Our full recipe guide on how to make Japchae is one of the most popular recipes in South Korea.
Japchae is a popular Korean stir-fried noodle dish made with glass noodles, vegetables, and often some type of protein.
The noodles, called dangmyeon, are made from sweet potato starch. Here’s a guide to make authentic Japchae.
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How to Make Japchae
Japchae Recipe Ingredients
Noodles and Protein:
12 oz sweet potato noodles (dangmyeon)
8 oz beef or chicken (thinly sliced into strips)
2 tbsp soy sauce (for marinating the meat)
1 tbsp sugar
1 tbsp sesame oil
Vegetables:
1 carrot, julienned
1 bell pepper, thinly sliced
1 large onion, thinly sliced
1 zucchini, julienned
4-5 dried shiitake mushrooms (rehydrated and thinly sliced)
2 cups spinach
2-3 garlic cloves, minced
Sauce:
4 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
1 tbsp sesame seeds
Ground black pepper
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Step By Step How to Make Japchae
Prepare the Noodles
Cook the sweet potato noodles according to the package instructions. Drain and rinse under cold water to stop the cooking. Toss with a bit of sesame oil to prevent sticking and set aside.
Prepare the Protein
Marinate the beef or chicken with 2 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp sesame oil for at least 10-15 minutes.
Prepare the Vegetables
Blanch the spinach in boiling water briefly, then drain and rinse under cold water. Squeeze out excess water, chop roughly, and set aside. Stir-fry each vegetable (carrots, bell pepper, onion, zucchini, and mushrooms) separately in a hot pan with a bit of oil. Cook until just softened and then remove from the pan.
Cook the Protein
In the same pan, stir-fry the marinated beef or chicken until fully cooked.
Make the Sauce
Mix soy sauce, sugar, sesame oil, sesame seeds, and black pepper in a small bowl.
Combine Everything
In a large mixing bowl, combine the cooked noodles, stir-fried vegetables, cooked meat, spinach, and minced garlic. Pour the sauce over the mixture and toss everything together until evenly coated.
Serve
Garnish with extra sesame seeds or green onions. Serve warm or at room temperature.
Tips To Make Japchae
Prepare Ingredients Separately
Cook each type of vegetable and protein separately to maintain their textures and flavors. Stir-fry lightly and set them aside before combining with the noodles.
Blanch Spinach Properly
Blanch spinach briefly in boiling water, then immediately cool it in ice water to keep its color and nutrients intact. Squeeze out excess moisture.
Cook Noodles Al Dente
Boil the glass noodles (dangmyeon) until just tender. Rinse under cold water and toss with sesame oil to prevent sticking.
Marinate the Protein
Marinate beef, chicken, or other protein for extra flavor. Soy sauce, sugar, and sesame oil work well as a simple marinade.
Mix Sauce Separately
Combine soy sauce, sugar, sesame oil, and ground black pepper in a bowl before cooking, ensuring that the seasoning is consistent and well-mixed.
Use Sesame Oil
Sesame oil adds a signature flavor to Japchae, so incorporate it generously but not overpoweringly.
Balance Ingredients
Ensure that there’s an even mix of noodles, vegetables, and proteins. The combination should be visually appealing and well-balanced in flavor.
Season to Taste
After combining noodles, sauce, and other ingredients, taste and adjust the seasoning if needed. You can add extra soy sauce or sugar as per your preference.
Garnish Well
Top with toasted sesame seeds and sliced green onions for an extra layer of flavor.
Serve Fresh
Japchae tastes best when freshly made, but it can also be served at room temperature or reheated.
How Many Calories Have Japchae
Sweet Potato Noodles: Roughly 180-250 calories per serving (about 100 grams).
Vegetables: Approximately 30-50 calories, depending on the types and amounts used.
Protein (Beef or Chicken): Roughly 100-150 calories for a typical portion (2-3 ounces).
Sauce and Oil: Around 50-100 calories for the sauce (soy sauce, sugar, sesame oil).
A serving of Japchae typically contains around 350-550 calories.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.