Japchae is a classic and beloved Korean dish made with glass noodles, known as dangmyeon, which are made from sweet potato starch. These noodles are known for their slightly chewy, springy texture and their ability to absorb sauces and seasonings very well. Japchae is typically stir-fried with a colorful mix of vegetables such as carrots, spinach, onions, and mushrooms, and often includes thinly sliced beef that has been marinated beforehand.

The dish is seasoned with a flavorful combination of soy sauce, sesame oil, garlic, sugar, and sometimes black pepper, resulting in a sweet-savory taste with a rich, nutty aroma. What makes japchae particularly special is the care that goes into preparing it: each ingredient is usually cooked separately to preserve its texture and flavor before everything is combined and gently mixed with the noodles.

Japchae can be served warm, at room temperature, or even cold, and is enjoyed both as a main dish and a side dish. It’s especially popular during Korean holidays and celebrations such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), but is also commonly eaten in everyday meals.

One of the great things about japchae is its versatility. While traditionally made with beef, it can easily be adapted to vegetarian or vegan diets by omitting the meat or replacing it with tofu or extra vegetables. Its vibrant colors, balanced flavors, and satisfying texture make it a favorite not only in Korea but around the world.

Serves

For 3 Persons Preparation Time ca. 30 Minuten

Ingredients

  • 200g sweet potato starch noodles (dangmyeon)
  • 150g beef (thinly sliced, optional)
  • 1 medium carrot (julienned)
  • 1/2 onion (sliced)
  • 1 cup spinach (blanched)
  • 100g mushrooms (shiitake or oyster, sliced)
  • 1 egg (optional, for garnish)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 garlic clove (minced)
  • Salt and pepper to taste
  • Toasted sesame seeds (for garnish)

Preparation

  1. Cook the glass noodles according to the package instructions. Rinse in cold water, drain well, and set aside.
  2. If using beef, marinate it with a little soy sauce, sesame oil, minced garlic, sugar, salt, and pepper. Set aside for 10–15 minutes.
  3. Blanch the spinach in boiling water for about 30 seconds. Rinse in cold water, squeeze out excess water, and cut into bite-size pieces.
  4. Individually stir-fry the vegetables (carrots, onions, mushrooms) in a bit of oil with a pinch of salt until tender. Set each aside.
  5. Stir-fry the marinated beef until cooked through. Set aside.
  6. In a large pan or wok, add a bit of sesame oil and combine all cooked ingredients with the noodles.
  7. Season with soy sauce, sesame oil, sugar, and minced garlic. Toss everything together over low-medium heat until well mixed and heated through.
  8. Adjust seasoning with salt and pepper if needed.
  9. Optional: Cook a thin egg omelet, slice it into strips, and use it as garnish.
  10. Top with toasted sesame seeds before serving. Serve warm or at room temperature.