Japchae Recipe: How to Make Korean Stir-Fried Glass Noodles
Written by MasterClass
Last updated: May 18, 2022 • 4 min read
You can find everything you need to make japchae at your local Korean market, including glass noodles and presliced beef. Once you have the essential components, this stir-fried noodle dish comes together in a snap.
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What Is Japchae?
Japchae is a Korean stir-fry dish featuring marinated sweet potato starch noodles (a variety of cellophane noodles or “glass noodles” known as dangmyeon) combined with an assortment of stir-fried proteins and veggies.
From “jap” meaning “mixed,” and “chae,” meaning “vegetable,” japchae is an example of early Korean royal court cuisine. Modern japchae is most associated with sweet potato starch noodles, which were absent in its first incarnations. In Korea, you can find japchae as a side dish (banchan) and as a main dish, thanks to its easy-to-scale, customizable format.
3 Japchae Variations
While recipes for japchae differ between Korean restaurants and households, traditional variations stem from the specificity of the ingredients used. Here are a few examples:
- 1. Buchu-japchae: Buchu-japchae is a classic example of a noodle-less japchae, featuring long strands of Korean garlic chives, or buchu, and assorted vegetables.
- 2. Haemul-japchae: Like haemul-jeon, the seafood-studded variation of pajeon, scallion pancakes, haemul-japchae features stir-fried seafood instead of beef.
- 3. Japchae-bap: To turn japchae into a filling centerpiece, serve it on a bed of rice, like a hybrid between japchae and another favorite Korean recipe, bibimbap.
3 Tips for Making Japchae
Like any stir-fry, this Korean noodle dish is a personal creation based on what you like and have on hand in the refrigerator. Here are a few essential tips before you begin:
- 1. Use Korean glass noodles. Dangmyeon are gluten-free Korean noodles that turn translucent when cooked and have an irresistibly chewy, snappy texture. Look for dangmyeon in Asian grocery stores, but if you can’t find them, other glass noodles like vermicelli (which are thinner and made from rice) are a close substitute.
- 2. Buy pre-sliced meat. To save time and effort, buy your beef from the meat counter of an Asian grocery store; many sell beef and pork presliced into thin strips, perfect for the quick cooking methods needed for japchae, bulgogi, and shabu-shabu.
- 3. Cook each ingredient separately. Because japchae features such a range of ingredients, it’s best to cook each component separately to achieve the ideal texture and color. Prepare all your ingredients first, so you can quickly stir-fry them one by one in a hot pan.
Authentic Japchae Recipe
makes
prep time
20 mintotal time
45 mincook time
25 minIngredients
- 1
In a large mixing bowl, combine the beef, mushrooms, soy sauce, 2 teaspoons of brown sugar, mirin, and 1 teaspoon of sesame oil. Toss to coat, cover, and set aside to marinate at room temperature.
- 2
Bring a large pot of water to a boil. Blanch the spinach until it’s vibrant green, about 15 seconds.
- 3
Remove the spinach from the water using tongs or a strainer and run it under cold water. Wring out any excess water and roughly chop the spinach.
- 4
Place the chopped spinach in a large mixing bowl with the minced garlic, a few grinds of black pepper, and a drizzle of sesame oil. Mix well and set aside.
- 5
Add the noodles to the boiling water. Cook the noodles according to package directions, until they’re chewy but not too soft, about 8 minutes.
- 6
Drain the noodles well, then run them under cool water.
- 7
When the noodles are cool enough to handle, use tongs or your hands to lift a large section of noodles and use kitchen shears to cut them at the base.
- 8
Repeat this process a few times, then add the noodles to a second mixing bowl.
- 9
Add 1 teaspoon each of soy sauce, sugar, and sesame oil, to the noodle bowl and toss to coat.
- 10
Separate the eggs, saving the whites for another use.
- 11
In a small bowl, season the egg yolks with a pinch of salt.
- 12
In a large skillet, heat 1 teaspoon of the vegetable oil over medium-high heat.
- 13
Remove the skillet from the heat and add the beaten egg yolk.
- 14
Tilt the pan to spread the yolk into a thin layer, then cook for 30 seconds. Flip the egg, and cook the other side.
- 15
Remove the egg to a plate, and cut it into thin ribbons.
- 16
Add 1 teaspoon oil to the skillet and stir-fry the bell pepper until tender but still crisp, 1 minute. Add the bell pepper to the bowl with the spinach.
- 17
Add 1 teaspoon oil to the skillet and stir-fry the carrots until tender but still crisp, 1 minute. Add the carrots to the bowl of vegetables.
- 18
Add a little more oil to the skillet, followed by the onions. Cook the onions until translucent, about 5 minutes.
- 19
Add the bean sprouts, and stir-fry for 15 seconds. Add the onions and bean sprouts to the bowl of vegetables.
- 20
Add the marinated mushrooms and beef, and stir-fry until the mushrooms are soft and the beef is no longer pink, with edges that begin to turn crispy, about 5 minutes. Add to the bowl of vegetables.
- 21
Add a little more oil to the pan as needed, followed by the noodles. Cook the noodles for 1–2 minutes until they’re well coated and warmed through. Add the noodles to the bowl of vegetables.
- 22
Add the egg strips, sesame seeds, and sliced scallions to the cooked noodles and vegetables. Use your hands to mix all the elements of the japchae gently. Taste and adjust seasoning as needed.
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