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Japchae (Stir-Fried Glass Noodles) Recipe - Korean Bapsang

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20 views1 page

Japchae (Stir-Fried Glass Noodles) Recipe - Korean Bapsang

Uploaded by

divyadhoum
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Home » Noodles and Rice

Japchae (Stir-Fried Starch


Noodles with Beef and
Vegetables)
Published 11/25/2020. Updated 01/23/2021

JUMP TO RECIPE

Made with bouncy sweet potato starch


noodles, japchae is a classic dish everyone
loves! Find out how to make authentic,
delicious japchae with this time tested,
readers’ favorite recipe!

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What is japchae?

Japchae ( ) literally means “mixed


vegetables.” However, the main ingredient of
this classic dish is Korean sweet potato starch
noodles (dangmyeon, ), 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, ).
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, )


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, ) and wood


ear mushrooms (mogi beoseot, ) are
most typical in this dish, but oyster
mushrooms (neutari beoseot, ) 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)

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Watch how to make it

Japchae ( ) - tried and true r…

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For more Korean cooking inspirations,


follow along on YouTube, Pinterest,
Twitter, Facebook, and Instagram.

Japchae (stir-fried starch


noodles with beef and
vegetables)

4.43 from 460 votes

Appetizer, Side Dish Prep Time: 15 minutes


Cook Time: 20 minutes
Total Time: 35 minutes Servings: 4
PRINT RECIPE

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Ingredients
7 ounces Korean potato starch noodles
(dangmyeon, )
1 carrot (about 3 ounces)
1/2 medium onion, preferably sweet variety,
(4 to 5 ounces)
2 scallions
4 ounces lean tender beef (sirloin, chuck
tender, rib eye, etc.) 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

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Instructions
1. Clean all the ingredients. Cut the carrot into
matchsticks. 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.

2. Combine all the sauce ingredients in a small


bowl and mix well until the sugar is
dissolved.

3. 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.

4. 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.

5. 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.

6. 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 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.

7. 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.

8. 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

1. 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.

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Notes
1. Shiitake and wood ear mushrooms are typical
for japchae. Dried shiitake has a
concentrated flavor and meatier texture. You
can use any kind of fresh/dried mushrooms
such as oyster mushrooms or button
mushrooms.
2. 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.
3. Leftover japchae should be kept refrigerated.
Japchae reheats well in the microwave. The
noodles will get soft and chewy again.

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