Japchae (Korean Glass Noodle Stir-fry)

Japchae (Korean Glass Noodle Stir-fry) ingredients

• 8 oz Korean sweet potato starch noodles (dangmyeon)
• 1 tbsp sesame oil
• 5 oz fresh spinach
• 1 medium carrots
• 1/2 medium yellow onion
• 1/2 bell pepper (red or yellow)
• 4-5 medium shiitake mushrooms
• 2 cloves garlic
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 4 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds
• 2 scallions

Watch how to make Japchae (Korean Glass Noodle Stir-fry)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Japchae (Korean Glass Noodle Stir-fry)

1. Bring a large pot of water to a rolling boil. Add 8 oz Korean sweet potato starch noodles and cook according to package directions, typically 6-8 minutes, until transparent and tender but still chewy. Drain thoroughly in a colander and rinse with cold water to prevent sticking.
2. Cut the cooked noodles into manageable lengths (about 6-8 inches) with kitchen shears. Toss them immediately with 1 tablespoon sesame oil to prevent sticking and add initial flavor. Set aside.
3. Bring a small pot of water to a boil. Blanch the 5 oz fresh spinach for 30-60 seconds until vibrant green and slightly wilted. Immediately drain and rinse under cold water, then squeeze out excess water thoroughly. In a small bowl, mix the spinach with 1/2 minced garlic clove and a pinch of salt. Set aside.
4. Heat 1/2 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 medium julienned carrots and a pinch of salt. Stir-fry for 2-3 minutes until slightly tender-crisp. Transfer to a large mixing bowl.
5. Add another 1/2 tablespoon vegetable oil to the skillet. Sauté the 1/2 thinly sliced yellow onion and 1/2 thinly sliced bell pepper with a pinch of salt for 2-3 minutes until softened. Transfer to the same mixing bowl as the carrots.
6. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the 4-5 sliced shiitake mushrooms and 1 minced garlic clove. Stir-fry for 3-4 minutes until the mushrooms are tender and lightly browned. Transfer to the mixing bowl.
7. In a small bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper until the sugar is fully dissolved.
8. Add the seasoned noodles and the prepared spinach to the large mixing bowl with the other sautéed vegetables. Pour the sauce mixture over all the ingredients.
9. Using your hands (with gloves if preferred) or tongs, thoroughly mix all ingredients in the bowl, ensuring the noodles and vegetables are evenly coated with the sauce. Alternatively, return everything to the large skillet and stir-fry over medium heat for 2-3 minutes, tossing constantly, until everything is heated through and well combined.
10. Transfer the Japchae to a serving platter. Garnish with 1 tablespoon toasted sesame seeds and 2 chopped scallions. Serve warm or at room temperature as a substantial side or a light main dish for lunch.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.