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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.

Japchae in a black bowl

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 dishes by stir frying it all at the same time 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!

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, cut into strips
  • 1 carrots (120g / 4.2 ounces), rinsed, peeled & julienned
  • 110g / 3.9 ounces baby spinach, rinsed
  • 1/4 red capsicum / bell pepper (50g / 1.8 ounces), rinsed & julienned
  • 1/2 yellow onion (105g / 3.7 ounces) – peeled, rinsed & thinly sliced
  • 100g / 3.5 ounces fresh shiitake mushroom – cleaned, stems removed & thinly sliced

Spinach Seasoning

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

Noodles & Mushroom Marinade – Mix these in a small bowl

  • 4 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp toasted 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 essential Korean cooking ingredients list!

How to Make Japchae

1. Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you’re working on other ingredients.

Marinating beef for Japchae

2. Get the rest of ingredients ready per below.

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

Thinly sliced vegetables on white plate

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

Marinating mushroom for Japchae

  • Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down 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 gently and evenly. Put it into a large mixing bowl where we will be adding the rest of the prepared 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 6 to 7 mins. Drain the water. Rinse in cold water to cool down 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. Set it aside 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 color to darker color (to minimize the color transfer and avoid washing up in between) 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) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.

Pan frying egg white

  • Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.

Pan frying egg yolk

  • Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.

Pan frying onions

  • Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.

Pan frying carrots

  • Add more oil if necessary. Cook the red capsicum with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.

Pan frying red bell peppers

  • Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) over low to medium heat. Transfer it to the large mixing bowl.

Pan frying mushfooms

  • Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked (2-3 mins) over medium heat. Transfer it to the large mixing bowl.

Pan frying meat

  • Add more oil if necessary. Stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) over low to medium heat. Transfer it to the large mixing bowl.

Pan frying noodles

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

Thinly sliced egg white and egg yolk

5. Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds into the large mixing bowl and gently mix them around 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!

Mixing noodles, meat and vegetables together in a large bowl

Korean glass noodles served in a black bowl

Tips

  • 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 mushrooms, oyster mushrooms 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.

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Japchae in a black bowl

Japchae (Korean Glass Noodle Stir Fry)

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe! 
4.95 from 154 votes
Print Pin Rate Save
Course: Appetizer, Side dishes
Cuisine: Korean
Keyword: chapchae, glass noodles, japchae
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 (8.8 ounces, dangmyeon)
  • 100 g rib eye fillet (3.5 ounces), cut into strips
  • 1 carrot (120g / 4.2 ounces), rinsed, peeled & julienned
  • 110 g baby spinach (3.9 ounces), rinsed
  • 1/4 red capsicum (bell pepper, 50g), rinsed & julienned
  • 1/2 yellow onion (105g), peeled, rinsed, & thinly sliced
  • 100 g fresh shiitake mushroom , cleaned, stems removed & thinly sliced

SPINACH SEASONING

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

NOODLES & MUSHROOM MARINADE – MIX THESE IN A SMALL BOWL

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

FINISHING TOUCH

  • 1 Tbsp toasted sesame seeds
  • 1 Tbsp toasted sesame oil
  • 1 egg (extra large, Optional) rinsed, egg white and yolk separated

OTHER

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

Instructions

  • Place the beef strips into a medium bowl. Add the "beef marinade" and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you're working on other ingredients.
  • Get the rest of the 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. Set it aside until you cook it (in about 20 mins).

    - Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down 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 gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared 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 6 to 7 mins. Drain the water. Rinse in cold water to cool down 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. Set it aside 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 color to darker color (to minimize the color transfer and avoid washing up in between) 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) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.
    - Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.
    - Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.
    - Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.
    - Add more oil if necessary. Cook the red capsicum with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.
    - Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) over low to medium heat. Transfer it to the large mixing bowl.
    - Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked (2-3 mins) over medium heat. Transfer it to the large mixing bowl.
    - Add more oil if necessary. Stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) over low to medium heat. Transfer it to the large mixing bowl.
  • 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.

Notes

* 1 Tbsp = 15ml

Nutrition Info (per serving)

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

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: October 23, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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

  1. Tried this recipe and it worked magic. Veggies and meat are crispy and savory. Needed to adjust the noodles sauce because I cooked 400g of noodles.

    Reply
  2. It reminds me of the best of the times I have had it in Los Angeles and in Orlando before moving to Flyover Country in the Midwest. Thankfully, we do have a couple different markets (Korean and Vietnamese) in the next county up, about a 20 minute easy drive, so I had a pretty easy go with the ingredients.
    I have made this recipe a couple times for my family and each of my brood and my bride all loved it. The instructions were very detailed, easy to follow, and produced a a delicious dish!

    Outstanding

    Reply
  3. I have made it both with meat and without. It was delicious and easy to follow. We don’t have an Asian market close by so I have to order a lot on-line lol. Thank you so much for sharing and teaching! 💕

    Reply
  4. This recipe is SO good and so incredibly easy. It tastes like it’s straight from a restaurant. Definitely going to be a staple at my house!

    Reply
  5. Hi Sue, I came across this recipe by chance as I had some glass noodles but didn’t know what to do with them. I have made them 3 times in the space of a week. Once with pork then sausages, then with beef. I absolutely loved this recipe. My daughter loves them too and eats them all up. She is allergic to nuts and seeds, so I use olive oil and leave out the sesame seeds. It still tastes amazing and I will continue to make these often as they are delicious and healthy.

    Reply
  6. I made this last night and was blown away by how good it is! All of the flavors and textures of the meat and vegetables work so well with the chewy, sweet noodles. It is my new favorite dish! Thank you for posting this recipe!❤️

    Reply
  7. Hi Sue,

    Thank you for laying everything out clearly! I’ve cooked japchae following your recipe several times. My family and some friends find it perfect!

    Some people though find it to be lacking in either sweetness or umami taste. I’m wondering if authentic japchae is supposed to be tastier than this, or if those people tasted japchae that have been tweaked to have stronger taste/flavor to suit the audience (Filipinos).

    What are your thoughts on this?

    Reply
  8. I just finished cooking this Japchae. The taste is so good. This is my first Korean dish and I just follow the instruction. My kids like the taste. As a tradition in our Franco-Indonesien family, for each new recipe from other country, if kids validate the taste, than it will be included in the family cooking book recipe. So bravo and merci pour cette recette. A bientot.

    Reply
  9. This recipe was so easy to follow and was AMAZING. If you’ve never made a Korean dish before (like I had before I tried this one), this is an amazing one to try first! It’s written out so well so that you don’t accidentally skip a step or mess one up. I made no adjustments to the recipe and it came out phenomenal

    Reply
  10. ~VEGAN version~ First time making japchae and it had so much sweet, delicious, umami goodness! To make this vegan, I thinly sliced king oyster mushrooms and put it in both the beef & noodle marinades. In place of honey in the noodle marinade, I did 3 tbsp brown sugar instead of 1! Coconut oil was used to sauté everything. Oh and instead of spinach I blanched some baby bok Choy for about a couple minutes (we love bok choy)! All the veggies & mushrooms are like a happy treat to pick out with your chopsticks!

    Thanks!
    Celest

    Reply
  11. We made this tonight, the only thing I changed was I used chicken thighs thinly sliced instead of steak. It was delicious. My family loved it and my 10 month old loved the noodles. I would make this again!

    Reply
  12. I made Japchae today and it turned out great! What a great way to experience cultural food in the middle of a pandemic! The instructions were very easy to follow, thanks for posting this! 감사합니다

    Reply
  13. Years ago I used to get a noodle dish close to downtown LA where I was doing my internship and always loved it. Had no idea what the dish was called and always looked for it everywhere I went. I ran across this recipe and was elated that this was the dish that I loved. After making it, my husband and kids loved it!. It’s a keeper. Thank you for the Japchae recipe.

    Reply
  14. Thank you! I just made your Japchae for a main course for the family, doubled the ingredients and it went down a storm. So tasty! Definitely worth the prep and following the directions to cook the ingredients individually…
    This will become a regular for sure!

    Reply
  15. The BEST! My family always loves to order this dish I was thrilled when I made it and they said it tastes just like it! PS they are HARSH critics!

    Reply
  16. Thank you so much for this recipe!!! I love Korean food, but I live in a super rural area of the US where it’s about 90 minutes to the nearest Korean restaurant. I’ve tried to duplicate a lot of my favorites dishes over the years, to satisfy my cravings, but this is the first recipe I have found that tastes just like the restaurant version!! Absolute genius.

    Reply
  17. DEVINE!!!!

    I used sliced chicken thighs and ketofied the recipe with these subs:

    1) Kelp Noodles (soak in room temp water with lemon juice and salt for 3-4 hrs. Drain and rinse before adding marinade.)

    2) Swerve brown sugar

    3) Coconut aminos (sweet enough that I didn’t sub the honey, I just omitted)

    4) Omit carrots (mainly because I didn’t have any)

    Reheated was just as good if not better.

    Reply
    • Made this tonight for a family birthday dinner at home. My mom is the best cook in my large family and is very particular about Korean food (because her homemade food is always the best!) I’m always anxious when making Korean food for her to eat and she went for seconds and thirds of this dish, said it was perfectly seasoned. Thank you for an amazing recipe!!

      Reply
  18. Wow, it’s the best recipe of 잡채 in my life! Just cooked it for dinner. All relatives liked it sooo much! The most amazing is the flavour do not resemble sesame oil at all, however you cooked all marinades with it!
    Thanks a lot for this awesome recipe!

    Reply
  19. Thank you for your comprehensive recipe. I tried several but your recipe took the lead. Well done. I really appreciate it. More power to you. (I have tried your recipe several times already)

    Reply
  20. We had this for dinner just now. My! It’s sooo good! I’m picky with taste and this one tasted really good. I followed the recipe step by step (except for the thin-sliced Rib eye). It’s the first Korean noodle dish I made. Thank you Ms. Sue!

    Reply
  21. Was absolutely delicious! Adding another table spoon of soy sauce and honey to the noodles sauce really makes it flavourful! Love how this can be gluten free if you use gluten free soy sauce!

    Reply
  22. i made this for my family as an attempt to show them the beauty of korean food, IT WAS A WINNER!! thank you for the recipe! 10/10 recommend🥰🥰

    Reply
  23. I made this today. It is delicious!! I appreciated the clear instructions and found the recipe very easy- a bit long to make but I wasn’t in a hurry. I had been craving this dish for months, and now I am quite pleased to have made it.
    Thanks so much!

    Reply
  24. Hi! Is there any way I can make this dish spicy? Just curious. Also I am allergic to sesame oil, can I use sunflower oil or olive oil instead?

    Reply
    • Hi Dee,
      Hope, you are doing fine. The sesame oil is one of the dominant factors, which adds the typical subtle, but round and rich flavour to this dish. Basically, one might say these are kind of sesame noodles. If you like spicy korean food, you might try out Tteobokki, a Korean dish with rice cake, fish cake and a very nice Gochujang-Sauce. I already tried Jabchae without Sesame-Oil once (since it is hard available in my region, but I enjoyed it with some more sesam seeds instead) and it was not quite the same- the subtle, rich flavour was missing a bit. It was still good though, so you might give it a try anyway. I’d recommend not to use olive oil since it has a complete different connotation, a more neutral one or one made of nuts would be probably a better choice. If you should use some nut oil, it will be already a bit far away from the original recipe, but who knows, maybe it will turn out delicious 🙂

      The recipe here for Jabchae is, by the way, the best one I’ve found in the world wide Web so far. I came back here already multiple times and everytime it turns out delicious. So glad, that this site exists!

      Reply
      • hi sue
        my name is Mickayla. I was wondering if their is a way that I can replace the spinach with anything else because in 6 or 7 years I’m meeting the BTS and I was going to make this for them. Also this is namjoon’s favorite dish. lol. also I am a 13 year old kid so can you give me an idea and some help please?

        Reply
  25. I have tried several japchae recipes in the past and mostly I failed (probably due to not cooking them all separately). I tried yours recipe and took time to prepare them separately and it turned out amazing! Very delicious! Thank you!

    Reply
  26. This recipe reinforces why I love your recipes – they never fail to please the whole family!!! I made this recipe exactly as written. The only thing I would change is to make extra for leftover lunch the next day 😉 So yummy, thank you!

    Reply
  27. I’ve been wanting to make Japchae ever since I saw it on Youn’s kitchen season 2. I finally got the chance to make it today for my school food technology class and it tasted so good! Even my parents and siblings really liked it and had it for dinner. Thank you so much!

    Reply
  28. Dear Sue,
    Thank you for your brilliant recipe! I have made lots of Korean food, having many Korean friends and gone to Korea several times. But have never tried making Japchae. It was a hit, complex yet simple to follow but it got easier by the time I was done 🙂
    Guess now it is our family favorite!
    blessings
    shampa mum
    India

    Reply
  29. Tried this recipe for my family today (also my first ever Korean dish!). It was incredible, everyone loved it! Will definitely become a regular dinner in our home! Cannot wait to try some mode or your recipies!

    Reply
  30. Super delicious instead of beef I used tofu and I baked it before hand and then marinated it with the beef sauce and then stir fried it. Everything worked out well and was very flavorful 🙂

    Reply
  31. This recipe looks delicious, and I’m excited to try it! We cannot cook with sesame oil; is there another oil I can use as a substitute?

    Reply
    • Based on my quick google search, walnut oil is recommended. 🙂 I haven’t tried it myself, so I can’t be sure, but apparently it is a perfect substitute for sesame oil particularly in asian cooking. Let us know how it goes with it.

      Reply
  32. I have been making this Japchae recipe for many times and I love it so much. I followed it step by step all to the end. Great recipe. Thank you.

    Reply
  33. I’ve made this twice now. Changing the veggies each time. The recipe is so right on, you can make changes and it still wors. Delicious jap chae every time.

    Reply
  34. My husband is in love with glass noodles. I can’t wait to make this dish. Heck, I might even give him the recipe and let him try it! Win/Win!

    Have you ever thought of using a Vegetti to make matchstick-cut vegetables? My husband tried cutting radish with it to make one of your side dishes. OMGosh! It was amazing. I just cut it into short matchstick sizes. Delicious!!!

    Reply
  35. My dinner guests just finished devouring every last scrap of noodle from this amazing recipe! I did add a pinch of chili flakes with the onions as we like a little spice, but other than that, I followed your easy instructions and voila, our new favorite! Thank you for sharing!

    Reply
  36. Wow! Thank you so much for this recipe! I made it twice in 1 week cause it is just amazing! So yummy! 😍 Will try some other recipes soon too.

    Reply
  37. Hi Sue,

    What is the best non-alcoholic substitute for rice wine/mirin for this recipe?

    I have all the ingredients except that I cant use rice wine or mirin.

    Thank you.

    Reply
  38. I’ve used your recipe several times now and my husband and two elementary aged kids love it! Thank you for a clear, easy to understand recipe^^

    Reply
  39. Loved this recipe. I have made it twice now and my family and I can’t egger enough of it!!!! It is a process to make but worth the efforts!

    Reply
  40. My first time trying any sort of Korean cooking – great recipe, easy to follow, and delicious results. Thank you!

    Reply
  41. Oh my gosh; this was easy to make and delicious to eat!!!! I used jalapeño peppers instead because It was all I had. This dish is incredible. My boyfriend asked me to make it again tomorrow night! Back to the Asian grocery store I go!!! I have been trying to prepare Korean cuisine for the past week due to the virus isolation. I decided to use the time to learn something different. Thank goodness I found you, Sue!!!

    Reply
  42. Thank you for this delicious recipe. I’ve made this many times over the years and my wife and kids still love it like the first time.

    Reply
  43. This was deeeelicious! I doubled the noodle sauce, which made it very flavorful. I didn’t have fresh mushrooms so I used some dried shiitake that I had leftover from another dish. I made this to accompany meat jun and Korean potatoes because my daughters and I were feeling a little homesick for Hawaii. Thank you for the recipe!

    Reply
  44. Hi Sue , thanks for recipe and comprehensive guide . Replaced beef with minced pork and prawn. Still super nice ! My family really enjoy it.

    Kamsahamida !

    Reply
  45. Annyeong Sue,

    I made this this past weekend and I have to say the best japjae I have had! It took some work but so worth it. I also found your video quite helpful. This one is a winner! It was great with zuchinni. Dried mushroom gives the dish a lovely flavour. I get what you mean about frying each item separately. It takes some work but I enjoyed the process!

    Reply
  46. Hi
    I made the fry as per your detailed instruction and it was realky nice, even though I made only with vege (no meat no egg) as a family member is vegan.
    I do aporeciate your kindness and care to your audience as we can feel it through your thorough instruction.
    Thanks a lot.

    Reply
    • You can rehydrate the dried mushrooms and use them. Soak them in warm water 20 to 30 mins or until soften. They might have slightly stronger flavor than the fresh ones, but some people actually prefer that. Hope this helps.

      Reply
  47. This was absolutely amazing! My husband and I devoured this immediately! So glad I followed your instructions and seasoned/cooked all the ingredients separate – you’re right it made a huge difference! Look forward to trying some of your other recipes in the future!

    Reply
  48. Hi Sue!
    Thank you for posting, the great video and details! I made this for my parents and the house smells so amazing. I made it again for them to have left overs (my dad, especially, loves this recipe). They eat a LOT of meat so I opted to make double veggies with a huge bunch of spinach and zucchini as well and only one small amount of noodles. Thank you for all of your hard work (now I am in trouble as my fiance loves this one too!)

    Reply
  49. As a college student who can’t afford to eat out and is tired of eating the same thing all the time, this was super easy to follow and all my roommates loved it!! Thank you for sharing 🙂

    Reply
    • I haven’t frozen japchae myself, but I’ve seen other people doing it. They say it doesn’t taste as good as freshly made japchae.

      You can thaw it overnight in the fridge then reheat in the microwave or over the stove. If it appears dry, add some water to loosen the noodles. You may have to season the noodles with a bit of salt or soy sauce to rebalance the flavor.

      Hope this helps!

      Reply
  50. Great write up! Super easy to follow and understand. I love that you added photos too.

    I didn’t know what I was going to make for dinner tonight. Standing in the kitchen trying to figure out what to do looked in the cabinets and found some sweet potato noodles. So I decided to make Japchae!

    Thankfully I had everything else to make this dish (some minor changes). The only changes I made was no ribeye or meat. Mainly because I didn’t have any. No bell pepper again because I didn’t have any but used zucchini instead which I felt really made the dish more colorful. And no fresh mushrooms. I used dried ones from our last forging.

    The wife loved the dish. Thank you for the dope ass recipe! I’m adding this to the rotation.

    Reply
  51. Hi Sue! Great recipe, and I can’t wait to try it! The standard recipe says it makes 6-8 servings. If you had to guess, how many ounces would you say each serving is?

    Reply
    • Such a tough question! Maybe 3 ounces? I basically doubled the weight of the dried noodles and divided it by 8. I could be totally off. LOL. I’ve never weighed cooked dish. The amount of japchae served to 8 people should be still quite generous as a side dish. Next time I make japchae, I will update my comment. 🙂

      Reply
  52. Hi Sue, thanks very much for this amazing recipe! My two teenage boys and I love japchae from the restaurant, and found this recipe to taste just as good, if not better, than what we’ve had before! I have a bit of feedback if I may, and that is, if the instructions could be broken down into smaller paragraphs or sections so that it’s easier to read and follow. With the long paragraphs, I frequently lost track of where I was in the instructions. Other than that, all good, and thanks again!

    Reply
  53. 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.

    Reply
  54. 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

    Reply
  55. 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!

    Reply
    • 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!

      Reply
  56. 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!!

    Reply
  57. 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!

    Reply
  58. 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

    Reply
  59. 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?

    Reply
      • 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.

        Reply
        • 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. 🙂

          Reply
  60. 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.

    Reply
  61. 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…

    Reply
  62. 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!

    Reply
    • 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! 🙂

      Reply
  63. 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?

    Reply
  64. 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.

    Reply
  65. 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

    Reply
  66. 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.

    Reply
  67. 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!)

    Reply
  68. 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

    Reply
  69. 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!

    Reply
  70. 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!

    Reply
  71. 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.

    Reply
  72. 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!

    Reply
  73. 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!

    Reply
    • 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.

      Reply
  74. 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.

    Reply
  75. 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!

    Reply
  76. 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

    Reply
  77. 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!!!!

    Reply
  78. 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.

    Reply
  79. 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!

    Reply
  80. 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.

    Reply
  81. 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!

    Reply
  82. 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.

    Reply
    • 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!

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

    Reply
  84. 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!!

    Reply
      • 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+

        Reply
  85. 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. ????????????????

    Reply
      • 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!)

        Reply
  86. 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!

    Reply
  87. 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!!!

    Reply
  88. 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 :))

    Reply
  89. 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.

    Reply
  90. 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

    Reply
    • 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). 🙂

      Reply
  91. 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!

    Reply
  92. 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?

    Reply
    • 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. 😉

      Reply
  93. 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.

    Reply
    • 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. 🙂

      Reply
  94. 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!

    Reply
  95. 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.

    Reply
  96. 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!

    Reply
  97. 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 🙂

    Reply
  98. 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.

    Reply
  99. 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.

    Reply
  100. 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

    Reply