Mushroom Asparagus Japchae with Beef
The traditional Korean japchae has reinterpreted with the addition of mushroom, asparagus, sweet pepper, and beef. The easier cooking method make this festive sweet potato noodle dish so much quicker to prepare and equally delicious.
Here, I reinterpreted the Korean sweet potato noodle dish called “Japchae (잡채)” with a modern twist. I made this mushroom asparagus japchae with beef, and it was a huge success.
Although it is so worth of your time to make the classic Korean japchae, it takes quite an effort and time to make it traditionally.
Not only this beef japchae with asparagus and mushroom is easier to make, the outcome is so delicious. You are not missing any flavor of the authentic japchae with this cooking method I am about to share.
Japchae is the world famous Korean noodle dish and it is so delicious. No wonder it is becoming more popular around the world.
My very first recipe posting on this blog was Japchae, the famous Korean noodle dish.
Sweet potato noodles with mixed vegetables and beef mingled in soy sauce. It is the traditional food of Korea. Today I would like to introduce the 21st century upgraded version of this Korean traditional dish. Japchae with assorted mushrooms, asparagus, red peppers, and Asian chives!
Beef is an optional. If you want to make this festive Korean noodle dish vegetarian, omit the beef.
What Vegetables To Use?
- Asparagus: asparagus is not a Korean vegetable, but you will be quite surprised that it goes so well with Korean noodles. I suggest to look for slightly thin asparagus bundle rather that the thick kind. They will cook faster and matches well with other vegetables. Make sure to trim-off the the pale part of the asparagus.
- Red Bell Pepper: Looks for fresh and firm red bell pepper. You can use yellow or orange pepper instead but I like the vibrant red color of the red bell pepper gives to the dish.
- Mushroom: Use any mushroom you like. Button or crimini mushrooms are good. I chose shiitake and oyster mushrooms. I think using more than one kind of mushroom makes this japchae more special.
- Beef: Use thinly sliced beef sirloin. You can find the pre-sliced thin beef cutlet in any grocery stores these days. You can also find the similar cut in most Korean stores, too, of course. Also you can use pork instead of beef. If you prefer to make the japchae meatless and vegan friendly, omit the beef.
Korean Sweet Potato Noodles
You have to use Korean sweet potato noodles called “Dangmyun”. It is made with sweet potato starch, thus the noodles look somewhat translucent once cooked.
The noodle itself doesn’t any flavor in fact, so it is perfect to coat with yummy Japchae seasoning. You will love the pleasant chewy texture of this noodle.
You can find the dangmyun in Korean stores. Some of the well stocked local stores carry it too.
How To Reheat Leftover Japchae
Leftover Japchae can be stored in the fridge up to one week. The noodles will turn opaque and hard once chilled. To reheat, heat a little bit of oil in a skillet over medium-high heatand stir-fry the leftover Japchae until the noodles becomes soft and translucent. Serve warm.
More Korean Noodle Recipes
- One Pot Korean Noodles and Vegetables
- Nangmyeon, Korean style spicy noodles
- Korean Chicken Noodle Soup
Mushroom Asparagus Japchae with Beef
Ingredients
- 7 oz Korean glass noodles (dangmyeon), dangmyun
- 3/4 lb thinly beef sirloin slices
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- dashes pepper
- 1 tbsp sweet rice wine (mirim), optional
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz mushroom, sliced
- 1 bunch thin asparagus, trimmed
- 4 cloves garlic, minced
- pinches salt
For Japchae Sauce
- 4 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp pepper
- 1 tbsp Korean corn syrup (mulyeot), optional
- 1 tbsp toasted sesame seeds
Instructions
- Slice beef into 1/4-inch strips, Put them in a shallow mixing bowl and add soy sauce, sugar, 2 tsp of minced garlic, sesame oil, pepper, and rice wine. Mix well and set aside.
- To amke the japchae sauce, combine all the japchae sauce (except sesame seeds) in a small mixing bowl; set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the onion and the rest of garlic and stir-fry 1 minute. Add the red pepper and continue to cook for another minute. Add the mushroom and pinches salt, cook until the mushroom is soft, adding more oil if necessary. Add the asparagus and pinch salt and stir-fry until asparagus is crisp tender, about 2 minutes. Transfer the veggies on a large platter and spread them out. Set aside.
- Bring a pot of water to boil and cook the noodles according to the package direction.
- Meanwhile heat a little bit of oil on a skillet again and cook the beef until browned. Place the beef on top of the veggies in a platter; set aside to cool.
- When the noodle is cooked, rinse under the cold water to remove the excess starch. Cut noodles with a pair of scissor if desired. Strain the noodles well.
- Heat the rest of oil in a skillet over medium heat and add the noodles and toss for 30 seconds. Pour the japchae sauce over noodles and coat them well, about 1 minute. Remove the skillet from the heat and add the veggies and beef, toss well. Serve warm or at room temperature.
Notes
- Omit the beef if you want to make this recipe a vegetarian dish.
- Leftover Japchae can be stored in the fridge up to one week. The noodles will turn opaque and hard once chilled. To reheat, heat a little bit of oil in a skillet over medium-high heatand stir-fry the leftover Japchae until the noodles becomes soft and translucent. Serve warm.
I made this for my monthly roving foodie group today (the theme was Korean) and it was a big hit! I wasn’t sure if I was supposed to use green onions or regular onions in place of the Asian chives, so I thinly sliced regular onions and sautéed them with the bell pepper. I loved the mix of the three mushrooms. I used sweet potato noodles as suggested, but think I bought a thicker noodle by mistake and will get thinner next time. Also, I will try the chili instead of bell pepper (or a mix of the two) for extra flavor. Thanks for sharing the recipe!
Thanks Marlene. I am happy to hear it came out great and everyone enjoyed. I love this japchae and it is a feel good food.
My husbands favorite food is Japchae. I can’t wait to try this! He hates pizza but will eat it if it has mushrooms on it so I’m pretty sure he’s gonna love this. I KNOW I will! Thank you.
Thanks for you comment. Japcahe takes time to make but it is well worth the effort. I made Japchae salad with Korean chilli vinaigrette a while ago and it turned out really good. It is much quicker to make than traditional method but tasted really awesome in a different way.
http://beyondkimchee.blogspot.com/2011/04/japchae-salad-modern-twist-with-korean.html
@7972a1c7e5b20c060e6d4b5544b89859:disqus
Thanks. Hope you like it. Please let me know if you have any questions on the recipes. Have fun making them.
I found your site through the Pioneer Woman's post and I was so excited to see some Korean food! Your pics are lovely and seeing this makes me want to go make some right away. I've really missed eating Korean food since I now live 9 hours away from my mom's japchae, but now I am inspired to make my own 🙂
I also saw your recipe featured at Pioneer Woman and it looked sooo tasty. I have been in an asian food fetish lately and am excited to find your blog 🙂 I am definitely going to try this!!
Thanks Mary. I have to offer a big "thank you" to the pioneer woman for her link. Japcahe and Bibimbap is time consuming dish to make but worth the effort. You can feed a lot of people with single recipe. It is not difficult to make at all actually if you undestand the cooking steps. Hope you can try them soon.
@edb7b72b83693a8941f0ff0d5f083024
Thanks Jenna. Hope you can try some recipes and let me know how they turned out.
I saw your recipe featured on Ree's website and I had to click over. This looks so fabulous and I can't wait to make it!!
Congratulations on having the recipe featured today on the Pioneer Woman's site – part of a collection of recipes highlighting asparagus (aahhhh, spring is finally here!). What a great blog you have – and what a gift to your children to record these recipes. Thanks for letting us share them, too. I've looked at a bunch of the recipes on your blog, and I've never attempted Korean recipes before but now I'm really tempted to try some. Especially Bi Bim Bap and Japchae (I love these noodles, but never knew what they were made of or how to prepare them – with your step by step instructions, I just might have the courage!)
Mary Frances from Toronto (home of some great Korean restaurants)
자매님 최은경 자매입니다. 멋진 블로그이네요. 배울게 많아서 저도 많이 참고 하고 있어요. 너무 보고 싶었는데 카드를 받고나니 더욱 그립네요. 저도 딸이 생겼어요. 이제 두달 반이랍니다. 이름은 "이 로운" 너무 예뻐요. 말레시아로 내년에 가신다고요. 자매님을 만날 수 있는 기회가 있길 바랍니다. 자매님의 사랑과 모범이 자매님 빈자리를 채우고있어요.가족과 함께 건강과 행복이 가득하세요.
Nice step-by-step pictures. One of my favorite Korean dishes to order. Thanks for sharing.
@Esi
Thanks Esi.
@TasteHongKong
I am so glad more and more people like to try Korean food. Hope you like the recipe.
This japchae is beautiful. Such a great dish.
I have regularly cooking this dish, the more traditional version, at home, but have not got a chance to organize it into a recipe and have it posted. Hopefully, I shall try this upgraded version soon : ).
Looks delicious! I also love the step-by-step instructions and beautiful pictures.
@tigerfish
Yes, This Japchae is indeed healthy food. I am not sure if this can bring immortality but very delicious!
That looks really healthy with all the mushrooms and asparagus 😀