Name: Japchae Korean Beef Noodles with Mushrooms, Spinach, and Bell Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 200g sweet potato glass noodles; 200g beef sirloin, thinly sliced; 1 tbsp soy sauce (for marinating beef); 1 tsp sesame oil (for marinating beef); 1 tsp sugar (for marinating beef); 2 tbsp vegetable oil, divided; 1 small onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 150g spinach; 100g shiitake or button mushrooms, sliced; 2 cloves garlic, minced; 3 tbsp soy sauce (for sauce); 2 tbsp sugar (for sauce); 2 tsp sesame oil (for sauce); 1 tbsp toasted sesame seeds; Salt and pepper to taste

Japchae Korean Beef Noodles with Mushrooms, Spinach, and Bell Peppers

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I love making Japchae when I want something comforting, colorful, and packed with flavor. These Korean glass noodles are chewy and glossy, tossed with tender beef, vibrant vegetables, and a sweet-savory sesame soy sauce that ties it all together beautifully.

Why I’ll love this recipe

I love Japchae because it’s both filling and light, with a great mix of textures—chewy noodles, crisp veggies, and soft beef. Each ingredient shines on its own, but the sauce brings it all together. It looks beautiful, tastes amazing, and works as a main or a side. Japchae Korean Beef Noodles with Mushrooms, Spinach, and Bell Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I use:

For the noodles and sauce:

sweet potato starch noodles (dangmyeon)
soy sauce
sesame oil
sugar
toasted sesame seeds

For the beef marinade:

thinly sliced beef (like ribeye or sirloin)
soy sauce
sugar
garlic (minced)
sesame oil
optional: mirin or rice wine

Vegetables:

spinach
mushrooms (shiitake or cremini)
carrot (julienned)
red and yellow bell peppers
onion
garlic
optional: scallions, egg ribbons

Directions

I cook the noodles until chewy, rinse in cold water, and toss with sesame oil to keep them from sticking.
I marinate the beef in soy sauce, sugar, sesame oil, and garlic while I prep the veggies.
I blanch the spinach, squeeze out excess water, and season it lightly.
I sauté each veggie separately until just tender—onions, carrots, bell peppers, and mushrooms.
I cook the beef until browned.
I combine everything in a large bowl with the noodles, add soy sauce, sesame oil, sugar, and toss well.
I garnish with sesame seeds and scallions before serving.

Servings and timing

This recipe makes about 6 servings. It takes about 20 minutes to prep and another 15–20 minutes to cook—so I’m done in about 35–40 minutes.

Variations

I like to switch things up sometimes:

Make it vegetarian with tofu or just extra mushrooms
Add more veggies like zucchini or snap peas
Use chicken or shrimp instead of beef
Add gochugaru (Korean chili flakes) for a spicy twist
Use tamari for a gluten-free version

storage/reheating

I store leftovers in the fridge for up to 3 days. I reheat gently in a pan with a splash of soy sauce or water to bring it back to life. I avoid the microwave when possible so the noodles don’t get rubbery.

FAQs

Can I serve Japchae cold?

Yes! It tastes great warm, at room temperature, or even chilled. I serve it however I like depending on the day.

What makes the noodles chewy?

Sweet potato starch noodles naturally have that springy texture—it’s what makes Japchae special.

Do I have to cook everything separately?

I do because it keeps the colors vibrant and the textures perfect. It’s worth the few extra pans.

Can I make this in advance?

Yes, it actually tastes better after sitting a bit. I make it ahead and toss again before serving.

What’s the best protein substitute for beef?

Tofu, chicken, shrimp, or even tempeh work well. I marinate them the same way I do with beef.

Conclusion

Japchae is one of those recipes that feels like comfort food and celebration food at the same time. It’s balanced, beautiful, and full of flavor. I love that I can make it ahead, pack it for lunch, or serve it to guests—it always delivers.