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Japchae, South Korea‘s beloved stir fried glass noodles, is a dish that beautifully balances textures, flavours, and colours.
Made with chewy sweet potato noodles, crisp vegetables, and a hint of savoury sweet seasoning, Japchae is as visually appealing as it is delicious. Often served during celebrations or special gatherings, it’s a dish that embodies the spirit of Korean cuisine; harmonious, vibrant, and rooted in tradition.
What Is Japchae?
Japchae is a traditional Korean dish featuring glass noodles, or dangmyeon, made from sweet potato starch. These translucent noodles are stir fried with a variety of vegetables such as spinach, carrots, mushrooms, and bell peppers, creating a medley of textures and colours.
Thinly sliced beef or tofu is often added, making it versatile enough to suit different tastes and preferences. The dish is seasoned with soy sauce, sesame oil, and a touch of sugar, giving it a savoury base with a subtle sweetness.
What sets Japchae apart is its unique combination of flavours and textures. The noodles are soft yet slightly chewy, while the vegetables retain their crispness. The seasoning is delicate but deeply satisfying, making Japchae a perfect balance of simplicity and sophistication.
It’s a dish that’s enjoyed both as a main course and a side dish, often accompanied by a bowl of steamed rice or served as part of a larger Korean meal.
Ingredients and Taste
The magic of Japchae lies in its ingredients, which are as wholesome as they are flavourful. The sweet potato noodles are the star of the dish, prized for their slightly elastic texture and their ability to absorb the savoury sweet sauce.
Fresh vegetables like julienned carrots, sautéed spinach, and earthy shiitake mushrooms add layers of flavour and a delightful crunch. Thinly sliced beef, marinated in soy sauce and sesame oil, brings a richness that complements the lightness of the vegetables.
The seasoning is simple but transformative. Soy sauce adds umami, sugar introduces a hint of sweetness, and sesame oil lends a nutty aroma that ties everything together. Garlic and green onions enhance the dish’s depth, while a sprinkle of sesame seeds on top adds a subtle crunch.
The overall taste is balanced and nuanced, with the sweet, savoury, and nutty flavours blending seamlessly into each bite. Japchae is not heavy or overly spiced, making it a dish that appeals to a wide range of palates.
A Taste of History
Japchae has its origins in the early 17th century, during the reign of King Gwanghaegun of the Joseon Dynasty. It is said that the dish was first created for a royal banquet, where it was so well received that it became a favourite of the king.
Originally, Japchae did not include noodles but consisted of stir fried vegetables and mushrooms seasoned with soy sauce and sesame oil. The addition of sweet potato noodles came later, evolving into the version we know and love today.
Over the centuries, Japchae transitioned from royal courts to the tables of ordinary Koreans, becoming a popular dish for festive occasions such as weddings, birthdays, and holidays like Chuseok (Korean Thanksgiving). Its vibrant colours and harmonious flavours symbolize balance and celebration, making it a dish that brings people together.
Japchae (Stir Fried Glass Noodles) Recipe
Serves: 4
Ingredients:
For the noodles:
- 200g Korean glass noodles (dangmyeon)
- 1 tbsp sesame oil
For the stir fry:
- 1 medium carrot, julienned
- 1 medium onion, thinly sliced
- 150g spinach, blanched and squeezed dry
- 200g shiitake mushrooms, thinly sliced
- 1 red bell pepper, julienned
- 150g beef or chicken, thinly sliced (optional)
For the seasoning:
- 4 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tbsp sesame seeds
- ½ tsp ground black pepper
For garnish:
- 1 egg, beaten and fried into a thin omelette, sliced into strips
- Additional sesame seeds and chopped scallions
Directions
To begin, cook the glass noodles according to the package instructions, typically by boiling them in water for 7–8 minutes until tender. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp sesame oil to prevent sticking and set aside.
Prepare the vegetables and protein. Julienne the carrot and bell pepper, slice the onion and mushrooms thinly, and blanch the spinach in boiling water for 1 minute. Squeeze the spinach gently to remove excess water and season it with a pinch of salt and ½ tsp sesame oil. If using meat, marinate it with 1 tbsp soy sauce, ½ tsp sugar, and ½ tsp minced garlic for 10 minutes.
Heat a large skillet or wok over medium heat and add 1 tbsp vegetable oil. Stir fry the carrots for 1–2 minutes until slightly softened. Remove and set aside. Repeat this process with the onion, bell pepper, and mushrooms, cooking each vegetable separately for even texture and flavour.
In the same skillet, cook the marinated meat over medium-high heat until browned and fully cooked, about 3–4 minutes. Remove from the skillet and set aside.
Combine the cooked noodles, stir fried vegetables, spinach, and cooked meat in a large mixing bowl. In a separate small bowl, mix the soy sauce, sugar, sesame oil, garlic, sesame seeds, and black pepper to create the seasoning sauce. Adjust sweetness or saltiness to taste.
Pour the seasoning sauce over the noodle and vegetable mixture. Using your hands or tongs, toss everything together gently to ensure the noodles and vegetables are evenly coated with the sauce.
Return the mixture to the skillet and stir-fry briefly over medium heat for 2–3 minutes to allow the flavours to meld. Taste and adjust the seasoning with a little more soy sauce or sugar if necessary.
Transfer the Japchae to a serving plate and garnish with thinly sliced egg omelette, additional sesame seeds, and chopped scallions. Serve warm or at room temperature, accompanied by kimchi or pickled radishes for a traditional touch. Enjoy the vibrant flavours and textures of this beloved Korean dish.
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