K-Food Recipes

Japchae (Stir-fried Glass Noodles with Vegetables)

A Korean festive dish made by stir-frying transparent and chewy starch noodles (made from sweet potato starch) with colorful toppings like spinach, carrots, mushrooms, and beef, then tossing them together in a soy sauce and sesame oil dressing.

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Maangchi 11.2M💬 5.3K⏱ 13:46

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⚠️ AI-generated recipe. Actual results may vary.

Servings4Servings
1510
About 460 kcal per serving· about 1,840 kcal total· ⏱ 40 min(AI estimate)
0 selected
  • Glass noodles(당면)200 g
  • Beef(소고기 (우둔살 또는 등심))150 g
  • Onion(양파)1 piece
  • Carrot(당근)0.5 piece
  • Spinach(시금치)200 g
  • Shiitake mushrooms(표고버섯)⇄ Substitute ▼5 piece
  • Soy sauce(진간장)5 tablespoon
  • Sugar(설탕)3 tablespoon
  • Sesame oil(참기름)2 tablespoon
  • Sesame seeds(통깨)1 tablespoon

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Steps

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  1. 1Boil the glass noodles for 7-8 minutes, rinse in cold water, drain, and cut into manageable lengths.
  2. 2Thinly slice the beef and shiitake mushrooms, then marinate them with soy sauce, sugar, and minced garlic.
  3. 3Julienne the onion and carrot; blanch the spinach briefly, then squeeze out the excess water.
  4. 4Heat oil in a pan and sauté the onions, carrots, beef, and mushrooms separately.
  5. 5In a large bowl, combine the cooked noodles and all the sautéed ingredients, then season with soy sauce, sugar, and sesame oil and toss well.
  6. 6Finish by sprinkling with sesame seeds.

💡 Cooking Tips

If you briefly simmer the boiled noodles in a sauce made with soy sauce and cooking oil, the noodles won't get mushy and will stay bouncy even after time passes.

⇄ Substitutes

If you don't have sweet potato starch noodles, you can use Thai vermicelli (Glass Noodle), but the texture will be different because it is thinner. As for vegetables, any leftover vegetables in the fridge like bell peppers or cabbage can be thinly sliced and added, as they all go well with it.

Storage

Keep in an airtight container and store in the refrigerator (3-4 days). Since the noodles harden and break easily when cold, add 1-2 tablespoons of water to a pan and stir-fry over medium heat before eating to make them bouncy again as if they were fresh.

Related

Japchae Rice (Japchae Rice), Gim-mari fry (filling ingredient), Japchae croquette.

FAQ

  • Q. Why are the ingredients stir-fried separately instead of all at once?

    A. Each vegetable has a different cooking temperature and moisture content, and stir-frying them separately maintains their unique colors (green, orange, white), making the finished Japchae much more visually appealing.

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