Japchae is Korea's most popular noodle dish. Quick and easy to prepare, the delicate texture of glass noodles combines well with crunchy vegetables and rich sesame-infused beef strips.


 
I could eat this Japchae anytime.

What is Japchae?

Japchae(잜챋) means mixed vegetables.
Japchae is Korea's most popular noodle dish, consisting of sweet potato noodles (dangmyun or dangmyeon), vegetables, and strips of marinated beef.

Don't get confused with Chap-chye.
Chap-chye is a Chinese stir-fried vegetable using glass noodles. And Chap-chye is one hundred percent vegetarian.

How to Make Korean Japchae?

A list of ingredients and methods is in the recipe card below.
However, I will take you through these step-by-step photos, easier for me to explain.

Step 1: Soak the sweet potato noodles (dangmyun)

You can buy sweet potato noodles from your Asian grocer.
It comes in various weights like 500g or 1kg packet.

Use the amount stated in the Japchae recipe below.

Sweet potato noodles purchased from a Korean shop.


I soak the noodles in cold tap water, to soften the noodles.


Press down the noodles.


Sweet potato noodles have softened and are ready for the next stage.


Drain the cold water and transfer the softened noodles into a heat-proof mixing bowl.
Pour hot boiling water into the bowl.


Let the noodles soak in the hot water.
Check the instruction at the back of the packet on the 'soaking' duration.


Drain the water.

Step 2: Marinade the beef

I used thinly sliced beef for the Japanese hot pot.


Add thinly sliced shiitake mushrooms.


Add chopped garlic.


Add sugar.


Add soy sauce.


Add mirin.


Add sesame oil.


Mix and set aside.

Step 3: Make a thin omelette

Crack 2 eggs in a bowl.


Add a pinch of salt.


Beat the eggs.


Heat the frying pan and add oil.


Coat the pan with oil.


Add egg and make a thin omelette or crepe.


Transfer egg to a plate.


Thinly slice the egg.


Transfer egg strips into a bowl

Step 4: Cook the marinated beef

Heat up the same pan.
Add beef and mushrooms.


Cook the beef and mushrooms for 5 minutes. 

Step 5: Vegetables for Korean Japchae

a) Prepare the Spinach

Put baby spinach in a heatproof mixing bowl.


Add boiling hot water.


Quickly transfer to an iced bath.


Squeeze out as much water as you can.
Set aside for later use.

b) Stir-fry carrots and spring onion (green onion)

Using the same frying pan, add 1 tablespoon of oil.
Add garlic and stir-fry for 1 minute.


Add julienne carrots.


Add cut up spring onion (green onion)

Step 6: Mix Japchae and serve 

Cut up the sweet potato noodles.
This step is optional!


Add beef and mushrooms.


Add stir-fry vegetables.


Add spinach.


Add soy sauce and sesame oil.


Add salt (to taste)


Mix Japchae.




Divide into bowls.


Top the Japchae with thinly sliced eggs.

FAQ on Japchae

a) Can I prepare Japchae ahead of time?

Yes.
I prefer to prepare Japchae at least 2 hours before eating.
I find that, the sweet potato noodles absorb the seasoning and the juice from the beef and taste much better than eating immediately.

b) Can I keep Japchae in the fridge?

Yes, you can keep any leftover Japchae in the fridge, and remember to take them out from the fridge, to let the Japchae come to room temperature.

c) Can I use any glass noodles instead of sweet potato noodles?

Yes, you can substitute sweet potato noodles with glass noodles made from mung beans (from Thailand).
Sweet potato noodles have a chewy texture to them and are not easily broken, unlike vermicelli glass noodles.

Video on How to make Korean Japchae