English
Japchae

Photo: ayustety (a flickr user), CC BY-SA 2.0, Wikimedia Commons

South Korea

Japchae

잡채

Korean dish of stir-fried glass noodles and vegetables

Side dishesCourse
198kcal · per serving
Not spicySpice
No pork
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About this dish

Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. It is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.

Description: Wikipedia — Japchae, CC BY-SA 4.0

Recipe

Stir-fried Glass Noodles with Vegetables (Japchae)

Not spicyNo porkNo meat or alcoholContains: egg, gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1
  • glass noodles (dangmyeon)당면
    20 g
  • thinly sliced sirloin등심얇게썬것
    20 g
  • carrot당근
    5 g
  • dried shiitake mushrooms표고버섯마른것
    10 g
  • oyster mushrooms느타리버섯
    10 g
  • onion양파
    10 g
  • Korean zucchini호부추
    5 g
  • bellflower root (doraji)도라지
    10 g
  • egg달걀
    5 g
  • soy sauce간장
    2 g
  • sugar설탕
    5 g
  • garlic마늘
    1 g
  • scallion대파
    10 g
  • ground black pepper후춧가루
    0.1 g
  • ground sesame seeds깨소금
    1 g
  • sesame oil참기름
    2 g
  • cooking oil식용유
    1 g
  • water물
    2 g
  • sugar설탕
    1 g
  • vinegar식초
    1 g

Nutrition per serving

198kcal
29.7gCarbs
6.3gProtein
6.3gFat
255mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Soak the glass noodles in water, then boil them in boiling water until soft, rinse in cold water, and drain.
  2. Soak the shiitake mushrooms, squeeze them out well, julienne, toss with soy sauce and perilla oil, and stir-fry in a pan.
  3. Finely julienne the cabbage, cucumber, carrot, perilla leaves, lettuce, bell pepper, and paprika.
  4. Grate the pear.
  5. Add the pear, soy sauce, salt, vinegar, mustard, and sugar to make the japchae seasoning.
  6. Arrange the prepared vegetables prettily around a large plate, place the glass noodles in the center, and pour the seasoning over.
💡 TipFor low-sodium japchae, stir-fry the glass noodles, meat, and vegetables without any seasoning, and at the end make a low-sodium soy sauce dressing and toss it in just before serving.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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