Easy Japchae (Korean Glass Noodles)

This easy japchae recipe is beloved in many Korean households. Korean glass noodles made with sweet potato starch are stir-fried with various vegetables. Discover the secret of making these delicious and healthy dish easily at home. Vegan and vegetarian adaptable.

“Amazing taste!  Easy to make.  Hardest part was finding the right noodles.  Can’t wait to make this recipe again.”

Maria

When I was in my young 20’s studying at college in the U.S., I was invited to a dinner party at a Korean professor’s home. He was treating all the Korean native students and other students majoring in Korean at his home.

His wife was an amazing cook – she was more popular among the students than her husband who was teaching Korean language at the university. She fed us with the authentic beef bulgogi, kimbap (Korean seweed rice rolls), bibimbap, and even tteokbokki (spicy rice cakes).

She demonstrated how to prepare Japchae, the widely renowned Korean glass noodle dish, and I was immediately hooked. The noodles she used had a perfect chewy texture and were incredibly flavorful. What’s more, her recipe was much simpler compared to my mother’s recipe (which I still love).

If you love japchae, but are looking for an easier way to make it, don’t miss out on this recipe. You will be converted, too. Along with other Korean noodle recipes, this is a must for noodle lovers.

What is Japchae?

Japchae is a signature dish of Korean cuisine that features Korean glass noodles, also known as dangmyeon, as the key ingredient.

To make the dish heartier and more nutritious, cooks often add beef or pork to the Japchae dish, after first cooking the noodles until translucent and then stir-frying them with a variety of vegetables such as onion, carrot, pepper, spinach, and mushroom.

Japchae is a staple on every Korean feast table, from Korean New Year and weddings to birthday parties and other celebratory events. While there may be some people who have never tried Japchae, those who have experienced it will likely never tire of this beloved Korean dish.

Japchae Noodles (Dangmyeon)

You cannot omit or substitute the dangmyeon noodles when preparing Korean Japchae. Dangmyeon, also known as Korean glass noodles, are sweet potato noodles made with sweet potato starch.

It’s naturally gluten-free and is a common Korean pantry item used in many Korean dishes, such as Korean Braised Chicken (Andong jjimdak) or beef short rib soup (galbitang).

Dangmyeon comes in a dehydrated form in a package. There are a few different varieties, but any kind will work.

Where to buy dangmyeon?

Most Korean markets and Asian markets sell Korean sweet potato noodles. Make sure to check they are Korean dangmyeon. You can also purchase online stores easily. Look for precut noodles if you want to avoid the long strands of noodles. Or, you can still use the regular bundles and then just cut them with a pair of scissor

How to cook Korean glass noodles?

The traditional method requires boiling the noodles separately before adding them to the stir-fry. With this recipe, you can make it all in one pot (skillet).

Classic Recipe Made Easy

Making japchae in the traditional way can be labor-intensive and time consuming. You cook noodles separately, and stir-fry each vegetable and meat ingredient in separate batches, then combine them all together at the end with japchae sauce.

Here is an easier and simpler way of making a classic recipe. You will taste the authentic flavor of traditional Korean noodles, but without all the hard work.

Can I make japchae as a Vegan or Vegetarian?

Absolutely! Just omit the meat in the recipe without altering the other ingredients.

Is Japchae gluten-free?

Korean glass noodles are completely gluten-free since they are made from sweet potato starch. To make it as a gluten-free dish, make sure to use gluten-free soy sauce when seasoning the noodles.

Ingredients list

• Dangmyeon – Korean glass noodles made from sweet potato starch that have a chewy texture and absorb the flavors of the other ingredients.
• Onion – Sliced and cooked to add a sweet and savory flavor to the dish.
• Carrot – Thinly sliced and adds a crunchy texture and sweet taste to the dish.
• Pepper – Used for color contrast and to provide a slightly spicy flavor to the dish.
• Spinach – Adds a fresh and slightly bitter taste to balance the other flavors.
• Mushroom – Shiitake mushrooms is commonly used to provide a savory and earthy flavor to the dish.
• Beef or pork – Adds protein and umami flavor to the dish. Omit the meat for a vegan or vegetarian version. You can also use leftover Korean bbq beef instead of making the beef part separately.

Japchae sauce

Combining the following ingredients creates a flavorful and complex sauce that brings all the flavors together and makes Japchae so delicious.

• Soy sauce: Provides a salty and savory flavor to the sauce.
• Garlic: Adds a pungent and aromatic flavor to the sauce.
• Sugar: Balances the saltiness of the soy sauce and adds a slight sweetness to the dish.
• Sweet rice wine (mirin): Enhances the flavors and tenderizes the meat.
• Oil: Gives the sauce a smooth and silky texture.
• Sesame oil: Provides a nutty and fragrant flavor that is distinctively Korean.
• Black pepper: Adds a subtle spicy kick to the dish.
• Toasted sesame seeds: Sprinkled over the dish to provide a crunchy texture and nutty flavor.

How to make Japchae

Soak glass noodles

• Soak the noodles in hot water for 15 minutes, then drain and set aside. Pre-soaking will soften the noodles and make them easier to cook.

Season meat and prepare japchae sauce

• Slice beef (or pork) into thin match sticks and season with soy sauce, sugar, and rice wine; set aside.
• In a mixing bowl, combine all the japchae sauce ingredients, and set aside.

Stir-fry vegetables

• Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add onion, carrot, pepper, and a pinch of salt; stir-fry until soft.
• Add the sliced shiitake mushrooms and another pinch of salt. Continue to stir-fry until they become soft. Stir-fry the spinach until it wilts, and add it at the end.
• Remove the skillet from the heat and transfer the vegetables to a large plate to cool.

Cook meat

• Reheat the pan over high heat with 1 tablespoon of oil, then add the beef (or pork) and stir-fry until fully cooked. You will see the juice coming out from the meat.
• Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.

Cook noodles

• Drain the noodles from soaking and add them to the pan with the meat juices.
• Pour the japchae sauce over the noodles and toss to combine.
• Allow the noodles to cook over medium heat until they become soft and absorb most of the liquid from the sauce.

Toss vegetables and meat with noodles

• Reduce the heat to low. Add the vegetables and meat back to the pan over the noodles.
• Add sesame seeds and toss all together to incorporate.
• Drizzle more sesame oil if you wish. Taste and season more according to your taste.

Storage and Reheating Tips

Serve japchae hot or at room temperature. Keep leftovers in a refrigerator for up to 1 week. The dangmyeon noodles will become opaque and hard.

For the best result, I recommend to use a skillet on the stove to reheat japchae. Heat a little oil in a skillet over medium heat and stir-fry the cold japchae until the noodles become translucent and soft and the vegetables heat through. This will help to restore the texture and flavor of the dish.

This recipe was originally posted in March 2010. I’ve updated the recipe with a few changes, new photos, and more information.