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Home » Asian Recipes (by cuisine)

Japchae (Korean Stir-Fried Glass Noodles)

Published: Nov 11, 2016 · Modified: Feb 8, 2022 by Char · This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details · 18 Comments

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Japchae is a classic Korean dish that can be served as a side, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet and savory soy sauce dressing. 

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Japchae (pronounced "chaap-chay") is a well-known and well-loved Korean noodle dish typically served on special occasions and at parties.

It can be served as a main dish, side dish, or even over a bowl of rice. It can be served warm, cold, or at room temperature. Talk about versatile. The perfect potluck dish!

What is Japchae?

Japchae is made with sweet potato starch noodles. These noodles are sometimes called glass or cellophane noodles because they look almost transparent when cooked.

Japchae typically contains sliced beef, julienned carrots and shiitake mushrooms, thinly sliced onion, along with other vegetables. The noodles are then tossed in a sweet and savory sauce made with soy sauce, brown sugar, and sesame oil, then topped with sesame seeds.

Looking for a vegetarian version of Japchae? Simply omit the sliced beef. 

How to Make Japchae

There are a couple of ingredients we'll need to marinate for an hour before we start cooking so that will be our first step.

Beef: 8oz of beef (1 ribeye, New York or sirloin steak), cut into very thin strips. Pour 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, ½ tablespoon of Sesame Oil, and 1 clove garlic (minced) over the beef and mix well. Allow the beef to marinate in the fridge for 1 hour.

Mushrooms: 2 ½ cups of dried whole shiitake mushrooms (between 10 - 15 smaller sized mushrooms)

Fill a small saucepan with the mushrooms along with 2 cups of water, 3 tablespoons of soy sauce and 1 ½ tablespoons of sugar. 

Place the saucepan over medium-high heat just until boiling, cover the saucepan, then turn off the heat. This will allow the mushrooms to marinate and reconstitute at the same time. This will take about 1 hour.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Drain the mushrooms, cut the stems off, then slice them into thin strips.

While waiting for the beef and the mushrooms to marinate, we can prepare the rest of the ingredients.

Bring a large pot of water to a boil to cook the noodles. The type of noodle you need for Japchae is Sweet Potato Starch Noodles. 

Boil the noodles for about 7 minutes or until al-dente. When the noodles are cooked, pour them into a colander and immediately rinse the noodles thoroughly with cold tap water. This will stop the noodles from cooking and keep them "crunchy" instead of mushy. 

When all of the water has drained, pour 1 tablespoon of sesame oil over the noodles and gently toss the noodles in the oil to prevent them from sticking. 

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

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This would also be a good time to julienne 1 carrot, thinly slice 1 onion and mince 1 clove of garlic.

Prepare your Japchae sauce mixture: mix 2 tablespoons of soy sauce, 1 tablespoon of brown sugar and ½ tablespoon of sesame oil. 

Now it's time to put it all together. Heat up two tablespoons of cooking oil over medium-high heat and stir-fry the beef and mushrooms. This should take about 2 minutes. Remove the cooked beef and mushrooms from the wok and set aside.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Add 1 julienned carrot and 1 thinly sliced onion to the wok. Just before the onions turn translucent, remove the carrots and onions from the wok and set aside.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Add 1 clove of garlic (minced) into the wok along with 3 cups of spinach. Stir-fry till the spinach has wilted slightly, then turn off the heat.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Add the noodles, then stir in the Japchae sauce. Mix well.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Return the beef, mushrooms, carrots and onions to the wok, then add 1 tablespoon of toasted white sesame seeds. Stir to combine all the ingredients.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Transfer to a large serving bowl. Garnish with chopped scallions. I also like to add sliced fresh red chili for some color and a touch of heat.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Enjoy!

How do I store leftover Japchae?

You can store leftover Japchae in an airtight container in the refrigerator for up to 5 days, or you can also freeze it in freezer bags. Japchae can be served cold (not frozen!), or you can also reheat it in the microwave for about a minute. This dish is best enjoyed at room temperature.

Can I use chicken instead of beef?

Even though beef is traditionally used in Japchae, you can absolutely use chicken as a substitute if you wish. Follow the same steps in the recipe to marinate the chicken.

Can Japchae be made in advance?

Yes, it is the perfect party or potluck food! You can make Japchae a day in advance for the best results. Keep it in the fridge overnight, then serve at room temperature.

Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Japchae (Korean Stir-Fried Glass Noodles)

Char Ferrara
Japchae is a classic Korean dish that can be served as a side, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.
5 from 3 votes
Print Recipe Pin for later
Prep Time 1 hour hr
Cook Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Cuisine Korean
Servings 6 servings

Ingredients
 
 

Beef Marinade

  • 1 8 oz steak - ribeye new york or sirloin, cut into thin slices
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • ½ tablespoon sesame oil
  • 1 clove garlic minced

Mushroom marinade

  • 2 ½ cups dried shitake mushrooms
  • 2 cups water
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons sugar

Noodles

  • 1 pound sweet potato starch noodles uncooked
  • 1 tablespoon sesame oil

Sweet soy sauce mixture

  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • ½ tablespoon sesame oil

Veggies, other ingredients

  • 2 tablespoons cooking oil
  • 1 carrot julienned
  • 1 small onion thinly sliced
  • 1 clove garlic minced
  • 3 cups uncooked spinach
  • 1 tablespoon toasted white sesame seeds
  • 2 stalks scallions for garnish chopped
  • 1 fresh red chili for garnish sliced
US Customary - Metric

Instructions
 

  • Beef marinade: Mix soy sauce, brown sugar, sesame oil and minced garlic. Pour over beef and mix well to coat all slices of the beef. Allow to marinade in the fridge for 1 hour.
  • Mushroom marinade: Fill a saucepan with the dried shitake mushrooms, water, soy sauce and sugar. Heat over medium-high till it starts to boil. Turn off the heat, cover the saucepan and let it sit for 1 hour. When the mushrooms are done marinating, discard the marinade liquid. Cut off the stems and slice the mushrooms into thin strips.
  • Noodles: Bring a large pot of water to boil. Boil the noodles for 7 minutes or until al-dente. Pour into a colander then thoroughly rinse the noodles under cold tap water. When all of the water has drained, pour sesame oil over the noodles then toss till all of the noodles are coated.
  • Japchae sauce: Combine soy sauce, brown sugar and sesame oil.
  • Heat up 2 tablespoons of cooking oil in a wok or large frying pan over medium-high heat.
  • Stir-fry beef and mushrooms until cooked. Set aside.
  • Stir-fry carrots and onions until just before the onion turns translucent. Set aside.
  • Stir-fry minced garlic and spinach until spinach is wilted.
  • Turn off the heat.
  • Add the noodles and stir in the Japchae sauce. Stir well to combine.
  • Return the beef, mushrooms, carrots and onions to the wok, then add the sesame seeds. Stir to combine all the ingredients.
  • Transfer to a large serving bowl.
  • Garnish with chopped scallions and sliced red chili.
  • Enjoy!

Nutrition

Calories: 509kcalCarbohydrates: 82gProtein: 12gSaturated Fat: 3gCholesterol: 22mgSodium: 1226mgFiber: 4gSugar: 10g
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Japchae is a classic Korean noodle dish that can be served as a side dish, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

Other noodle recipes you may enjoy:

  • Pad Woon Sen
  • Singapore Noodles
  • Indonesian Mie Goreng
  • Pad See Ew
  • Beef Chow Fun
Japchae is a classic Korean dish that can be served as a side, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.

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Comments

  1. MyCookingSecrets.com | Krystallia Giamouridou says

    November 18, 2016 at 4:43 am

    Amazing recipe! I am a big fan of korean cuisine...It's always good to learn new tips and tricks. And glass noodles are one of my favorite ingredients to use (...and eat he he he). Will definitely check on other recipes of yours on the blog...

    Reply
    • Char says

      November 18, 2016 at 6:50 am

      Thanks, Krystallia 🙂 I love glass noodles as well. They look really neat and the texture is amazing. Have a great weekend and thanks again 🙂

      Reply
  2. Dash of Herbs says

    November 18, 2016 at 11:42 pm

    This stir fry looks delicious. I love these noodles - I've never tried them, but that might need to change now.

    Reply
    • Char says

      November 19, 2016 at 5:57 pm

      Thanks 🙂

      Reply
  3. Melanie, MS, RD (@nutritiouseats) says

    November 19, 2016 at 12:09 am

    I NEED this for dinner! Looks so good.

    Reply
    • Char says

      November 19, 2016 at 5:57 pm

      Thank you Melanie 🙂

      Reply
  4. chefcarolb2014 says

    November 21, 2016 at 7:56 am

    Yum! I'm starting to get more into Korean food because the flavors just pop! This looks wonderful!

    Reply
    • Char says

      November 21, 2016 at 5:10 pm

      Thank you, Carol 🙂

      Reply
  5. Martyn @ AmateurChef UK says

    November 21, 2016 at 8:42 pm

    I need a good Stir Fry recipe as tend to stick to the same dishes. This one looks incredible and will certainly have to give it a go 🙂

    Reply
    • Char says

      November 23, 2016 at 2:51 pm

      Thank you Martyn! 🙂

      Reply
  6. michelleferrand says

    November 22, 2016 at 1:08 am

    I love Korean food, but don't cook enough of it. This recipe is one I have to try!

    Reply
    • Char says

      November 23, 2016 at 2:51 pm

      Thank you Michelle 🙂

      Reply
  7. Michelle says

    February 08, 2018 at 7:37 am

    What about using low sodium soy sauce?

    Reply
    • Char says

      February 08, 2018 at 2:00 pm

      Hi Michelle! You can certainly use low sodium soy sauce here 🙂 Cheers!

      Reply
  8. Anne says

    March 25, 2021 at 8:43 am

    Can l use chicken instead?

    Reply
    • Char says

      March 28, 2021 at 11:37 pm

      Hi Anna! Yes, sure!

      Reply
  9. Molly Pisula says

    February 07, 2022 at 2:56 pm

    This looks fantastic! I love glass noodles, and this preparation looks so yummy. Well done!

    Reply
    • Char says

      February 08, 2022 at 1:26 am

      Thank you, Molly!

      Reply
5 from 3 votes (2 ratings without comment)

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charmaine ferrara

HI! I’M CHAR

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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