Japchae
Every bite of this classic Korean glass noodles stir-fry is an irresistible harmony of texture and taste. Chewy sweet potato noodles, tender marinated beef, and colourful, crisp vegetables come together in a rich sesame sauce, rounded out by the earthy, sweet notes of White Stringy Bark Honey.
The Great Honey Recipe Collection
2026 Winner – Alexis Chan
“In 2020, isolating alone in Melbourne while my family was back home in Malaysia, I picked up cooking for the first time, something I hadn’t done very often before. Japchae was one of the first few proper dishes I attempted, even though it has nothing to do with my own heritage.
I made it for my birthday that year, in my tiny apartment, with no one to share it with. When I tasted it, I was honestly surprised; it was good. And looking down at that plate, all those vibrant colours, it looked like celebration on a plate.
When borders opened, and I could finally see everyone again, Japchae was the first thing I made for them. Watching everyone dig in, I realised this dish had quietly changed something in me; it turned a year of cooking for one into someone who now cooks for the people she loves. I’ve made it over and over since, and it always carries that same feeling: warmth, colour, and the joy of having people to feed again.”
Ingredients
- 250 g beef (cut in long thin strips)
- 2 eggs (lightly beaten)
- 1/2 onion (thinly sliced)
- 1 capsicum (fine julienne)
- 1/2 large carrot (fine julienne)
- 5-8 shiitake mushrooms (thinly sliced)
- 300 g spinach (English or baby spinach)
- 1 garlic clove (minced)
- 1 tsp sesame oil
- salt
- 400 g Korean sweet potato noodles (1 packet)
Beef Marinade
- 1 tbsp soy sauce
- 1/2 tbsp Bee Bold White Stringy Bark Honey
- 1/2 tbsp sesame oil
- 1/2 tbsp mirin
- 1 clove garlic (minced)
Sauce
- 1/3 cup soy sauce
- 1/3 cup Bee Bold White Stringy Bark Honey
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
Instructions
- In a large bowl, mix the marinade ingredients until well combined, then add the beef. Ensure you coat evenly, and set aside to marinate while you prep the vegetables.
- Mix all sauce ingredients in a small bowl and set aside.
- Heat 1 teaspoon of oil in a nonstick pan over medium heat. Add the beaten egg, swirling the pan to spread it thinly. Cook until set, flip, and cook for another minute. Remove from heat and let it cool, then thinly julienne.
- In the same pan, heat 1 teaspoon of oil and cook the onion with a pinch of salt until tender but still crunchy. Remove.
- Repeat this step with capsicum, then with carrot, removing each when done.
- Next, cook the mushrooms. Once cooked, add a splash of soy sauce around the edge of the pan and stir through to flavour. Remove.
- Add 1 teaspoon of oil and cook the marinated beef. Set aside.
- Bring a large pot of salted water to a boil. Blanch spinach (10 seconds for baby spinach, 20 for English spinach), careful not to overcook. Transfer immediately to ice water, then squeeze out excess water. Season with salt, sesame oil, and minced garlic. Set aside with other vegetables and beef.
- Using the same pot, cook noodles according to the packet instructions.
Assemble
- In a large bowl or plate, combine noodles with about a third of the sauce. Gently mix until the noodles absorb the sauce; taste and add the remaining sauce as needed.
- Add stir-fried vegetables and beef, tossing gently to combine.
- Garnish with egg ribbons and extra sesame seeds as desired.
Nutrition
FEATURED
Bee Bold White Stringy Bark Honey Jar 350g
White Stringy Bark Honey is a bright medium amber to amber colour and has sweet, earthy aromas reminiscent of dry straw. It has woody eucalyptus and walnut flavours with a slightly astringent aftertaste that lingers at the back of the throat. Very slow to crystallise.
