This Flavourful Korean Stirfry Is Perfect For Midweek Dinners
If you’re looking for some inspiration for your midweek dinner or want someone else to cook at your next dinner party, Yhangry has you covered. Founded by Heinin and Siddhi in 2019 as a side hustle, Yhangry was born from their desire to host dinner parties without the stress of cooking elaborate meals themselves.
Today, Yhangry makes the luxury of private dining affordable and accessible, giving everyone the chance to create unforgettable memories around the table with loved ones. With a wide range of talented chefs offering unique menus, there’s something to suit every taste and occasion. To help spark your dinner ideas, Heinin has shared her delicious Korean Japchae recipe—a light yet satisfying dish featuring savoury and sweet noodles, crisp vegetables, and tender beef—perfect for a cosy evening at home.
Original Korean Japchae
Serves: 4
Ingredients
Main
– 170g Korean sweet potato starch noodles (dangmyeon)
– 65g ribeye steak, thinly sliced
– 80g carrot, julienned (approx. 2/3 medium carrot)
– 75g spinach
– 35g red bell pepper, julienned
– 70g yellow onion, thinly sliced (about 1/3 onion)
– 65g fresh shiitake mushrooms, thinly sliced
Spinach seasoning
– 1/8 tsp fine sea salt
– 1/4 tsp minced garlic
– 1/2 tsp toasted sesame oil
Beef marinade
– 2 tsp soy sauce
– 1/3 tsp rice wine or mirin
– 1/4 tsp minced garlic
– Pinch of black pepper
– 1/2 tsp toasted sesame oil
Noodle & mushroom sauce
– 2.5 Tbsp soy sauce
– 2 tsp honey
– 2 tsp brown sugar
– 2 tsp toasted sesame oil
– Pinch of black pepper
Finishing
– 1/2 Tbsp sesame oil
– 1/2 Tbsp toasted sesame seeds
– (Optional) 1 egg (separate white and yolk for garnish)
Other
– Cooking oil (neutral, e.g. vegetable or rice bran oil)
– Salt
– Water for boiling
Allight yet satisfying dish featuring savoury and sweet noodles, crisp vegetables, and tender beef
credit: frankie thomas photography
Method
1. Marinate beef: Mix sliced ribeye with the beef marinade. Set aside.
2. Prep vegetables: Julienne carrots and bell pepper, slice onion and mushrooms. Blanch spinach briefly (5–10 sec), rinse in cold water, squeeze dry, and season with spinach seasoning. Set aside in a large mixing bowl.
3. Marinate mushrooms: Toss with 1 Tbsp of the noodle & mushroom sauce. Set aside.
4. Cook noodles: Boil for 6–7 minutes until soft. Rinse in cold water, drain, cut into shorter lengths (6–8 inches), and toss with remaining noodle sauce. Set aside.
5. Optional egg garnish: Fry egg white and yolk separately in thin sheets. Slice into ribbons when cool.
6. Cook vegetables and beef one at a time in a lightly oiled pan over medium heat: onion with a pinch of salt (1–2 min), carrot (1–2 min), bell pepper (1 min), marinated mushrooms (2–3 min), marinated beef (2–3 min). Add each to the large bowl with spinach.
7. Stir-fry noodles briefly in the same pan for extra flavour (optional). Add to mixing bowl.
8. Final mix: Toss everything together with 1/2 Tbsp sesame oil and sesame seeds. Add egg ribbons on top if using.
