What is japchae?
How to make japchae
All ingredients, separately cooked to develop the layers of flavor, are combined at the end into a deliciously colorful dish. This classic method is what makes this dish special and a Korean favorite for special occasions and traditional holidays.
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!
Serve it as a first course or side dish or over a bed of rice to make it a main dish.
More japchae recipe
Kongnamul japchae (Soybean sprout japchae)
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Japchae (Korean stir-fried starch noodles with beef and vegetables)
Appetizer, Side DishIngredients
- 6 ounces 170 grams Korean potato starch noodles (dangmyeon, 당면)
- 1 small carrot
- 1 small sweet onion
- 2 scallions
- 4 ounces 110 grams lean beef (sirloin or rib eye)
- 4 - 5 dried shiitake mushrooms soaked until plump - see note
- 6 ounces 170 grams fresh spinach
- vegetable oil for stir frying
- salt and pepper
Sauce
- 3 tablespoons soy sauce
- 2 1/2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons roasted sesame seeds
- Egg garnish jidan - optional
Instructions
- 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.
- 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.
Notes
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.