Japchae - Korean Noodles!
Japchae - the bright, colourful Korean noodle dish made with an abundance of vegetables, juicy bits of marinated beef and a sesame-forward dressing. Made with sweet potato noodles which have a unique slippery, chewy texture, this is sort of a stir fry, sort of a noodle salad, and 100% YUM!
Recipe below ⬇️⬇️⬇️ or print:
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PS Traditionally, the vegetables are cooked individually to preserve the individual flavours and factor in different cook times. I've taken a bit of a short cut here and cooked them in two batches. Sometimes, I feel the need for speed. :) (Bonus: you use less oil)
Japchae – Korean noodles
CHOOSE A BEEF:
600g/1.2lb bone-in beef short ribs OR 300g/10oz boneless *RECOMMENDED*
300g/10oz scotch fillet/boneless rib eye
MARINADE: 2 tsp EACH soy sauce (all-purpose or light soy), white sugar, finely minced garlic, 1/2 tsp black pepper
SAUCE: 1/4 cup soy sauce (all-purpose or light soy), 2 tsp white sugar, 1/2 tsp finely minced garlic, 1 1/2 tbsp sesame oil, 1/2 tsp EACH cooking/kosher salt & black pepper
NOODLES & VEGETABLES:
250g/ 8oz sweet potato noodles (dangmyeon), dried*
4 tbsp vegetable oil (or other plain oil)
1 tsp cooking/kosher salt, divided
1 onion peeled, halved, sliced into 6mm/1/4″ wedges
3 green onion stems cut into 5cm/2″ lengths, white & green parts separated
200g/7oz fresh shiitake mushrooms, stem removed, cut into 5mm/1/5″ slices (Note 4)
2 carrots peeled, cut into 3mm / 1/8 batons
1 red capsicum/bell pepper cut into 0.5cm / 1/5″ slices
4 1/2 cups (tightly packed) baby spinach (280g bag)
2 tbsp white sesame seeds
1. Trim excess fat off beef, cut off bone (if using bone-in short ribs) then slice into thin strips 5mm thick, 1cm wide and about 5cm long (1/5 x 2/5 x 2). You want lots of small strips tossed throughout the noodles! Toss with marinade then set aside while you proceed with recipe.
2. Mix dressing in a BIG bowl (everything gets added into this bowl, so it has to be extra big).
3. Cook noodles per packet, drain, rinse under tap water, shake off excess water well, add into sauce in bowl.
4. Veg – Heat 2 tbsp oil over high heat in a large non-stick pan. Cook onion, white part of green onion and mushrooms with ½ tsp salt for 3 min. Pour on top of noodles. Heat 1 tbsp oil in same pan, cook carrot and capsicum 1.5 min. Then add spinach, green part of green onion and ½ tsp salt. Toss until spinach wilted. Add to bowl.
5. Heat 1 tbsp oil then cook beef just for 1.5 min until you can no longer see raw surface. Add to the noodle bowl, add most sesame seeds (reserve some for garnish). Then toss well! Toss, toss, toss. Pour into serving bowl, garnish with sesame seeds. Serve!
Easy japchae, Korean stir-fried noodles and vegetables (잡채)
Korean Japchae (잡채), sweet potato starch noodles stir fried with vegetables, is a popular and delicious dish that pretty much everyone likes. Full recipe:
This recipe is for a quick and easy version of japchae that takes only 10 minutes to cook but tastes just as good as the traditional way!
Here's my traditional recipe:
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My EASY Korean Japchae Noodles - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
1 minute easy japchae! #shorts
I edited my easy japchae video to 1 minute! Enjoy it!
More detailed video is here:
The written recipe with more tips and photos is here:
How To Make Japchae | Recipe | Cook With Me
Japchae (Glass Noodles) is one of my favorite dishes to make! This is a great recipe to save for special occasions like holidays, or birthdays. What's your go-to dish?
0:00 Intro
0:05 Japchae Recipe
0:23 The Secret To Cooking Japchae
0:53 Tip For Pans That Get Dry
1:58 Where Glass Noodles Get Their Name From
2:30 My Favorite Way To Sweeten My Sauces For Savory Food
Japchae Recipe
Oil
Glass Noodles
1/2 onion
1 carrot
1/4 red bell pepper
1/4 yellow bell pepper
2 cups spinach
2-3 leaves red cabbage
3-4 cloves garlic
Soy sauce
Maple syrup
Sesame oil
Black pepper
Salt
Toasted sesame seeds
1. Soak 1/2 bag (roughly 2 handfuls) of glass noodles in warm water.
2. Julienne onions, carrot, bell peppers, mushrooms.
3. In a very large pan, over medium high heat, add 1 tbsp of oil.
4. Sautee carrots, bell peppers, red cabbage, and spinach, each separately, seasoning with salt and pepper.
5. Remove veggies from pan and add to a very very large bowl.
6. Add 1 tbsp of oil to pan and sautee onions, garlic together.
7. Add salt and pepper and then deglaze with 1 tbsp of soy sauce and 1 tsp of maple syrup.
8. Remove from pan and add to the large bowl.
9.Cook noodles for approximately 6 to 8 minutes, until they are chewy (not hard).
10. Shake off excess water and add to bowl of veggies.
11. Add 2 tbsp of soy sauce, 1 tbsp of maple syrup, 1 tbsp of sesame oil, black pepper, and 1 tbsp of sesame seeds.
12. Mix using chopsticks or hands. Taste and adjust accordingly.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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