Japchae Recipe (for white people)

Nearly the best replica ever

Ever gone to that food court and wonder how to make that Korean glass noodle? Yup, that one that you get as a side but never really tried making even though it seems super easy? Try this really easy Japchae recipe (for white people) for your ticket to simple gourmet town.

Festival Food

I actually first learned of japchae from my brother cooking for his then girlfriend (now wife) when I went over to their place to pick him up. I think we were headed out and he had made her a snack or something – I digress – the snack he was cooking was, yes you guessed it, Japchae!

Japchae is the perfect tasty, savoury, crunchy, chewy side or main dish. (My mouth is watering as I write this.) My re-introduction to it (after that fateful day at my brother’s) was in a food court Koreo stand. Beef bulgogi, honey-garlic potatoes and that mysterious sweet potato starch glass noodle that shimmers in the light under sesame oil and soy sauce; the one that calls your name with the help of spinach, perfectly julienned carrots, balanced garlic and thinly sliced meat and onions.

Japchae was regularly enjoyed during food court lunches for years (and years) until, one day, I finally asked my brother how it’s made. Wow, it’s so easy!

I later learned that Japchae is festive/for celebrations and is one of the top dishes during Korean holidays. So, what better way to celebrate than be able to eat that delicious restaurant-only dish right in your own home? After all, if I can make it, so can you!

This Japchae recipe (for white people) is designed to be super easy and super tasty. The only really “special” ingredient is the noodle itself.

Japchae Recipe (for white people)

That festive, coveted, delicious glass noodle from Korean restaurants…made right in your own home. So easy anyone can make it.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course, Side Dish

Cuisine Asian, Asian Fusion, Korean

Servings 4 servings

Calories 320 kcal

Equipment

• 1 pot for noodles
• 1 skillet or wok

Ingredients

  

• 200 g Korea Vermicelli fairly large handful
• 100 g beef shredded/thin sliced
• handful spinach
• ½ onion
• handful carrots julienne
• handful shiitake mushroom or other type, if no shiitake available
• 1 stalks Green onion
• bell pepper thin sliced, optional
• tofu optional
• 1 tbsp sesame oil to taste
• 1½ tsp soy sauce to taste
• 2 cloves minced garlic 2 cloves
• 1 tsp sugar
• 1 tsp sesame seeds white, extra for garnish

Instructions

 

• Boil water and cook noodles to package instructions, 15-20 minutes.
• Meanwhile, approximately as the noodles are halfway cooked, in a wok or frying pan, heat cooking oil to medium heat.
• Sautee onion and beef strips until translucent and slightly browned, respectively. If tofu, add that in now, fry lightly on all sides.
• Add in carrots, mushroom. After 2 min, add in spinach and peppers. Season to taste with salt, pepper and soy sauce. Finally, garlic and sesame oil.
• When noodles are cooked, strain, rinse with hot water and add to stir fry mix.
• Mix together thoroughly. Add additional soy sauce and sesame oil to taste. Noodles should be nice and glossy. Toss in some chopped green onion.
• Remove from heat, garnish with green onion and sesame seeds. Enjoy!
  

Notes

Some recipes suggest marinating mushrooms and/or beef prior to cooking as well as blanching spinach prior to adding to wok.

That said, I don’t care to do it (98% as good with above recipe) – after all, this is supposed to be the easiest it can be, right? 

Keyword beef, carrots, glass noodles, japchae, Korean, korean bbq, korean glass noodles, korean noodles, spinach, tofu