Morning Market Japchae Glass Noodles
Translucent sweet potato glass noodles tossed with soy-sesame sauce, ribbons of colorful vegetables, and tender strips of beef — a lighter breakfast take on Korea's beloved celebration dish. Each twirl of the fork reveals glossy, slippery noodles coated in a savory-sweet glaze that is utterly addictive. This is a breakfast that feels festive any day of the week.
Ingredients
- 6 ounces Korean sweet potato glass noodles (dangmyeon)
- 4 ounces beef sirloin, sliced into thin strips
- 2 tablespoons soy sauce, divided
- 1 tablespoon sugar, divided
+ 11 more ingredients
Instructions
Bring a large pot of water to a boil. Cook the glass noodles for 6 to 7 minutes until tender and translucent. Drain, rinse under cold water, and cut into manageable lengths with kitchen scissors. Toss with 1 teaspoon of sesame oil to prevent sticking.
Marinate the beef strips in 1 tablespoon soy sauce, half the sugar, and the minced garlic for 10 minutes.
Heat a large skillet or wok over high heat with the vegetable oil. Sear the marinated beef for 2 to 3 minutes until browned. Remove and set aside.
In the same skillet over medium-high heat, stir-fry the carrots and onion for 2 minutes. Add the mushrooms and bell pepper, cooking for another 2 minutes until just tender but still vibrant.
Blanch the spinach in boiling water for 20 seconds, drain, squeeze dry, and season with a pinch of salt and a drop of sesame oil.
Add the cooked noodles to the skillet with the vegetables. Pour in the remaining 1 tablespoon soy sauce, remaining sugar, and 1 tablespoon sesame oil. Toss everything together over medium heat for 2 minutes until the noodles are glossy and evenly coated.
Return the beef to the skillet along with the green onions and spinach. Toss gently to combine without breaking the noodles.
Divide among plates, sprinkle generously with sesame seeds, and top each serving with a sunny-side-up fried egg.
Nutrition Estimate
Per serving • Estimated by Blinner AI