What is japchae?
Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.
There are many variations using different ingredients, such as Spicy Seafood Japchae and Kongnamul Japchae.
For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It’s also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.
To make vegan japchae, simply omit the meat and add a little more mushrooms or other vegetables. Pan-fried tofu is also a good substitute for the meat.
Serve it as an appetizer or a side dish or over a bed of rice to make it a main dish.
How to make japchae
Noodles:
Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews.
There are various ways to prepare japchae noodles. Some people presoak the noodles before cooking them. Some don’t rinse the noodles after cooking. Even the package instructions vary, depending on brands. I don’t find it necessary to soak the noodles. The noodles cook up pretty fast without being soaked. I boil for about 8 minutes until the noodles are soft and elastic. These noodles should NOT be “al dente!”
I then rinse the noodles in cold water, drain well, marinate with the prepared sauce, and then pan-fry to give them a soft yet bouncy texture.
Meat and vegetables:
I usually use lean, tender beef but pork loin is also very common in japchae. The classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable options are chili peppers, bell peppers, garlic chives, cucumbers, etc.
Shiitake (pyogo beoseot, 표고버섯) and wood ear mushrooms (mogi beoseot, 목이버섯) are most typical in this dish, but oyster mushrooms (neutari beoseot, 느타리버섯) are also commonly used.
The japchae ingredients are separately cooked and combined at the end into a deliciously colorful dish. This traditional method is what makes this dish so special! Once you have the meat and vegetables prepared, it really doesn’t take much time to cook.
Here, I’ve streamlined the process a little and cook some of the ingredients together, where appropriate. Regardless, do not overcook the vegetables. The vegetables should be slightly crunchy or “al dente” to pair well with soft noodles.
Seasonings:
The real secret to successfully creating the authentic flavor of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance! Be sure to proportionately increase the sauce amount if you’re using more ingredients than the amounts called for in the recipe.
To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.
How to store leftovers
Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.
More japchae recipes
Spicy seafood japchae
Kongnamul japchae (Soybean sprout japchae)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Japchae (stir-fried starch noodles with beef and vegetables)
Appetizer, Side DishIngredients
- 7 ounces Korean potato starch noodles (dangmyeon, 당면)
- 1 carrot (about 3 ounces)
- 1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
- 2 scallions
- 4 ounces lean beef (sirloin or rib eye) or pork loin
- 3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms. See note 1.
- 6 ounces fresh spinach (preferably a bunch of spinach)
- oil for stir frying
- salt
- egg garnish (jidan) - optional
Sauce
- 3.5 tablespoons soy sauce
- 3 tablespoons sugar (or brown sugar) You can use a little less if you want.
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 tablespoon roasted sesame seeds
- black pepper to taste
Instructions
- Clean all the ingredients. Cut the carrot into match sticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
- Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
- In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
- Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
- Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
- Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are a half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
- Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
- 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.
Optional egg garnish
- Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.
Notes
- Shiitake and wood ear mushrooms are typical for japchae. Dried shiitake has concentrated flavor and meatier texture. You can use any kind of fresh/dried mushrooms such oyster mushrooms or button mushrooms.
- In this updated recipe, you'll use the same pan for cooking the noodles and spinach and for stir-frying the noodles and other ingredients.
- Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.
This japchae recipe was originally posted in January 2010. I’ve updated here with new photos, more information, and minor changes to the recipe.
Clarissa Rose says
I’ve never had japchae before but I think this tasted good!! I’m vegan so I didn’t add any meat, but I still enjoyed it haha, thank you for this recipe!!!
David says
Hyosun,
I made this as a main dish for my family and they absolutely loved it! I live outside Ft. Knox, Ky and we have several Asian Markets to choose from so finding the ingredients was super easy. I have shared this dish and your site with half a dozen or more people. I truly enjoy visiting your blog several times a week to see what you will post next.
owlcents says
I’ve made this twice and my room mate loves it.
Thank you so much for this recipe. I am going to continue making it and bringing tummy joy to my friends.
Karen says
I made this for New Year’s Day. Family loved it! Thank you.
Carol Scarbrough says
I made this, following the recipe exactly, and I used pork and button mushrooms. My husband and I both loved it. I enjoy cooking, and this recipe is excellent and worth the effort. I found the noodles at my neighborhood King Soopers ( Kroger) store, so no problem with finding ingredients. I’m looking forward to trying more of your recipes.
Hyosun says
Great to hear you and your husband both loved it! Also good to know Kroger carries the noodles. Thanks for letting me know!
Cora says
did you mention about the sauce
Hyosun says
I said in the headnotes, “To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.” And it’s used throughout the recipe steps.
Karen Fleet says
I made this and it was WONDERFUL! When in Korea, my family always makes me Japchae because I love it so much. Now that I cannot go to Korea because of Covid-19, I made it from your recipe and it was just perfect! THANK YOU!
Bo McCoy says
You just cannot go wrong with ANY of her recipes. I have cooked 6 of them and they are all outstanding and this one is no exception. My family loved this recipe and it, much like all the others, are keepers.
I was a little concerned about the ratio of sugar to soy compared to a few others I saw, but then again many Korean dishes have a lot of sugar/honey/syrup in them. It is just what it is. Follow it as written and enjoy!
Hyosun says
Aww thank you! That balance between soy sauce and sugar is important in some of Korean dishes, such as this and bulgogi. However, it can be adjusted to taste.
Esther Ahn says
Loved this recipe! It taste just like my mom’s Japchae. The only think I didn’t do was rinse my noodles per my mom’s instructions and it was perfection!
Hyosun says
Great! Yes some people don’t. There are different schools of thoughts on that, and it’s a matter of preference.
Angely Pontillas says
i love this recipe. it’s easy to follow and it’s super delicious! i just have one question, do you have calories count for this recipe? i’ve recently been keeping track of my diet and i would really appreci it if you can let me know. thank you so much!
Hyosun says
Delighted to hear that! Probably about 300 calories depending on the serving size.
Linda says
Amazing recipe! I just tried it and it’s delicious!!!
Hyosun says
Great to hear that! Thanks for letting me know.
Gail says
Even though this recipe was posted TEN years ago it shows as one of the first results when searching for starch noodles recipes. And for a good reason. My last japchae was years ago in Seoul; to be able to cook it at my own home in Spain with the exact same taste I remember is amazing.
Thank you very much for this
Mb says
What a great recipe! It’s delicious! I made this tonight, it was quick and made 3 containers of leftovers 🙂 I put the starch noodles in a stainless steel bowl and poured boiling water on top to let it get soft for about 10 minutes while I cooked the other ingredients.
We used ground moose, bell pepper, onion, carrot, and mushrooms as I didn’t have spinach, but will definitely use for next time! Thanks for sharing!
Mary Macalino says
Thank you for sharing this recipe. My family loves it! So easy to follow and delicious tooo!
Angel muiri says
Really good recipe, tastes exactly like my favourite Korean restaurant’s Jap Chae
Rose says
Omg, this was so good and so easy. I doubled the recipe, thank goodness we can have leftovers.! The potato starch noodles, which we had never tried, were delicious. After step 8 (stir fry beef) we just put everything into the pan instead of the bowl. Definitely going to be a staple dish at our house. I served it with the radish kimchi from this site (I grew Korean radishes this year, very easy and don’t attract bugs) .
KimchiBoss says
The best!
Sara K says
Subbed chicken for the beef but followed the rest of the recipe – yummy!
Chelsea says
My husband and I have probably made this recipe weekly for the past three years! It is the only meal we never tire of, and we’ve shared it with so many friends and family members. Fantastic recipe. Love that we can sub vegetables with whatever we have on hand, though the spinach, carrot, onion, red bell pepper, mushroom and green onion combo is the best way to go. YUMMMM! I double the recipe to ensure we have lots of leftovers. Even our 1yo is growing up a huge fan of this Japchae!
Kendall says
Super easy to make and tasted just like the Japchae I’ve been missing from my fav Korean restaurants. 🙁 This will do during quarantine.
Cathy says
Love this recipe, super simple and flavorful. Very easy to customize.
Jessica says
Thank you for the recipe! It was delicious! We add zucchini to the recipe because we love our summer squash!
Hyosun says
Glad it turned out well for you! Zucchini is great!
HP says
So good, made this two nights on a row – with beef night 1, and veggies only night 2 – thanks for the recipe!
Lisa Davis says
We loved it, very easy meal. I was able to get this done in about 30 minutes, my daughter made the sauce while I prepped everything. else. We will add more noodles next time, I added more vegetables and we made more sauce too. My kids eat a every bite and my 15 year old came by trolling for more… He said, Mom, I love the noodles, you need to make this again.” We will.
LE says
Just cooked this for my kids, we would add more noodles, but I think I added more veggies then called for in the recipe. We doubled the sauce and in 20 minutes is was all gone and my 15 year old was looking for more…. great way to sneak in the vegetables.
Allegra Dellarosa says
I cooked this recipe for the first time for my family and they all enjoyed it so much. I did a vegan version and used different vegetables with cabbage and peppers. I kept the onions and green onions. I cooked the cabbage and peppers separately and seasoned them with garlic and tamari. Also I added some mirin and gochujang to the sauce. It’s definitely going to be part of my regular family meals. Thank you!
Jennifer says
This was absolutely delicious! I followed the recipe exactly with each step. Thanks for a wonderful new dish in my repertoire when craving Korean food.
Gabriel says
I tried making this today and followed all the instructions closely, and holy ****, it was delicious!!
It was definitely tedious (took me over an hour), but I really want to eat it again so I think I’ll make them in a big batch next time, and store the noodles for several meals.
Hyosun, just wanted you to know that I had a wonderful dinner today because of you! Thank you for your effort of writing such detailed articles + recipes!
sarah says
I make this all the time! I use whatever mushrooms I have on hand and add extra garlic and tons of spinach. This is great for potlucks as you can easily change it to be gluten free and vegetarian with the same flavor that everyone can try!
Jana says
Good day. Do you think substituting kale as a substitute for the spinach would work well? I am not a fan of cooked spinach. Looking forward to making this recipe. Thank you.
Hyosun says
Yes use tender ones! Baby kale will be great too.
Jana says
I am hoping to make this today. My mouth 👄 is watering just thinking 💭 about it. My question to you, though, I have a 14.11 ounce bag of the sweet potato 🍠 vermicelli. Do you think 🤔 I could use the whole bag and just double the sauce and all the other ingredients or would you advise against it? I will do whatever you say. And if it is way too much, as it is just for me and my husband, will it freeze well?
Thank you.
❤️❤️❤️
Hyosun says
I would recommend proportionately doubling everything for a balanced taste. You can refrigerate up to 3 to 4 days. I don’t think I ever had enough leftover to freeze, but I think it will be okay. If you have a little bit of unused noodles, they are great in soups or stews. Hope this helps.
Barbie Doll says
This couldn’t have been easier to make and tastes better than any I’ve had in a restaurant. I added a tiny bit of red pepper flakes to give it a little kick. Also used some Chinese leafy green vegetable instead of spinach. I could eat this over and over again.
Kay says
I made this today, it’s a great, authentic recipe. I followed it very closely. I couldn’t find dangmyeon so I used what I already had, bean thread noodles, which taste very good in japchae. I added some red pepper. It’s a lot of work with all the chopping, I recruited my boyfriend to help.
Jazzmin says
I couldn’t find any glass noodles but I used rice noodles and it was still good! Absolutely amazing recipe!
Anita says
I absolutely love japchae and made your recipe for the first time today. It was delicious, and much less oily than in restaurants. Thank you! I’ll be using my leftover scallions for your egg friend rice recipe. Thanks again!
Sabine says
I’m about to start cooking this recipe, I’m very excited. The thing is, the only sweet potato noodles I can find right now are purple sweet potato noodles, so that’s what I had to buy. I’m wondering if that is going to affect the recipe and, if so, in what way. Thanks for your help in advance!
Hyosun says
I haven’t used it, but I don’t think it will affect the recipe. Follow the instructions on the package to cook the noodles. The rest of the recipe should be fine. Good luck!
Sabine says
I came back to say that it actually worked perfectly with purple sweet potato noodles! Thanks so much for the recipe, it turned out really well, and I’ll definitely be making it again!
Ashley says
Does it matter if I cook all the ingredients together instead of cooking them separately?
Hyosun says
There are benefits of cooking the ingredients separately as I explained in the head notes, but you can cook them all together if you like.
Liza says
Gonna try to cook the japche today, definitely.
Hyosun says
Hope you enjoyed it!
sarah says
what kind of soy sauce is this using?
Hyosun says
Any regular soy sauce will be fine. See the Ingredient tab for what I normally use.
Kat says
This was delicious and your directions we’re clear and concise. I just made it today for lunch. Flavorful and filling. It’s a keeper!
Hyosun says
Awesome! Very happy to hear that!
Lucy Lu says
So delicious!!! I live in New Zealand and am making Korean dishes for the first time at home during the current lockdown and I looove your recipes! Thank you!
Shaun says
I made this last night for my step-dad and mom (she’s usually not very adventurous as far as trying new foods) and everyone absolutely loved it! The only change I made was I added some thin strips of red bell pepper and cooked it with the onion. Does it matter if you use light or dark brown sugar?
Hyosun says
Great to hear that! Red bell pepper is nice. No it doesn’t matter, and you can use white sugar as well.
Eloisa says
This was delicious! Much better than the ones at the store. Thank you!
Margaret says
Divine…absolute divine. Easy to follow for first timers….thank you!
Keena says
I made this for the family last night! It was delicious. Lots of meal successes at home lately making the meals on your website! Thank you!
Mo says
This was awesome- thnx very much for sharing. My family loved it!
Emily L says
Tried your Japchae recipe – easy to follow.
Family and friends love it.
Thank you!
Kiersten says
I can’t thank you enough for this recipe!!! Jap chae has been my absolute favorite food since my mother’s Korean students offered me some as a child. Restaurants just don’t cut it, and none of my Korean friends are near enough for me to mooch food from anymore. ;D This recipe is what I’d always looked for! I never realized how important it was to cook the ingredients separately, but it really makes a difference! THANK YOU! Now that I’ve introduced him to it, my husband requests it all the time! We’ve made this recipe a handful of times (including tonight) and couldn’t be happier with it!
I’m so excited to try your gimbap and bulgogi recipes! Have you written a recipe book I could purchase or is it all just on the blog?
Daryl says
I’ve been waiting for this moment, they love the taste of my Japchae, got the exact taste. Though glass noodles isn’t easy to find.
Thank u thank u so much Ms. Hyosun.
For how many months have passed until I decided I will try but I still doubt myself. But when I tasted, it’s awesome. I’m now into my next dish- I will delicately read and learn from you again ma’m.
Hyosun says
Hi Daryl! That’s awesome to hear! Hope you find many dishes you like on my blog.
Bing says
Very interesting! I want to try these recipes specially the japche…
Hyosun says
Hope you make it soon!
Tianna says
Can I let the sauce marinade on the beef for a few (2) days or no? I have all of my ingredients except the noodles, which I ordered online and will be to me in a day. Today is Monday and I will receive the noodles on Wednesday. I’m just trying to do a little prep to make the cooking time go down on Wednesday.
Hyosun says
Yes it should be okay for a couple of days. Good luck!
Rose says
This was easy to make and delicious! I did use regular white mushrooms since I had no shiitake. I also didn’t use meat since my daughters a vegetarian. The flavor is close to the Japchae my dear Mom used to make. So thank you.
Domhnall Burne says
Thank you so much for your recipe.
It works a treat and my Korean visitors loved it.
Dublin
Republic of Ireland
Hyosun says
That’s great to hear! Thank you for using my recipe!
Yunhe says
This recipe was perfect! I used a little less sugar than it called for and added about 1 1/2 tbsp of mirin. I had my students and coworkers at school they it, and they LOVED it enough to come back for seconds. I HIGHLY RECOMMEND this recipe!!!!
Hyosun says
Great! Thank you!
carol says
Can I use any other type of noodle as I don”t care for glass noodles? Thank you
Hyosun says
Well the starch noodles are the key ingredient for this dish. Yes you can try it with other thin noodles, but will not be the same dish.
Franziska Schroder says
Thank you for the amazing recipe! I usually leave out the shiitake mushrooms (I think they give the dish a weird aftertaste), and add Korean hot pepper flakes and paste.
Gina says
Do you think I could sub chicken thigh for the beef? I am making this for Thanksgiving and some of my guests cannot eat red meat. Thank you!
Hyosun says
Of course! Happy Thanksgiving!
Joycelyn P Kalaaukahi says
I’ve been wanting to try and make japchae for the family. I just haven’t found the right flavors that I had tasted. And now here it is . Thank you so much for sharing. I am forever grateful.
Hyosun says
Aww thank you! I’m delighted to hear you like my recipe. Enjoy, and hope you find many more recipes you like here.
Arthur says
Absolutely in love with this recipe, 5 stars plus for all to try 🙂
Gloria Park says
This is my go-to recipe whenever I crave japchae. Tastes so much better and healthier than store bought or restaurant takeout. Thanks!
Hyosun says
Glad you’re making it yourself. Thanks for using my recipe!
Danielle says
Delicious and so easy – thank you!
Hiliary Jewer says
This has become an immediate favourite. Thank you for sharing!
Gigi says
Was looking for a comparable recipe after going out to Korean bbq. This recipe is better!
Jane Bullard says
Thank you for this recipe Hyo-sun. This tastes better than the Asian grocery store and just as good as the Korean restaurant ! My husband and I love it.
Hyosun says
So happy to hear that! Thank you so much for taking the time to write me. It means a lot to me.
Riane says
Such a good dinner! So delicious, an instant hit! A friend made it for me, and I loved it so much I tried making it for another friend. He loved it so much, he made it himself the following week. Awesome dish. Thanks for the recipe!
BRADY JAMES says
Exceptional sauce. Been looking for something like this for years. Thank you for your posting.
Anamarie says
Honestly like most things I enjoy at restaurants I usually can’t recreate the deliciousness in my own home, but with the recipe I can enjoy Japchae at any time without hurting my wallet!!! I usually eat Japchae at Korean bbq’s, i suddenly had the craving and the closest store near me that sells it was 30 min out. I decided to look online and came upon this recipe and I’m so glad I did!! This recipe is sooo easy I’ve made it twice now and practically know the recipe by heart that’s how easy it is!! I’m so glad you posted this! It’s also very inexpensive to make. I made 3x the amount for the similar price Of the small container I would get at the store. I can now enjoy Korean bbq with all the delicious side in the comfort of my own home. Once again great easy recipe thank you sooo much!
Hyosun says
Awesome! That’s what home cooking is about. Cheap, easy, and delicious!
SYLVIA GREIN says
Finally, a true Korean Jap Chae recipe. I have searched for 20 years but didn’t know to use the sweet potato noodles. This is truly authentic and you can use any meat that your pallet desires.
Hyosun says
Thank you! It’s a popular recipe on my website. Enjoy!
Jessie says
Just finished making this for dinner. The whole family LOVED it! and I have very picky eaters (my kids)! It was so delicious! I live in Korea and this definitely tastes authentic! Thank you so much for sharing and translating some of the stuff in English, as I searched for the products at my nearby store, your pictures and explanations helped a ton. God bless!
Hyosun says
Aww that’s great to hear! How nice you cook at home when you can easily find so much ready made or restaurant foods everywhere in Korea. Your family is lucky. Nothing beats home cooking! Enjoy Korea!
Tracy Ingle says
Thank you! My Korean mother never gave me any recipes and always just made them for us to eat as children. Now that I’ve been an adult for awhile (ha) it’s nice to be able to make Korean meals for her now! 🙂 And my dad appreciates it too!
Hyosun says
Aww nice you cook Korean foods for your parents. You’re a nice daughter! Happy New Year!
Diane says
Easy to follow directions. I’ve made this recipe 3 times, substituting chicken, and it turned out perfectly delicious! It was a hit with my family as well.
Hyosun says
Great to hear that! Japchae is so versatile that you can use just about any meat or vegetables. Happy cooking!
Jerry clark says
This recipe is spot on the best. This lady can rock the kitchen with her recipes.
Hyosun says
Aww thank you, Jerry! You just made my day!
Steph says
Fantastic….!!, l impressed my korean co-workers when l brought this for lunch w/enough to share.. even better when paired with kimchee
Hyosun says
Oh how did I miss your comment! Thank you, Stheph! It’s very nice of you to make Korean food and bring to the office.
Susan Hamada says
Just made your Japchae recipe using watercress instead of spinach. Turned out great!
Cheryl says
Delicious!! Great recipe!! Thank you!! Didn’t use beef but still tasted great! Am pregnant and not able to stomach much food, but this went down really well!!
Nora says
Amazing recipe! Thank you so much
David Hicks says
I am going to make this tonight. I can’t wait.
Esther says
Thank you my husband loved this and between the two of us we finished “6 servings”!
Rose says
I made your version of Japchae tonight. It was delicious! I never thought of adding egg before. I did this time and it gave it a better taste. My mom, who was full blooded korean, used to make this dish all of the time but we just called it clear noodles. Lol. Thank you for your recipe.
Michelle says
Hi! Thank you so much for this recipe! My husband and I love this dish, and used to have to order it from restaurants. Your recipe was the first time I tried making this dish myself and it’s amazing! My husband was actually giggling as he tried his first bite because he thought that it was delicious and he was glad that we don’t have to pay to order this dish anymore. I loved watching him eat it because it made him so happy. When I asked him what he thought of it, he said, “It’s SO GOOD! YUM!” We both LOVE your recipe! Thank you again for sharing it!!!
Hyosun says
Hi Michelle – So happy to hear you’re making japchae at home and enjoying it with your husband! Thank you very much for letting me know!
Kayla says
Excellent recipes! Taste authentic and easy to make! 🤗
Karen says
Thank you for the recipe. I made your japchae on the Dec. 23 for dinner for visiting family. They loved it and the leftovers for breakfast. Super easy to follow instructions and your sauce is great. Delicious.
Faith Hill says
This was so delicious!! I’m making a big bowl of it for a pot luck. THANK YOU SO MUCH FOR THIS RECIPE IT WAS AMAZING!! ❤️❤️
Serene says
Love it!! First time I tried cooking this and although took me a while, the result is spot on. Now I don’t need to pay to eat this at a restaurant. Thank you so much.
Shienna Mae Barrett says
best Japchae recipe I have tried! A favourite dish that has a spot in my cooking journal 😊🙂☺️.Thank you for sharing
Hyosun says
Aww that’s great to hear! You just made my day. Thank you!
K.C. says
Hi Hyosun! Thank you for posting this delicious recipe. I have prepared Japchae several times…exactly as written :-). My boyfriend asked me to make it spicy. I have never eaten or heard of spicy japchae. Is there a spicy version? Thank you!
Hyosun says
Not traditional, but you can add some gochugaru (Korean red pepper flakes) in the sauce to make it spicy. Happy cooking!
Eileen says
Wow, what a great blog and what great recipes you have! I made this japchae last night and it was delicious! My husband and I couldn’t stop eating it.
I’ve been wanting to make japchae for years now and was excited to find your very helpful step-by-step directions. I also appreciated that you included a photo of the dried noodle package. Thank you for making Korean food easy for a Korean-American who is just starting to learn how to make food like my Mom makes!
joy says
Can I use chicken instead of beef?
Hyosun says
Sure you can! Enjoy.
Aina Zye says
hi, i want to ask if i use another type of noodles like glass noodles..can i still make this recipe? i want to make it but i dont know if i can use the glass noodles..huhu
Hyosun says
Japchae noodles are made with sweet potato starch, but any starch noodles with the elasticity should be fine. Enjoy!
monica ^^ says
I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got it down perfect!
감사합니다~
Hyosun says
Great to hear that! Thanks.
monica ^^ says
I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got the perfect combination of brands to use and just had to post this comment.
감사합니다~
Nicole kim says
Just made this a minute ago and this recipe is a excellent! Thank you so much for posting this.
Hyosun says
You’re welcome, Nicole! I’m glad it turned out well for you. Thanks for letting me know.
Anne says
I must try this and will come back to let you know how it went
Hyosun says
Hope it turns out well for you. Thanks!
Sarah says
I know this is an old post but…I just tried this recipe yesterday and it was amazing. I foresee myself making it very often. Thank you for sharing it!
Hyosun Ro says
My pleasure, Sarah! I’m very happy to hear it turned out well for you. I’m sure other readers will be inspired to make this dish by your comment. Thanks for letting me know!
Anonymous says
This dish is utterly delicious !!! I’ve never had Korean dish before but this dish is really amazing 😛 😛
Hyosun Ro says
Thank you!
Anonymous says
made this last night for my family, my youngest ate every tiny bit, and he is not a vegetable fan but he just kept eating… thank you soo much, I have introduced my children to Korean food via your recipes and now we honestly don’t eat much else…..
gam sa hap ni da!
Hyosun Ro says
That’s awesome! Thank you so much for letting me know. Cheers!
ahn hee dong says
정말 맛있겠습니다. 감사합니다, 페이스북에 공유하겠습니다.
Lilluz says
I shared it with my friends and we all enjoyed it very much! My Korean husband commented that your recipe has a deep flavor similar to authentic japchae! Thank you 🙂
Hyosun Ro says
Thanks again, Lilluz! Great to hear that. Sounds like you’re implementing quite well as well.
Jessica says
I just made this on Friday. For more color, I used purple-potato dangmyun. It was pretty:) Aside from my totally over-blanching the spinch(I walked away:/bad idea), everything came out just dandy. Thanks for sharing your recipes with us!
Hyosun Ro says
Happy to hear that! Thanks for letting me know. I have to try purple dangmyun. I bet it was pretty. I do that (walk away or try to do something else) too sometimes when I blanch something. Happy cooking!
Hyosun Ro says
Thank you, Lisa, for letting me know how it turned out for you! Glad to hear you liked it. It’s great that you made it with whatever you had in your fridge. Japchae is that versatile. Cheers!
Lisa says
This was so good! Made them for dinner with ingredients I have at home (w/o bell pepper, scallions and added strips of egg omelette). It was so delicious. And you are right about the composition of salt & sugar to make the dish flavourful. Really enjoyed it – thank you for sharing!
Hyosun Ro says
You’re welcome! Happy to hear it turned out well for you.
Christopher Ro says
Made this for dinner tonight – fantastic. Thanks mom!
Chris
Hyosun Ro says
I am so glad to hear you liked it. Thanks for trying my recipe!
muh muh maxwell says
I just made this on Saturday and it was SOOO DELICIOUS!!! I didn’t use beef or the shiitake mushrooms (i dont like mushrooms) but it still tasted incredible and I didn’t stop eating until I was 3rd trimester food pregnant!
thank you soo much for the recipe 🙂