Easy Korean Japchae (One Pan!)

Great for whipping up a portion of small serving japchae. This recipe is all about keeping things simple and delicious, ready in under 30 minutes. No need to stress about cooking each veggie separately – this time, we’re throwing everything into one pan.

Imagine soft, springy noodles, paired with tender-crisp veggies, all coated in a sweet-savory, sesame-infused sauce.

Easy One Pan Japchae Recipe

Ready to give a classic Korean favorite a modern twist? Say hello to our fresh take on Japchae! No need to fuss over cooking each veggie separately this time. We’re all about convenience here – we’re tossing everything into one pan and making magic happen. And guess what? The result is pretty close to the traditional deal, if not better 🙂

Traditional Japchae

If you’ve never made Japchae before, here’s a brief overview:

Japchae is a classic Korean noodle dish that is made from various ingredients such as glass noodles (sweet potato noodles), vegetables like carrots, spinach, and mushrooms, protein sources like beef or tofu, and sometimes pork then slathered with sweet-savory sauce and sesame oil.

Traditionally each of these components is individually prepared and then mixed together. Hence the term “Japchae” comes from “jap,” meaning mixed or stirred, and “chae,” referring to thinly sliced vegetables or ingredients. Essentially, “Japchae” essentially signifies a dish where various ingredients are mixed together

Japchae Ingredients

Here are the essential ingredients you need to make japchae:

Meat

When it comes to protein in japchae, tender beef options like sirloin steak, ribeye, tenderloin, and top sirloin are popular choices. If you’re looking for budget-friendly choices, skirt steaks, flank steaks, and flat iron steaks also work great

To prepare, slice meat into thin strips then marinate in mirin and Japchae sauce. Here I used pre-cut beef labeled “for stir-fry” for convenience.

If you’re looking to switch it up, pork tenderloin works as a beef alternative, and for a vegetarian twist, tofu does the trick in this japchae recipe.

Japchae Noodles

The noodles traditionally used for Japchae are made from sweet potato starch and are commonly referred to as “glass noodles” due to their translucent appearance when cooked.

These noodles are sometimes labeled as “sweet potato noodles” or “dangmyeon” in Korean. They have a chewy texture and absorb the flavors of the sauce and vegetables well, making them a key component of Japchae.

Vegetables and Other Add-ins

If I were to choose vegetables for Japchae, these would be on top of my list as they not only give color but also give the dish a wonderful flavor.

• Shiitake Mushrooms – The best mushrooms for Japchae for its unique and smoky flavor. You can also use shimeji, portobello, button, and even wood ear mushrooms.
• Bell Pepper – I recommend red bell pepper and yellow bell pepper for color and mild flavor.
• Green onion leaves or scallions
• Carrots
• Yellow onion

And of course, if I’m feeling generous, I would also add slices of scrambled egg, spinach, zucchini, and tofu for extra protein.

How to Make It

Let’s break down the simplest way to make japchae into just 5 steps:

1. Make the sauce
2. Slice and marinate the beef
3. Soak the noodles – use a timer to prevent overcooking.
4. Slice the vegetables
5. Stir-fry – start with the beef, followed by the vegetables then the noodles.

Easy!

1. Make the Sauce

It’s as easy as combining all the ingredients in a bowl. Stir well until the sugar is completely dissolved.

2. Marinate the beef

Marinate the beef in a tablespoon of the sauce and optional mirin for an extra layer of flavor. Since we’re using thin slices, you only need 10 minutes of marination for the meat to absorb the flavor.

3. Soak the noodles

Instead of boiling the sweet potato starch noodles in a separate pot, we will soak it in freshly boiled water for around 10 minutes.

It will quickly soften so best to use a kitchen timer to prevent the noodles from overcooking. While the noodles are soaking, proceed to slice and prepare the remaining ingredients. This is where we significantly cut down on preparation time.

4. Slice the vegetables

Slicing vegetables for japchae is a straightforward process that involves creating uniform pieces for even cooking.

Thin matchstick cuts work well for carrots, while bell peppers are best sliced into thin strips. Spinach leaves can be kept whole or torn into smaller pieces after removing tough stems.

For shiitake mushrooms, slice the caps after removing stems, and cut green onions into 2 to 3-inch lengths, incorporating both parts.

5. Stir-fry

Once all the key ingredients are ready, it’s time to stir-fry!

1. Stir-fry the marinated beef in hot oil until brown, around 2 to 3 minutes. Season with a pinch of salt and black pepper. Transfer to a plate and set aside to prevent overcooking. Remove and discard any excess liquid.
2. Cook the vegetables starting with the carrots and mushrooms.
3. After 2 minutes add bell peppers and onion and stir-fry for a few seconds.
4. Add the noodles, sauce and water. Toss everything together until the noodles are fully cooked and coated with the sauce.

Add back the beef, and drizzle with sesame oil and sesame seeds. Give it a final toss. Quickly remove the skillet from heat to prevent overcooking.

Let’s eat!

Shelf-life and Storage

Leftover Japchae can be stored in the refrigerator for up to 3 to 4 days. To extend its shelf life, make sure to keep it in an airtight container to prevent moisture and odors from affecting the flavors.