The BEST Japchae Recipe, period.
Finally! I’ve redone my Japchae, Korean Glass Noodles recipe!
The original recipe was created in 2012 so it’s been over 7 years!!
I’m still making my japchae exactly the same way because this recipe is THE BEST and THE PERFECTION!!
Check out my original 2012 video here!
Check out Collaborations with Nami from Just One Cookbook!
The only thing I’m doing differently now is just tossing the egg omelet into the noodles, instead of using it as garnish.
It’s definitely one of my signature menus and I’m so happy to redo this recipe with upgraded production for you!!
Cut beef trig-tip into long thin strips. You could use beef chuck, sirloin, or boneless short ribs. If you don’t like beef, go ahead and use chicken, pork, or even tofu or extra mushrooms for a vegetarian version!
Combine l in a medium mixing bowl. Let marinate while preparing other ingredients.
Cut onion, red bell pepper, carrot, and shiitake mushrooms into long thin strips.
Beat eggs with some salt.
Heat a large skillet over medium-low heat. Add 1 tsp oil; swirl to coat. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until it’s just set, about 2 to 3 minutes, then flip over and cook for another minute.
Slip the omelet onto a cutting board and let it cool before the cut.
Heat the same skillet over medium-high heat. Add 1 tsp oil and sliced onion. Season with a pinch of salt, sauté 4 to 5 minutes. Remove onion from pan, keep warm. (Place on a plate or a bowl where you are going to mix entire japchae.)
Add 1 tsp oil to the pan and red pepper with a pinch of salt. Sauté 1 minute. Remove chili pepper from pan, keep warm.
Add 1 tsp oil to the pan, carrots, and a pinch of salt. Sauté 2 to 3 minutes. Remove carrot from pan, keep warm.
Wipe off excess oil from the pan and add mushrooms. Sauté 2 to 3 minutes. Remove from pan, keep warm.
Add 1 tsp oil and add marinated beef to the pan; sauté for 2 to 5 minutes or until beef is cooked through and all moisture has evaporated. Remove from pan, keep warm.
Bring a large pot of water to a boil. Add a generous amount of salt. Add the spinach, cook for about 10 seconds, not much longer.
Move spinach from the boiling water to ice water immediately. Squeeze out water from spinach gently. Set aside with other veggies.
Ta-da-! So pretty!
In the same water, cook Dangmyun, Korean sweet potato noodles. Boil noodles according to package directions for 6 to 10 minutes.
You can find Dangmyun, Korean sweet potato noodles easily online or at local Asian grocery stores!
Meanwhile, the noodles are cooking, whisk all ingredients for the sauce in a bowl, set aside.
Drain the cooked noodles and place them in a large mixing bowl. Cut the noodles as needed, if you prefer. Pour 2/3 of the sauce into the noodles and gently mix until noodles absolve all of the sauce.
Add the noodles to the vegetables and beef and pour the rest of the sauce.
Toss gently to combine everything with your hand or/and tongs.
Garnish Japchae with some additional sesame seeds as desired. Serve hot, warm, or at room temperature.
Japchae Korean Glass Noodles
- Total Time: 20 mins
- Yield: 6 1x
For the Beef
- ½ lb beef, cut into 3″ long thin strips (such as sirloin, chuck, short ribs or tri-tip)
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tbsp sesame oil
- ½ tbsp mirin (Seasoned rice wine, if you don’t have it, leave it out)
- 1 clove garlic, chopped
For Vegetables & Egg Omlet
- 2 eggs, lightly beaten
- ½ medium size onion, thinly silced
- 1 ¼ bell pepper, fine julienne
- ½ large size carrot, fine julienne
- 5 shiitake mushrooms, thinly sliced (You can substitute to any other mushrooms)
- 12 oz spinach (1 large bunch), cleaned well
- salt and vegetable oil
For the Noodles
- 14 to 16 oz Korean sweet potato noodle, Dangmyun
For the Sauce
- ⅓ cup soy sauce
- ⅓ cup sugar, honey or agave nectar (if you are using agave, add additional 1 tbsp soy sauce)
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
- Combine all ingredients for beef in a medium mixing bowl. Let marinate while preparing other ingredients.
- Heat a large skillet over medium-low heat. Add 1 tsp oil; swirl to coat. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until it’s just set, about 2 to 3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let it cool.
- Heat the same skillet over medium-high heat. Add 1 tsp oil and sliced onion. Season with a pinch of salt, sauté 4 to 5 minutes. Remove onion from pan, keep warm. (Place on a plate or a bowl where you are going to mix whole entire japchae.)
- Add 1 tsp oil to the pan and red pepper with a pinch of salt. Sauté 1 minute. Remove chili pepper from pan, keep warm. Add 1 tsp oil to the pan, carrots and a pinch of salt. Sauté 2 to 3 minutes. Remove carrot from pan, keep warm.
- Wipe off excess oil from the pan and add mushrooms. Sauté 2 tp 3 minutes. Remove from pan, keep warm.
- Add 1 tsp oil and add marinated beef to the pan; sauté for 2 to 5 minutes or until beef is cooked through and all moisture has evaporated. Remove from pan, keep warm.
- Bring a large pot of water to a boil. Add generous amount of salt. Add the spinach, cook about 10 seconds, not much longer. Move spinach from the boiling water to ice water immediately. Squeeze out water from spinach gently. Set aside with other veggies.
- In the same water, cook the Korean sweet potato noodles. Boil noodles according to package directions or 6 to 10 minutes.
- Meanwhile the noodles are cooking, whisk all ingredients for sauce in a bowl, set aside. Slice cooled egg omelet into thin ribbons and set aside. Drain the cooked noodles and place in a large mixing bowl.
- Cut the noodles as needed, if you prefer. Pour 2/3 of the sauce into the noodles and gently mix until noodles absolve all of the sauce. Add the noodles into the vegetables and beef, toss gently to combine everything with your hand or/and tongs.
- Garnish Japchae with some additional sesame seeds as desired. Serve hot, warm or at room temperature. Enjoy!
- Cook Time: 20 mins
Very yummy!!! Cooked this today for a party and it was gone in like 10 minutes! Should’ve cooked more! But now for pot luck dinners etc, I think this will be my go to dish as it’s so easy and yummy…mmm. Made with honey instead of sugar for the sauce…I should microwave it next time just so the honey dissolves into sauce easier…just a tip.
Love love love this! I used to think japchae was too complicated to make. I like skipping the step where you heat up the noodles with the veggies and meat;)
Saw this while perusing some fun new recipes to try. Got around to making it tonight. BIG HIT. My family loves all things asian food. And the ability to make them at home makes us all happy. So thank you for making these accessible! This was tasty and so so pretty. It will be made often here in our home.
I love *your* personality! You are smart but funny and relatable at the same time. I enjoyed watching the video very much! I introduced my daughter to Japchae a few months ago. She fell in love with it! We lovingly call it Korean “crack” because she became addicted do it. I suggested she find a video to learn how to make it at home and she found yours. I cannot wait till we make it together! Thank you. I am now a subscriber!
It’s the third time I make japchae, but the first time that I follow this recipe and I have to say it was by far the best!! Will definitely make again and again <3
안녕하세요! 레시피너무감사해요! 🙏 혹시 나중에 먹을수있게 잡채 누들이 불지않게 하는 방법이 ㅜ
안녕하세요~ 나중이 얼마나 나중인지 잘 모르겠지만… 제 레시피는 같은 날 드실 거라면 하루종일 불지않고 괜찮아요. 잡채같은 면음식은 그날 해서 그날 드시는게 가장 맛있답니다~
I noticed that in the video you include minced garlic in your sauce, but the garlic is not listed as one of the ingredients in your recipe for the sauce.
I will fix it!
This is exactly how my mom made it! No stir frying the noodles after they’re cooked. And then mixing by hand while it’s still piping hot! 😋😋😋
YES! that is exactly how my mom does it as well!
This was so good. I only used about 7oz of noodles and I couldn’t find sweet potato noodles so I used rice stick noodles and I was still really happy with it. Thanks for the great recipe 😉
That is what I’m here for!!!
I love your recipe, but I do not know how to store it. It’s just my husband and me and we usually have some leftover.
You can just store it in the fridge and heat it back up with a microwave.
I was wondering what you thought about using your Spicy Sigeumchi Namul in this instead of plain spinach? I made your bibimbap yesterday and have leftovers and want to make japchae. I also planned to use the carrots and bell pepper I have leftover from the bibimbap. What about adding your Mu-Saengchae also? I don’t like wasting things…lol….
I made this using the your Spicy Sigeumchi Namul instead of spinach. It was really good. I have never had Japchae before and it was sooo good. My whole family loved it!
This was FANTASTIC! Made it last night for dinner. We have never had Japchae before.. but the video was great. Will definitely be making this again. Thank you!
I’ve had this dish in Korean restaurants before so decided to make it. My husband loved it! It’s a keeper. Thank you for the recipe.
No problem! That is what I’m here for (:
My five-year old loves this japchae so much he asked if we could eat it every day. No, once a month will suffice until he can help me julienne all those vegetables!
I do change two things every time I make it. I marinate the beef strips overnight using the fantastic marinade from your bulgogi recipe *and* I marinate the onions with it. It’s so good. Sweeter and less garlicky than some other japchae recipes, per my family’s preference. Also, I use a higher ratio of veggies to dangmyeon noodles for maximal wholesome veggie goodness.
AWWWWW how adorable! He sounds so cute!!!! I’m glad you guys find my recipe delicious and that I can bring a smile on your guys faces.
Made your older recipe last night for supper. SUPER!!! Now that I know what I’m doing, the next time will be a breeze!!
Glad to hear it!
This is now one of my go to recipes. Thank you!!!!!!
Thank you! (:
Has anyone used this as filling for dumplings? Any success? Tips? I would like to make many dumplings in advance, and freeze the extras to save or give to family.
I made the recipe today and it was really delicious! However, I think the sauce may be too much soy sauce/sugar? It made the noodles darker than I’ve ever seen it.
I had a craving for Japchae and I made this last night, it tastes amazing! Simple and easy to follow. Thank you for the great recipe, it’s one of my staples now 🙂
Thank you so much for the feedback!!
I LOVE glass noodles and this Japchae was AMAZING. I should have cut the noodles though because I had such a hard time serving and eating them. My bad. Can’t wait to make it again! Thank you!
Extra super hot !!!
Family favorite recipe. My mother in law, who was born and raised in Seoul, makes this recipe and gave it to me. I made it vegetarian style and it is’ super tasty.
I made mine vegetarian and reduced the sugar a bit. Turned out great! Thank you for sharing your recipe!
I have done it successfully, it was great. My family loves this recipe. Thank you for sharing
Made this exactly as the recipe directs, I’ve had poor luck before with Asian cooking so I was worried I would ruin it somehow…not only did it come out amazing, even the left overs were eaten up! That’s very much a feat in this house. I was worried about a sauce that seemed too simple to make and about not mixing everything in a fry pan at the end but I clearly know nothing; just listen to Seonkyoung. If you need a sign to try your hand at Japchae, THIS IS IT! (Also used this to sneak in veggies to my picky significant other, I assume this method would also work on kiddos if you were so inclined)
Made this for my boyfriend and I. He said it was the best meal he’s ever had! We had loads of leftovers which turned out to be great because it somehow got even better the next day! 10/10 recipe! I’m totally going to make this for a party (if we can ever have one again after this pandemic 😫)
This recipe turned out great, thank you very much! Made it for my Korean daughter in law, and she said it was excellent. Quite a bit of chopping prep, but then comes together quickly, will definately make it again.
I made this tonight and it is definitely delicious! Great recipe, which will now become one of my regular dishes.
These were very good. Folks, if you don’t watch the video sesame oil is used for stir frying each item. Unfortunely I used vegetable oil as I didn’t watch the video until the next day. I think the sesame oil would have made it even better. The site won’t let me rate with stars. I would give if 5/5 with the sesame oil.
This was too good. I don’t eat beef so I added tofu and extra veggies. I’m also gluten free so I used gluten free soy sauce. Turned out absolutely amazing. Thank you so much for this recipe!!
Seonkyoung do you think marinading the meat over night would be good? Has anyone tried this?
This recipe is a real winner. Loved it so much. My 8 year old ate so fast and did not notice the amount of vegetables added in this dish. I am super proud that I made this delicious recipe. Thanks for sharing!
I’m Korean and I’ve never made japchae myself until I saw your video a few months ago. Your recipes makes it supper simple. Thank you! I’ve made it several times vegetarian style now and I like it with less sugar and I add the egg strips at the end after the noodles and veggies are mixed together and have absorbed the sauce as the egg strips break easily and it’s not as pretty. I always make a large batch where I use the entire 2.2 lbs bag of glass noddles and I share with friends and family.
I love this recipe and have made it many times. I usually put king oyster mushrooms or dried shitake mushrooms or leave them if I can’t get any and the japchae tastes good every time.
Today I tried putting sauteed fresh shitake mushrooms following the recipe but the mushrooms taste bitter. Any tricks to avoid the mushrooms turning bitter?
I tried this and it’s delicious. I didn’t put mirin (due to religious) and even without it, it taste good!
Don’t look further for japchae recipe. I’ve tried Maanchi’s and other Korean japchae recipes, but this is so far the most delicious! My family loved it!!
You really make it seem easy!! It was a bit of work for me but everything was worth it at the end of the day!! This was the best japchae recipe I’ve ever tried and so glad I decided to give it a try!
Incredible recipe! Seonkyoung is where to come for the real authentic Korean recipes!!
This japchae recipe is better than any other recipes I’ve ever tried!!
This is really amazing, everyone must try this recipe!
This is fantastic! Thank you!
I was more than happy to discover this recipe!
Keep on writing, great job!
I love this Japchae recipe and video. So easy to make, delicious and healthy.
My Indonesia husband is very hard to please foodwise. Although he eats all my cooking, I know he really only gets please from Indonesian food. So when he told me the japchae was delicious and he wanted me to make it again and to double the recipe I was both surprised and pleased.
Thank you 😊