Authentic Korean Japchae Noodles: A Family Favorite (Print Version)

Authentic Korean Japchae Noodles: Master my familys cherished recipe for this flavorful glass noodle stir-fry. Bring comfort to your kitchen!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Vegetarian

# Ingredients:

→ Main Japchae Base

01 - 200g sweet potato starch noodles (dangmyeon)
02 - 2 tbsp sesame oil (divided)
03 - 4 tbsp soy sauce
04 - 2 tbsp sugar
05 - 4 cloves garlic, minced

→ Colorful Vegetable Medley

06 - 1 large carrot, julienned
07 - 1/2 yellow onion, thinly sliced
08 - 4 oz fresh shiitake mushrooms, sliced (or 1 oz dried, rehydrated)
09 - 1/2 red bell pepper, julienned
10 - 5 oz fresh spinach

→ Finishing Touches & Flavor Boosters

11 - 1/2 tsp black pepper
12 - 1 tbsp toasted sesame seeds (for garnish)
13 - 2 scallions, sliced (for garnish)

# Instructions:

01 - First things first, get all your vegetables ready. Slice the carrots, onions, and bell pepper into thin matchsticks. If you're using dried shiitake mushrooms, rehydrate them, then slice. Blanch your spinach quickly in boiling water for about 30 seconds, then immediately plunge into an ice bath to stop cooking. Squeeze out all the excess water! This is where I always get a little messy, water everywhere, but it’s worth it for vibrant, crisp-tender veggies.
02 - Boil a large pot of water and cook your sweet potato starch noodles according to package directions, usually about 7-10 minutes. They should be tender but still chewy. Drain them well and immediately toss with a tablespoon of sesame oil to prevent sticking. This step is crucial; I once forgot the sesame oil and ended up with a giant noodle blob, which was… not ideal, to be real. Keep them separated!
03 - Heat a little oil in a large pan or wok over medium-high heat. Stir-fry each vegetable separately, seasoning lightly with a pinch of salt and pepper. Start with onions, then carrots, bell peppers, mushrooms, and finally the blanched spinach (just a quick toss to warm it through). Cooking them separately preserves their distinct textures and colors. This part feels like a colorful dance in the kitchen, and honestly, the smells are incredible as each vegetable hits the pan!
04 - In a small bowl, whisk together the soy sauce, sugar, minced garlic, and the remaining sesame oil. Taste it! Does it need a little more sweetness? More savory depth? This is where you can adjust to your liking. I usually add a tiny bit more garlic because, well, it's me. This sauce is the magic that brings the authentic Korean Japchae Noodles to life, so make it sing!
05 - Now for the fun part! In a very large bowl or directly in your wok (if it's big enough), combine the cooked noodles, all the stir-fried vegetables, and the Japchae sauce. Get in there with your hands (wearing gloves, if you're smart!) and gently toss everything together until the noodles and veggies are evenly coated. This is where the kitchen chaos can really kick in, but it’s so satisfying to see all those colors mingle. Make sure every strand of noodle is coated!
06 - Transfer your beautiful authentic Korean Japchae Noodles to a serving platter. Sprinkle generously with toasted sesame seeds and sliced scallions. Serve immediately! The noodles should be glossy, chewy, and bursting with savory-sweet flavor. Honestly, the first bite always makes me forget any little kitchen mishap I had along the way. Enjoy your homemade Japchae!

# Notes:

01 - Always toss the cooked dangmyeon with sesame oil right after draining to prevent sticking, a lesson I learned the hard way.
02 - For leftovers, gently reheat Japchae in a pan over low heat instead of microwaving; it keeps the noodles from getting rubbery.
03 - If you don't have fresh shiitake, rehydrated dried ones work beautifully and add even more depth of flavor.
04 - Serve Japchae with a side of kimchi and a light Korean radish salad for a truly authentic meal experience.

# Equipment Needed:

01 - Large pot
02 - large pan or wok
03 - large mixing bowl
04 - colander
05 - sharp knife
06 - cutting board

# Nutrition (Per Serving):

Calories: 350
Total Fat: 12g
Total Carbohydrate: 50g
Protein: 8g

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