Japchae (Korean Glass Noodles)
Japchae (Korean Glass Noodles)
Ingredients
For the Noodles
- 8 ounces Korean sweet potato starch noodles (tangmyeon)
- 1 tablespoon soy sauce
For the Vegetables and Mushrooms
- 1/2 yellow onion, thinly sliced
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 5 ounces spinach, fresh
- 4 shiitake mushrooms, sliced
- 1 clove garlic, minced
For the Sauce and Finishing
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil, divided, plus more as needed
Instructions
- 1
Bring a large pot of water to a boil. Add 1 tablespoon of soy sauce to the boiling water. Add the sweet potato starch noodles and cook according to package directions, typically 6-8 minutes, until tender but still chewy. Drain thoroughly and rinse with cold water to prevent sticking.
⏱️ 10 min
- 2
In a large mixing bowl, combine the 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of granulated sugar, and 1/2 teaspoon of black pepper. Whisk until well combined. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cooked and drained noodles to the pan and stir-fry for 2-3 minutes, just to coat them lightly with oil and prevent sticking. Transfer the noodles to the large mixing bowl with the prepared sauce.
⏱️ 5 min
- 4
Using the same pan, add a small amount of vegetable oil if needed. Add the thinly sliced yellow onion and stir-fry for 2-3 minutes until softened and translucent. Transfer the cooked onion to the mixing bowl with the noodles.
⏱️ 4 min
- 5
Add a small amount of vegetable oil to the pan if needed. Add the julienned carrot and stir-fry for 2-3 minutes until slightly tender-crisp. Transfer the cooked carrot to the mixing bowl.
⏱️ 4 min
- 6
Add a small amount of vegetable oil to the pan if needed. Add the julienned red bell pepper and stir-fry for 2 minutes until slightly softened. Transfer the cooked bell pepper to the mixing bowl.
⏱️ 3 min
- 7
Add a small amount of vegetable oil to the pan if needed. Add the sliced shiitake mushrooms and minced garlic. Stir-fry for 3-4 minutes until the mushrooms are tender and lightly browned. Transfer the cooked mushrooms and garlic to the mixing bowl.
⏱️ 5 min
- 8
In the same pan, add the fresh spinach. Cook for 1-2 minutes, stirring constantly, until the spinach wilts. Squeeze out any excess water from the spinach before adding it to the mixing bowl.
⏱️ 3 min
- 9
Add the remaining 1 tablespoon of vegetable oil to the mixing bowl. Using clean hands or tongs, thoroughly mix all the ingredients in the bowl until the noodles and vegetables are evenly coated with the sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 10
Serve warm or at room temperature, garnished with toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae (Korean Glass Noodles)
Ingredients
For the Noodles
- 8 ounces Korean sweet potato starch noodles (tangmyeon)
- 1 tablespoon soy sauce
For the Vegetables and Mushrooms
- 1/2 yellow onion, thinly sliced
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 5 ounces spinach, fresh
- 4 shiitake mushrooms, sliced
- 1 clove garlic, minced
For the Sauce and Finishing
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil, divided, plus more as needed
Instructions
- 1
Bring a large pot of water to a boil. Add 1 tablespoon of soy sauce to the boiling water. Add the sweet potato starch noodles and cook according to package directions, typically 6-8 minutes, until tender but still chewy. Drain thoroughly and rinse with cold water to prevent sticking.
⏱️ 10 min - 2
In a large mixing bowl, combine the 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of granulated sugar, and 1/2 teaspoon of black pepper. Whisk until well combined. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cooked and drained noodles to the pan and stir-fry for 2-3 minutes, just to coat them lightly with oil and prevent sticking. Transfer the noodles to the large mixing bowl with the prepared sauce.
⏱️ 5 min - 4
Using the same pan, add a small amount of vegetable oil if needed. Add the thinly sliced yellow onion and stir-fry for 2-3 minutes until softened and translucent. Transfer the cooked onion to the mixing bowl with the noodles.
⏱️ 4 min - 5
Add a small amount of vegetable oil to the pan if needed. Add the julienned carrot and stir-fry for 2-3 minutes until slightly tender-crisp. Transfer the cooked carrot to the mixing bowl.
⏱️ 4 min - 6
Add a small amount of vegetable oil to the pan if needed. Add the julienned red bell pepper and stir-fry for 2 minutes until slightly softened. Transfer the cooked bell pepper to the mixing bowl.
⏱️ 3 min - 7
Add a small amount of vegetable oil to the pan if needed. Add the sliced shiitake mushrooms and minced garlic. Stir-fry for 3-4 minutes until the mushrooms are tender and lightly browned. Transfer the cooked mushrooms and garlic to the mixing bowl.
⏱️ 5 min - 8
In the same pan, add the fresh spinach. Cook for 1-2 minutes, stirring constantly, until the spinach wilts. Squeeze out any excess water from the spinach before adding it to the mixing bowl.
⏱️ 3 min - 9
Add the remaining 1 tablespoon of vegetable oil to the mixing bowl. Using clean hands or tongs, thoroughly mix all the ingredients in the bowl until the noodles and vegetables are evenly coated with the sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min - 10
Serve warm or at room temperature, garnished with toasted sesame seeds.
⏱️ 1 min