Korean Japchae is a popular noodle dish from Korean Cuisine. It is made with glass noodles, vegetables, meat and a seasoning sauce made with soy sauce, vinegar, sugar and sesame oil. If you are into more Korean cuisine, check my cheese buldak and Korean pancakes. In this blog post we will learn how to make japchae two ways. Authentic tossed vegan japchae and stir fry japchae with step by step pictures and video.
Korean Japchae
During our recent trip to Korea, we were introduced to Japchae which is a glass noodle dish. We tasted this in Busan and instantly fell in love with it. It was chewy, savoury with a hint of sweet and packed with tons of colourful veggies. When I came home, I tried it and fell in love with it.
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About Japchae
Japchae (잡채; 雜菜) is a sweet and savory dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon(당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are topped with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Korean Japchae was a noodle-free dish when it was first invented in the 17th century. However, glass noodles made from sweet potatoes, along with colourful vegetables and well-seasoned meat, are now the dish main attraction.
There are 2 ways you can make japchae. You can stir fry vegetables and glass noodles together. Another version, you cook vegetables and noodles separately and in the end you toss it with the garlicky soy sauce. You can find both the version of japchae in this blog post.
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Watch Japchae Recipe Video
Japchae Ingredients
Glass Noodles - Chewy Korean noodle made with sweet potato starch. They don't have a strong flavour and have a fairly neutral taste, making them suitable for a variety of dishes. They absorb liquids very well, so don't be afraid to use sauces on them.
Vegetables - variety of colourful vegetables including carrots, multi coloured bell peppers, onions, zucchini, mushrooms, baby corn can be used in making japchae.
Garlic - one of the most important ingredient in making japchae. Add tons of flavour.
Soy Sauce - mainly to add salty umami flavour and colour to japchae.
Vinegar - Even though vinegar is not used in authentic japchae, but I like to add some for a hint of tang taste.
Sugar - you can use white sugar or brown sugar. It is important, and helps balance the taste.
Spring Onion - green onions are milder than regular onions and can be used in this noodle dish.
Sesame seeds - toasted sesame seeds is crushed roughly and tossed into the noodles for flavour.
Toasted Sesame Oil - one of the main ingredient which is added in the end for flavour.
About Glass Noodles (Sweet Potato Noodles)
Japchae is a savoury and slightly sweet Korean dish made of stir-fried glass noodles and vegetables. It is popular all over Korea and now getting more interest around the world.
This noodle dish is made with a special type of noodles known as japchae noodles, glass noodles, sweet potato noodles. It is a type of cellophane noodles made with sweet potato starch. The noodles has a bouncy, chewy, glass like texture to it, hence the name. You can easily find them in any Korean grocery shop or Asian stores. I find mine in online shops.
The noodles itself look thin long texture. It has to be soaked in cold water before cooking japchae for easy handling. If you are making the tossed version of japchae, cook the noodles in boiling water for 5 to 6 minutes and toss with the ingredients.
These noodles are not only used to make japchae, but can be used to make korean popular glass noodles pancakes, dumplings, stir fry, salads and can be used in making summer rolls.
2 Ways of Making Japchae
Stir Fry Together - You can stir fry vegetables and glass noodles together. This is faster way of making japchae and taste best hot. The only thing is you have to be patient enough to keep tossing the noodles with the vegetables.
Tossed Japchae - Another version, you cook vegetables and noodles separately and in the end you toss it with the garlicky soy sauce. Since glass noodles are thin and slightly sticky and chewy, tossing with hands is better for even distribution of vegetables into the noodles.
Tips for Making Japchae More Tastier
Glass Noodles - try and choose authentic Korean brand glass noodles which stays chewy and bouncy. Also if you are cooking glass noodles, make sure you don't over cook. Once cooked, rinse with cold water to stop the cooking process and coat with sesame oil to prevent sticking.
Generous with Garlic - make sure you add generous amount of garlic for taste and flavour.
Vegetables- make sure you use variety of vegetables which are thinly juliened which gets evenly mixed with noodle. Don't over cook your vegetables.
Added Protein - you can use chicken, tofu, or any protein of choice. If you want to use meat in japchae. Slice your meat of choice into thin slices. Marinate with chopped garlic, sesame oil, soy sauce, sugar, salt, black pepper powder for 10 inutes. Stir fry this in some oil till it is cooked. Remove cooked meat to a bowl and add in the end when you add the cooked vegetables back into the noodles. Toss well.
Don't miss the sesame - make sure you use coarsely crushed toasted sesame seeds and toasted sesame oil which adds most flavour.
How to Make Japchae (Stepwise Pictures)
Pre-preparation
1)Take glass noodles also known as japchae noodles or sweet potato noodles. Soak them in cold water for 15 minutes so it softens a bit.
2)Take your vegetables and slice them into julienne. I am using carrots, bell peppers, spinach and spring onions. You can add mushrooms, baby corn, bamboo shoots.
3)Take toasted sesame seeds in a mortar and pestle and crush them coarsely. Once crushed set them aside till needed. We will be using it in the end.
Making Korean Egg Garnish (달걀 지단, DalGyal JiDan)
4)Now let's make egg ribbons which we will use in this noodles stir fry. Take 2 eggs in a bowl, add a pinch of salt and whisk till combined.
5)Heat a non stick pan. Drizzle with 1 tsp of oil and wipe the oil with a paper towel. Now pour the egg mixture into the pan and swirl the pan to coat it evenly. let it cook on low heat for 1 minutes till the egg sets on top.
6)Remove the egg to a plate and allow it to cool for few minutes. Now roll them like a cigar and cut them into thin ribbons. we will be add this to the stir fry in the end.
Making Stir Fry vegetables
7)Heat 1 tbsp oil in a large saute pan. Add in finely chopped or crushed garlic.
8)Add in chopped spring onion whites or sliced onion. Stir fry garlic and onions for 30 seconds till it is sauted.
9)Add in sliced bell peppers. I am using red, green and yellow peppers.
10)Stir fry the peppers on high heat for 2 minutes.
11)Add in roughly chopped spinach leaves.
12)Stir fry the spinach till it is wilted. Season the vegetables with salt to taste.
13)Remove the vegetables to a bowl and set aside.
Cooking Glass noodles
14)After 15 minutes of soaking in cold water, the glass noodles must have got soft. Add the soft noodles in the pan in which you cooked the vegetables.
15)Pour in soy sauce.
16)Add in vinegar
17)Add in some brown sugar.
18)Toss and stir fry the noodles with the sauce and sugar till it gets soft. The noodles is too delicate so it cooks faster.
Making Japchae
19)Add the cooked vegetables into the noodles.
20)Toss the noodles with the vegetables.
21)Add in chopped spring onion green part.
22)Add in the egg strips which we made.
23)Add in the crushed sesame seeds.
24)Drizzle in the toasted sesame oil.
25)Season the noodles with salt and black pepper powder.
26)Toss the noodles really well. Thats it japchae is ready.
27)Serve japchae.
Vegan Japchae
Japchae is a popular Korean noodle dish made with glass noodles. Traditional japchae has some kind of marinated meat and eggs added to it. But you can easily make it completely vegetarian or vegan.
There are two ways japchae is made, you stir fry everything together to make stir fried japchae which is more easier. Or you stir fry every vegetables separately, cook glass noodles separately. Take all the ingredients in a bowl and combine it with the prepared sauce and make japchae.
Ingredients
- Glass Noodles - 200 grams
- Carrot - 1 juliened
- Spring Onion - 3 chopped
- Capsicum - 1 juliened
- Oil as needed
- Spinach a bunch
- Zucchini - ½ cup juliened
- Onion - 1 sliced
- Sesame seeds as needed
- Toasted Sesame Oil - 2 tblsp
For Sauce
- Garlic - 1 tblsp chopped finely
- Vinegar - 2 tsp
- Soy Sauce - 2 tblsp
- Sugar - 2 tsp
- Salt to taste
- Black Pepper to taste
How to Make Tossed Japche
1)Prepare all your vegetables into thin julienne.
2)Bring water to a boil. Add spinach and cook them for 2 mins. Drain and squeeze. Chop them and set aside.
In the same water, add noodles and cook for 6 to 7 mins. Drain and set aside in the same bowl. Add sesame oil and toss well.
3)Heat 1 tsp oil and stir fry sliced onions with some salt for 2 minutes. Remove them to a large bowl in which we will combine the noodles.
4)Add in carrots, stir fry for 2 minutes. Make sure you season all the vegetables with some salt. Add it to the mixing bowl.
5)Stir fry zucchini, capsicum and spring onions with some oil and salt for couple of minutes. Remove it to the mixing bowl.
6)Take blanched squeezed spinach, onions, carrots in a bowl.
7)Add in the cooked glass noodles to the vegetables.
8)Add in the cooked zucchini, spring onions and bell peppers.
9)Pour in the sauce into the noodles.
10)Toss the sauce into the noodles and vegetables. Serve.
Expert Tips
- Soak glass noodles in cold water so it softens before stir frying.
- You can chop the glass noodles for easy tossing.
- You can use any vegetables or meat as you like. Check below to learn how to use chicken in this dish.
- Toasted sesame oil and sesame seeds are important flavouring.
- Feel free to use lots of garlic which adds wonderful flavour.
- You can pack this japchae in lunch box as well.
How to Use Meat in Japchae
If you want to use meat in japchae. Slice your meat of choice into thin slices. Marinate with chopped garlic, sesame oil, soy sauce, sugar, salt, black pepper powder for 10 inutes. Stir fry this in some oil till it is cooked. Remove cooked meat to a bowl and add in the end when you add the cooked vegetables back into the noodles. Toss well.
Serving & Storage
Japchae is best served immediately. But it stays good for 2 to 3 days in fridge. Reheat in skillet till hot and enjoy. Store leftover japchae in fridge.
FAQ
Is japchae vegetarian food?
Japchae is popular for a reason: it uses glass noodles made from sweet potatoes. They have a distinct bouncy texture that complements the crunchy texture of all the vegetables. Meat is typically used as the protein source, but tofu can easily be substituted for a vegan or vegetarian version.
Who invented japchae?
Japchae was invented in the early 17th century, during the reign of the Joseon Dynasty over the Korean peninsula. When King Gwanghaegun hosted a party at his palace, Yi Chung, one of his lieges, prepared this dish to please the king's palate.
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📖 Recipe Card
Japchae Recipe | Korean Glass Noodles Stir Fry Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 200 grams Glass Noodles
For Stir Frying
- 1 tbsp Oil
- 2 Eggs
- 3 tbsp Garlic crushed
- 2 no Spring Onion or Onions sliced
- 1 no Carrot juliened
- ½ no Red Bell Pepper juliened
- ½ no Green Bell Pepper juliened
- ½ no Yellow Bell Pepper juliened
- 3 cups Spinach roughly chopped
- 1 cup Mushrooms sliced
- no Salt to taste
Sauces Used
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 1 tbsp Vinegar
Garnishes added in the End
- 3 no Spring Onions Green part
- 2 tbsp Toasted Sesame Seeds crushed
- 2 tbsp Toasted Sesame Oil
Instructions
- Soak glass noodles in cold water for 15 minutes to soften. Crush toasted sesame seeds coarsely and set aside. Prepare all your vegetables.
- Now let's make egg ribbons which we will use in this noodles stir fry. Take 2 eggs in a bowl, add a pinch of salt and whisk till combined. Heat a non stick pan. Drizzle with 1 tsp of oil and wipe the oil with a paper towel. Now pour the egg mixture into the pan and swirl the pan to coat it evenly. let it cook on low heat for 1 minutes till the egg sets on top. Remove the egg to a plate and allow it to cool for few minutes. Now roll them like a cigar and cut them into thin ribbons. we will be add this to the stir fry in the end.
- Now for stir fry veggies. Heat 1 tbsp oil in a pan. Add in garlic, spring onion and stir fry for a minute. Add in all the julienned vegetables and stir fry for 3 minutes. Add in spinach and toss till wilted. Season with salt and mix well. Remove this vegetables to a bowl.
- Now in the same pan, add in the drained, soaked glass noodles. Add in soy sauce, vinegar, brown sugar and toss to combined. The glass noodles will cook in a matter of minutes. Now add in the cooked vegetables and toss well. Add in egg ribbon, spring onion greens, crushed sesame seeds, toasted sesame oil and toss well.
- Serve immediately with some sesame seed garnish.
Video
Notes
- Soak glass noodles in cold water so it softens before stir frying.
- You can chop the glass noodles for easy tossing.
- You can use any vegetables or meat as you like. Check below to learn how to use chicken in this dish.
- Toasted sesame oil and sesame seeds are important flavouring.
- Feel free to use lots of garlic which adds wonderful flavour.
- You can pack this japchae in lunch box as well.
How to Use Meat in Japchae
If you want to use meat in japchae. Slice your meat of choice into thin slices. Marinate with chopped garlic, sesame oil, soy sauce, sugar, salt, black pepper powder for 10 inutes. Stir fry this in some oil till it is cooked. Remove cooked meat to a bowl and add in the end when you add the cooked vegetables back into the noodles. Toss well.Serving & Storage
Japchae is best served immediately. But it stays good for 2 to 3 days in fridge. Reheat in skillet till hot and enjoy. Store leftover japchae in fridge.Nutrition
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