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by Liza Agbanlog12 Comments
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My sister’s family introduced me to Japchaewhen we went to a Korean restaurant on our recent visit to the Philippines. It was served with several other delicious dishes but this noodle side dish was my favorite. It reminded me of a popular Filipino noodle dish, pancit sotanghon (stir-fried vermicelli) except that sweet potato vermicelli noodles are used in this dish. So, when I stumbled upon this recipe, I knew right away that I hadto make it at home. My family loves noodle dishes andthis dish was no exception. Although the recipe instructions arelong, it was very detailed and easy to follow. The sliced beef, vegetables and noodles were cooked and seasoned separately and then combined together to produce a noodle dish that is aromatic and delicious. I will definitely make this noodle dish again and again. Enjoy!
Japchae (Korean Stir-fried Noodles)
Liza Agbanlog
5 from 2 votes
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Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Main Course
Cuisine Korean
Servings 4servings
Ingredients
½lbbeef sirloinsliced into thin strips
2eggslightly beaten
1medium onionthinly sliced
1medium carrotpeeled and sliced into thin strips
½red bell peppersliced into strips
6fresh or dried re-hydrated shitake mushroomsstems removed and thinly sliced
In a bowl, whisk together ingredients for the marinade. Add beef and toss to coat evenly. Cover with plastic wrap and let marinade for at least 10 minutes.
Heat 1 teaspoon olive oil in a large non-stick pan over medium heat. Add beaten eggs and cook until firmly set. Fold in half and remove from the pan; cut into long thin strips. Set aside.
Using the same pan, heat 1 teaspoon olive oil over medium heat. Add onion and a pinch of salt; stir fry until soft and translucent. Transfer onion to a large plate.
Repeat step 3 (omitting salt) for carrot, bell pepper and mushroom.
In the same pan, add the seasoned beef and stir fry until browned and all moisture has evaporated. Transfer beef to a plate.
Wash and blanch spinach in boiling water, drain and squeeze the excess water. Season with sesame oil and salt. Set aside.
Cook the noodle in boiling water for 6-10 minutes. Drain well. Drizzle noodles with sesame oil and toss to coat. This step is necessary to avoid noodles sticking together.
In a small bowl, whisk together ingredients for the sauce. Pour over the noodles and toss to coat evenly.
Toss seasoned noodles, beef and vegetables together. Add half of the omelette and gently toss to combine.
Transfer to individual plates. Garnish top with long strips of omelette and a sprinkle of sesame seeds.
I cut batches of the carrots, onion, and peppers and freeze in baggies combined. Saves time if you make this weekly. I blanch the spinach quickly then cook the noodles in the same pot. I also grill a dozen chicken thighs and freeze in twos, I use two for this recipe. Just dicing and tossing in a bit of noodle stir fry sauce before reheating. I do not have an Asian market near me, but Amazon sells them.
Reply
Emily
This recipe is a labor of love but sooooo worth it. I’ve had this recipe pinned for some time and finally went to my local Asian market to get the ingredients. This recipe is so good! The marinade for the beef is so simple but so good! This will definitely be my go-to 잡채 recipe. Thank you!!
Reply
Liza Agbanlog
You are welcome Emily!
Reply
Anonymous
Hi! Can I use pancit bihon instead of sweet potato vermicelli? Thank you
Reply
Liza Agbanlog
You can use pancit bihon but the texture and taste will be different.
Reply
Keana
Can you freeze japchae?
Reply
Liza Agbanlog
Hi Keana, It should be okay to freeze japchae. When reheating, you may have to add a bit of water to prevent the noodles from sticking together. Hope this helps!
Reply
ren
hi. where did you buy the potato vermicello noodle here in the philippines
Reply
Liza Agbanlog
Hi Ren, I live here in Canada and I bought the potato vermicelli in an Asian store. So, I am thinking if you live in the Philippines, you might be able to find them in a Japanese store. Hope this helps!
Reply
Anonymous
You can buy near Divisoria Mall. Ask vendor where can you buy korean noodles
Reply
Iris
Hiya’ what it’s a mirin pls? Thanks
Reply
Liza Agbanlog
Hi Iris, Mirin is a type of rice wine, similar to sake but sweeter and can be purchased at any Asian store.
Directions. Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce. Bring a large pot of lightly salted water to a boil.
Traditional japchae is already a relatively healthy dish, with the inclusion of so many antioxidant and fiber rich vegetables: red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper, onions, spinach, carrots.
So the literal translation is “mixed vegetables”. Nowadays, you won't ever see Japchae without its centrepiece which is the sweet cellophane noodles made from the starch of white sweet potato.
Do You Eat Japchae Cold or Hot? The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.
From the nuttiness of the sesame to the umami taste of soy sauce, soft glass noodles, meaty mushrooms, slight crunch of fresh vegetables, japchae is a nutritious and filling meal.
Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!
Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.
Whole-Wheat Pasta. Whole wheat pasta, or whole grain pasta, is made from the entire grain of the wheat stalk, including the bran, endosperm, and germ. ...
Serving and Storing - Japchae is best served at room temperature but t can be served warm too. Japchae will spoil if left out longer than half a day in warmer temperatures (summer) so store in the fridge right away. It can be stored in the fridge up to a few days or can also be frozen.
It's made with bouncy sweet potato noodles and loaded with veggies, eggs, and optionally meat, which makes it perfect as a meal on its own or served as a side with dishes like beef bulgogi, Korean volcano steamed eggs, and dwaeji galbijjim. It's also a perfect side for Korean BBQ!
At any gathering it's hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.
Dinner in 30 - This Korean Japchae takes just 30 minute to prepare, so it's great for busy weeknights. It also stays good in the refrigerator for up to 4 days, so leftovers are good as well!
Japchae is a nutritious Korean dish containing protein from meat, fiber and vitamins from vegetables, healthy fats from sesame oil, and some carbohydrates from glass noodles. Overall, it's a balanced meal option.
Naengmyeon was actually originally eaten during cold winters, however there are few things better than a cold bowl of naengmyeon to fight the summer heat. This 'Korean Naengmyeon Family tree' shows how Naengmyeon from Pyongan-do, Hwanghae-do, and Hamgyong-do in North Korea travelled down to South Korea.
Yum Yum Sauce is the most creamy and delicious sauce found in Japanese hibachi restaurants and is so easy to make yourself. It's mayonnaise-based and goes perfectly with hibachi shrimp, hibachi chicken, hibachi vegetables, or even drizzled over fried rice or noodles.
Japchae. Like bibimbap, japchae can be served with meat as well. However, the main difference is that japchae is a noodle dish, while its counterpart is rice-based. Stir-fry some sweet potatoes until they turn clear – which lends the name of glass noodles to the noodles that you make.
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