Korean Beef Japchae

by Zarina
Korean Beef Japchae

This is one of the most loved of all Korean dishes, and what a treat to make it at home. So delicate and light, often eaten as a side dish in Korea, I make it a meal for the whole family, and everyone loves it. The secret to making this perfectly is the vegetables are cooked individually so that each one has the perfect crunchy texture (check my stories). It can mix up the veggies, so use what you have at home. Mushrooms work well; I didn’t have any.

Korean Beef Japchae

Korean Beef Japchae

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g beef strips
  • 1 tbsp soya sauce
  • 1 tbsp sugar
  • 1/2 tbsp mirin
  • 1/2 tbsp sesame oil
  • 2 cloves garlic minced
  • 1/4 tsp black pepper
  • .

  • 400g rice vermicelli noodles or Korean sweet potato noodles
  • 1 onion sliced thin
  • 1/2 red pepper sliced thin
  • 200g spring greens, bay leaf, kale, or spinach
  • 2 carrots sliced thin
  • 2 eggs beaten with a pinch of salt
  • 1/2 cup soya sauce
  • 1/3 cup honey
  • 3 tbsp sesame oil
  • 1 tbsp gochujang sauce (optional)
  • 2 tbsp sesame seeds
  • 1/2 tsp pepper


1. Mix all marinade ingredients in a bowl and marinate beef for at least 2 hours
2. Blanch spring greens or kale for a few minutes, set aside
3. If using spinach blanch only for 20 seconds then rinse, squeeze out excess water, set aside
4. Stir fry each vegetable separately so that you get the perfect cooking time
5. Stir fry beef separately until the desired doneness
6. In a separate pan on med heat with a little oil pour in eggs to make a flat omelette, cook till done and turn out onto chopping board, slice into strips, set aside
7. Cook noodles
8. Add all remaining ingredients in a bowl, whisk
9. Add vegetables, noodles, and sauce to the beef in the wok and stir fry till cooked through and hot

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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