Japchae Korean Noodle Easy Recipe
Japchae is a popular Korean dish made with sweet potato starch noodles (also known as glass noodles or cellophane noodles) stir-fried with vegetables and meat (usually beef) in a soy sauce and sesame oil-based sauce. Here are some reasons why Japchae noodle is a popular recipe:
Flavorful: Japchae has a complex flavor
profile that combines the umami of soy sauce and sesame oil with the sweetness
of vegetables and the savory notes of meat. This combination of flavors is both
satisfying and addictive.
Texturally pleasing: The chewy texture of
the sweet potato noodles contrasts with the tender vegetables and meat,
creating a satisfying mouthfeel.
Nutritious: Japchae is a nutritious dish
that typically contains a variety of vegetables, such as carrots, spinach, and
mushrooms, as well as protein from the meat.
Gluten-free: Sweet potato starch noodles
are naturally gluten-free, making Japchae a great option for people with gluten
sensitivities or celiac disease.
Versatile: Japchae is a versatile dish
that can be served as a side dish or as a main course. It can also be
customized to suit individual tastes by using different vegetables or proteins.
Overall, Japchae noodle is a delicious
and satisfying dish that offers a range of flavors and textures. Its popularity
is due in part to its versatility and adaptability to different dietary
preferences and needs.
This Japchae or Chapchae Korean noodle recipe is simple to make. Prepare the ingredients by cutting the beef thinly and marinade for 30 minutes. Add vegetables for the extra taste and color like carrots sliced thinly or use a grater, fresh mushroom or dried shitake mushroom make sure to hydrate by soaking in hot water before cutting. I like to add red capsicum or red bell pepper for added color to this dish and green leafy vegetables like bok choy, spinach, or cabbage. And garnish with chopped spring onions and toasted sesame seeds for extra flavor.
How to cook Japchae Korean noodles
Ingredients:
- 300g lean beef, cut into strip
- 250g sweet potato glass noodles (cook according to package directions)
- 25g shiitake mushrooms dried (hydrated and then sliced)
- 2 carrots, julienned or grated
- 3 bunch of bok choy, sliced
- 1/2 cup red capsicum or red bell pepper, sliced
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 3-4 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 2 tablespoon sesame oil
- 3 tablespoon vegetable oil
- Sliced scrambled eggs (optional)
- 2 stalks of spring onion, chopped (optional)
- 2 tablespoons toasted sesame seeds (optional)
Instructions:
- In a small bowl add beef and half of the soy sauce marinade for 30 minutes. And set aside.
- Heat oil in a large wok over medium heat.
- Saute onion until slightly brown, add garlic cook until fragrant.
- Add beef and fry until slightly brown.
- Add the carrots, mushroom, bok choy, and capsicum and stir fry for 2 minutes or until vegetables are just tender.
- Blend together soy sauce, oyster sauce, and sesame oil and pour onto the vegetables.
- Add the noodles, and cook for another 3-4 minutes or until cooked.
- Add salt and pepper to taste.
- Garnish with toasted sesame seeds, spring rolls, and fried egg.
How to cook sweet potato noodles
Bring a large pot of water to a boil. Add the noodles to the boiling water, stirring occasionally until cooked around 6-7 minutes. The noodles should be translucent and just tender. Drained, add sesame oil, and set aside.
Where can you buy sweet potato noodles?
Sweet potato noodles can be purchased at any Asian supermarket, Korean supermarket or even at your local supermarket.
How to hydrate shiitake mushroom
Rinse dried shiitake mushroom in running water. Place the mushroom in a small bowl and pour it with hot water enough to cover the mushroom. Cover the mushroom and soaked for 10-15 minutes or until softened. Drained the mushroom and sliced it thinly for this recipe.
You may want to consider trying out my other stir-fry recipes.
Chicken and Vegetable Stir Fry
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