What is japchae?
Japchae (잡채) literally means “mixed vegetables.” But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. It’s an essential dish for traditional holidays and special occasions. There are many variations using different ingredients, as you can see from my Spicy Seafood Japchae and Kongnamul Japchae.
How to make japchae
I make this dish by separately cooking each ingredient and then combine everything at the end into a deliciously colorful dish. This classic method is what makes this dish so special!
However, the real secret to successfully creating the authentic flavors of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance!
To make the process a little easier, I make a bowl of sauce to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.
Leftover japchae should be kept refrigerated. It reheats well in the microwave. The noodles will get soft and chewy again.
More japchae recipes
Spicy seafood japchae
Kongnamul japchae (Soybean sprout japchae)
Have you tried this japchae recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Japchae (Korean stir-fried starch noodles with beef and vegetables)
Appetizer, Side DishIngredients
- 6 ounces Korean potato starch noodles (dangmyeon, 당면)
- 1 small carrot
- 1 small sweet onion
- 2 scallions
- 4 ounces lean beef (sirloin or rib eye)
- 4 - 5 dried shiitake mushrooms, soaked until plump or fresh mushrooms - see note
- 6 ounces fresh spinach
- vegetable oil for stir frying
- salt and pepper
Sauce
- 3 tablespoons soy sauce
- 2 1/2 tablespoons sugar (or brown sugar)
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons roasted sesame seeds
- Egg garnish jidan - optional
Instructions
- Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
- Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
- Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
- Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
- Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
- In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
- Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
- Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
- Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
- Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
