Korean Japchae

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.
The chewy and springy noodles are nicely paired with thin strips of beef and various vegetables (such as carrots, spinach, onions, shiitake mushrooms, cucumbers, and bell peppers).

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.

Korean Japchae
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.

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

•     400g sweet potato noodles

Sweet Soy Sauce Mixture

•     1/2 cup of hot water
•     1/2 cup soy sauce
•     1/4 cup sugar
•     2 tablespoons of sesame oil

Vegetables

•     1–2 carrots (cut into matchstick slivers, approximately 1 1/2 cups)
•     1 onion (medium sized, sliced, approximately 1 cup)
•     1–2 peppers (sliced into thin strips, approximately 1 1/2 cups)
•     1 bundle spinach (approximately 1 cup after it has been cooked and wilted)

Toppings & Garnishes

•     toasted sesame seeds
•     2 stalks green onion (finely chopped)

Instructions

Preparation

1. In a small bowl, combine the ingredients for the Sweet Soy Sauce mixture and set aside. Make sure you mix the hot water with the sugar first so it can dissolve it.
2. Peel the carrot and cut them into thin matchstick sizes. Set aside.
3. Slice the onions and peppers. Set aside
4. Boil the spinach for 2 mins. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Set aside. Optional: Season it with a little salt.
5. Toast sesame seeds in a frying pan on low heat until brown. Set aside.

Soaking the Noodles

1. In a large bowl, add hot water (tap or kettle boiled). Add noodles in for 20 mins to soak. [If you are using kettle boiled water, let it cool for 5-10 mins before soaking].
2. After 20 mins, when the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.

Putting it Together

1. In a large non-stick frying pan, add oil and adjust the heat to medium to medium low.
2. Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 5 mins
3. When the vegetables are cooked, remove the vegetables from the frying pan and put it aside.
4. Add a little more oil and wait until it is up to temperature again
5. Add the noodles and half the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.
6. When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1-2 mins.
7. Turn off the heat and add in the green onions and sesame seeds and mix well. (It’s easier to mix it with your hands when the ingredients have cooled down a bit.)
8. Enjoy!

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