Homestyle Authentic Korean Japchae: Glass Noodle Stir-Fry (Print Version)
Learn to make Authentic Korean Japchae, a savory glass noodle stir-fry. My family's recipe for this vibrant, flavorful dish is a pure comfort.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Vegetarian (can be vegan)
# Ingredients:
→ Glass Noodle Base
01 -
200g Korean Glass Noodles (Dangmyeon)
02 -
1 tbsp sesame oil (for tossing noodles)
→ Fresh Vegetables & Mushrooms
03 -
150g fresh spinach
04 -
4-5 dried shiitake mushrooms (or 100g fresh shiitake)
05 -
1 medium carrot, julienned
06 -
1/2 medium onion, thinly sliced
07 -
1/2 red bell pepper, thinly sliced
08 -
1/2 yellow bell pepper, thinly sliced
09 -
2 tbsp neutral oil (like canola or vegetable) for sautéing
→ Flavorful Sauce
10 -
4 tbsp low sodium soy sauce
11 -
2 tbsp sesame oil (toasted)
12 -
1 tbsp sugar
13 -
2-3 cloves garlic, minced
→ Finishing Touches
14 -
1 tbsp toasted sesame seeds
15 -
Pinch of salt and pepper (for seasoning veggies)
# Instructions:
01 -
First things first, get all your vegetables prepped. Thinly slice the onion, bell peppers, and carrots. If you're using dried shiitake, get them soaking now. Then, soak your glass noodles in warm water for about 30 minutes, or until pliable but still firm. This is where I always double-check the noodle package instructions, because nothing's worse than mushy noodles, trust me! While they soak, blanch your spinach quickly in boiling water, then shock it in ice water, squeeze out excess water, and chop it up. Phew, that's a lot of chopping and soaking, but it's worth it!
02 -
This is a key step for creating a great stir-fry, and where I used to mess up big time. In a large skillet or wok, heat a little oil. Sauté each vegetable (carrots, onions, bell peppers, then mushrooms) separately until just tender-crisp. Season each batch with a tiny pinch of salt and pepper. Don't overcrowd the pan; you want them to sauté, not steam. I remember trying to cook them all at once, and it just turned into a soggy mess. The kitchen was a bit chaotic then, but we learn!
03 -
Drain your soaked noodles. Bring a pot of water to a boil, and cook the noodles according to package directions – usually 5-7 minutes. They should be transparent and chewy, but not soft. Drain them really well and rinse with cold water to stop cooking and prevent sticking. Then, snip them with kitchen shears a few times to make them easier to eat. This is a crucial step for this recipe that I learned from a friend; it makes a huge difference!
04 -
While the noodles are cooking, mix up your sauce. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and minced garlic. Taste it! Does it need a tiny bit more sugar? A dash more sesame oil? This is your chance to customize. I always taste and adjust here because my mood for sweetness or saltiness changes daily, honestly. This sauce is what ties all the beautiful components of your Authentic Korean Japchae together.
05 -
Now for the fun part – bringing it all together! In a *really* large bowl (or back in your wok if it's huge), combine the cooked noodles, all the sautéed vegetables, and the blanched spinach. Pour the sauce over everything. Now, get in there with your hands (with clean gloves, please!) or a pair of tongs and gently toss until everything is evenly coated. This is where the magic happens, and the colors just pop!
06 -
Once everything is beautifully mixed and glistening with that amazing sauce, transfer your delicious stir-fry to a serving platter. Sprinkle generously with toasted sesame seeds. It should look incredibly vibrant, smell nutty and savory, and feel wonderfully springy. Serve it warm or at room temperature. Honestly, it's hard to resist taking a bite right out of the bowl before it even makes it to the table!