60 min
Cowboy-Butter Ribeye Bites with Crispy Smashed Potatoes
Crunchy smashed potatoes and seared ribeye bites drenched in zippy garlic-herb cowboy butter.
Family Favorites
Korean Beef Japchae with Spinach, Shiitakes & Sesame
Glossy sweet-potato glass noodles are tossed with tender soy-garlic beef, shiitakes, spinach and crisp vegetables in a balanced sesame dressing.
Directions
Marinate the sliced beef
In a small bowl combine the beef, mushrooms, 1 grated garlic clove, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil and the black pepper. Toss well and refrigerate for 20 minutes while you prepare the vegetables.
Mix the noodle dressing
Whisk the remaining soy sauce, remaining 2 tablespoons brown sugar, mirin, remaining garlic and 1 tablespoon sesame oil until the sugar mostly dissolves. Set aside 2 tablespoons of this clean dressing for finishing.
Blanch and season the spinach
Bring a large pot of salted water to a boil. Blanch the spinach for 30 seconds, transfer with tongs to cold water and squeeze very dry. Separate the leaves, season with the kosher salt and 1/2 teaspoon sesame oil, and set aside in a large mixing bowl.
Cook and cut the glass noodles
Return the water to a boil and cook the dangmyeon according to the package, usually 6 to 8 minutes, until flexible and pleasantly chewy. Drain and rinse briefly under cool water. Shake very dry, cut twice with kitchen shears for manageable strands, and toss with half of the noodle dressing in the bowl with the spinach.
Sauté the vegetables separately
Heat a large skillet over medium-high. Add 1 teaspoon neutral oil and cook the onion with a pinch of salt for 3 minutes. Transfer to the noodle bowl. Repeat with the carrots for 3 minutes, then the scallions for 1 minute, adding only enough of the remaining neutral oil to prevent sticking. Separate cooking preserves each vegetable's color and texture.
Brown the beef and mushrooms
Heat the same skillet over medium-high until very hot. Add the remaining neutral oil, then spread the marinated beef and mushrooms in one layer. Cook for 4 to 6 minutes, stirring only occasionally, until the mushrooms brown and the beef has no raw patches. Verify the largest sirloin strips reach 145°F, then rest them for 3 minutes before adding them to the noodles.
Glaze and toss the japchae
Return the dressed noodles and vegetables to the skillet over medium heat. Add the remaining noodle dressing and toss with tongs for 2 to 3 minutes until the noodles are glossy and have absorbed the liquid. Fold in the beef, mushrooms, sesame seeds and remaining 1 teaspoon sesame oil.
Balance and serve
Taste one noodle and add some or all of the reserved clean dressing only if needed. Transfer to a broad bowl so the translucent noodles, beef, dark shiitakes, green spinach and orange carrots remain visible. Finish with extra sesame seeds and serve warm or at room temperature.
Why this works
Why it worksCooking the vegetables in quick, separate batches prevents watery spinach and keeps each colorful ingredient distinct rather than steaming everything together.
Why it worksA short marinade seasons both beef and mushrooms, whose browned surfaces give the noodle dish savoriness without a heavy sauce.
Why it worksDressing the drained noodles while they are warm helps the sweet-potato starch strands absorb flavor, while the final skillet toss creates japchae's characteristic sheen.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonStainless mesh colanderA roomy mesh colander drains the slippery sweet-potato noodles quickly so they stay springy and do not dilute the sesame dressing.See current options →
Compare on AmazonLong stainless-steel tongsTongs toss the noodles, beef and separately cooked vegetables evenly without chopping the long glass noodles.See current options →
Compare on AmazonChef’s knifeA sharp all-purpose blade makes uniform carrot, onion, mushroom and beef strips that cook quickly and evenly.See current options →
Swaps & notes
Easy swaps
- Use rib-eye, flank steak or another quick-cooking whole cut in place of sirloin. Slice thinly across the grain and follow the same 145°F plus 3-minute-rest guidance.
- For a vegetarian version, replace the beef with 12 ounces extra-firm tofu pressed, cut into batons and browned on all sides; use tamari or a vegetarian soy sauce if needed.
- Dried shiitakes work well. Soak 1 1/2 ounces in hot water for 25 minutes, squeeze dry, remove the stems and slice the caps before marinating.
Cook notes
- Dangmyeon are translucent gray Korean noodles made from sweet-potato starch; wheat or rice noodles will not have the same bounce or glossy appearance.
- Chilling the beef for 20 minutes firms it enough to slice very thinly. Use a separate clean board and utensils for the vegetables, and wash raw-beef equipment promptly.
- The licensed photograph visibly shows translucent glass noodles with beef, shiitake mushrooms, spinach, carrot and scallion; the ingredient cuts and final wide-bowl presentation reproduce those defining details.
Storage
Cool japchae promptly and refrigerate in a shallow airtight container within 2 hours for up to 4 days. Reheat a portion in a covered skillet over medium-low with 1 tablespoon water until it reaches 165°F, then uncover briefly to restore its sheen. The noodles can also be served cool after proper refrigeration. Freezing is not recommended because the vegetables lose their texture.
Questions
Why are my japchae noodles clumped together?
They were probably left undressed after draining or were not shaken dry. Cut and toss the warm, well-drained noodles with dressing immediately, then use tongs to separate them during the final skillet glaze.
Can I make beef japchae ahead for a party?
Yes. Cook it up to one day ahead, cool quickly and refrigerate. Rewarm gently with a splash of water, or let it lose its refrigerator chill for 20 minutes and serve at room temperature; do not leave it out longer than 2 hours.
Is japchae gluten-free?
Sweet-potato starch noodles are generally gluten-free, but ordinary soy sauce contains wheat. Use certified gluten-free tamari and verify the labels on the noodles, mirin and every packaged ingredient if cross-contact matters.
Cook next
More recipes you’ll like
60 min
85 min
Classic Glazed Meatloaf with Garlic Mash
A sliceable, juicy ground-beef meatloaf with a sticky tomato glaze and creamy garlic mashed potatoes—the full comfort-food plate.
70 min
Saucy Ground Beef & Rice Stuffed Peppers
Tender bell peppers packed with garlicky beef, rice, tomatoes, and herbs, then baked in a bright tomato sauce until bubbling.
45 min
Loaded Southwest Ribeye Rice Bowls
Chile-lime ribeye over rice with corn, black beans, avocado, salsa, cheese, and smoky chipotle ranch.
Korean Beef Japchae with Spinach, Shiitakes & Sesame
Screen stays awake when supported.
1. Marinate the sliced beefIn a small bowl combine the beef, mushrooms, 1 grated garlic clove, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil and the black pepper. Toss well and refrigerate for 20 minutes while you prepare the vegetables.
2. Mix the noodle dressingWhisk the remaining soy sauce, remaining 2 tablespoons brown sugar, mirin, remaining garlic and 1 tablespoon sesame oil until the sugar mostly dissolves. Set aside 2 tablespoons of this clean dressing for finishing.
3. Blanch and season the spinachBring a large pot of salted water to a boil. Blanch the spinach for 30 seconds, transfer with tongs to cold water and squeeze very dry. Separate the leaves, season with the kosher salt and 1/2 teaspoon sesame oil, and set aside in a large mixing bowl.
4. Cook and cut the glass noodlesReturn the water to a boil and cook the dangmyeon according to the package, usually 6 to 8 minutes, until flexible and pleasantly chewy. Drain and rinse briefly under cool water. Shake very dry, cut twice with kitchen shears for manageable strands, and toss with half of the noodle dressing in the bowl with the spinach.
5. Sauté the vegetables separatelyHeat a large skillet over medium-high. Add 1 teaspoon neutral oil and cook the onion with a pinch of salt for 3 minutes. Transfer to the noodle bowl. Repeat with the carrots for 3 minutes, then the scallions for 1 minute, adding only enough of the remaining neutral oil to prevent sticking. Separate cooking preserves each vegetable's color and texture.
6. Brown the beef and mushroomsHeat the same skillet over medium-high until very hot. Add the remaining neutral oil, then spread the marinated beef and mushrooms in one layer. Cook for 4 to 6 minutes, stirring only occasionally, until the mushrooms brown and the beef has no raw patches. Verify the largest sirloin strips reach 145°F, then rest them for 3 minutes before adding them to the noodles.
7. Glaze and toss the japchaeReturn the dressed noodles and vegetables to the skillet over medium heat. Add the remaining noodle dressing and toss with tongs for 2 to 3 minutes until the noodles are glossy and have absorbed the liquid. Fold in the beef, mushrooms, sesame seeds and remaining 1 teaspoon sesame oil.
8. Balance and serveTaste one noodle and add some or all of the reserved clean dressing only if needed. Transfer to a broad bowl so the translucent noodles, beef, dark shiitakes, green spinach and orange carrots remain visible. Finish with extra sesame seeds and serve warm or at room temperature.