Japchae

How to Cook Japchae

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk all the sauce ingredients together and set aside.

   Mark done

2. Boil the noodles for 6 to 7 minutes until springy and translucent, then drain, rinse briefly under cold water and cut roughly with scissors so they are manageable.

   Mark done Start 6 min timer

3. Toss the warm noodles with a third of the sauce immediately so they absorb it and do not stick.

   Mark done

4. Blanch the spinach for 45 seconds, refresh, squeeze dry and dress with a splash of sesame oil and a pinch of salt.

   Mark done Start 45 sec timer

5. Stir-fry each remaining vegetable separately over high heat with a little oil and salt: onion 2 minutes, carrot 2 minutes, pepper 90 seconds, mushrooms 3 minutes.

   Mark done

6. If making the egg garnish, beat the eggs, cook them as a thin flat omelette, then roll and slice into fine ribbons.

   Mark done

7. Combine the noodles, all the vegetables and the remaining sauce in a large bowl and toss thoroughly with your hands, which distributes it far better than tongs.

   Mark done

8. Taste and adjust with more soy sauce or sesame oil, then serve warm or at room temperature topped with the egg ribbons and extra sesame seeds.

   Mark done

Related guide: Ingredient substitutions.

Something wrong or unclear in this recipe? Report a problem with this recipe.

What Can Go Wrong

1. Dress the noodles while warm so they drink up the sauce rather than sitting in it.
2. Toss with your hands. It is the only way to coat glass noodles evenly.
3. Japchae is traditionally served at room temperature, which makes it excellent for taking places.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

A Little Background

Sweet potato starch noodles have no gluten and a very high amylopectin content, giving them their springy chew — but they turn gummy if overcooked, so they are boiled briefly and rinsed. Cooking each vegetable separately keeps colours distinct and prevents the wetter ones from steaming the rest.

On the Table Alongside

Soju or a cold lager · Serve as part of a spread with bulgogi and kimchi · Finish with fresh fruit

Sides from the same cuisine on this site: Kimchi Fried Rice.

Leftovers

Refrigerate 3 days. The noodles firm up when cold; refresh in a hot pan with a splash of water and sesame oil.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted. How the figures are worked out.

Vegan when made without the eggs.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.