8ozsweet potato glass noodlesalso called Korean glass noodles
9ozbeef sirloin, thinly slicedslice against the grain
4cupsbaby spinach
1cupmatchstick carrots
1cupthinly sliced yellow onion
1cupred bell pepper strips
2cupssliced cremini mushrooms
0.5cupsliced scallionsgreen parts preferred
2tspminced garlic
5tbspsoy sauceuse low sodium if preferred
1.75tbspbrown sugarlight or dark
2tbsptoasted sesame oil
2tbspcanola oilor another neutral oil
2tspsesame seedslightly toasted, if you like
0.5tspground black pepper
Instructions
Preparation Steps
Cook noodles in boiling water until chewy-tender, 6–7 minutes. Drain, rinse cool, and snip shorter with scissors.
Whisk soy sauce, brown sugar, sesame oil, and black pepper in a bowl until the sugar dissolves.
Heat 1 tbsp canola oil in a large skillet over medium-high. Sear beef until just cooked, 2–3 minutes. Transfer out.
Add remaining oil. Stir-fry onion and mushrooms 3 minutes. Add carrots and bell pepper; cook 2 minutes.
Stir in garlic for 30 seconds. Add spinach and wilt briefly. Return beef to the pan.
Add noodles and sauce. Toss over heat until glossy and coated, 1–2 minutes. Fold in scallions and sesame seeds.
Taste and adjust seasoning. Serve hot, adding a drizzle of sesame oil if desired.
Notes
Variation: Make it vegetarian by swapping the beef for extra mushrooms or baked tofu. For heat, finish with a pinch of gochugaru.Tip: Toss leftover noodles with a few drops of sesame oil to prevent clumping. Rewarm gently in a skillet over low heat.This recipe is an original creation inspired by classic Japchae Delight: Quick and Easy Recipes flavors. All ingredient ratios and instructions are independently developed.