Korean Japchae 잡채

The word “japchae” (잡채) itself translates to “mixed vegetables” or “assorted vegetables”. It’s a well-loved staple in Korean cuisine known for its flavorful combination of ingredients, sweet and savory taste, and adaptability. This traditional recipe includes stir-fried glass noodles and vegetables—
with the option of adding beef or other proteins.

Korean Japchae Recipe
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Korean Japchae Recipe

Recipe by Young RheeCourse: lunch, dinnerCuisine: Korean
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 200g Korean glass noodles (dangmyeon)

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 medium carrot, julienned

  • 1 red bell pepper, thinly sliced

  • 100g spinach

  • 150g shiitake mushrooms, thinly sliced

  • 200g beef (sirloin or ribeye), thinly sliced (optional) OR Tofu

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • Half a ripe apple or pear (pureed)

  • 2 tablespoons neutral oil (for stir-frying)

  • Salt and pepper to taste

  • 1 Egg (for garnish)

  • Toasted sesame seeds (for garnish)

  • Toasted sesame seeds (for garnish)

Directions

  • Bring a pot of water to a boil. Add the Korean glass noodles (dangmyeon) and cook according to package instructions (usually about 6-8 minutes), until they are fully cooked but still slightly chewy. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a small bowl, mix together the soy sauce, sesame oil, and apple/pear puree to make the sauce. Set aside.
  • Heat 1 tablespoon of neutral oil in a large pan or wok over medium-high heat. If using beef, add the sliced beef to the pan and stir-fry until it’s cooked through. Remove the beef from the pan and set aside. (option is to also marinate the beef beforehand)
  • In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onion, and stir-fry until the onion becomes translucent.
  • Add the julienned carrot, sliced bell peppers, and shiitake mushrooms to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp.
  • Blanch the spinach and drain; massage in a teaspoon of sesame oil and a pinch of salt
  • Add the cooked glass noodles and the cooked beef (if using) back to the pan with the vegetables.
  • Pour the sauce over the noodles and vegetables and toss everything together until well combined. Cook for an additional 2-3 minutes, stirring constantly, until everything is heated through.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Transfer the Japchae to a serving platter
  • Split an egg to yolk and white, cook each on a frying pan into 1 layer each. Thinly slice and garnish with yellow and white strips on tip of the Jap chae
  • Sprinkle with toasted sesame seeds for garnish
  • Serve hot or at room temperature. Enjoy your delicious homemade Japchae!