Japchae (Korean Glass Noodle Stir-Fry)
Local name: 잡채
In short: Chewy sweet potato starch noodles tossed with beef, spinach, carrot, mushrooms and onion in a glossy soy and sesame sauce. It takes about 1 h in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Japchae is the noodle dish Koreans bring to birthdays, holidays and potluck tables, and it tastes good warm or at room temperature. Springy glass noodles made from sweet potato starch are tossed with strips of vegetables and beef, each cooked separately so the colors stay bright. The seasoning is simple: soy sauce, sugar and plenty of sesame oil. Cooking each part on its own takes a little time, but the final toss comes together in minutes.
Instructions
- Toss the beef with the soy sauce, sugar, sesame oil and garlic and leave it while you prepare the vegetables.
- Blanch the spinach in boiling water for 30 seconds. Rinse in cold water, squeeze dry and toss with a pinch of salt and 1/2 tsp of the sesame oil.
- Heat 1 tbsp of the neutral oil in a large nonstick pan over medium heat. Cook the onion for 2 minutes, then the carrot for 2 minutes, then the mushrooms for 3 minutes, each with a pinch of salt. Spread them on a large tray.
- Add 1 tbsp of the neutral oil to the same pan and cook the beef over high heat for 2 to 3 minutes, until browned and cooked through. Add it to the tray.
- Boil the noodles in a large pot of water for 6 to 7 minutes, until soft and chewy. Drain, rinse briefly and cut a few times with scissors so the strands are easy to eat.
- Return the noodles to the pan with the remaining 1 tbsp neutral oil, the soy sauce, sugar, sesame oil, garlic, pepper and water. Stir-fry over medium heat for 2 minutes, until the noodles soak up the sauce and turn glossy.
- Add the vegetables and beef and toss for 1 minute. Stir in the scallions and sesame seeds, taste, and serve warm or at room temperature.
Tips
- Cook the noodles in the pan with the sauce rather than seasoning them cold. They absorb the flavor better and stay glossy instead of clumping.
- For a vegetarian version, skip the beef and add fried tofu strips or a second type of mushroom, and increase the soy sauce in the noodle seasoning by 1 tsp.
Questions and answers
Can I make japchae ahead of time?
Yes. It keeps in the fridge for 3 days. Reheat in a pan with a splash of water and a drop of sesame oil so the noodles loosen and turn glossy again.
Is japchae gluten-free?
The noodles are, because they are made from sweet potato starch. Regular soy sauce contains wheat, so use tamari if you need it gluten-free.
What are Korean glass noodles made of?
Dangmyeon are made from sweet potato starch. They turn clear and springy when boiled, and they are chewier than thin mung bean noodles.
How long does it take to make Japchae (Korean Glass Noodle Stir-Fry)?
About 1 h in total: 35 min of preparation and 25 min of cooking.
How many calories are in Japchae (Korean Glass Noodle Stir-Fry)?
About 320 kcal per serving, with 7 g of protein, 40 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
