Korean Japchae (Stir-Fried Vermicelli with Vegetables)
- ¼ cup sunflower oil
- ½ cup julienned carrots
- 2 cups baby spinach
- 1 cup thin-sliced shiitake mushrooms
- 1 zucchini, julienned
- 4 ounces boneless beef short ribs, sliced very thinly
- 6 ounces Korean vermicelli (cellophane noodles)
- 4 quarts water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Heat oil in a nonstick pan over high heat; add carrots, season with salt and pepper, and sauté until slightly softened, about 2 minutes. Transfer carrots to a large bowl. Repeat sauté process with spinach, mushrooms, and zucchini, respectively.
- Sauté beef in the remaining oil until browned completely, about 3 minutes; transfer to a cutting board and slice into thin slices approximately the size of the vegetables.
- Bring water to a rolling boil in a large pot. Cook vermicelli at a boil until soft and stretchy, about 6 minutes; drain.
- Toss noodles with the vegetables in the bowl. Stir soy sauce, sugar, and sesame oil together in a small bowl to dissolve the sugar; pour over the noodles and vegetables and toss to coat.
- Divide noodles and vegetables between four bowls; garnish with sesame seeds to serve.
Prepare ingredients ahead of time and reserve in the refrigerator to help save time in planning healthy meals for the week! You can purchase the Korean vermicelli noodles at Asian Markets or online.
What others are saying
Kaylee Adams says:
Lots of great flavor and perfect for making ahead of time. Also used tamari instead of soy sauce. I think this is my favorite new stir fry now.
Steven Gomes says:
Skipped the meat all together and just did the veggies stir-fried in oil. I really liked the thin cellophane noodles, I think they're a new favorite. Great for lunch and weeknights.
Anthony Cohen says:
Found Korean vermicelli noodles at an Asian Market in my neighborhood. First time trying and loved it. Used chicken instead of beef and it was fantastic. Used a soy and sesame dressing for tossing and it was perfect.
Laura Griffin says:
I had never had stir fried vermicelli until now. I loved it! I loved all the vegetables together, especially the mushrooms. I usually smother everything in soy sauce, but this didn't need a whole lot because it was already so flavorful.
Aja A says:
Made this without the short ribs last night for dinner with some bulgolgi beef that I picked up from the market. This noodle dish accompanied the beef perfectly. I didn't have any sunflower/safflower oil so used canola which worked just fine.