Japchae is a delicious Korean dish of mixed veggies and chewy sweet potato vermicelli noodles, tossed in a savory and sweet sauce.
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What is japchae?
Japchae (also chap chae) is a Korean dish made with sweet potato starch noodles (dangmyeon) and various stir fried vegetables and sometimes meat. It's savory and slightly sweet, seasoned with soy sauce, sugar, and sesame oil.
Japchae literally means "mixed vegetables" in Korean.
It is a traditional celebration dish, once reserved for Korean royal court cuisine. Korean stir fried noodles are often served at important occasions such as birthdays, weddings, and holidays.
Why you'll love this japchae recipe
Easy to make: japchae is a versatile dish that you can adapt to your taste with whatever you have in your fridge.
Versatile: it's a great way to clean out the fridge with whatever leftover veggies, bulgogi pork or bulgogi beef meat you have on hand.
Healthy: since Korean chap chae is mostly vegetables, it's a relatively healthy meal.
Delicious: the potato starch noodles are chewy, toothsome, and readily absorb the sweet and salty sauce that's mixed in with the various vegetables.
Ingredients you'll need
- Korean sweet potato noodles: also known as dangmyeon in Korean, or Korean glass noodles
- yellow or white onion: sliced thinly
- carrot: julienned
- Chinese (shiitake) mushrooms: soaked in warm water (reserve soaking water), thinly sliced
- red bell pepper: julienned
- yellow bell pepper: julienned
- orange bell pepper: julienned
- spinach: blanched
- eggs: scrambled
- soy sauce: regular soy sauce; the main component of the sauce
- granulated sugar: balances the sweetness
- sesame oil: a drizzle over the noodles prevents them from sticking, and adds a fragrant aroma and flavor
- bulgogi beef: you can also use Korean beef short ribs or bulgogi pork
- toasted sesame seeds: as garnish
Where to find?
You can find these ingredients in Asian supermarkets, large supermarkets with an International aisle or Korean grocery stores.
Types of cellophane noodles
Sweet potato noodles (dangmyeon) are a type of "cellophane noodle," which means they are made from sweet potato starch that gives the noodles a transparent appearance when cooked.
Other cellophane noodle varieties include mung bean vermicelli (used in Vietnamese cha gio) and tapioca noodles.
This is not to be confused with rice noodles which are made with rice flour, and are white in color when cooked through (used in laksa or bun bo hue).
How to prepare japchae
Japchae is essentially a mixture of different vegetables. To ensure an even cook, cut the vegetables evenly.
- Soak the sweet potato noodles (dangmyeon) for 20 minutes in warm water
- Sauté the veggies
- Combine the noodles with the veggies and beef (if using) back into the pot
- Add sauce, seasoning, and toss to incorporate and serve
How to serve & reheat
Serve japchae warm or at room temperature.
Try it alongside kimchi, steamed rice, marinated cucumber (oi muchim), gochujang meatballs.
To reheat, add a splash of water and cover the japchae noodles with a lid.
Microwave on high for about 2 minutes or until warmed through.
How to store
Leftover Korean japchae can be stored in an airtight container in the fridge for up to 3 days.
The noodles will be a bit firm in the fridge, but is once reheated in the microwave -- they will return to its soft and chewy state.
Expert tips
Scale up the recipe to serve it for banquets, potlucks or parties.
Soaking the sweet potato noodles in warm water helps soften them up and make them easier to cook.
Variations & substitutions
Feel free to add additional vegetables such as bean sprouts, or zucchini.
Try adding a different protein such as tofu, pork, or chicken.
Omit the eggs and meat for a vegetarian japchae.
Other Korean recipes you may like
Did you make this recipe?
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Korean Japchae
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 bundle sweet potato vermicelli noodles soaked in warm water for 20 minutes
- 1 teaspoon sesame oil
Sauce:
- 3 tablespoon soy sauce
- ¼ C water from soaking Chinese mushrooms below
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Eggs:
- 1 teaspoon vegetable oil
- 2 eggs scrambled
Vegetables & meat:
- 1 tablespoon vegetable oil
- ½ white or yellow onion thinly sliced
- 1 tablespoon minced garlic
- 3 Chinese/shiitake mushrooms soaked in hot water (save the soaking water), sliced thinly
- 1 small carrot julienned
- ½ red bell pepper julienned
- ½ orange bell pepper julienned
- ½ yellow bell pepper julienned
- 100 g cooked beef bulgogi
- 2 C spinach blanched, drained and lightly squeezed
Garnish:
- sesame seeds
Instructions
Cook the sweet potato vermicelli noodles:
- Bring a large pot of water up to a boil.
- Add the softened noodles into the water and cook according to the package directions, about 10 minutes.
- Drain the noodles in a colander and transfer to a bowl.
- Drizzle the noodles with 1 teaspoon of sesame oil and set aside.
Cook the eggs:
- Crack the eggs into a bowl and scramble with a fork or a pair of chopsticks.
- Heat up a frying pan over medium-high heat.
- Add in 1 teaspoon of vegetable oil.
- Pour in the eggs and cook as an omelette.
- Remove the egg omelette and thinly slice into ribbons. Set aside.
Prepare the sauce:
- In a bowl, combine soy sauce, mushroom-soaking water, sugar and sesame oil. Give it a good stir and set aside.
Cook the vegetables:
- Heat up a large pot over medium-high heat.
- Add in 1 tablespoon vegetable oil.
- Add in sliced onions and garlic, and sauté for 1-2 minutes.
- Next, add in the mushrooms and carrot. Sauté for another 1-2 minutes, until softened.
- Add in the bell peppers, bulgogi beef, spinach and egg.
- Pour in the sauce to deglaze the pan and add in the sweet potato noodles.
- Use a pair of tongs to coat the noodles with the sauce and incorporate everything together.
- Remove from heat and sprinkle with sesame seeds.
- Serve immediately or at room temperature.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Tasia
I've never had sweet potato vermicelli, but I want to try it! This looks like a quick and easy weeknight meal. Can't wait to try it.
Michelle
You'll love that chewy, bouncy texture of the sweet potato vermicelli noodles, Tasia! And it's such a bonus that they're easy to whip up too 🙂
Healthy World Cuisine
We are a huge fan of Korean Japchae because those slurping sweet potato noodles have such a fun texture. Great way to get the family to eat their veggies too. We did not have any beef bulgogi but this recipe is delicious even without.
Michelle
Absolutely -- my kids love noodles so it's an easy way to encourage them to eat their veggies as well! 😉
Ben | Havocinthekitchen
I've never had sweet potato noodles, but I'm so intrigued now - the dish looks so hearty and delicious. Great flavours and textures!
Michelle
Thanks Ben -- you have to give them a try! They've got such a delicious chewy and bouncy texture that absorbs all that flavor! 🙂
Neil
Hi Michelle! This Korean Japchae looks like a lovely healthy and flavourful dish!
Michelle
Thank you Neil! It is such a great way to clear out the fridge as well! 🙂
Raymund | angsarap.net
Japchae is such a great dish, it's like a veggie-loaded noodle party in every bite! I love how it combines sweet, savory, and a hint of nuttiness with the sesame oil. The flexibility of using whatever veggies or meat you have on hand makes it a winner for meal prep or a special occasion. Plus, it's pretty hard to beat those chewy sweet potato noodles! Yum
Linsey
I like this Korean Japchae as the sweet potato glass noodles are very delicious to eat. It is a real healthy lean cuisine that can feed a big crowd.