Japchae is a Korean noodle stir fry made with sweet potato starch noodles (also called glass noodles) and vegetables. Try this classic Korean dish today!

If there’s noodles, I’m there. I love the versatility of noodles, whether they be the star of the dish, or as an accompanying side.

When it comes to noodles, the first ones I think of are traditional wheat noodles. But, did you know that there are different types of noodles asides from the usual egg, wheat, and rice?

What are japchae noodles made of?

Japchae is made with sweet potato starch noodles (dangmyeon), various vegetables and sometimes meat.

The dish is savoury and slightly sweet, seasoned with soy sauce, sugar, and sesame oil.

What are cellophane noodles?

The sweet potato noodles (dangmyeon) used in this dish are a type of “cellophane noodle” (also called “glass noodles”). Cellophane noodles are made from a starch that results in a noodle which, when cooked, has transparency.

Other cellophane noodle varieties include:

• mung bean starch noodles
• tapioca starch noodles
• potato starch noodles

This is not to be confused with rice vermicelli noodles which are made with rice flour, and are white in colour when cooked through.

In japchae, the sweet potato starch noodles become chewy, toothsome, and readily absorb the sweet and salty sauce that’s mixed in with the various vegetables.

A Korean dish for celebrations 

Japchae is a traditional Korean recipe for celebrations, once reserved for Korean royal court.

It is often served at important occasions such as birthdays, weddings, and holidays. The ease of preparing large quantities of japchae makes it a popular choice for banquets, potlucks and parties.

What does japchae mean?

In Korean, “japchae” literally means “mixed veggies.”

While this dish can contain meat (like I do in this recipe), the base is the noodles and vegetables.

How to prepare japchae 

Japchae is essentially a mixture of different veggies. The veggies should be julienned or cut thinly to ensure they cook evenly.

To make this easy, each component of japchae is sauteed separately and then combined together with the noodles in the finished dish.

The process:

• Marinate the sliced beef rib eye (if using)
• Soak the sweet potato noodles (dangmyeon) for 20 minutes in warm water
• Cook the marinated beef
• Saute the veggies separately
• Combine the noodles with the veggies and beef back in the pot
• Season with the sauce, toss, and serve

Japchae is a versatile dish that you can adapt to your taste with whatever you have in your fridge.

Along with fried rice, it’s my go-to for a tasty “clean-out-the-fridge” meal.

I love how colourful the different veggies make the dish. And since japchae is predominantly vegetables, it’s quite a healthy meal.

Is japchae eaten hot or cold?

Japchae can be served at warm or at room temperature, which makes the dish very versatile.

How to store leftover japchae

Leftover japchae can be stored in the refrigerator — the noodles will get a bit firm in the fridge, but is easily reheated in the microwave. They will return to a soft and chewy state.

More Asian noodle dishes

Try making some of these popular noodle dishes at home!

• Japanese Yakisoba
• Chinese Chicken Chow Mein
• Cantonese Beef Chow Fun
• Jajangmyeon (Korean Black Bean Sauce Noodles)
• Chinese Vegetable Lo Mein
• Japanese Ramen (slow cooker recipe)

Yield: 4 servings

Japchae (Korean Glass Noodle Stir Fry)

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Japchae is a Korean noodle stir fry made with sweet potato starch noodles (also called glass noodles) and vegetables.

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

For the beef marinade

• 1 Tbsp soy sauce
• 1/2 tsp granulated sugar
• 1/2 Tbsp rice wine
• 1 tsp grated garlic
• 1 Tbsp toasted sesame oil
• 150 g sliced beef rib eye

For the Sauce

• 3 Tbsp soy sauce
• 1 Tbsp granulated sugar
• 1 Tbsp brown sugar
• 1 tsp toasted sesame oil

For the dish

• 1 bundle Korean sweet potato starch noodles (dangmyeon)
• 2 Tbsp vegetable oil, divided
• 1/2 yellow onion, sliced thinly
• 2 carrots, julienned
• 1 small zucchini, sliced thinly
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1/2 orange bell pepper, julienned
• 1/2 cup spinach, blanched
• 150 g bean sprouts, blanched

For garnish

• 1 Tbsp toasted sesame oil
• 1/2 green onion, sliced
• white sesame seeds

Instructions

1. In a small bowl, combine soy sauce, sugar, rice wine, garlic, and sesame oil. Add the sliced beef and coat well with the marinade. Cover and refrigerate for 30 minutes.
2. Combine all the sauce ingredients (soy sauce, granulated sugar, brown sugar, sesame oil) in a small bowl and stir until the sugar is dissolved.
3. Soak the sweet potato noodles in a large bowl filled with warm water for 20 minutes. Drain and set aside.
4. In a large wok, heat 1 Tbsp vegetable oil over medium high heat. Add in the marinated beef. Stir fry for 3-4 minutes, until cooked through. Transfer the meat to a clean dish and set aside.
5. Add in another 1 Tbsp oil and sauté the onion and carrot, stirring constantly for 2-3 minutes. Transfer the vegetables to a separate dish, and repeat sautéing the zucchini and bell peppers.
6. Add the soaked noodles, the sauce, and return the sautéed veggies to the wok.
7. Mix everything together with tongs so that the sauce coats all of the noodles. If it's a little too dry, add a splash of water.
8. Add the blanched spinach, blanched bean sprouts and cooked beef. Heat for a few minutes to heat through, then remove from the heat and transfer to a large serving dish.
9. Garnish with 1 Tbsp toasted sesame oil, and sprinkle on green onions and sesame seeds.

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Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 397

Michelle

Michelle enjoys learning and discovering different foods from around the world and recreating them in her own kitchen. She is an avid matcha lover and believes that the best food is made from scratch. Michelle develops and photographs recipes at her blog SiftAndSimmer.com.

www.siftandsimmer.com/