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Literally meaning “mixed vegetables”, japchae is a simple dish made with glassy sweet potato starch noodles and an assortment of toppings. Each ingredient is cooked separately for a cleaner taste. We went with a colorful bunch here: punchy yellow strips of egg, purplish red onions, orange carrots, forest green spinach, and glazy caramelized bites of marinated beef. If you’re looking to turn this into a vegetarian feast, you can add in tofu and yuba for protein, bean sprouts and cucumbers for crunch, or whatever else your taste buds desire. The spice level in this recipe is pretty tame but if you love a kick in your food, be sure to add more gochujang to taste.

Japchae is a flexible dish, perfect for any time of year: you can serve it warm or chilled and eat it as a side dish or a main. Don’t forget to comment and rate down below after you’ve made this recipe to let us know how you liked it! For more great healthy summertime eats, check out these balanced meal ideas.

2 cloves garlic, minced
1 tsp. freshly grated ginger
2 tbsp. low-sodium soy sauce
1 tsp. mirin (optional)
2 tsp. sesame oil
2 tsp. honey
1/2 tsp. freshly ground black pepper
8 oz. sirloin steak, thinly sliced
1 tsp. canola oil
1 large egg, plus 1 egg yolk
Pinch kosher salt
2 tbsp. low-sodium soy sauce
2 tsp. sesame oil
1 tbsp. gochujang
1 clove garlic, grated
Freshly ground black pepper
Kosher salt
1 (3.5-oz.) container shiitake mushrooms, thinly sliced (about 8-10 mushrooms)
4 c. packed baby spinach
1 tbsp. canola oil
1/2 small red onion, thinly sliced
1 large carrot, julienned
1 green onion, thinly sliced, plus more for garnish
10 oz. sweet potato starch noodles or glass noodles
1 tbsp. sesame oil
2 tsp. honey
1 tbsp. low-sodium soy sauce
Toasted sesame seeds, for garnish


  1. Marinate the beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside.
  2. Make the egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan. Reduce heat to low then add egg, swirling pan several times to make a thin layer of egg. Cook for 2 minute, then flip, cooking 1 minute more until egg is fully set. Remove from pan, let cool, and slice into thin strips.
  3. Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with soy sauce mixture.
  4. To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with soy sauce mixture. Toss to combine.
  5. Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add onion, carrot, green onions, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with soy sauce mixture. Toss to combine.
  6. Cook the beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside.
  7. Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain. 
  8. In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced egg, and beef, tossing gently to combine.
  9. Garnish with sesame seeds and more green onions before serving.


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