Japchae or chapchae (잡채) is a very popular Korean dish. It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year’s dayand Harvest festival) but it is also enjoyed on any other common day as well.
But nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat.
Japchae is typically served as a side dish but it can also be served on a bed of rice (i.e. Japchae-bap, 잡채밥) as a main dish. In this case, I normallyserve it with Korean black bean sauce, just like a Korean-Chinese restaurant in Korea.– I will cover that variation at some other time.
Korean Japchae Recipe
Preparing for Japchae is a lot like making bibimbap. It typically requires meat and vegetables (unless you make a vegetarian version) and they are individually prepared and cooked.
But by cooking them separately you can enhance their individual flavor, texture and color better. (This is really true. I had many mediocre / failed Japchae dishes by stir frying it all at the same time before). After all, they all have a different cooking point.
And, I’m very happy to share my well made Japchae recipe today! We just couldn’t get enough of it. 🙂 I hope you enjoy my recipe as much as we did!
Japchae (korean Noodle Stir Fry)
1. Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you’re working on other ingredients.
Add the “spinach seasoning” and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of the prepared ingredients in later.
Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 10 mins).
Instant Pot Japchae Recipe
3. Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.
Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.
4. Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
Japchae Korean Glass Noodles (veggie Japchae/chapchae)
5. Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds into the large mixing bowl and gently mix them around with your hands.
(Watch your hands, as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.)
Calories: 300 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 37 mg | Sodium: 978 mg | Potassium: 302 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 3610 IU | Vitamin C: 12.8 mg | Calcium: 53 mg | Iron: 1.6 mg
Allgroo Korean Street Glass Noodles Japchae Kit With Sweet And Salty Flavor (bulgogi) 103g
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Japchae 잡채, Korean Stir Fried Glass Noodles
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Japchae – the bright, colourful Korean noodle dish made with an abundance of vegetables, juicy bits of marinated beef and a sesame-forward dressing. Made with sweet potato noodles which have a unique slippery, chewy texture, this is sort of a stir fry, sort of a noodle salad, and 100% YUM!
Vegan Japchae ( Korean Glass Noodles Stir Fry )
Japchae is a famous Korean noodle dish that I describe as sort of a stir fry, sort of a salad. It’s a cross between the two in my mind because stir fried vegetables are tossed with noodles and sauce in a bowl rather than on the stove, and served barely warm.
You start by mixing the sauce in a giant bowl, then pile all the ingredients in one after the other – the noodles, a giant mound of cooked vegetables then lastly the seared marinated beef. Then finally, you give it a big toss to mix it all together in the bowl. This part is really satisfying, getting really stuck into it! (Just make sure you use a really big bowl else you’ll be cursing!).
We’re using beef short ribs in today’s recipe. Yes, it’s an unusual option for a stir fry – but I think you’ll be really impressed. It surprised me!
Japchae (korean Glass Noodle Stir Fry) • Curious Cuisiniere
The vegetables shown below is a fairly common combination for Japchae, with a lovely contrast of colour, textures and flavour. But you can really use any stir-fry-able vegetables you want.
Traditional Japchae recipes call for each vegetable to be cooked individually to factor in the different cook times and preserve the flavour of each. Yes, it’s cumbersome (you count 6 vegetables above!).
But if you jumble them all up into one giant stir fry then the flavours do tend to bleed into each other a bit. So I’ve compromised and cooked the vegetables in 2 lots, bundling vegetables together by factoring in cook times and flavour “bleeding” to best replicate the same result where vegetables are cooked individually. Bonus: We use less oil.
Japchae (easy And Authentic Recipe!)
As noted above, I really think the best beef for Japchae is beef short ribs – juiciest, best flavour. It’s typically sold on the bone (off the bone is not common here in Australia), so here is how to slice the meat.
If you are using a boneless steak instead, or boneless beef short ribs, then you obviously don’t need to cut the meat off the bone!
YUM. That sauce is everything! I really like that it’s not as sweet as the Japchae sauce you get at some Korean restaurants which I find a little too sweet.
Japchae (korean Glass Noodle Stir Fry)
This is a big batch recipe so it’s an excellent one for taking leftovers to work. It will keep for 3 days in the fridge. Just lightly warm it – or serve hot if you want. Though honestly, it’s also very good at room temperature too! – Nagi x
Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.
Beef short ribs when sliced thinly is excellent for fast-cook stir frying – superior flavour, juicy and tender. Only needs to be slow cooked to “fall-apart-tender” when it’s served whole!
Spring Vegetable Japchae (korean Glass Noodles) Recipe
Other steak cuts – rump, porterhouse/t-bone, sirloin/strip etc will work but if using economical cuts, consider tenderising them before using in the recipe so they are soft and tender to eat using the Asian “velveting” technique – read about this here. To do this, slice per recipe, toss with 3/4 tsp baking soda (bi-carb), set aside for 20 minutes. Rinse in colander, pat dry, then marinate per recipe.
2. Soy sauce – Use all purpose or a light soy sauce. Not dark soy sauce, colour and flavour is too intense.
3. Korean noodles that are sweet potato noodles called “dangmyeon” sold in dried form that looks a bit clear, like glass noodles. Sold in the Asian aisle of large grocery stores here in Australia, cheaper in Asian stores. Cooked by boiling – follow packet times.
Keto Japchae (korean Glass Noodle Stir Fry)
4. Shiitake mushrooms – Asian mushrooms with a more intense mushroomy flavour than standard white mushrooms, brown/cremini mushrooms (though feel free to sub!).
Calories: 504 cal (25%) Carbohydrates: 58 g (19%) Protein: 18 g
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