Japchae (잡채)
Korean Glass Noodle Stir-Fry
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Two Ways to Make It: Vegetarian or with Beef
There’s something deeply satisfying about Japchae. It’s glossy, chewy, salty-sweet, and full of texture — a dish that somehow feels both festive and comforting at the same time. Traditionally served at Korean celebrations, it’s become an everyday favorite in my kitchen, especially because it’s so adaptable. Today, I’m sharing how to make two versions: a deeply savory vegetarian Japchae, and a classic beef-inclusive version.
This is Korean home cooking at its best — flexible, flavorful, and always a beautiful.
🌿 What Is Japchae?
Japchae (잡채) is a popular Korean dish made from sweet potato glass noodles, stir-fried with vegetables, and often served with bulgogi-style beef or mushrooms. The name translates roughly to “mixed vegetables,” though the real star here is the chewy, translucent noodles that soak up soy sauce, sesame oil, and just a touch of sweetness.
It’s traditionally a celebration dish, but honestly, I’ll make it on a random Tuesday because it’s that good.
🥕 Vegetarian Japchae (잡채)
Servings: 4 | Prep Time: 20 min | Cook Time: 15 min | Total Time: ~35 min
Ingredients:
6 oz (170g) Korean sweet potato noodles (dangmyeon)
1 cup spinach (or baby bok choy)
1 small carrot, julienned
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 medium onion, thinly sliced
1/2 cup shiitake or wood ear mushrooms, sliced
2 cloves garlic, minced
1 tbsp neutral oil (canola, avocado, or grapeseed)
1 tbsp sesame oil (plus more for noodles)
2 tbsp soy sauce
1 tsp sugar
Salt to taste
1 tbsp toasted sesame seeds
Optional: egg ribbons or sliced tofu for added protein
Instructions:
Boil the noodles: Cook the dangmyeon (sweet potato noodles) according to package directions (usually 6–7 minutes). Drain, rinse in cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
Blanch spinach: Briefly blanch spinach in boiling water (~30 seconds), then rinse under cold water. Squeeze out excess liquid and cut into 2-inch sections.
Stir-fry vegetables separately: In a large nonstick pan or wok, heat neutral oil. Sauté onions, carrots, bell peppers, and mushrooms separately with a pinch of salt until just tender. Set aside.
Combine: In a large bowl or the same pan, add noodles, cooked vegetables, spinach, garlic, soy sauce, sugar, and remaining sesame oil. Toss or stir-fry over medium heat for 2–3 minutes until warmed through.
Finish: Garnish with toasted sesame seeds. Serve warm or at room temperature.
🥩 Beef Japchae (잡채 소고기)
Servings: 4–5 | Prep Time: 25 min | Cook Time: 15 min | Total Time: ~40 min
Ingredients:
6 oz (170g) Korean sweet potato noodles (dangmyeon)
1 cup spinach (or baby bok choy)
1 small carrot, julienned
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 medium onion, thinly sliced
1/2 cup shiitake or wood ear mushrooms, sliced
2 cloves garlic, minced
1 tbsp neutral oil (canola, avocado, or grapeseed)
1 tbsp sesame oil (plus more for noodles)
2 tbsp soy sauce
1 tsp sugar
Salt to taste
1 tbsp toasted sesame seeds
6 oz thinly sliced beef ribeye or brisket
Optional: egg ribbons or sliced tofu for added protein
Beef Marinade:
1 tbsp soy sauce
1/2 tsp sugar
1 tsp sesame oil
1 clove garlic, minced
Pinch of black pepper
Instructions:
Boil the noodles: Cook the dangmyeon according to package directions (usually 6–7 minutes). Drain, rinse in cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
Blanch spinach: Briefly blanch spinach in boiling water (~30 seconds), then rinse under cold water. Squeeze out excess liquid and cut into 2-inch sections.
Stir-fry vegetables separately: In a large nonstick pan or wok, heat neutral oil. Sauté onions, carrots, bell peppers, and mushrooms separately with a pinch of salt until just tender. Set aside.
Marinate beef: Combine beef with marinade ingredients and let sit for at least 15 minutes.
Cook beef: In the same pan, cook marinated beef over medium-high heat until browned and slightly caramelized.
Combine: Add noodles, vegetables, spinach, and cooked beef back into the pan. Stir-fry everything together with soy sauce, sugar, and sesame oil.
Finish: Top with sesame seeds and serve warm or room temp.
✏️ Make It Your Own
Use oyster mushrooms or king trumpet for a meatier veg version
Swap in kale or chard for spinach
🧂 “Where to Buy” – Key Ingredients & Tools
🔪 Kitchen Tools (Optional but Helpful)
Fine mesh strainer (for rinsing noodles)
