Korean Japchae Recipe
Let me introduce you to one of my all-time favorite meals, ever, Japchae. Also known as Chapchae, Jabchae, Chapche, and Japche, depending on what part of the world you are in, this Korean staple recipe was my first introduction to Korean cuisine that made me fall all the way in love. Our Korean Japchae Recipe is made with sweet potato glass noodles, fresh vegetables, and a simple sweet and salty sauce, this dish is approachable, delicious, and easy to love, even if you've never tried Korean food before.
Korean Japchae Recipe
Japchae, a staple in Korean cuisine, is celebrated for its unique texture and taste. This dish combines glass noodles made from sweet potato starch with a variety of vegetables and a savory sauce, resulting in a satisfying and versatile dish. It can be served as a main course or a side dish, making it perfect for any meal.
This recipe is vegetarian, but we often add protein to the dish to round it out. I really like adding shrimp, but thinly sliced chicken and pork also works really well.
Why You'll Love This Dish...
- Nutritious and Colorful: Packed with vegetables, this dish is as nutritious as it is visually appealing.
- Versatile Serving Options: Serve it as a main course or a side dish to complement any meal.
- Perfect Balance of Flavors: The combination of sweet, savory, and umami flavors makes every bite satisfying.
- Easy to Customize: Easily adjust the vegetables or sauce ingredients to suit your taste.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Avocado Oil
- Sesame Oil
- Korean Glass Noodles
- Red Bell Pepper, sliced
- Shiitake Mushrooms, sliced
- Yellow Onion, sliced
- Matchstick Carrots
- Korean Sweet Soy Sauce
- Soy Sauce
- Mirin
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Noodle Prep - Boil Korean glass noodles as per the package directions, then rinse in cool water and set aside.
- Sauce - Combine Korean sweet soy sauce, soy sauce, mirin, and sesame oil in a bowl and set aside.
- Stir Fry - Heat avocado oil and sesame oil in a wok, and stir-fry the vegetables until tender yet crisp.
- Combine - Add the drained noodles to the pan along with the remaining oils, stir-frying briefly before incorporating the sauce.
- Enjoy - Continue stir-frying until the noodles absorb the sauce and the dish is heated through.
Spicy Beef and Korean Rice Cakes
Recipe FAQ
Store in an airtight container in the refrigerator for up to 3 days.
Yes, gently reheat in a skillet or microwave, adding a little water or oil to prevent drying out.
Yup! This dish reheats really well, and is a great recipe to make in advance. It can also be served cold.
Serve This With
- Bulgogi
- Steamed Rice
- Kimchi for a traditional Korean meal
- Smash Mandu
More Korean-Inspired Recipes
- Korean Spicy Stir Fried Chicken and Vegetables
- Traeger Smoked Gochujang Pork Tenderloin
- Gochujang Chicken Stir-Fry
- Kimchi Mandu
My Favorite Banchan (Korean side dishes)
Pin For Later
Japchae
This incredibly flavorful Korean dish is made with sweet potato glass noodles, fresh vegetables, and sweet soy sauce for a delicious side that can easily be made into a main!
Ingredients
- 2 tablespoons avocado oil
- 1 teaspoon sesame oil
- 7 ounces Korean glass noodles
- 1 red bell pepper, sliced
- 10 medium shiitake mushrooms, sliced
- 1 medium yellow onion, sliced
- 1 cup matchstick carrots
Instructions
Put a pot of water on to boil. Place the noodles in the pot, stir frequently, and boil according to package directions. Rinse in cool water when done.
While the pasta water is coming to a boil, prep your other ingredients and mix up the sauce in a separate bowl and set aside.
In a large wok or non-stick skillet, put 1 tablespoon of oil and ½ teaspoon of sesame oil into the pan over high heat.
Stir fry the bell pepper, mushrooms, onions, and carrots until they are tender and crisp.
Add the drained glass noodles to the pan along with the remaining avocado oil and sesame oil. Stir fry for 1-2 minutes until hot, and then add in the sauce. Continue stirring until the liquid is absorbed into the noodles.
Notes
You can add protein to this dish to make it a meal. I love adding shrimp or prawns, but thinly sliced chicken, steak, or pork tenderloin are also great options.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 669mgCarbohydrates: 35gFiber: 4gSugar: 14gProtein: 6g
