dangmyeon

A simple, easy recipe for Japchae, also known as Korean glass noodles with stir fried vegetables. It&#039;s made with sweet potato starch noodles, colorful vegetables and tossed in a savory sauce!

Easy Japchae (Korean glass noodle stir fry)

Korean glass noodles

eggs

Tablespoons avocado oil

shiitake mushrooms

yellow onion

red bell pepper

yellow bell pepper

carrot

baby spinach

garlic

scallions

toasted white sesame seeds

soy sauce

Tablespoons brown sugar

Tablespoon dark soy sauce

½ Tablespoons sesame oil

Prep the ingredients

These japchae noodles come together quickly so prep all your ingredients ahead of time.

Make the sauce

Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.

Cook the noodles

Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.

Add the sauce

Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.

Cook the eggs

Cook the egg whites and egg yolks separately in a flat pan and cut them into strips. Set it aside.

Stir fry the onions and mushroom

Heat a pan over medium high heat and add the mushrooms and the onions. Stir fry them for 2 minutes.

Add the peppers and carrots

Next, add the red and yellow bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 - 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.

Add the spinach

Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.

Combine the noodles and vegetables

Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

Japchae <br>(Korean Glass Noodle Stir Fry)

pork

1.8 oz (50 grams) carrot

1.8 oz (50 grams) red/yellow bell peppers

1.8 oz (50 grams) shiitake mushrooms

1.8 oz (50 grams) garlic chives

4.2 oz (120 grams) Dangmyeon noodles (자른 당면)

tbsp dark soy sauce (optional)

sesame oil

tbsp neutral-tasting oil

salt and pepper,

tbsp minced garlic

sesame seeds

sugar

oyster sauce

tsp MSG (optional)

Cut the pork loin into thin strips.

Slice the onion but u0022not too thinu0022. Cut the carrot, bell peppers, and mushrooms into thin slices.

Cut the garlic chives into long strips.

Prep Meat and Vegetables

In a wok (or pot), add Dangmyeon noodles with 6 cups of water. Add 1/2 tbsp dark soy sauce (if using). Bring it to a boil over medium heat.

Once it starts to boil, set a timer for 6 minutes. Stir it occasionally. Drain the noodles and put them in a bowl. Coat them with sesame oil (1.5 tbsp). Set aside.

Cook Noodles

In a small container, mix together sugar, soy sauce, oyster sauce, and MSG (if using).

Make Sauce

In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the pork and season with salt and pepper.

Once the pork is no longer pink, add the garlic (1 tbsp), onion, carrot, and bell peppers. Stir-fry everything. 

Once the vegetables are slightly cooked, add the shiitake mushrooms and garlic chives. Add the sauce.

Reduce the heat to low. Add the noodles and stir to combine.

Transfer it to a serving plate. Sprinkle on a good amount of sesame seeds. Enjoy~!

Stir-Fry Everything

Make japchae, Korean glass noodle stir-fry, the easy way with this simple recipe. Enjoy chewy sweet potato noodles, colorful veggies, and tender meat for an authentic Korean japchae taste.

Easy Japchae (Korean Glass Noodles Stir-Fry)

oz (226 g) Korean glass noodles (dangmyeon)

oz (170 g) beef sirloin

tbsp oil

onion (thinly sliced)

red bell pepper (thinly sliced)

salt

shiitake mushrooms (sliced)

(about 6 oz, 170 g) spinach (cleaned)

tbsp sesame oil

tsp sugar

sweet rice wine (mirim)

(120 ml) water

garlic (minced)

tbsp black pepper

Soak the glass noodles in hot water for 15 minutes, then drain and set aside. Pre-soaking will soften the noodles and make them easier to cook.

For the glass noodles

Slice beef (or pork) into thin match sticks (about 1/4-inch thick) against grain and season with soy sauce, sugar, and sweet rice wine; set aside.

For the meat seasoning

In a mixing bowl, combine all the japchae sauce ingredients, and set aside.

For the Japchae sauce

Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add onion, carrot, pepper, and a pinch of salt; stir-fry until soft but have a slight crunch to complement the soft noodles. Add sliced shiitake mushrooms and another pinch of salt. Continue to stir-fry until soft. Add more oil if needed.

Add spinach at the end and stir-fry until spinach is wilted. Remove the skillet from the heat and transfer the vegetables to a large plate to cool.

Reheat the pan over high heat with the remaining 1 tablespoon oil, add the beef (or pork) and stir-fry until fully cooked. You will see the juice coming out from the meat. Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.

Add the drained glass noodles to the pan with the meat juices. Pour the japchae sauce over the noodles and toss to combine. Let the noodles cook over medium heat until they are soft and the sauce liquid is mostly absorbed into the noodles, about 3-4 minutes.

Reduce the heat to low. Add the vegetables and meat back to the pan over the noodles. Add sesame oil and sesame seeds and toss all together to incorporate. Drizzle more sesame oil if you wish. Taste and season more according to your taste.

To cook Japchae

You know its a keeper of a recipe when your teenagers practically empty the pan, before you dish yours up.

https://content.jwplatform.com/videos/5KRteJ3n.mp4

Japchae RT.mp4

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