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Japchae (Korean Glass Noodle Stir Fry)

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The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe! 

What is Japchae

Japchae or chapchae (잡채) is a very popular Korean dish. It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year’s day and Harvest festival) but it is also enjoyed on any other common day as well.

Japchae translates as mixed vegetables. When it was first invented in the 17th century, japchae was a noodle-less dish.

But nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat.

The best and the most comprehensive Korean Glass Noodle Stir Fry (Japchae) recipe ever! It's colourful and flavourful. | MyKoreanKitchen.com

Japchae is typically served as a side dish but it can also be served on a bed of rice (i.e. Japchae-bap, 잡채밥) as a main dish. In this case, I normally serve it with Korean black bean sauce, just like a Korean-Chinese restaurant in Korea. – I will cover that variation at some other time.

Preparing for Japchae is a lot like making Bibimbap. It typically requires meat and vegetables (unless you make a vegetarian version) and they are individually prepared and cooked.

Some might argue that this separate cooking process is unnecessary (I hear you! It’s cumbersome!) but by cooking them separately you can enhance their individual flavor, texture and color better. (This is really true. I had many mediocre/failed Japchae meals by stir frying it all in one skillet before). After all, they all have a different cooking point.

Well made Japchae should have a balanced sweet and savory flavor, crunchy vegetable texture (not too raw and not too soft) and bouncy noodle texture (not mushy).

And, I’m very happy to share my well made Japchae recipe today! We just couldn’t get enough of it. 🙂 I hope you enjoy my recipe as much as we did!

Watch How to Make Japchae (Video Demo)

Ingredients for Japchae (6 to 8 servings)

Main

  • 250g (8.8 ounces) Korean sweet potato starch noodles (dangmyeon,당면)
  • 100g (3.5 ounces) rib eye fillet
  • 1 medium carrots (120g, 4.2 ounces) – rinsed, peeled & julienned
  • 110g (3.9 ounces) baby spinach – rinsed and drained
  • 1/4 small red capsicum (bell pepper) (50g, 1.8 ounces) – rinsed and julienned
  • 1/2 large yellow onion (105g, 3.7 ounces) – peeled, rinsed, thinly sliced
  • 100g (3.5 ounces) fresh shiitake mushroom – cleaned, stems removed and thinly sliced

Spinach seasoning

  • 1/4 tsp fine salt
  • 1/2 tsp minced garlic
  • 1 tsp sesame oil

Beef marinade

  • 1 Tbsp soy sauce
  • 1 tsp rice wine (mirin)
  • 1/2 tsp minced garlic
  • 1/4 tsp ground black pepper
  • 1 tsp sesame oil

Noodles & mushroom marinade – mix these in a small bowl

  • 4 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1/8 tsp ground black pepper

Finishing touch

Other

  • Cooking oil – I used rice bran oil.
  • Fine sea salt
  • Water to boil the spinach and the noodles

* 1 Tbsp = 15ml

**If you’re not sure of the above Korean cooking ingredients, check my 30 Essential Korean Cooking Ingredients list!

How to Make Japchae

1. Prepare the rib eye fillet by gently wiping/soaking off the blood with kitchen paper. Thinly slice it and put the strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap  and leave it on the bench for about 30 mins (until you get the rest of the ingredients ready).

Marinating beef for Japchae

2. Get the rest of ingredients ready per below.

– Prepare the vegetables as instructed in the “main ingredients” section.

2-3.Korean-glass-noodles-stir-fry-(Japchae)

– Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 20 mins).

Marinating mushroom for Japchae

– Boil some water in a medium pot. Once the water starts to boil (5-6 mins later), dip the spinach in for 5 to 10 seconds and scoop it out with strainer  (or you can drain the water out). Quickly cool down the spinach by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl.  Add the “spinach seasoning” and mix them evenly and lightly. Put it into a large mixing bowl where we will be adding all the other ingredients in later.

Cooking spinach for Japchae

– Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 7 mins. Drain the water. Rinse in cold water to cool down the noodles and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (between 15 to 20 cm (6 to 8 inches) length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 10 mins).

Cooking Korean sweet potato starch noodles for Japchae

3. Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter colour to darker colour and will be using only one non-stick pan/skillet. Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.

-Beat the egg white with a fork. Add some cooking oil (1 tsp) and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Move it onto a plate or clean cutting board.

3-1.Korean-glass-noodles-stir-fry-(Japchae)

-Beat the egg yolk with a fork. (If necessary) add some cooking oil and spread it well. Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Move it onto a plate or clean cutting board.

3-2.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), the onion and pinch of salt and stir fry it until it is cooked (1-2 mins) on low to medium heat.

3-3.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), the carrots and pinch of salt and stir fry until it is cooked (1-2 mins) on medium heat.

3-4.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), the red capsicum and pinch of salt and stir fry until it is cooked (1-2 mins) on low to medium heat.

3-5.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) on low to medium heat.

3-7.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), pour in the marinated meat  and stir fry until it is cooked (2-3 mins) on medium heat.

3-8.Korean-glass-noodles-stir-fry-(Japchae)

-Add some cooking oil (1 to 2 tsp, if necessary), marinated noodles and stir fry until it is cooked (2-3 mins) on low to medium heat.

3-9.Korean-glass-noodles-stir-fry-(Japchae)

4. Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.

4. Korean-glass-noodle-stir-fry-(Japchae)

5. Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.)  Serve and enjoy!

Korean Glass Noodle Stir Fry (Japchae) recipe | MyKoreanKitchen.com

Korean Glass Noodle Stir Fry (Japchae) | MyKoreanKitchen.com

Notes

  • If you buy dried shiitake mushrooms instead of fresh mushroom, you will have to soak them in water for a few hours before using them. If you can’t find shiitake mushroom, oyster mushroom can be a good substitute.
  • I used pre-cut noodles (자른 당면) that are 30-40 cm (12 – 16 inches) long individually. I still cut a bit with my scissors after boiling them but a lot less than if I was using more traditional noodles. In general, these pre-cut noodles are much easier to cook with, so I highly recommend it.
  • The best way to save time in preparing and cooking for Japchae is to familiarise yourself with the instructions above and multi-task (e.g. boil two pots of water for spinach and glass noodles at the same time).
  • Japchae can be served hot or cold. You can also microwave it to reheat when necessary.
  • Japchae can be stored in the fridge for 1-2 days in an air tight container. It can be stored for a bit longer but the noodles don’t look as good by then.


Korean glass noodle stir fry (Japchae) recipe | MyKoreanKitchen.com

Japchae (Korean Glass Noodle Stir Fry)

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe! 
4.92 from 60 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Keyword: glass noodles, stir fry
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 6 to 8
Calories: 300kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 250 g Korean sweet potato starch noodles (dangmyeon)
  • 100 g rib eye fillet
  • 1 medium carrot (120g) – rinsed, peeled & julienned
  • 110 g baby spinach rinsed and drained
  • 1/4 small red capsicum (bell pepper) (50g) – rinsed and julienned
  • 1/2 large yellow onion (105g) – peeled, rinsed, thinly sliced
  • 100 g fresh shiitake mushroom – cleaned, stems removed and thinly sliced

Spinach seasoning

  • 1/4 tsp fine salt
  • 1/2 tsp minced garlic
  • 1 tsp sesame oil

Beef marinade

Noodles & mushroom marinade – mix these in a small bowl

Finishing touch

Other

  • Cooking oil (I used rice bran oil)
  • Fine sea salt
  • water to boil the spinach and the noodles

Instructions

  • Prepare the rib eye fillet by gently wiping/soaking off the blood with kitchen paper. Thinly slice it and put the strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap and leave it on the bench for about 30 mins (until you get the rest of the ingredients ready).
  • Get the rest of ingredients ready per below.
    – Prepare the vegetables as instructed in the “main ingredients” section.
    – Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 20 mins).
    – Boil some water in a medium pot. Once the water starts to boil (5-6 mins later), dip the spinach in for 5 to 10 seconds and scoop it out with strainer (or you can drain the water out). Quickly cool down the spinach by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the “spinach seasoning” and mix them evenly and lightly. Put it into a large mixing bowl where we will be adding all the other ingredients in later.
    – Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 7 mins. Drain the water. Rinse in cold water to cool down the noodles and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (between 15 to 20 cm (6 to 8 inches) length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 10 mins).
  • Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter colour to darker colour and will be using only one non-stick pan/skillet. Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.
    -Beat the egg white with a fork. Add some cooking oil (1 tsp) and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Move it onto a plate or clean cutting board.
    -Beat the egg yolk with a fork. (If necessary) add some cooking oil and spread it well. Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Move it onto a plate or clean cutting board.
    -Add some cooking oil (1 to 2 tsp, if necessary), the onion and pinch of salt and stir fry it until it is cooked (1-2 mins) on low to medium heat.
    -Add some cooking oil (1 to 2 tsp, if necessary), the carrots and pinch of salt and stir fry until it is cooked (1-2 mins) on medium heat.
    -Add some cooking oil (1 to 2 tsp, if necessary), the red capsicum and pinch of salt and stir fry until it is cooked (1-2 mins) on low to medium heat.
    -Add some cooking oil (1 to 2 tsp, if necessary), pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) on low to medium heat.
    -Add some cooking oil (1 to 2 tsp, if necessary), pour in the marinated meat and stir fry until it is cooked (2-3 mins) on medium heat.
    -Add some cooking oil (1 to 2 tsp, if necessary), marinated noodles and stir fry until it is cooked (2-3 mins) on low to medium heat.
  • Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
  • Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.) Serve and enjoy!

Notes

* 1 Tbsp = 15ml

Nutrition

Calories: 300kcal | Carbohydrates: 45g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 978mg | Potassium: 302mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3610IU | Vitamin C: 12.8mg | Calcium: 53mg | Iron: 1.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

174 thoughts on “Japchae (Korean Glass Noodle Stir Fry)”

  1. I made this dish exactly as stated minus the beef and eggs (making it vegan) and with the addition of sliced green onions and it was superb! Thank you for sharing this with the world.

  2. hello again sue, how r doin over there?
    its me, ur gourmet stalker haha. japchae is one of the easiest dish to make above all kind of korean noodles. instead of normal noodles they tend to use a glass noodles which is made from starch. this recipe bring the dish to the next level, but in my opinion, japchae with more acidic taste or maybe a sourish flavor is my favorite. Even if its going out of the course, some times i just have to take the risk.
    p.s about storing the japchae. japchae are made with glass noodle which is came from starch, i would recommend to reheat it with some moist like microwave

  3. Delicious recipe! I made a large batch with the hopes of eating it for a few days. However, when I ate it the day after, the sauce turned a bit gummy with the noodles, and the noodles are no longer slippery. Do you know if there is a proper way to store japchae? Thank you!

    • Did you reheat the noodles before eating? I normally microwave it with a microwavable cover and it turns out fine. The steam created during the reheat helps with the moist too. Hope this helps!

  4. I loved this recipe! It tastes exactly like the restaurant version.
    I put enoki mushrooms instead of shiitake but it still worked out great!
    Is there a quicker way to do this? Ie just stirfry all vegetables together? Took so much longer as I had to double all
    My cooking took twice as long as I accidentally cooked a whole 500g pack of noodles before reading the instructions properly and had to double all my ingredients. More for me!!

  5. This took some time to make but it was well worth it. I’ve never made it before but I’ve already eaten 2 bowls today. I did make extra sauce for more flavor and added bok choy. Thanks for a great recipe!

  6. What a fantastic recipe! This meal reminded me of my elderly Korean neighbour’s delicious Japchae. She would make it for me as a little girl. Hers had that special touch that can only come from an expert chef who made the dish hundreds of times, but your recipe was the closest to her original that I’ve ever found!! You are very good at what you do. Thank you for sharing. <3

  7. Do u need to stir fry the noodles? I saw some recipes which omit this step. Btw does
    250g potato starch noodles means its in the uncooked form?

      • Do u need to stir fry the noodles? I saw some recipes omitting this step? I am kinda scared the noodles will stick to the pan and also become overcooked. Can i boil the noodles for 5 mins and then finish cooking them off in the pan by stir frying another 2-3 mins? In that way hopefully they wont become too mushy.

        • You certainly don’t want to overcook the noodles. Texture is quite important for a successful outcome. I think stir frying noodles holds the flavor better, so I like stir frying them. Also, I do like a bit of oil coating on them as well.

          By the way, not all noodles will stick to the pan when you stir fry. It depends on many factors including the type of pan / skillet used, condition of the pan, amount of oil used etc.

          Bottom line, do what makes you feel comfortable. 🙂

  8. Well now. It makes so much sense to cook everything separately – which I have done so many times with bibimbap, it never occurred to do the same for stir fry.
    That was both an a-ha! and A-DUH moment for me.

    Maybe because in my brain, bibimbap can be cold – straight outta the fridge and consumed with a nice long spoon with tons o chili sauce 🙂 – and I think of stir fry as always hot.

    Anyway, great recipe! I made it today for the fam and will do it on a larger scale next week end for a party.

  9. Hi,
    I’ve made this recipe several times now for my family, and now I’m wanting to make it for my gran too. Except she doesn’t like chewy meats. What kind of meat can I use as a substitute?

    I’ve already substituted the meat from the recipe by regular steak because it’s more affordable, but steak is a chewy meat too…

  10. I am so glad I found your blog! I have made japchae and it was so good I screamed when I tasted it, I am not kidding! Previous recipes were not getting the dressing right and yes, I did cook veggies together before… One question – I did not use meat or tofu, and it felt that maybe I missed out on bulk and the marinade that you used with meat. What vegetable would you recommend to replace meat with, if I am making a vegetarian japchae and don’t want to use tofu? Thank you!

    • I’m so pleased to hear you liked my japchae recipe! If not adding tofu, you could add more mushrooms. (More shiitake or other varieties..) If you’ve been a vegetarian for a long time, you’re most likely have more ideas than me! 🙂

  11. Hi! i’m planning to make this for some special occasion but to hard to find Mirin in where i am, any alternative that you can recommend?

  12. I have made this recipe many times now. I didn’t even know what Japchae was until the Olympics this year…so embarrassing! But I made this once, following the recipe exactly (except substituting tofu for beef) and now its a staple at our house. It helped that I bought 32 ounces of sweet potato noodles on the internet, having no idea how many that actually was. The box that Amazon brought was huge! I really appreciate being able to print out the recipe. Your blog is amazing; your recipes are terrific, and I am grateful.

  13. I made this last weekend & it was amazing!
    I found it quite time consuming cooking the vegetables separately so next time I make it (tomorrow!) I’ll risk the flavours & cook altogether
    I also thought the meat was a bit sparse so I’m doubling the quantity

  14. I am going to make this tomorrow. So excited! I crave going to Korean restaurants, but I am gluten-free…so avoiding soy sauce while eating out, seems difficult 🙁
    What would be a good substitute for mushrooms? Perhaps zucchini?
    I am also going to replace the beef with tofu, but otherwise keep it all the same.

  15. Finally, japchae I was able to cook and it was edible!! Very tasty, the videos and photos are very helpful to me when learning a recipe. Thank you for great instructions for so far no fail recipes!
    HAPPY NEW YEAR!
    (새해 복 많이 받으세요!)

  16. Thank you for the great recipe!!! Always thought that japchae was a complicated dish to make..but your instructions were so simple to follow! Proud to have made my first japchae today…thank you Sue <3

  17. Hi hi!
    I stumbled upon this recipe when looking up what japchae was, and was suddenly filled with the undying need to try it out! I’ve always wanted to try a Korean dish, and this seemed easy enough to make rather than wait until some miracle happens and go to a Korean restaurant. Today, I made the dish for my family, and they loved it! I’m only 16, so getting so many compliments on the flavors and taste shocked me, but it was because your instructions were so well written and clear that it was possible for even a teen to follow, ha!
    I really enjoyed making this, despite how long it took me since I’m not too experienced in the kitchen 😂
    Thank you so much for this recipe! I look forward to trying out more!

  18. I made this recipe and it was the best I’ve ever had! I definitely thinking cooking all the parts seperately was key because nothing was under or over cooked. I’ve made this once before with a different recipe and although not a failure, it wasn’t a repeater like this one for sure! Thank you for all the details!

  19. I love this dish! My home is a little different when it comes to dinner. I’ve got 1 vegan, 1 who doesn’t eat beef/pork and 2 “adventurous ” eaters, so I’m always looking for delicious creative meals that can be converted to vegan repectfully and don’t take 2 hours to complete. I Change the soy sauce to liquid amino (vegan), use fried tofu as the vegan protein and thin sliced chicken for the everyone else. This dish is a winner 100% of the time! I work full time outside of my home. To know that I can get home and whip this up within an hour is fantastic.

  20. I tried this recipe and the outcome was almost the same I had at the Korean restaurant in Athens the other day. Easy to prepare and cook! Thank you!

  21. Hi! This is my first time cooking a Korean dish. I don’t have ‘dangmyeon’. Can I use any type of Glass Noodles instead? And mushrooms as well. I don’t have Shiitake mushroom, but I do have Button Mushrooms. Same for ‘sesame oil’. Thank you!

    • You can try other glass noodles if you like. Mushrooms as well. But for sesame oil, what are you going to replace with? The flavour is pretty hard to replicate with other types of oil.

  22. This dish is fantastic. My Korean friend said it was great. I made it for his farewell “Korean” dinner. Easy to follow and great notes and instructions. Will definitely make this again.

  23. This was my first time making japchae (and Korean food in general) and it was a great success. Thank you for the recipe. I’ll definitely be making this again!

  24. my big wish is to visit korea one day and eat alllll of this yumy food

    as where i am is very hard getting the ingredients plus am non korea so cant come out with the exact tast

  25. This recipe was a huge success! 100% worth the effort, the recipe may have a few steps but was very clear and easy to follow. My boyfriend and I ate our leftovers cold the next morning for breakfast (literally dreamed about it after making it for dinner because SOOOOOO DELICIOUS) and it was just as good. Now I can make this whenever the craving comes up, thank you!!!!

  26. I have been missing Korean cuisine for many years. I finally decided to make it myself. Thank you for the step by step directions and video for Japchae. As soon as I started making the marinades I was brought back to my childhood. I took pictures and sent it to friends. Ha,ha!
    I can’t wait to get better at making it.
    It was so delicious. Will be making this dish again, very soon.
    -Tamika D.

  27. Hi, Sue! I am so happy and excited I found your website. This is amazing! My family lived in Pusan and Chinhae ROK in the 1980s and 90s. I make Korean food often but some recipes are not as authentic as others. Your recipes are wonderful! The Jajangmyeon and the Japchae make me nostalgic for our days in the ROK. Komapsumnida!

  28. This looks like a great recipe! My only question is about the spinach… the raw garlic is added to the spinach after the spinach is cooked, so does that mean that there’s raw garlic in the final dish? That doesn’t seem quite right. I don’t think any of the chap chap versions I’ve had included raw garlic and even a little bit goes a long way.

  29. DELICIOUS! Was tired of paying $16 per order for JapChae at the local resto, just followed this recipe (made a huge batch by 4x the recipe) and it was delicious! Adding this to the regular rotation for sure. Thanks!

  30. Hi Sue, am Sandra, am a Nigerian. I was wondering if rice sticks could serve as a substitute since I can’t get the sweet potato noodles here.

    • Hi Sandra, I’m not familiar with rice sticks. Are they same as rice noodles? These might not be suitable as they tend to stick together once cooked. More suitable substitutes would be starch based noodles e.g. cellophane noodles. Hope you can get them!

  31. 외국인에게 우리의 요리를 설명하기가 어려운데 영어로 기록해 주신 레시피 덕에 많은 도움이 되었습니다. 감사합니다. 행복하세요.

  32. I don’t have a lot of experience with Asian cooking but the recipe sounds amazing and I’m definitely up for a challenge. Thanks so much!!

      • I JUST MADE IT AND OH MY GOODNESS!!! YUMMMMM Since I have a Korean market near me I used the meat that was already marinated but the rest of the ingredients I used fresh and yes I used the “oyster mushrooms” they had because the other where not available. 🙂 My husband doesn’t care for the egg so I just left it out. But he gives it an A+

  33. Tried this recipe today. It was one of the best jap chye recipe I have tried. I replaced the spinach with brocollini and it was still good. Thank you. ????????????????

      • Couldn’t get enough of this so made it again! Just a tip for others: I used Kale instead of Spinach and it still turned out great. There’s less water to squeeze out of Kale. 😉 Also, I marinated my mushrooms too long so it was much more salty than last time. Don’t make the same mistake as I did. Overall, the dish still turned out great… just a tad bit more salty this time (some may even think of it as more flavorful!)

  34. The best recipe for my favorite Korean dish. If you make this (and you should) you really should stir fry the vegetables separately like Sue recommends. It makes a difference!

  35. ABSOLUTELY LOVE THIS RECIPE! I tripled the ingredients including the noodles and added shrimp and OMG, I can eat this everyday! Thank you so much for an easy yet simple and delicious recipe!!!

  36. First time making Japchae, your recipe was easy to follow. Flavours were delicious and everyone loved it! Thank you for sharing your recipe, I would definitely recommend :))

  37. I just made this exactly as the recipe is. It was my first time having Japchae and my whole family loved it. Thank you so much for the detailed instructions.

  38. Hi, Sue!

    I’m wondering why you fry in order of lightest to darkest. Is it to preserve the beauty of the ingredients?

    Yours,
    Rachel

    • Hi Rachel, Yes, if you fry in random order, dark colour can rub on to a lighter colour ingredient. (Unless, of course, you want to wash the pan between these steps). 🙂

  39. This came out amazing! I usually suck at cooking but this was easy to follow and now my belly is happy! 🙂 I added Zucchinis and it gave it a little extra crunch. Thank you for this recipe!

  40. Hi. I’m excited to try your recipe but I might be a bit pressed for time. Can I prepare each individual component separately the night before then do the final cooking just before serving? Will the marinated beef, mushrooms and noodles turn out ok if they’re left to marinade in the fridge overnight?

    • Hi Maita, I hope I’m not too late for your question. You can prepare all individual ingredients separately the night before and combine the next day. (Though, if I were you, I would do the noodles the next day not the night before). By the way, Japchae reheats very well if you decide to make everything the night before serving. (For presentation wise obviously, making it on the day you serve is the best.) Hope this helps. 😉

  41. Delicious recipe!! This is the first time I’ve made japchae after having it in restaurants several times. Everyone in our family loves it! I made a few changes to suit our needs (for example, substituting zucchini for mushrooms and leaving out the egg since I don’t eat mushrooms or eggs), but it was still super yummy. I’m curious if zucchini or something similar is a vegetable Koreans use. One local restaurant puts zucchini (or something like it) in their japchae, so that’s where I got the idea to substitute zucchini for mushrooms.

    • Great to hear you enjoyed my recipe, Ann! I haven’t seen zucchini in Japchae before, but it’s OK to substitute. I have seen bell peppers in there sometimes too. Colourful vegetables are good as it makes Japchae pretty. 🙂

  42. I followed this recipe almost to a tee, just minus the beef, to make as a side dish. The japchae came out delicious-light yet flavorful, and just the right amount of sweet and savory. My fiancé and I enjoyed this dish so much that I’m sure we could’ve eaten it on its own. Thanks Sue!

  43. This was great! Thank you….never made japchae before, and this tasted about as good as I remember it in Korea.
    I couldn’t find normal spinach so I used Kankun (Indonesian “water spinach”) and I made a vegan version with no beef or egg. Tasted great – looking forward to the leftovers for lunch tomorrow.

  44. Excellent! Years ago a young Vietnamese friend would make these glass noodles as a covered dish for parties. She taught me how to cook Korean Glass Noodles but I lost the recipe. Your recipe was as good if not better than I remember! I followed your instructions exactly and was not disappointed! Thank you so much! BTW, my husband has never had this dish before and loved it! Thanks again!

  45. I just made CHOPCHAE, a big hit with my family. They loved it! It’s taste reminded me of how my mom used make it.
    Thank you for sharing 🙂

  46. Mashita! This was a hit for the entire family, including my 3 1/2 yr old! Thanks for sharing such detailed simple instructions. Definitely going in our recipe box. Looking forward to trying more of your recipes.

  47. This is the first Korean Dish that I have ever attempted!!! It turned out perfect. The directions are perfect and detailed. I can’t wait to make this for a girl’ night. Thank you for sharing your experience with us.

  48. Hi Sue, I found your site today looking for Japchae. Greetings from Down Under 🙂 I cooked this recipe for our dinner tonight and we absolutely loved it! I will be cooking more of your recipes soon! I’m a big fan! Keep doing a great job!

    Love,
    Julz

  49. Dear Sue, Thank you so much for this recipe. I’m American, but I’ve lived with my Korean mother-in-law for over 40 years. She was so good at making delicious japchae that I never had the courage to try. But now she has Alzheimer’s and doesn’t remember how to do it. So I decided to try your recipe today. It took me a lot of time, but both my Koran mother-in-law and husband really liked it. My husband said to thank you for him for giving such a good recipe. Thanks to you we had a yummy meal during a late snow in Cheonan, Korea. I made a few mistakes. I put the vegetables and noodles together and heated them all together rather than separate. But it still was yummy! Thank you again.

    • Hi Lynne, So happy to hear you were able to create delicious Japchae for your family! Your mother-in-law must have been proud of you! 🙂

  50. I just made this for dinner, and it was wonderful! My husband lived in Korea before we met, and I was worried about trying to make one of his favorite dishes when I’ve never attempted Korean food before. The instructions were clear and simple and we both loved it 🙂

  51. I made this dish for dinner last night. Luckily I doubled the recipe. My brother ate almost all the leftovers at 9 at night. I was shocked and disappointed at how little was left the next morning! Oh well, I’ll have to make some more. We often get some of the best Korean at a little restaurant located in the back of a Korean grocery store here in Chicago; so I know good Korean. Oh My was this a great recipe. I will be following your blog. I love Korean food and the Korean grocery store is located only two miles from our house for any ingredients I need. (The noodle isle has about 40 different types of noodles alone.) So thank you so much for taking the time to create and maintain this blog!

    • So happy to hear you loved my recipe! Indeed, it’s very disappointing to find out when all the leftovers are gone! 🙂 At least, you’re lucky enough to live near a good Korean grocery store!

  52. I cannot cook to save my life (to the point it is amusing even if pathetic) but these are very clear instructions and I think I may actually be able of pulling it off.

  53. This is my second attempt at japchae but first time with your recipe. The result is excellent. Your recipe gives the noodles a very well balanced taste which was not achieved with the different recipe I have used.

  54. I’ve been wanting to make japchae long ago and just didn’t do it until two days ago. I cooked all the ingredients together and it was delicious (As what my husband and our visitor said). But I thought it was not the perfect japchae that I wanted to cook. So I made a research and stumbled upon this kitchen 🙂 I didn’t know you have to cook the ingredients separately and now I know. Thank you so much for this easy recipe! Now I’m off to the supermarket and be ready for my visitors for dinner with my japchae.

    PS: I tried squeezing in lemon juice before I eat it and it was delicious! ♥

  55. Hi Sue~ I just really want to thank you for this recipe. Today I made your recipe for the third time and I can officially say that japchae is now my number one favourite dish in the entire multiverse. However I didn’t make it with dangmyeon today because I’m not really supposed to eat carbs (I used Japanese shirataki noodles instead), and I don’t really like onion or bell peppers so I threw a bunch of other vegetables into it (daikon, garlic chives, snow peas, brocolli, gobo/burdok root) and eomuk with the beef because why not ^<__<^;; (so this is now affectionately called by my friends "Z's kitchen sink japchae" ^^;; ).

    But other than those changes I follow your recipe exactly and it is absolutely delicious. Thanks so much for this new favourite dish!

  56. Sue,
    One of the Korean moms at school made something like this for a bake sale, and I found your recipe searching for a way to replicate her tasty noodles. I seldom follow recipes very closely, choosing to use them more as inspiration. But I am really inexperienced at cooking any type of Asian foods, so I followed yours fairly closely. I made it this evening for my parents’ 45th anniversary dinner, and it was a huge success! I can’t believe I managed to make Korean noodles that taste like they’re supposed to.

    I did make a few changes: I’m vegetarian, so I left out the meat. I also didn’t add mushrooms. I did add a lot more veggies than your recipe called for because that’s how I like noodle dishes.

    Thanks for a perfect recipe!

    • Hi Cathryn, I’m just so happy to hear that your japchae turned well and that it was a huge success! I’m proud of you. 🙂 Thanks for trying my recipe and letting me know how you did it.

  57. I loved this recipe of yours Sue! It’s very simple and easy to prepare.

    Although I am concerned with something. Just as I am very much specific when it comes to the texture of spaghetti or fettuccine whenever I make pasta dishes, I was wondering if there is a certain amount of crisp or firmness that has to be observed when cooking glass noodles.

    • Hi Matthew, Glad you liked my recipe. I’m not 100% sure whether I understood your question, yes, the ideal glass noodles should have some degree of firmness – I expressed this as “bounciness” in the post. But it shouldn’t be crispy unless you prefer this way of course. I hope I addressed your question right.

  58. Dear Sue,

    Six months ago I discovered you site looking for a recipe. I have tried several of the recipes listed here on the web. I loved each and everyone of them. They fairly easy to prepare and tasty.

    I love the format of your recipes. I love the foolproof step-by-step instructions and I love the summary recipes. The photos are very clear and lovely. Truly a fantastic website.

    Here in Los Angeles, I always buy imported Australian lamb meat. I love the lamb chops and ground lamb meat. I make lamb burgers on the charcoal grill. Would it be possible to publish lamb meat recipes. Or perhaps you can direct me to a web that has authentic Aussie Lamb Meat recipes.

    Please keep up the great work!!!

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