Best Japchae (Korean Glass Noodles) – Authentic and Amazing
This authentic pressure cooker Japchae combines glass noodles, tender beef, and vegetables in a richly seasoned soy-sesame marinade for bold Korean flavor in half the usual time.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
- 1 Saute pan
Ingredients
Main Ingredients
- 8 oz Korean glass noodles (dangmyeon)
- 5 oz Beef stew meat thinly sliced
- 1 bunch Fresh spinach blanched
- ½ Onion thinly sliced
- ½ Carrot julienned
- 3 Dried shiitake mushrooms soaked and sliced
- ¼ cup Dried wood ear mushrooms optional, soaked and sliced
- Soy sauce for seasoning
- Sugar for seasoning
- Sesame oil for seasoning
- Garlic powder or fresh garlic
- Rice cooking wine
Instructions
Instructions
- Soak dangmyeon noodles in warm water for about 30 minutes before cooking.
- Marinate sliced beef with soy sauce, sugar, sesame oil, rice cooking wine, and garlic powder for 15 minutes.
- Blanch spinach in boiling water for 30–40 seconds. Shock in ice bath, squeeze water out, and season lightly.
- Saute carrots, onions, and mushrooms separately with oil and salt until soft. Set aside.
- Cook beef in pan over medium-high heat until browned and juices evaporate. Transfer to plate.
- Add soaked noodles, all vegetables, and beef into the pressure cooker insert. Add soy sauce, sugar, and sesame oil. Seal and cook on high pressure for 3 minutes. Use quick release.
- Toss everything together, taste and adjust seasoning as needed. Let sit few minutes before serving.
Notes
Japchae is best at room temperature. Store leftovers in fridge or freeze. Reheat gently in non-stick pan for best texture.