Korean noodles with vegetables [Japchae]

September 14, 2011 10 Comments

This September 12th was Thanksgiving day in Korea, which we call Chuseok . On this day all the relatives gather together and celebrate a good harvest. We prepare lots of food for sharing with each other.

The dish we are going to make today is a popular dish served, called Japchae.

Japchae consists mainly of glass noodles, vegetables and beef.

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Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients (serves 2)

  • Glass noodles (180g or 6 oz)
  • 1 Onion (100g or 3 oz)
  • 1/3 Red&Green capsicum (70g or 3 oz each )
  • 3 Mushrooms (100g or 4oz)
  • 1 Thin slice of beef (80g or 3 oz)

For seasoning:

  • Soy sauce (3 Tbs-glass noodles/ 2 Tsp-beef)
  • Sesame oil (1 Tbs-glass noodles/ a half Tsp-beef)
  • Sesame seeds
  • Crushed garlic (a half Tsp-beef)
  • Salt
  • Sugar (1 Tbs-glass noodles)

 Steps

1. Boil glass noodles in boiling water for 8 – 10 minutes.

2. While it’s boiling, cut the onion, mushrooms and capsicums into thin slices.

3. Cut the slice of beef into thin strips and season with 2 Tsp of soy sauce, 1/2 Tsp of crushed garlic and 1/2 Tsp of sesame oil. Mix well.

4. Once the noodles have boiled, drain the water by pouring it through a sieve.

5. Put the noodles into a big bowl. And add 3 Tbs of soy sauce, 1 Tbs of sesame oil and 1 Tbs of sugar. Mix well.

6. Put some oil in a pan and fry the onions and mushrooms on medium-high heat until the onions become clear. Add a pinch of salt for flavor.

7. Re-oil the pan. Fry the red and green capsicums for 2-3 minutes on medium-high heat. Add a pinch of salt for flavor.

8. Fry the beef strips without oil on medium-high heat.

9. Mix the fried veggies and beef with the glass noodles in a bowl. Sprinkle some sesame seeds over the top.

10. Taste. Season with salt if needs.

11. Serve japchae when it’s warm. Also can be served with Steamed rice.

Tips

  • Instead of soy sauce, season with salt where possible. This prevents the Japchae from looking too dark.
  • Leave the beef strips to marinate for a few minutes before frying.
  • Eat while it’s warm. The leftovers will keep in the fridge for a couple of days.

 

Quick Korean*

Dangmyeon[당면]= Glass noodles

Chuseok[추석]= Korean Thanksgiving day

I hope you enjoyed this recipe! If you have a request for a korean recipe,
please leave it in the comments below!

 

 

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About Chloe

I'm from Korea. I love my people, culture and food.
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10 Responses to “Korean noodles with vegetables [Japchae]”

  1. wawa Reply September 16, 2011 at 2:51 pm

    hello Chloe..
    i have been waiting for this recipe bcuz when i’m watching korean drama this dish seems really tasty to me..
    i will try this soon..
    tq.
    =)

  2. Tash Reply September 27, 2011 at 1:33 am

    Hi Chloe, I made this last night (but with udon noodles – sorry!!) It was easy, really yummy, and we loved the sauce. Thanks for posting these recipes – they are so useful for when I don’t know what to cook!

    • Chloe Reply September 30, 2011 at 1:31 pm

      Hey Tash :-D
      Thanks for enjoying the recipe.
      There is no correct role or recipe in cooking. Your dish with udon noodles is very good idea! Even I wanna try that some times;-)

  3. Kam Y. Lo Reply January 2, 2013 at 10:13 pm

    Hi Chloe,
    Happy New Year 2013.
    I watched YouTube about you teach how to cook popular dish japchae. I cooked it done for the first time. I love korean dishes.
    Thank you. Hope to enjoy korean dishes. :)

  4. Name (required) Reply June 27, 2013 at 3:13 am

    Why the Japchae I learn have to be fry with sesame oil after boiling, until it is glossy?

    • Chloe Reply July 4, 2013 at 4:30 am

      Hi,
      Korean people cook Japchae in two ways. One is like my recipes(mixing all ingredients in a bowl), the other is mix them while frying.
      I just prefer not to fry the noodle after boiling because it can be cooked too much and stick together.
      But the way you learnt is fine too :)

      Thank you!

  5. Jolvin Reply April 3, 2014 at 11:54 pm

    Hi can this be part of diet food?

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