Japchae Recipe
Today I remembered that I bought some Korean sweet potato noodles last fall from the Asian grocery store in town, and I knew I had to make this japchae recipe.
We used to eat japchae on a regular basis when we lived at the missionary college in Virginia, but its been quite a while since I have prepared it. This japchae recipe used to be a family favorite, and I especially loved to serve it when I had company.
I also knew that Daevyd would be very happy to have it for dinner, since his dad went away for a business meeting and he was missing him, so I decided to make it as a surprise for him.
For similar quick and easy noodle recipes try my Easy Asian Noodles and my Pancit Bihon. You can find Korean sweet potato noodles here.
FOR THE FULL LIST OF Â INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
Originally published February 20th, 2017.
What Is Korean Japchae?
Japchae is a Korean stir fry noodle dish, containing traditional vegetables and meats combined with a cellophane noodle and finished with a savory sauce that has a hint of sweetness.
It used to be a dish served in royal dining rooms that is now a popular feature at any Korean special occasion, which is how I came to know and love this delicious recipe.
The reason for its popularity at large events is because the recipe is simple and easy to make, even at large quantities. All it requires are boiled noodles, a few cut veggies, and a three ingredient sauce. Sometimes meat, usually beef, is added to make it into a main dish, rather than a side dish.
All of these ingredients are also economical and commonly found in most Korean kitchens, and probably (with the exception of the noodles) many American ones as well.
Japchae can also be made ahead, and honestly tastes amazing after a few hours or even a day, when all the flavors have had time to soak into each other and marry.
To further add to its flexibility, japchae is delicious warm or cold. With all of this in mind, it is no surprise that japchae is the Korean event favorite.
What Are Japchae Noodles?
Cellophane noodles are a common type of noodle found in many Asian cuisines. Instead of being made from various flours like the pasta or noodles we are used to, they are made from starches, usually mung bean or sweet potato. When they are boiled, they become translucent, hence why they are called glass noodles or cellophane noodles.
Korean glass noodles are not the only type, and there are versions in nearly every Asian country. A few examples you may have seen or heard of are in Japanese cuisine as shirataki noodles, made from konjac root, and in Indian cuisine as falooda, made from arrowroot starch.
Japchae Recipe
- Sweet Potato Noodles (Korean Glass Noodles)
- Bragg’s Liquid Aminos
- Sweetener
- Toasted Sesame Oil
- Coconut Oil
- Onion
- Garlic
- Red Bell Pepper
- Carrot
- Mustard Greens
- Spring Onions
- Soy Curls or Tofu
How To Make Japchae?
As a bit of extra protein, I added some seasoned soy curls, which you can leave out. I will leave a recipe if you decide to add some. You can also marinate some tofu with liquid aminos, bake until golden brown, and add to the japchae instead.
I also added mustard greens, but feel free to substitute with your favorite leafy veggie, such as spinach, bok choy, or shredded cabbage.
When I served Daevyd his plate, he got excited and said, “I remember, you always used to make this!”
Korean Japchae
- Combine the Bragg’s liquid aminos, sweetener and sesame oil in a medium sized bowl, and set aside.
- Bring the water to a boil in a large pot. Add noodles, stir and cook until tender, for about 5 minutes. Alternatively, you can bring water to boil, add noodles and remove from heat and allow to sit for about 20 minutes or until tender.
- Drain the water from the pot, using a colander to assist. Rinse the noodles with cold water, and drizzle with a little sesame oil. Mix the noodles so they can be coated with the oil to prevent sticking, and set aside.
- Heat oil in a large skillet on medium-high heat. Add onion and garlic, and cook for about 3 minutes until onions are soft. Add bell peppers, carrots, and mustard greens, and cook while stirring for 3 minutes.
- Stir in noodles, and add sauce to coat. Cook for another 2 minutes so that the flavors can meld. Garnish with spring onions, and serve immediately.
Soy Curls Instructions
- Drain excess water from the soy curls with a colander. Toss with Bragg’s liquid aminos.
- Heat oil in a skillet on medium-high heat. Add Soy Curls and cook until golden brown. Toss with sesame oil.
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Japchae Recipe
Equipment
Ingredients
- 1/4 cup Bragg’s liquid aminos
- 1 teaspoon sweetener of choice (coconut sugar, maple syrup)
- 2 teaspoons toasted sesame oil plus extra for noodles
- 1 8-ounce package of Korean Sweet potato noodles
- 1 tablespoon coconut oil
- 1 small onion thinly sliced
- 2 garlic cloves minced
- 1 medium red bell pepper cut into thin strips
- 1 medium carrot cut into thin strips
- 2 cups mustard greens finely chopped
- 1 serving Soy Curlsâ„¢ (see below)
- 2 spring onions sliced
- 1 cup Butler Soy Curlsâ„¢ soaked in 1 cup of warm water for 10 minutes
- 1 teaspoon coconut oil
- 1 tablespoon Bragg’s liquid aminos Tamari sauce or gluten-free soy sauce
- 1 teaspoon sesame oil
Instructions
- Combine the Bragg’s liquid aminos, sweetener and sesame oil in a medium sized bowl, and set aside.
- Bring the water to a boil in a large pot. Add noodles, stir, and cook until tender, for about 5 minutes. Alternatively, you can bring water to boil, add noodles and remove from heat, and allow to sit for about 20 minutes or until tender.
- Drain the water from the pot, using a colander to assist. Rinse the noodles with cold water, and drizzle with a little sesame oil. Mix the noodles so they can be coated with the oil to prevent sticking, and set aside.
- Heat oil in a large skillet on medium-high heat. Add onion and garlic, and cook for about 3 minutes until onions are soft. Add bell peppers, carrots, and mustard greens, and cook while stirring for 3 minutes.
- Stir in noodles, and add sauce to coat. Cook for another 2 minutes so that the flavors can meld. Garnish with spring onions, and serve immediately.
Soy Curls Instructions
- Drain excess water from the soy curls with a colander. Toss with Bragg’s liquid aminos.
- Heat oil in a skillet on medium-high heat. Add Soy Curls and cook until golden brown. Toss with sesame oil.
Thanks for sharing this amazing recipe. Another of my Children’s favourites đŸ˜‹đŸ˜‹đŸ˜‹đŸ˜‹đŸ˜‹
You are welcome, I’m happy your children enjoy it. Thank you for sharing your feedback.
This recipe is so flavorful. I have to order some Butler’s soycurls so that I can make it with it next time.
Thank you Vannessa, glad you love it!