Name: Japchae Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Korean
Ingredients: 800g (1 ½ lbs) flank, skirt or rump steak, sliced thinly against the grain; FOR THE MARINADE; 4 cloves garlic, minced; 1 ½ tbsp light soy sauce; 1 tbsp brown sugar; ½ tsp freshly ground black pepper; FOR THE SAUCE; 70ml (1/4 cup) light soy sauce; 2 tbsp sesame oil; 1 tbsp Korean chilli flakes; 2 tsp brown sugar; ½ tsp freshly ground black pepper; FOR THE STIR FRY; 250g (9 oz) baby spinach, washed; 250g (9 oz.) Korean sweet potato glass noodles (dangmyeon); 2 tbsp rapeseed (canola) oil or another neutral flavoured oil; 6 cloves garlic, minced; 1 x 2.5cm (1 inch) ginger, minced; 4 spring onions (scallions) sliced in half so that you have both white and green pieces; 1 medium red onion, thinly sliced; 8 shiitake mushrooms, stems removed and thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 large carrot, peeled and grated; 2 eggs, lightly beaten; Salt and more black pepper, to taste; TO GARNISH; 1 ½ tbsp toasted sesame seeds

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This Japchae recipe is amazing on its own or as a side dish.

Japchae is a popular Korean dish made from stir-fried glass noodles, typically made from sweet potato starch, called *dangmyeon* noodles. As you will see from the photos below, this japchae recipe is eye-catching and colourful. It offers a delicious combination of flavours and textures. You can serve it as a side dish for a Korean style feast or as a main dish.

About this Korean japchae recipe.

Japchae has a deliciously balanced flavour of savory, sweet, and a slightly nutty flavour from sesame oil

You will love it for its delightful contrast of textures from the tender noodles and crisp vegetables. It’s often enjoyed as a celebratory dish at Korean holidays, parties, and gatherings. You can make and serve this japchae recipe warm or at room temperature, making it versatile for any occasion.

What ingredients go into this japchae recipe?

Japchae is usually made with the following ingredients:
Glass Noodles: The main ingredient, these clear, slightly chewy potato starch noodles give japchae its unique texture.
Vegetables: Carrots, spinach, bell peppers, and mushrooms (often shiitake) are sliced thinly and stir-fried. I use chestnut mushroom as they are easier for me to source.
Beef: Thinly sliced beef, such as ribeye, rump or sirloin play a big part in most japchae recipes but you can also make this japchae recipe vegetarian by leaving the beef out.
Eggs: A thin, golden egg garnish (known as *jidan*) is commonly used on top.
Seasonings: Soy sauce, sesame oil, garlic, sugar, and sesame seeds give this japchae recipe its signature savoury and sweet flavour.

Is this japchae recipe difficult to make?

Not at all. In fact it's really quite easy to prepare. Following is a breakdown of what you will be doing to make it.

1. Cooking the noodles: The glass noodles are boiled until soft and then rinsed under cold water to prevent them from sticking together. You then toss them with a little sesame oil that also prevents sticking and adds flavour as well as enhancing their chewiness.
2. Cooking the vegetables and meat: Each ingredient is stir-fried separately to preserve its colour, texture, and flavour. You might like to try my beef velveting recipe to get that beef really tender and delicious.
3. Mixing: You then mix the cooked noodles, stir-fried vegetables, and beef are combined and seasoned with soy sauce, sugar, garlic, and sesame oil.
4. Garnishing: You complete the japchae recipe by topping it all with sesame seeds and strips of egg for colour and extra flavour.

A Short History of Japchae

When making recipes like this japchae recipe, I often find it interesting to learn a bit about its origins. The original japchae recipe didn't include noodles.

Japchae’s origins tgo way back to the 17th century in Korea during the reign of King Gwanghaegun.. A chef by the name of Yi Chung wanted to impress the king at a royal banquet. Chung's original version is a mix of vegetables like cucumber, radish, mushrooms and nuts. No beef or noodles! King Gwanghaegun was so impressed that he promoted Yi Chung and added japchae to the royal menu.

As time passed, japchae spread beyond the royal court, becoming popular among the general population. In the early 20th century, sweet potato glass noodles, introduced from China, were added to the dish, giving japchae the chewy texture it’s now famous for. This addition made japchae more filling and added new flavours and textures.

How long can you store japchae leftovers in the fridge?

Japchae can be stored in the fridge for about 3 to 4 days when kept in an airtight container. To keep it fresh, ensure it’s completely cooled before refrigerating, as this helps prevent moisture buildup, which could affect texture and flavor.

When reheating, you may notice the noodles have absorbed some of the sauce, making them drier. To restore the texture and flavor, add a small splash of water or soy sauce, and heat it gently in a pan or microwave until warmed through. Avoid reheating multiple times, as this can cause the noodles to lose their chewiness.

Can you freeze leftover japchae?

Yes, you can freeze cooked japchae recipe, but you need to store it as follows:

1. Cool Completely: Allow the japchae to cool fully before freezing to prevent ice crystals from forming.
2. Portion and Store: Divide into portion sizes that are convenient for you. Place in airtight containers or heavy-duty freezer bags to reduce air exposure and freezer burn. If you are using freezer bags, try to squeeze out any excess air before sealing.
3. Freeze for Up to 2 Months: Japchae can stay in the freezer for up to 2 months. I recommend labelling and dating the containers before you freeze them.

When you're ready to reheat the japchae, thaw it slowly in the fridge overnight, then reheat gently in a wok, pan or microwave. Add a small splash of water or a bit of sesame oil to restore moisture and prevent dryness. Keep in mind that the noodles may be a bit softer, as freezing can slightly alter their texture.

Step by step photographs.

The ingredients for the recipe laid out on a countertop. — Get all your ingredients prepared and ready for cooking.

The meat marinating in the marinade. — Whisk your marinade ingredients and rub them right into the meat. This can be done a day before cooking if more convenient.

Cooking the spinach in boiling water. — Bring some water to a boil and add the spinach to cook for 30 seconds. Then drain, squeeze out the excess water and chop roughly.

Cooking the eggs in a pan. — Whisk two eggs and cook them in a pan with a little oil. Remove and chop. set aside.

The sauce ingredients in a mixing bowl. — Place all of the sauce ingredients in a mixing bowl and whisk to combine. Set aside.

The cooked noodles in a bowl, ready to add to the japchae. — Cook the noodles as the package instructions. It usually takes 6 to 7 minutes. Strain and then wash thoroughly in water to remove any excess starch. The coat with 2 tsp sesame oil.

Frying the meat in a wok. — Heat a wok over a high heat and add 2 tbsp oil. Fry the meat in batches until charred on the exterior. Transfer to a plate and set aside.

Frying the mushrooms. — Fry the mushrooms over a high heat until beginning to crisp up. Transfer to a plate and set aside.

Frying the aromatic ingredients in the wok. — Add a little more oil to the wok and fry the garlic, ginger and spring onions (scallions) over a high heat for about 30 seconds.

Frying the vegetables in the wok. — Stir in the bell peppers, red onion and carrot and stir to combine.

Adding the noodles to the wok. — Now add 2 tbsp sesame oil to the wok and add the cooked noodles. Stir well to combine.

Adding the sauce to the noodles in the wok. — Then add your prepared sauce. There isn't a lot of it. You just need to coat the noodles with it.

Adding the previously cooked ingredients to the noodles. — Add all of the previously cooked ingredients and stir them into the noodles.

The finished dish fro this Korean japchae recipe. — Divide the japchae between 6 bowls to serve. Top with the sesame seeds.

Korean japchae eaten with chopsticks. — Enjoy!

If you like this japchae recipe, you might like to try some of the following Korean and Chinese favourites too.

Korean Recipes

Braised Beef Stew
Korean Ramen
Korean Pork Chops
Baked Salmon Korean Style
Korean Pancakes
Kimchi Jjigae
Easy Bibimbap Recipe
Beef Bolgogi
Korean Fried Chicken

Chinese Recipes

Bang Bang Chicken
Beef in Black Bean Sauce
Black Bean Noodles
Sesame Chicken
General Tso's Chicken
Crispy Chili Oil Noodles
Soy Sauce Chicken
Bam Bam Chicken
Chinese Chicken Curry
Cashew Chicken
Pork Potstickers
Shrimp and Broccoli

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Yield: 6

Japchae Recipe

This Korean japchae recipe is a real favourite around my house. It's really quite easy to prepare and you can cook in stages if more convenient. Then just throw it all together for a quick stir fry to finish.

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

800g (1 ½ lbs) flank, skirt or rump steak, sliced thinly against the grain
FOR THE MARINADE
4 cloves garlic, minced
1 ½ tbsp light soy sauce
1 tbsp brown sugar
½ tsp freshly ground black pepper
FOR THE SAUCE
70ml (1/4 cup) light soy sauce
2 tbsp sesame oil
1 tbsp Korean chilli flakes
2 tsp brown sugar
½ tsp freshly ground black pepper
FOR THE STIR FRY
250g (9 oz) baby spinach, washed
250g (9 oz.) Korean sweet potato glass noodles (dangmyeon)
2 tbsp rapeseed (canola) oil or another neutral flavoured oil
6 cloves garlic, minced
1 x 2.5cm (1 inch) ginger, minced
4 spring onions (scallions) sliced in half so that you have both white and green pieces
1 medium red onion, thinly sliced
8 shiitake mushrooms, stems removed and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large carrot, peeled and grated
2 eggs, lightly beaten
Salt and more black pepper, to taste
TO GARNISH
1 ½ tbsp toasted sesame seeds

Instructions

Place all of the marinade ingredients in a mixing bowl and whisk. Then add the beef and stir the marinade into the meat. Allow to marinate for 30 minutes or overnight. If time is an issue, go strait to cooking. The longer marinating time does have flavour benefits.
Cook the glass noodles as the instructions on the packaging. When cooked, pour the noodles into a colander and rinse with water to remove any excess starch. Drizzle with a little sesame oil which will help prefent the noodles from sticking. Set aside.
Next, stir all of the sauce ingredients together in a mixing bowl until the sugar dissolves and set aside.
Bring a pot of water to the boil and blanch the spinach for 30 seconds. Then pour through a colander and rinse with cold water. Squeeze all the excess water out of the spinach and roughly chop. Place in a large mixing bowl and set aside.
Heat a large wok over a high heat and add the oil. When smoking hot, add the marinated beef and fry for for a few mintues, stirring regularly to char some. The meat should be lightly charred on the exterior and still a bit pink in the centre.
Transfer it all to the mixing bowl with the spinach and set aside.
Next fry the mushrooms for a couple of minutes or until cooked through and turing crispy on the exterior. When cooking Japchae, chefs usually cook each vegetable separately but I only do this with the mushrooms.
Add a little more oil to your wok if needed over a medium-high heat. Add the minced garlic, ginger and spring onions (scallions). Fry for 30 seconds, stirring continuously and then add the sliced onion, bell peppers and carrot and fry to soften, stirring regularly. Transfer the cooked vegetables to a plate and set aside.
To finish, add one tablespoon of the sesame oil to the wok over a high heat. Pour in the beaten eggs and scramble them until cooked through, Transfer to a cutting board and slice into small pieces.
Add the remaining one tablespoon of sesame oil to the wok and pour in the cooked noodles and fry for about a minute, stirring regularly and then pour in the prepared sauce. Continue cooking for another two minutes and then add the meat and vegetables and egg you cooked earlier. Stir everything right into the noodles until well combined. Taste it and add salt and pepper to taste.
Divide between 6 bowls and garnish with the sesame seeds.