Japchae (Stir-fried Korean glass noodles). Korean glass noodles - also known as dangmyeon, sweet potato starch noodles, or japchae noodles. These noodles are slightly chewy and turn translucent when cooked. A must have for making this recipe.

When I had Korean glass noodles (Japchae / ChapChae) for the first time, I was blown away. The noodles were VERY chewy which made it very satisfying to eat, and the sauce didn't sit on the surface of the noodles or pool up on the bottom - it was absorbed into the noodle! Japchae is a classic Korean dish that can be served as a side, main dish, or over rice. You can have Japchae (Stir-fried Korean glass noodles) using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Japchae (Stir-fried Korean glass noodles)

It's 300 g of sweet potato noodles.
Prepare of Sweet soy sauce mixture.
It's 1/2 cup of hot water.
You need 1/2 cup of low sodium soy sauce.
It's 1/4 cup of sugar.
Prepare 2 tbsp of toasted sesame oil.
You need of Vegetable.
It's 1 of carrots, julienned.
Prepare 1 of red or green bell pepper, cut into thin strips.
Prepare 1 of white onion, cut into thin strips.
Prepare 1 bundle of baby spinach, blanched and seasoned with sesame oil.
Prepare 4-5 of shiitake mushrooms (if using dried, soak for 30 minutes in water, drain, marinate in sauce sauce and sugar).
You need of Protein (if desired).
You need of Beef strips (preferably sirloin) marinated in bulgogi sauce.
Prepare of Toppings and garnish.
Prepare of Spring onions, finely choped.
Prepare 1/2 cups of Toasted sesame seeds, about.

Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing. The first time I tried the Korean Stir-Fried Glass Noodles a.k.a Japchae was when my manager brought the dish in for a potluck a few years ago. It was literally one of The Best things I've tried, made me go back for refills. The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe!

Japchae (Stir-fried Korean glass noodles) instructions

For a springy and chewy noodle, soaked potato noodles in warm water for 20 minutes. Drain and cut into shorter pieces..
Combine the sweet soy sauce ingredients in a bowl and set aside..
Quickly stir-fry each of the vegetables over high fire, one at a time. Do not cook throughly. We would like to retain the crunch of the carrots and the bell pepper..
For the onion, sweat it for 20 seconds without browning..
For the shiitake mushroom, saute for 2 minutes with the marinate..
If using beef, sauce over high hear for 2-3 minutes with the marinate. Its ideal at medium-rare..
To put together, heat 1 tbsp oil in pan over low heat and add the noodles. Stir-fry for 20 seconds then add the sweet soy sauce mixture. Stir until well combined..
Add the vegetables and protein. Stir until evenly combined and the sauce have been fully absorbed. Turn off heat..
Garnish generously with sesame seeds. Stir until well combined. Garnish with spring onion and a little sesame oil..
TIP: I usually prepare an extra sweet soy sauce mixture just in case the noodles is still too chewy and need a little more liquid while cooking..

What is Japchae Japchae or chapchae (잡채) is a very popular Korean dish. It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year's day and Harvest festival) but it is also enjoyed on any other common day Jap chae, or Korean glass noodles, is a very flavorful and nutritious dish that can be served as a main meal, snack or appetizer. Traditionally, Jap chae is served on holidays or special occasions. The glass noodles ("Dang-myeon") used in this recipe are made from sweet potatoes.