Name: Mushroom Asparagus Japchae with Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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 rice wine (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; 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

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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.

Beef Japchae is made with sweet potato noodles, Asparagus and Mushroom.

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.

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