Korean Glass Noodle Stir Fry

Seasoned simply with soy , vegetable oil , and sugar, japchae may be a noodle dish perfect for a light-weight lunch or dinner–i.e., once you want something satisfying but not too heavy, and/or are uninterested in an endless parade of salads.

In fact, if you were to pack these noodles up during a few containers for the beach or an outside picnic, you’d totally be winning at life. Many readers have requested a japchae recipe from us, so this one is long overdue!

Korean Glass Noodle Stir Fry
Korean Glass Noodle Stir Fry

Japchae may be a simple Korean noodle dish full of a rainbow of vegetables and accented with successful of beefsteak. 

Japchae is formed with Korean potato starch glass noodles, which are surprisingly light, and completely gluten-free!

(That’s quite like saying that popcorn is gluten free, as if it’s some quite brilliant food science workaround, but now you recognize without a shadow of a doubt.)

Korean Glass Noodle Stir Fry


  • 4 fresh shiitake mushrooms (cut into thin strips)
  • 1 small red bell pepper (cut into thin strips)
  • 3 cloves garlic (minced, divided)
  • 6 teaspoons sugar (24g, divided)
  • ¾ teaspoon black pepper (divided)
  • 6 ounces flank steak (170g, cut into thin strips)
  • 4½ tablespoons soy sauce (67 ml, divided - can substitute tamari or gluten-free soy sauce)
  • 1 teaspoon sesame oil (plus 2 tablespoons, divided)
  • 1 onion (sliced thinly)
  • 2 carrots (julienned)
  • 4 ounces baby spinach (115g, about 3 large handfuls)
  • 3 scallions (cut into 3-inch sections and thinly sliced)
  • 10 ounces 280g dangmyeon (sweet potato starch noodles)
  • vegetable oil
  • 1 tablespoon toasted sesame seeds


  1. Mix the beef together with 1 clove of the garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 1 tablespoon soy sauce, and 1 teaspoon of sesame oil.
  2. Prepare the vegetables, and set aside. Cook the noodles for 7 minutes in a large pot of boiling water. Strain and cut with scissors so that they’re a little shorter. Add 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 2 teaspoons sugar to the noodles. Toss thoroughly.
  3. Heat up a skillet over medium high heat. Stir-fry the onion and carrot with 1 tablespoon of vegetable oil until tender, but still a little crunchy. Transfer to a large mixing bowl. Add another tablespoon of oil to the pan, and add the mushrooms. Cook until caramelized, and transfer to the mixing bowl along with the onion and carrot. Add another tablespoon of oil to the pan, and cook the red peppers until tender. Add in the spinach, scallions, and the remaining garlic. Cook the entire mixture until the scallions and spinach are wilted. Transfer to the mixing bowl with the other vegetables.
  4. Turn up your heat to high, and add the beef to the pan. Stir-fry for a couple minutes until the beef is no longer pink. Transfer the noodles and the beef to the mixing bowl, along with the sesame seeds.
  5. Add 3 teaspoons sugar, ½ teaspoon ground black pepper, 2 1/2 tablespoons soy sauce, and 1 tablespoon of sesame oil to the mixing bowl full of ingredients. Toss to combine all the ingredients together, and serve.

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