japchae

Made with sweet potato starch noodles, dangmyeon, beef and various vegetables, japchae (or chapchae) is a classic Korean dish everyone loves! Find out how to make authentic, delicious japchae with this time tested recipe!

Japchae (stir-fried starch noodles with beef and vegetables)

Korean potato starch noodles (dangmyeon, 당면)

carrot

sweet onion

scallions

beef

spinach

vegetable oil for stir frying

salt and pepper

soy sauce

sugar (or brown sugar)

sesame oil

garlic

sesame seeds

Egg garnish (jidan - optional)

Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.

Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.

Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.

Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.

In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.

Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.

Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.

Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.

Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Quick &amp; easy Instant pot recipe for Japchae, i.e. vegan&amp; gluten free Korean glass noodles vegetable stir-fry. Prep over theweekend and cook in 15 minutes during weekdays.  

Japchae - Vegan &Amp; Gf Korean Glass Noodles

Ounces

Tbs Avocado Oil

Low Sodium Tamari (for Gluten Free Option use Soya Sauce)

Tbs Sesame Seed Oil

Korean Fermented Chili Paste Concentrate

tbsp Brown Sugar (substitute

tbs Rice Vinegar (for extra tang, (I skipped it))

tbsp Sesame seeds (add in the sauce

oz Ginger (Thumb size knob, finely julienned)

oz Red onions (1 cup sliced, 1 medium or ½ large size onion)

oz Cremini Mushrooms (1 cup sliced around 10 pieces)

oz Carrots (1 cup thick julienned, 2 medium size or 1 large)

oz Green Bell Pepper (1 cup thick julienned, 1 medium size)

oz Red Bell Pepper (1 cup thick julienned, 1 medium size)

oz Broccoli (1 cup,

oz Baby Spinach (2 cups heaped, 2 handful)

tbsp Sesame Seed Oil

Korean Chile Flakes

Sesame seeds

Japchae - Vegan &amp; GF Korean Glass Noodles

Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.

Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.

Squeeze all the water out from the tofu, cubed and keep it aside.

Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.

Combine the sesame oil and chili flakes for topping and keep it aside.

Prep work Instructions

Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.

When it starts displaying hot add julienned ginger and sliced onions.

Sauté onions for few minutes until become soft and translucent.

Now add sliced mushrooms and continue to sauté for few minutes.

After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.

Transfer all the noodles into crisscross pattern in the inner pot.

Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.

Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.

Put the lid back and again cook for 1minute low pressure.

To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.

Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.

Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.

Cooking Instructions

https://embed.mediavine.com/videos/e8ugppglbwer5wgvfas6

Quick & easy Instant pot recipe for Japchae, i.e. vegan & gluten free Korean glass noodles vegetable stir-fry. Prep over the weekend and cook in 15 minutes during weekdays.

Japchae - Vegan & GF Korean Glass Noodles

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe!&nbsp;

Japchae (Korean Glass Noodle Stir Fry)

Korean sweet potato starch noodles ((8.8 ounces, dangmyeon))

g rib eye

110 g baby spinach ((3.9 ounces), rinsed)

red capsicum ((bell pepper, 50 grams), rinsed & julienned)

yellow onion ((105 grams), peeled, rinsed, & thinly sliced)

tsp fine sea salt

tsp minced garlic

tsp rice wine ((mirin))

tsp black pepper

Tbsp honey

Tbsp brown sugar

Tbsp toasted sesame oil

black pepper

cooking oil ((I used rice bran oil))

fine sea salt

water (to boil the spinach and the noodles)

Place the beef strips into a medium bowl. Add the &quot;beef marinade&quot; and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you&#x27;re working on other ingredients.

Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles &amp; mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the &quot;spinach seasoning&quot; and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the &quot;noodles &amp; mushroom marinade&quot; mixture. Mix them well. Set it aside until you cook it (in about 10 mins).

Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the red capsicum with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) over low to medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked (2-3 mins) over medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) over low to medium heat. Transfer it to the large mixing bowl.

Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.

Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands, as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.) Serve.

A vegan alternative to the traditional Japchae using tofu as the main protein. Sweet Potato Noodle Stir Fry.

Vegan Japchae (Korean Glass Noodles)

water or stock

sugar

200 g firm tofu

ginger

250 g Sweet Potato Noodles

shallots

spring onion

carrots

red bell pepper

shiitake mushrooms

If you are using dry shiitake mushrooms put them in warm water for at least 30 minutes. Keep the water as it will be used in the sauce.

Prepare the marinade. Combine the soy sauce, sesame oil, stock or water (use the shiitake stock when using dry shiitakes) and sugar and whisk until all the ingredients are well mixed. Crush the garlic cloves and press or shred the ginger and add into the marinade.

Cut the tofu into triangles or cubes and add into the marinade bowl. Leave the tofu marinating while preparing the rest of the ingredients.

Cook the noodles. Using a big pan, bring water to a boil and add the noodles. Cook for about 6-7 minutes and rinse with cold water. Make sure the noodles are cold to stop them from cooking further and leave aside.

Cut the veggies. Cut the shallots in half and finely slice. Cut the top and bottom part of the spring onion, cut in half lengthwise and slice into longish strips. Peel and cut the carrot into long thin strips and cut the red pepper the same way, trying to keep all the veggies the same size. lice the shiitake mushrooms and roughly chop the spinach.

Heat some oil in a pan (you can use sesame oil or another type of vegetable oil) and using tongs, add the tofu. It's important that the sauce is left in the bowl where the tofu has been marinating as it will be used later. Once the tofu is cooked both sides, transfer into a bowl and set aside.

Using the same pan over medium heat, cook the veggies. First, add the shallots and spring onions. Cook for a couple of minutes and add the carrots and red peppers. Let the vegetables cook for 3-4 minutes before adding the shiitake mushrooms and keep cooking. The vegetables shouldn't be cooked for a long time as you want them to have a bit of a crunch when serving.

Once the vegetables are cooked, add the tofu and spinach and stir until the spinach has wilted.

Last, add the cooked noodles and the rest of the sauce. Using tongs mix well making sure all the ingredients are combined. Add some sesame seeds and serve.

Japchae or chap chae is a popular Korean noodle dish made with sweet potato noodles. Learn how to make japchae at home in 30 minutes. Easy japchae recipe.

Japchae (Chap Chae) Recipe

(226 g) sweet potato noodles

garlic,

onion,

shiitake mushrooms, sliced

carrot,

scallion,

salt

toasted white sesame

Cook the sweet potato noodles in a large...

Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.

Heat up a pot of water and bring...

Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard  the remaining water. Cut the spinach ball into half.

Heat up the oil in a skillet or...

Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

https://mediavine-res.cloudinary.com/video/upload/pxxbvbskdmzzukygfntj.mp4

Japchae - Korean noodle dish with sweet potato noodles and vegetables. Learn how to make Japchae in 30 minutes with this easy Japchae recipe.

Japchae (Chap Chae)

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

yellow onion

yellow bell pepper

baby spinach

toasted white sesame seeds

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.

By pre-soaking the noodles beforehand, this dish can literally come together in ten minutes.  There's also a secret ingredient here you might be interested in!

<meta charset="utf-8">Fast &amp; Easy Vegan Japchae

dry dangmyun /tapioca / glass noodles

carrot, julienned

onion, julienned

bell pepper, julienned (preferably

g mushrooms

water

tbsp neutral oil

tbsp dark soy sauce

tbsp sugar

tbsp minced garlic

tbsp balsamic vinegar (my secret sauce!)

tbsp sesame oil

neutral oil

Soak the noodles in cold water for 2 hours until doubled in size. You can also blanch the noodles according to package directions and rinse under cold water to stop cooking further. Soak the dried woodear mushrooms in water and 1 tsp of sugar as well.

Heat a large skillet on high and drizzle neutral oil in a large skillet.

Sautee the vegetables on high heat until the onions are translucent, but the vegetables are still crunchy. Make sure not to overcrowd your pan-- if you think that you will overcrowd the pan and steam the vegetables, sautee in batches.

Set aside the sauteed vegetables.

In the same pan, add the noodles, water, and sauce in.

Simmer and stir-fry the noodles in sauce for one to two minutes or until it takes on color.

Add the sauteed vegetables and mushrooms. Mix.

Garnish with sesame seeds. Enjoy!

https://www.youtube.com/watch?v=oljyjkhIjos&#038;ab_channel=Doobydobap

EASY VEGAN JAPCHAE | Korean Stir Fry Glass Noodles

Korean

200 g thinly sliced shiitake mushrooms (about 10 mushrooms)

200 g julienned carrots (about 2 medium carrots)

red bell pepper (about 1 small red bell pepper)

Any neutral oil sesame oil

Salt

organic brown sugar

Bring a large pot of salted water to boil. When boiling, add noodles, stir, and par-cook them for about 1 minute or until the noodles are slightly pliable. Remove the noodles from the pot and rinse well in cold water; set aside.

In the same pot of boiling water, add spinach, stir, and cook for about 10 seconds. Drain spinach and wash them thoroughly under cold water. Once they are clean, take a handful at a time, and squeeze out all the excess water, then set aside. Season with a pinch of salt.

Heat a large pan (preferably one with deep sloping sides; similar to a wok) over medium-high heat. Add 1 teaspoon of oil and julienned shiitake mushrooms. Sauté mushrooms for about 3-5 minutes. Season with a pinch of salt. Remove from the pan and set aside.

In the same pan, add 1 teaspoon of oil, julienned carrots, and a pinch of salt. Sauté for 1-2 minutes, and set aside.

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