Hearty Authentic Korean Japchae Noodles: A Family Favorite (Print Version)
Learn to make truly Authentic Korean Japchae! This vibrant, savory glass noodle dish is packed with veggies and flavor, perfect for any meal.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Vegetarian (with tofu option), Dairy-free
# Ingredients:
→ Japchae Base
01 -
200g Korean sweet potato glass noodles (dangmyeon)
02 -
200g fresh spinach
03 -
1 large carrot, julienned
04 -
100g shiitake mushrooms, sliced
05 -
1/2 onion, thinly sliced
06 -
1/2 red or yellow bell pepper, thinly sliced
→ Savory Sauce
07 -
4 tbsp soy sauce
08 -
3 tbsp sesame oil (plus 1 tbsp for noodles)
09 -
2 tbsp sugar
10 -
3 cloves garlic, minced
11 -
1/2 tsp black pepper
→ Finishing Touches
12 -
1 tbsp toasted sesame seeds
→ Optional Extras
13 -
150g thinly sliced beef (bulgogi cut) or firm tofu, pressed and sliced
# Instructions:
01 -
First things first, get all your veggies ready. Thinly slice your carrots, onions, and bell peppers. If you're using fresh shiitake, slice those too. For the spinach, give it a quick blanch in boiling water for about 30 seconds, then immediately plunge it into an ice bath. Squeeze out *all* the excess water – and I mean all of it! This is where I sometimes get a little impatient, but trust me, soggy spinach is no fun. Set everything aside in separate bowls.
02 -
Now for the glass noodles! Boil a large pot of water and cook the dangmyeon according to package directions, usually around 6-8 minutes, until they're tender but still delightfully chewy. This is crucial; overcooked noodles turn mushy, and we don't want that! Drain them well, rinse under cold water to stop the cooking, and then snip them with kitchen shears into manageable lengths. Toss them with a tablespoon of sesame oil and a bit of soy sauce right away – this prevents sticking and starts building flavor.
03 -
This step might seem extra, but cooking each vegetable separately ensures they retain their unique texture and flavor. Heat a little oil in a pan and quickly stir-fry each vegetable: carrots first, then onions, bell peppers, shiitake mushrooms, and finally the blanched spinach. Season each batch with a tiny pinch of salt and pepper as you go. You want them tender-crisp, not mushy. My kitchen always smells incredible at this point!
04 -
If you're adding beef or tofu to your authentic Korean Japchae, cook it now. For beef, quickly stir-fry the thinly sliced pieces until just browned, seasoning with a dash of soy sauce and black pepper. For tofu, press out excess water, then pan-fry until golden and slightly crispy. Remove from the pan and set aside with the other cooked veggies.
05 -
In a small bowl, whisk together the soy sauce, sugar, minced garlic, a good splash of sesame oil, and a few cracks of black pepper. Taste it! Does it need a little more sweetness? More savory depth? This is your chance to adjust. I always add a tiny bit more garlic than the recipe says; I just can't help myself!
06 -
Now for the grand finale! In a *really* large bowl (you'll thank me later for the space), combine the seasoned noodles, all the cooked vegetables, and your protein if using. Pour the sauce over everything. Now, get in there with your hands (wearing gloves if you prefer, I just go for it!) and gently but thoroughly toss everything together. You want every noodle and every veggie coated in that beautiful, glossy sauce. Garnish with toasted sesame seeds and serve immediately!
# Notes:
01 -
Don't overcook the noodles; they get mushy fast, so keep an eye on them!
02 -
Japchae is awesome cold, but sometimes the noodles can stick after chilling; a quick reheat with a splash of water helps.
03 -
No fresh shiitake? Dried ones work beautifully, just rehydrate them first in warm water.
04 -
A sprinkle of extra toasted sesame seeds and a drizzle of sesame oil right before serving really brings out the flavor.
# Equipment Needed:
01 -
Large pot
02 -
large mixing bowl
03 -
frying pan
04 -
kitchen shears
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-20g
Total Carbohydrate: 45-55g
Protein: 10-15g