Japchae Korean Stir Fried Glass Noodles

japchae Korean glass noodle on a black plate close up

Japchae Korean Stir Fried Glass Noodles

Japchae (잡채) is a popular Korean cuisine of stir-fried glass noodles with assorted vegetables, meat then seasoned with soy sauce and sesame oil.

Course Main Course, Noodles, Side Dish

Cuisine Korean

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 269kcal

Author Tracy O.

Ingredients

1 pound Dried Glass noodle (sweet potato noodles) (16 oz dried Korean glass noodles)
2 Carrots (Small medium sized)
½ lb Beef (Steak style)
2 Eggs (Large)
1 Onion (Medium sized)
3 sticks Green onion
4 pieces Dried shiitake mushroom (Medium sized)
1 bunch Spinach (10 oz)
1 Red bell pepper (Large sized)
4 teaspoons Vegetable oil (For stir fry vegetables and eggs)
½ teaspoon Salt (For stir fry vegetables)
1 teaspoon Roasted sesame seeds (Sprinkle on top this is optional)

Beef seasoning:

2 tablespoons Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
½ tablespoon Sesame oil

Noodles seasoning:

4 tablespoons Soy sauce (Always add to your taste)
4 tablespoons Sesame oil

Spinach seasoning

1 teaspoon Sesame oil
⅛ teaspoon Salt

Instructions

Soak 4 medium sized dried shiitake mushrooms 4-6 hours before cooking. Or, until it's soft. I usually soak the dried mushrooms the night before I use it.
Then, soak a bunch of spinach (around 10 oz) for 15 minutes. Then, wash it a few times (3 times) to remove dirt and sand.
Soak 1 pound (16 oz) of Korean glass noodles into the water for 30 minutes.
Next, peel, wash and cut a medium sized onion into slices.
Wash and cut 3 sticks of green onions into strips.
Peel, wash and cut 2 small medium sized carrots into strips.
After that, wash and cut one large sized red bell pepper into strips.
When the mushrooms are soft, cut the soaked mushrooms into strips.
The following, cut ½ pound of beef (steak style) into strips.
After, put the sliced beef into the bowl, add 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and ½ tablespoon of sesame oil. Mix it well and let it marinate for at least 15 minutes before cooking.
Crack 2 eggs into the bowl and beat the eggs.
Pour 1 teaspoon of vegetable oil into a non-stick pan. Then, pour the beaten eggs and pan fry like scramble eggs but make sure it's flat like a sheet. After that, flip the other side.
When the pan fry eggs cool off, cut it into strips.
Pour 6 cups of water into the pot. When the water is boiling, add washed spinach and boil for around 2-3 minutes.
After that, drain water and rinse with cold water.
Then, squeeze the cooked spinach to remove excess water. Add 1 teaspoon of sesame oil and ⅛ teaspoon of salt. Mix it well and set it aside.
Pour 1 teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut onion and sprinkle ⅛ teaspoon of salt, stir fry it for a few minutes, cover the lid, until it's soft and set it aside.
Next, pour 1 teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut carrots and sprinkle ⅛ teaspoon of salt, stir fry it for a few minutes, cover the lid and until it's soft. Then, set it aside.
Pour ½ teaspoon of vegetable oil into a non-stick pan, turn the fire to medium high. Add cut red bell pepper and sprinkle ⅛ teaspoon of salt, stir fry it for 1-2 minutes. Then, set it aside.
The next step, pour ½ teaspoon of vegetable oil into a non-stick pan, add the cut green onion and ⅛ teaspoon of salt. Stir fry it a little bit and set it aside. (Remember don't over stir fry the green onion.)
Turn on the fire to medium high, add the marinated beef into the non-stick pan.
Then, add the sliced mushrooms, cover the lid for a minute and stir-fry them until the beef is cooked. (If sauce comes out from the meat and mushroom. Don't discard them, add to the noodles later.)
Now, meat, egg and vegetables are ready.
Meanwhile, pour 10 cups of water into the pot. When the water is boiling, add the soaked Korean glass noodles. Let it cook for 5-10 minutes, until it is soft and drain the water.
In a mixing bowl, put the cooked glass noodles. Also, use a scissor to cut the noodles a few times, so the noodles won't be too long.
Add 4 tablespoons of soy sauce and 4 tablespoons of sesame oil. Then, mix it well. (You can add more or less soy sauce and sesame oil to your taste).
After seasoning the cooked glass noodles, add all the cooked vegetables, eggs and beef from step 23 into the noodles.
Mix the noodles with the cooked vegetables, meat and eggs.
You can sprinkle some roasted sesame seeds. (This is optional.)

Video

Notes

Cooking tips for how to make simple Korean japchae recipe:

Dried Mushrooms:

Soak dried shiitake mushrooms a few hours before cooking until it's soft. (Around 4-6 hours). I usually soak the dried mushrooms the night before I use it.

Spinach:

Wash and soak the spinach very well because spinach has lots of sand.
Boil the spinach, drain the water and rinse under cold water.
Squeeze extra water from boiled spinach.

Noodles:

Boil noodles until it’s soft and not too chewy or too soft.
Drain the noodles and season the glass noodles in a mixing bowl.
Remember don’t discard the sauce from cooking the beef and add the sauce to the noodles.
Always taste it and add soy sauce to your taste.
Use a scissor to cut the noodles a few times, so the noodles won't be too long.

Nutrition