Korean · main

Japchae with Beef

Japchae with Beef reads umami 6.8, richness 5.8 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 1.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.8 · Salinity 5.1 · Nutty 4.7 · Allium 3.9 · Sweetness 3.7 · Funk & Ferment 2.6 · Earthy 2.2 · Fruity 1.6 · Herbaceous 1.6 · Sourness 1.0 · Bitterness 1.0 · Warm Spice 0.8 · Citrus 0.8 · Floral 0.6

What's in it (15)

• flank steak — 454 g
• soy sauce — 44 g
• brown sugar — 25 g
• dark sesame oil — 41 g
• garlic — 12 g
• dangmyeon — 227 g
• baby spinach — 142 g
• vegetable oil — 14 g
• carrot — 60 g
• yellow onion — 110 g
• cremini mushrooms — 227 g
• red bell pepper — 100 g
• scallions — 300 g
• salt — 5 g
• ground toasted sesame seeds — 15 g

Time & effort: about 37 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 93 kcal, 6.5 g protein, 6 g fat, 3.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, toss the flank steak with 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon sesame oil, and half the garlic (about 2 cloves). Let marinate at room temperature while you prep the vegetables, at least 15 minutes.
2. Bring a large pot of salted water to a boil. Cook the dangmyeon noodles until translucent and tender with a slight chew, 6-7 minutes; drain and rinse under cold water. Using kitchen scissors, snip the noodles into roughly 12-inch lengths, then toss with 1 teaspoon sesame oil so they don't clump.
3. Return the pot of water to a boil and blanch the spinach for 30 seconds, just until wilted. Drain, rinse under cold water, and squeeze dry; set aside.
4. Heat the vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and sear undisturbed until deeply browned on the first side, 2 minutes, then flip and cook until just cooked through, 1-2 minutes more (145 F). Transfer to a plate.
5. Add the carrot and onion to the same skillet; stir-fry over medium-high heat until the onion softens and the carrot turns bright, 2-3 minutes.
6. Add the mushrooms, bell pepper, and remaining garlic; continue to stir-fry until the mushrooms release their liquid and the peppers are crisp-tender, 3-4 minutes.
7. Return the beef to the skillet along with the noodles, remaining soy sauce, remaining brown sugar, and remaining sesame oil. Toss constantly over medium heat until the noodles turn glossy and everything is evenly coated, 2-3 minutes.
8. Add the spinach and scallions; toss just until wilted and warmed through, about 1 minute. Season with salt to taste.
9. Transfer to a platter and top with sesame seeds.

Dishes with a similar flavor shape

• Vegetable Japchae — Korean
• Vegetable Fried Rice — Chinese-American
• Beef Yaki Udon — Japanese
• One-Pan Vegetable Fried Rice with Egg — Chinese-American
• Cashew Chicken — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.