The Korean glass noodles used in japchae are called dangmyeon (당면) in Korean. dangmyeon is made from potato starch, cornstarch, or sweet potato starch. Japchae, a dish that features dangmyeon, is enriched with meat, chives, spinach, and other vegetables to enhance its flavor and nutritional value. In their dried form, dangmyeon noodles are very hard, but they become soft and transparent once soaked in water. After soaking they have no flavor of their own and possess a slippery and chewy texture.
Additionally, when cooked, the noodles absorb moisture and expand significantly, maintaining their chewy and slippery texture. Glass noodles are commonly used in dishes like japchae and are also added in small amounts to hot pots or stews as a secondary ingredient. This enhances the existing flavors and textures of the dishes with a new dimension. While they are frequently used as a secondary ingredient in various broth-based dishes, it is uncommon to find soups where glass noodles are the main component.
A typical stir-fried glass noodles recipe involves preparing ingredients such as pork, beef, chives, spinach, carrots, onions, and mushrooms. These are then stir-fried in a pan with the noodles and soy sauce. Soy sauce is commonly used in japchae to enhance its color and flavor, but salt can be used instead to produce a dish with a cleaner and lighter appearance. Additionally, for those who enjoy seafood, variations using shrimp, squid, or fish cakes are possible. By excluding meat, fish cakes, and seafood from the ingredients, the dish can easily be adapted into a vegetarian menu.
Stir-fried glass noodles taste best when warm immediately after cooking. Since the dish spoils quickly, storing any leftovers in the refrigerator and consuming them within 2 to 3 days is advisable. For frozen japchae, thaw it in the microwave until it is lukewarm. Then, add a little cooking oil to a pan and gently stir the noodles over low heat using chopsticks or tongs. Continue to stir-fry lightly until steam appears. This process can help restore the noodles' elasticity and bring back about 70 to 80% of the original flavor. Personally, I prefer to use this method to reheat frozen japchae. According to individual taste, sprinkling some pepper or sesame seeds before serving can enhance the flavor even further.
During my elementary school years, the entire house would fill with the aromas of japchae and sesame oil whenever my mother was cooking it. As I eagerly awaited the japchae, trying to curb my impatience, a steaming dish of moist and glossy multicolored noodles was soon served on the dining table. At that time, the taste of japchae was incomparable; not even the most popular fried chicken could match it. It was, quite simply, the most delicious food in the world.
This Korean stir-fried glass noodles recipe perfectly balances fresh vegetables, meat, and savory seasonings to offer you a unique culinary experience and flavor. Easy and delicious, it makes it simple for anyone to try their hand at cooking this tasty dish, providing a special opportunity to share the flavors of Korea with loved ones and friends.
Japchae Ingredients
1. Main Ingredient
① Dangmyeon (Korean glass noodles): 300g / 10oz
2. Secondary Ingredients
① Pork loin: 300g / 10oz
* You can use your favorite cut of pork or substitute it with beef, chicken, shrimp, or fish cake.
* If you're using beef, it's recommended to use spinach instead of chives. Although some argue that it's fine, beef and chives are traditionally considered to have clashing properties, making them an incompatible pairing in culinary uses, so they are not typically eaten together. However, pork and duck pair very well with chives and are commonly enjoyed together.
* If you opt for shrimp instead of meat, choose small to medium-sized ones. I usually use frozen shrimp, which are great for noodle dishes like japchae due to their texture. If you use large shrimp, it's best to cut them to the size of a pinky finger.
* For 300 grams of glass noodles, using about 250 to 300 grams of medium or small-sized shrimp is appropriate.
3. Vegetables
① Tender chives: 60g / 2oz
* Chives are rich in antioxidants such as vitamins A, B, C, and E, and they help in fatigue recovery and strengthening liver function.
② Green onion: 1/2 piece (60g / 2oz)
③ Wood ear mushrooms: 20g / 0.7oz
④ Shiitake mushrooms: 3 pieces
⑤ Carrot: 1/2 piece (60g / 2oz)
⑥ Onion: 1/2 piece (200g / 7oz)
⑦ Red bell pepper: 1/2
⑧ Yellow bell pepper: 1/2
4. Seasonings
① Thick soy sauce: 8 tbsp
② Cooking oil: 5 tbsp
③ Matsul (cooking wine): 2 tbsp
* If cooking wine is not available, you can substitute vinegar or soju.
④ Dark brown sugar: 3 tbsp
* If unavailable, substitute with light brown sugar or white sugar.
⑤ Minced garlic: 1 tbsp
⑥ Water: 150 ml (about 1 cup)
⑦ Table salt: 1/2 tbsp
⑧ Sesame oil: 3 tbsp
⑨ Sesame seeds: 3 tbsp
⑩ Ground black pepper: 1/2 tbsp
Before Cooking Japchae
1. Before you start cooking, soak the glass noodles in water to soften.
* Soak the glass noodles in warm water for about 30 minutes, and in cold water for about 1 to 2 hours.
* Soaking the glass noodles makes them chewier, resulting in a tastier japchae.
2. Soak the wood ear mushrooms in water for about 30 to 40 minutes. Soaking helps soften the mushrooms and makes it easier to remove any dirt or impurities from their surface.
3. After soaking the glass noodles and wood ear mushrooms, thinly slice the pork and let it marinate.
* For the pork marinade, combine 3 tbsp of thick soy sauce, 1 tbsp of dark brown sugar, and 2 tbsp of cooking wine; mix well.
* If using beef instead of pork, use the same amount of seasoning as the pork.
* If using shrimp, lightly sprinkle them with a bit of table salt, then mix well to coat evenly.
4. After marinating the pork, prepare the seasoning sauce for the japchae.
* In a mixing bowl, combine 5 tbsp of thick soy sauce, 3 tbsp of cooking oil, 1 tbsp of minced garlic, 3 tbsp of dark brown sugar, and 150 ml of water. Stir well.
* Using cooking oil in the seasoning sauce prevents the glass noodles from sticking together and enhances their chewy texture.
Japchae Ingredients Prep
1. Preparing the mushrooms - After soaking the wood ear mushrooms, remove the hard base and tear or cut them into pieces about the size of a thumb.
* Wood ear mushrooms are rich in vitamin D and dietary fiber. Their springy and chewy texture enhances the overall quality of dishes.
2. For the shiitake mushrooms, remove the stems and slice them thinly.
3. Preparing the vegetables - After washing the chives, cut them into lengths the size of a pinky finger.
* Chives pair well with pork and are a popular ingredient in summer japchae dishes.
* If using spinach instead of chives, prepare about 150 grams of spinach and follow the same preparation method as described in the 'Blanching spinach' section of the kimbap recipe.
4. Slice the carrots and onions thinly, and cut the green onions into lengths the size of chives, then slice thinly.
5. For the bell peppers, remove the seeds and thinly slice only the outer flesh.
Let's Start Cooking Japchae
1. Heat 1 tbsp of cooking oil in a pan and stir-fry the carrots over medium heat for about 30 seconds.
* By stir-frying the harder ingredients first, you can achieve a more uniform level of doneness across all the ingredients.
2. To the sautéed carrots, add the prepared onions, green onions, and bell peppers, then drizzle with 1 tbsp of cooking oil and sprinkle 1/3 tbsp of table salt. Stir-fry over medium heat for about 4 minutes.
* When stir-frying vegetables, it's best to use fine-grain salt and cook the vegetables just enough to retain a crisp texture, without fully softening them.
3. Transfer the sautéed vegetables to a separate dish.
* While there is a simpler method that involves boiling the noodles and vegetables together without stir-frying, sautéing the ingredients separately enhances the richer flavors and textures of the japchae.
4. In the same pan used for the vegetables, add the marinated pork, shiitake mushrooms, soaked wood ear mushrooms, 1 tbsp of cooking oil, and 1/4 tbsp of table salt. Stir-fry over medium heat for about 6 minutes, ensuring the pork is cooked thoroughly.
* If using beef or shrimp instead of pork, add them at this stage and stir-fry for approximately 6 minutes, just as you would with the pork.
5. Transfer the sautéed pork and mushrooms into the bowl containing the stir-fried vegetables.
6. Once the seasoning sauce boils, add the pre-soaked glass noodles and stir-fry over medium heat for about 4 to 5 minutes, stirring well until the noodles fully absorb the seasoning sauce.
7. As shown in the picture below, add the glass noodles to the seasoning sauce and stir-fry for about 4 to 5 minutes until most moisture evaporates, then turn off the heat.
* When stir-fried this way, the glass noodles turn bouncy and chewy, resembling jelly, and they don't get mushy.
8. Place the pre-stir-fried vegetables, meat, and chives on the well-stir-fried glass noodles.
* If using spinach instead of chives, add the seasoned spinach at this stage.
9. Add 3 tbsp of sesame oil, 3 tbsp of sesame seeds, and 1/2 tbsp of black pepper over all the ingredients, and mix well to ensure everything is evenly combined.
* Since the temperature is hot, using cooking tongs is recommended, and if the glass noodles have cooled down a bit, put on plastic gloves and mix the noodles thoroughly by hand to finish.
10. The delicious japchae, chewy and springy, is now ready. Serve yourself a portion and enjoy your meal!.
Delicious Pairings with Japchae
1. Kimbap aka Gimbap (김밥, Korean seaweed rice roll) (View Kimbap Recipe)
𑛀 Kim, a type of seaweed, is rich in minerals and amino acids. It is typically used to wrap rice and various ingredients, including vegetables, into round rolls. In Korea, kimbap and japchae are a familiar combination. The diverse ingredients in kimbap, each with its unique flavors, complement the chewy texture and rich taste of japchae, creating a harmonious blend of flavors in the mouth.
2. Sikhye (식혜, sweet drink made from fermented rice)
𑛀 Sikhye, a traditional Korean beverage made by fermenting malt barley and cooked rice, is enjoyed as a dessert after meals during holidays and feasts. It is served cold in the summer and warm in the winter. Sikhye has a mildly sweet taste and is easy to digest because it is made with cooked rice. If sikhye is not available, drinking cool apple juice after eating japchae can cleanse and refresh your palate.
𑛀 Geotjeori refers to a dish that combines raw vegetables with red pepper powder seasoning. Typically made with fresh napa cabbage or lettuce, this dish is usually consumed immediately after preparation. This allows the aroma of the raw vegetables and the flavor of the herbs to meld together, creating an appetizing banchan (side dish).
4. Yachae salad (야채샐러드, vegetable salad)
𑛀 The fresh and crunchy textures of various vegetables complement the chewy and rich flavors of japchae well. When cooking japchae, the dish creates the illusion that more vegetables have been used than actually were. The crunchy texture is enhanced and blends seamlessly with the flavors of the japchae, making each bite a delightful anticipation of fresh and vibrant tastes.
Extra Tips for Japchae
- Pour 1 tbsp of cooking oil into a frying pan (based on 200g of japchae), place the frozen japchae directly into the pan without thawing, and cover with a lid. Heat slowly over low heat for about 5 to 6 minutes. Covering the pan helps to prevent the evaporation of moisture, thereby preserving as much of the original flavor of the japchae as possible and ensuring a delicious dish. During heating, flip the noodles once or twice. Once the noodles have fully melted, open the lid and stir them well with a spatula or chopsticks. This process helps the noodles regain their springy and glossy texture, allowing you to enjoy delicious japchae.
4. How to eat frozen japchae 2.
- Place the frozen japchae in a microwave-safe container and thaw it in the microwave on defrost mode for about 2 to 3 minutes. Once thawed, add 1 tbsp of cooking oil to a pan (based on 200g of japchae), then add the thawed japchae and sauté slowly until the noodles are springy and tender.
Korean Pronunciation by Natives
‑ In Korea, japchae was traditionally prepared for special occasions such as holidays and birthdays. However, many people have recently started to enjoy japchae even on non-special days. Japchae can be enjoyed as a full meal or as a side dish served with rice. While beef or pork are commonly used in japchae, ingredients like shrimp or squid can also be added to create a variety of flavors and textures. |
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‑ This term is used to describe appearances of various colors, where a mix of different hues creates a vibrant and beautiful display. It's an expression that conveys a lively, energetic atmosphere and a positive feeling. |
‑ In a traditional Korean meal, a variety of side dishes, known as 'banchan,' are served alongside rice. A staple among these is kimchi. Other typical banchan include 'namul,' which consists of vegetables lightly blanched and seasoned, and meat dishes like 'jeyuk bokkeum (제육볶음),' spicy and slightly sweet pork seasoned with gochujang (고추장, red pepper paste). And 'bulgogi (불고기),' made with beef, is also a representative meat dish served as banchan. Additionally, 'myeolchi bokkeum (멸치볶음),' small anchovies stir-fried with cooking oil and soy sauce, is a popular side dish. Other famous banchan include 'musaengchae (무생채),' thinly sliced radish seasoned with red pepper powder and salted shrimp, and 'dubu-jorim (두부조림),' tofu braised with soy sauce and red pepper powder. |
‑ In Korean, the term for anything that can be eaten or drunk is 'eumsik (food).' Many types of Korean cuisine exist, but Koreans generally favor meat dishes such as pork belly, ribs, beef, bulgogi, and grilled beef intestines. Fried chicken and ramyun are also widely enjoyed, with few disliking them. Additionally, 'saengseon-hwe (생선회 raw fish),' which is made from fresh fish, and 'sannakji (산낙지),' live octopus eaten with sesame oil and sliced Cheongyang chili peppers, are popular dishes. Grilled shellfish cooked over charcoal or briquettes, and 'gejang (게장),' crab marinated in soy sauce or red pepper powder, are also widely favored. |
‑ Geotjeori refers to fresh vegetables mixed with red pepper powder seasoning. It is commonly made with napa cabbage or lettuce and is prepared fresh, allowing the aroma of the raw vegetables to blend harmoniously with the flavors of the seasoning, making it an excellent side dish that stimulates the appetite. |
‑ Korea has various traditional holidays, with 'Chuseok (추석, Korean Thanksgiving)' and 'Seolnal(설날, Lunar New Year's Day)' being the most representative. Every January, during Seolnal to welcome the new year, families gather to eat 'tteokguk (떡국, rice-cake soup)' and wish for good health. In September, as summer turns to autumn, people celebrate the joy of the harvest and express gratitude for their farming efforts. They share grains and fruits with family and neighbors and make a traditional tteok (떡, rice cake) called 'Songpyeon (송편, half moon shaped rice cakes)' to enjoy together. |
‑ In Korean, the day a person is born is called 'saengil (생일).' Individuals receive congratulations and gifts from family, friends, and colleagues on this day. On the morning of their birthday, they eat 'miyeokguk (미역국)' a traditional soup made from seaweed and beef. Seaweed, rich in minerals, is considered a healthy food that is beneficial for cardiovascular health. It is not only consumed on birthdays but is also traditionally eaten by new mothers to help restore their health after childbirth. |
‑ Sikhye has a subtly sweet and mild taste, making it a suitable drink for people of all ages. It contains grains of cooked rice, which are fermented, and this might lead newcomers to mistakenly perceive it as unusual. |
‑ The phrase 'Ttatteuthaeyo (it's warm)' in Korean is used either when the temperature is comfortably warm, neither too hot nor too cold, or to describe the warmth of someone's mood, attitude, or emotions when they feel kind or affectionate. For example, you might say, 'The coffee is warm,' or 'That person has a warm heart.' |
Japchae Recipe Summary
| Basic content | |
|---|---|
| Cuisine type | 𑛀 Main or side dish |
| Total time | 𑛀 Approximately 50 minutes (Prep time: 30 mins, cook time: 20 mins) |
| Servings | 𑛀 6 servings |
| Ingredients | |
| Main Ingredients | 𑛀 Dangmyeon (Korean glass noodles): 300g / 10oz |
| Secondary Ingredients | 𑛀 Pork loin: 300g / 10oz |
| Vegetables | 𑛀 Tender chives: 60g / 2oz 𑛀 Green onion: 1/2 piece (60g / 2oz) 𑛀 Wood ear mushrooms: 20g / 0.7oz 𑛀 Shiitake mushrooms: 3 pieces 𑛀 Carrot: 1/2 piece (60g / 2oz) 𑛀 Onion: 1/2 piece (200g / 7oz) 𑛀 Red bell pepper: 1/2 𑛀 Yellow bell pepper: 1/2 |
| Seasonings | 𑛀 Thick soy sauce: 8 tbsp 𑛀 Cooking oil: 5 tbsp 𑛀 Cooking wine: 2 tbsp 𑛀 Dark brown sugar: 3 tbsp 𑛀 Minced garlic: 1 tbsp 𑛀 Water: 150 ml 𑛀 Table salt: 1/2 tbsp 𑛀 Sesame oil: 3 tbsp 𑛀 Sesame seeds: 3 tbsp 𑛀 Ground black pepper: 1/2 tbsp |
| Simple Instructions | |
|---|---|
| ① | Soak the dangmyen in water for at least 1 hour and the wood ear mushrooms for at least 30 minutes. Thinly slice the pork and marinate it with 3 tbsp of thick soy sauce, 1 tbsp of dark brown sugar, and 2 tbsp of cooking wine, mixing well. |
| ② | In a mixing bowl, combine 5 tbsp of thick soy sauce, 3 tbsp of cooking oil, 1 tbsp of minced garlic, 3 tbsp of dark brown sugar, and 150 milliliters of water. Stir well to create the sauce. |
| ③ | Cut the chives into pieces about the length of your pinky finger. Then, thinly julienne the carrots, onions, green onions, and bell peppers. |
| ④ | Remove the stems from the shiitake mushrooms and slice them thinly. For the soaked wood ear mushrooms, remove the central hard parts and cut them into lengths about the size of a thumb. |
| ⑤ | Heat 1 tbsp of cooking oil in a pan and first stir-fry the carrots over medium heat for about 30 seconds. |
| ⑥ | Add 1 tbsp of cooking oil to the lightly sautéed carrots, then add onions, green onions, and bell peppers. Sprinkle 1/3 tbsp of salt and sauté over medium heat for about 4 minutes. Cook the vegetables just enough to retain a crisp texture without fully cooking them. |
| ⑦ | After sautéing, transfer the vegetables to a separate dish. In the same pan, add pork, shiitake mushrooms, and soaked wood ear mushrooms. Sprinkle 1/4 tbsp of salt and sauté over medium heat for about 6 minutes, or until the pork is fully cooked. |
| ⑧ | Transfer the sautéed pork and mushrooms to the bowl containing the sautéed vegetables. |
| ⑨ | Add the previously prepared seasoning sauce to the pan in which the pork was fried and bring it to a boil over medium heat. |
| ⑩ | Once the sauce boils, add the pre-soaked glass noodles and sauté over medium heat for about 4 to 5 minutes, until the noodles are translucent and have absorbed all the seasoning sauces. |
| ⑪ | After the glass noodles are well sautéed, turn off the heat. Add all the previously set aside vegetables, meat, and chives to the noodles. |
| ⑫ | Add 3 tbsp of sesame oil, 3 tbsp of sesame seeds, and 1/2 tbsp of black pepper to the chives, vegetables, meat, and glass noodles. Mix all the ingredients thoroughly to combine well. |
| ⑬ | Serve the well-mixed japchae on plates as needed, and enjoy your delicious dish. |