Jeweled Japchae: Korean Glass Noodles
Springy sweet potato starch noodles tossed with colorful sautéed vegetables in a perfectly balanced sweet and savory sesame sauce.
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35 min
Medium
Coreana
4 servings
The story behind
I’ll never forget the first time I saw a huge platter of Japchae at a Korean festival. The colors of the vegetables look like edible jewels mixed in with those shiny, clear noodles. I learned that this was once a royal dish served to kings, which makes total sense because the texture is so sophisticated. It’s my favorite choice for a healthy dinner or a fancy lunch. You can enjoy it warm, but honestly, it’s just as good at room temperature for a picnic. I love pairing it with some spicy kimchi on the side and a chilled green tea or a light sparkling water. It’s light, satisfying, and looks absolutely stunning on the table.
Instructions
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1Boil the noodles until they are chewy and clear, then rinse them immediately in cold water to stop the cooking.
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2Stir-fry each vegetable and the beef separately to keep their individual flavors and colors vibrant.
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3In a large bowl, toss the noodles with sesame oil first, then add the soy sauce and sugar mixture.
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4Add the beef and vegetables into the bowl, tossing everything together until perfectly combined.
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5Top with a generous sprinkle of toasted sesame seeds and serve while it's fresh and glossy.
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