Korean cuisine has always had a special place in our hearts, but Japchae, in particular, stands out. It’s a savory, slightly sweet stir-fried noodle dish made with chewy glass noodles, vibrant vegetables, and sometimes a touch of protein like beef or chicken. Each bite is a satisfying blend of textures and flavors that’s hard to forget.
For Jeff, japchae is his favorite banchan, those small dishes that come with Korean meals, each adding a different layer of flavor and experience to the table. Japchae is both hearty enough to savor on its own and delicate enough to act as a perfect side.
Our relationship with Korean food began on our very first date at a Korean restaurant. Plus–Jeff, with two adopted sisters from Korea, grew up with Korean food as part of his family culture, so it really holds a special place in our hearts.
Japchae and banchan aren’t just dishes on the table—they’re part of a shared experience that holds meaning beyond flavor. They remind us of the excitement of starting something new together, of honoring family traditions, and of savoring each bite with someone special by our side.
Vegetable Add-Ons
The vegetables in japchae play a crucial role in its vibrant color, texture, and flavor. Traditional japchae typically includes a variety of vegetables such as shiitake mushrooms, onions, carrots, and spinach. Each vegetable brings its unique taste and nutritional benefits, creating a well-rounded dish that is both visually appealing and delicious.
- Shiitake Mushrooms: These mushrooms add a rich umami flavor to the dish. If shiitake mushrooms aren’t available, you can substitute them with cremini, button, or oyster mushrooms, which will provide a similar texture and taste.
- Onions: Thinly sliced onions add sweetness and depth to japchae. You can easily substitute yellow or white onions with red onions for a slightly sharper flavor or even use green onions for a milder, fresher taste.
- Carrots: Julienned carrots provide a lovely crunch and natural sweetness. If you’re looking for alternatives, you can use bell peppers for a different color and sweetness or zucchini for a more tender bite.
- Spinach: This leafy green adds a nice pop of color and nutrition. If fresh spinach isn’t on hand, you can substitute it with other greens like kale or bok choy. If using kale, be sure to remove the tough stems and chop the leaves into bite-sized pieces.
These substitutions allow you to customize japchae based on your preferences or what you have available in your kitchen. Feel free to experiment with other vegetables like snap peas, broccoli, or even bean sprouts for added crunch and nutrition. The beauty of japchae lies in its versatility; you can mix and match to create a dish that suits your taste while still capturing the essence of this beloved Korean classic.
Glass Noodles
Glass noodles, also known as dangmyeon in Korean, are a key ingredient in Japchae. Made from sweet potato starch, these noodles have a translucent appearance and a chewy texture that sets them apart from traditional wheat noodles. When cooked, they become tender and absorb flavors well, making them the perfect vessel for the savory and sweet sauces used in dishes like japchae.
One of the significant advantages of glass noodles is that they are naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease. By substituting regular soy sauce with a gluten-free version, you can easily adapt the recipe to accommodate gluten-free eaters without sacrificing flavor. This versatility opens up the dish to a broader audience, allowing more people to enjoy japchae.
Japchae (Korean Stir-Fried Noodles
- Total Time: 40 minutes
Description
Japchae is a Korean stir-fried glass noodle dish, packed with colorful vegetables, savory-sweet flavors, and a uniquely chewy texture that makes it both comforting and delicious.
Ingredients
Meat Marinade:
- 1 1/2 lb chicken (breast or thighs), diced
- 2 tablespoon soy sauce
- 1 tablespoon honey
Vegetables & Noodles:
- 6 shiitake mushrooms, thinly sliced (or substitute with cremini, button, or oyster mushrooms)
- 1 large onion, thinly sliced
- 1 large carrot, julienned
- 1/4 cup water
- 3 tablespoons cooking oil
- 6 servings glass noodles (soaked for 30 minutes)
- 3 cups spinach
- 3 tablespoons soy sauce
- 6 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- Optional: Roasted sesame seeds (garnish)
Instructions
- In a skillet, add the diced chicken along with the 2 tablespoons of soy sauce and 1 tablespoon of honey.
- Cook over medium heat, stirring occasionally, until the chicken is fully cooked and slightly caramelized. Set aside.
- In a large pot, add the sliced mushrooms, onion, and carrot along with the cooking oil and water. Layer the soaked glass noodles over the vegetables, followed by the spinach on top.
- Add 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, and the minced garlic to the pot. Cover the pot with a lid and cook over medium heat for 10-12 minutes, stirring halfway through, until the noodles are tender and the vegetables are cooked through.
- Add the cooked meat and toasted sesame oil to the pot and mix everything together until evenly combined. Adjust seasoning to taste if needed. Top with roasted sesame seeds and enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6
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