations, and everyday meals. The combination of springy glass noodles, seasoned beef, and a mix of vegetables creates a satisfying balance of textures and flavors. The sauce—simple but flavorful—coats every ingredient for a rich sesame-soy finish.
Glass noodles (also known as sweet potato or potato starch noodles) have a neutral flavor and a pleasantly chewy texture that soaks up sauce. They’re the hallmark of this dish and pair especially well with thinly sliced steak such as flank or sirloin. With a handful of common pantry items you can make an authentic and impressive japchae at home.
Are Glass Noodles Healthy for You?
Nutrition for glass noodles is similar to wheat pasta: they are carbohydrate-rich and generally lower in calories per cup than some other noodles, but not low-carb. Most glass noodles are gluten-free because they’re made from starches like sweet potato or mung bean, but always check packaging to confirm. For lower-carb alternatives, consider spiralized vegetables instead of glass noodles.
What Does Japchae Consist Of?
Japchae looks elaborate but relies on straightforward ingredients and a very simple seasoning blend. The dish comes together by cooking components separately and combining them so each element keeps its texture.
For the Stir Fry
- Glass Noodles: Sweet potato or Korean potato starch noodles are ideal.
- Beef: 1 pound of flank steak or another grilling cut, sliced thin against the grain.
- Carrots: Cut into matchsticks.
- Onion: Thinly sliced.
- Mushrooms: Portobello, shiitake, or oyster sliced thinly.
- Spinach: Baby spinach or chopped regular spinach.
- Green Onions: Trimmed and cut into bite-sized pieces.
- Oil, Salt and Pepper: Neutral oil for stir-frying and seasoning to taste.
For Seasoning
- Soy Sauce: Low-sodium soy sauce or tamari.
- Sesame Oil: Adds toasted flavor—use sparingly for finishing.
- Sugar: Balances the savory sauce.
- Garlic: Minced for aromatic depth.
- Toasted Sesame Seeds: For garnish and extra sesame flavor.
How to Make Beef Stir Fry with Glass Noodles
Follow these organized steps for reliable results. Read the recipe through once before you begin so all prep and timing are clear.
- Soak the Noodles: Bring a pot of salted water to a boil, remove from heat, and soak dried glass noodles 7–8 minutes or according to package instructions. Rinse with cold water and drain.
- Prepare the Seasoning: Combine soy sauce, sesame oil, sugar, minced garlic, and toasted sesame seeds in a small bowl. Reserve part of the mixture for marinating the beef and coating the noodles.
- Marinate: Toss the sliced beef with about three tablespoons of seasoning and let sit. Mix two tablespoons of the seasoning into the drained noodles and set aside.
- Blanch Spinach: Briefly blanch spinach in boiling salted water for 20–30 seconds, rinse under cold water, drain thoroughly, and squeeze out excess moisture.
- Stir-Fry Vegetables: In a lightly oiled skillet or wok over medium heat, stir-fry onion, carrots, and green onions with a pinch of salt for 2–3 minutes. Remove and set aside.
- Cook Beef and Mushrooms: Increase heat to medium-high, add a bit more oil, and stir-fry the marinated beef until cooked through (about 4–5 minutes). Add mushrooms, cover, and cook until tender (2–4 minutes).
- Toss Noodles and Sauce: Add the seasoned noodles and remaining sauce to the skillet. Stir and toss until the noodles absorb the sauce and everything is evenly coated. Transfer to a large bowl off the heat.
- Combine and Finish: Add blanched spinach and cooked vegetables to the bowl, season with salt and pepper to taste, and toss well. Garnish with extra toasted sesame seeds and a drizzle of sesame oil if desired.
- Serve: Serve warm or chilled. Japchae can be enjoyed hot or at room temperature.
Helpful Hints
- Prep in advance: Slice and measure all ingredients before you start—this makes the quick stir-fry steps smooth.
- Cook components separately: Vegetables, noodles, and beef are best cooked individually so each retains its texture.
- Slice against the grain: Cutting the steak against the grain keeps the meat tender and easy to chew.
Side Dish Ideas
Japchae is filling on its own, but it pairs nicely with light starters and small bites. Consider simple soups or fried dumplings to complete the meal.
- Light soup: A clear broth or egg drop-style soup complements the noodles without overpowering them.
- Dumplings or potstickers: Pan-fried or steamed dumplings add a savory contrast and extra texture.
- Vegetable spring rolls: Crisp spring rolls bring a crunchy element to balance the soft noodles.
Storing and Reheating Instructions
Japchae is best eaten fresh, but leftovers store well if handled properly. Refrigerate cooled leftovers in an airtight container for up to two days. Reheat gently in a lightly oiled skillet over medium heat, covered, stirring occasionally until warmed through to avoid soggy noodles.
Can I Freeze This Dish?
- Freezing is possible, but expect softer textures after thawing. Store in freezer-safe containers for up to two months and thaw overnight in the refrigerator before reheating.
Ingredients
For Seasoning
- 6 tablespoons low-sodium soy sauce
- 4 tablespoons sesame oil
- 3 tablespoons sugar
- 3 cloves garlic, minced
- Toasted sesame seeds, plus more for garnish
For the Stir Fry
- 7 ounces Korean potato starch (glass) noodles
- 1 pound flank steak, cut into bite-sized pieces
- 2 cups baby spinach
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, thinly sliced
- 2 medium carrots, cut into matchsticks
- 2 green onions, trimmed and cut
- 4–5 fresh portobello mushrooms, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Mix all seasoning ingredients in a small bowl.
- Bring a large pot of salted water to a boil. Remove from heat and soak noodles 7–8 minutes or per package directions. Drain and rinse with cold water.
- Season beef with about 3 tablespoons of the seasoning mixture and set to marinate briefly.
- Toss drained glass noodles with 2 tablespoons of the seasoning until coated and set aside.
- Blanch spinach in boiling water for 20–30 seconds, rinse with cold water, drain well, and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Stir-fry onion, carrots, and green onions with a pinch of salt for 2–3 minutes. Remove and set aside.
- Add more oil, increase heat to medium-high, and stir-fry the beef until cooked through, about 4–5 minutes.
- Add sliced mushrooms to the beef, cover, and cook until tender, about 2–4 minutes.
- Add the cooked noodles and remaining seasoning to the skillet. Toss until the noodles absorb the sauce, then remove from heat and transfer to a large bowl.
- Combine noodles with blanched spinach, cooked vegetables, and season with salt and pepper. Toss to combine and adjust seasoning.
- Garnish with toasted sesame seeds and a drizzle of sesame oil if desired. Serve warm or chilled.
Notes
Nutritional values are estimates and may vary based on ingredients and portion sizes.
Nutrition
Calories: 368 kcal | Carbohydrates: 42 g | Protein: 20 g | Fat: 14 g
More Savory Stir Fry Recipes
- Honey Balsamic Beef Stir Fry
- Szechuan Chicken
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