Japchae is a classic Korean dish with stir-fried glass noodles and vegetables. It’s savory, slightly sweet, and loaded with colorful vegetables!
what you’ll need:
- Bean sprouts: Blanch the bean sprouts in boiling water for about 3 minutes and drain before mixing with the other ingredients.
- Carrots: thinly slice your carrots into matchsticks, we’ll slightly saute this in some oil before mixing it all together.
- Onion: thinly slice your onion, we’ll also saute this in the same way as the carrots.
- Mushrooms: I used dried shiitake mushrooms in this recipe. If you’re using dried shiitake mushrooms like me, soak them in lukewarm water to rehydrate before slicing them into strips. Feel free to use your mushroom of choice!
- Green onions: for garnishing!
- Glass noodles: many different brands of glass noodles can be found in the dried noodles section of Korean grocery stores.
For the sauce:
- Soy sauce
- Honey
- Neutral oil
- Sesame oil
all the details
If using dried shiitake mushrooms like I did, rehydrate them in lukewarm water for about 10 minutes.
Blanch the bean sprouts in boiling water for about 2 minutes. Drain and set them aside.
Prepare the onions, carrots, and mushrooms by slicing them into thin strips. Set them aside.
Heat some oil in a pan on medium heat. Add the onions and saute until fragrant, about 1-2 minutes, season with salt and pepper to taste. Remove the cooked onions from the pan and set it aside. Repeat this step with the sliced carrots and mushrooms. Remove the cooked carrots and mushrooms from the pan and set them aside. (It’s recommended to saute the veggies separately so you can adjust the cooking times accordingly).
In another pot, boil about 2 cups of water. Add the glass noodles and cook until tender, about 8 minutes. Strain the glass noodles and transfer them to a shallow pan or wok.
Add the soy sauce, honey, and neutral oil to the glass noodles. Saute for about 3 minutes or until the sauce reduces by half. Turn the heat off and add the cooked carrots, onions, mushrooms, and bean sprouts to the pan. Stir and mix all the ingredients together.
Generously drizzle sesame oil over the noodles and mix. Garnish with toasted sesame seeds and enjoy!
more delicious recipes you may like:
- Gunjung Tteokbokki (Korean Royal Court Rice Cakes)
- Chicken Mei Fun (Rice Noodle Stir-Fry)
- Tteokbokki (Spicy Rice Cakes)
- Jjimdak (Korean Soy-Braised Chicken)
- Budae Jjigae (Korean Army Stew)
Ingredients
- 10 oz. bean sprouts, blanched
- 1 large carrot, thinly sliced
- 1 onion, thinly sliced
- 3 dried shiitake mushrooms, rehydrated and sliced
- 2 stalks green onions, chopped
- 4 oz. glass noodles
- 1/3 cup soy sauce
- 2 tablespoons honey, or sweetener of choice
- 3 tablespoons neutral oil
- 3 tablespoons sesame oil
Instructions
- If using dried shiitake mushrooms like I did, rehydrate them in lukewarm water for about 10 minutes.
- Blanch the bean sprouts in boiling water for about 2 minutes. Drain and set them aside.
- Prepare the onions, carrots, and mushrooms by slicing them into thin strips. Set them aside.
- Heat some oil in a pan on medium heat. Add the onions and saute until fragrant, about 1-2 minutes, season with salt and pepper to taste. Remove the cooked onions from the pan and set it aside. Repeat this step with the sliced carrots and mushrooms. Remove the cooked carrots and mushrooms from the pan and set them aside. (It's recommended to saute the veggies separately so you can adjust the cooking times accordingly).
- In another pot, boil about 2 cups of water. Add the glass noodles and cook until tender, about 8 minutes. Strain the glass noodles and transfer them to a shallow pan or wok.
- Add the soy sauce, honey, and neutral oil to the glass noodles. Saute for about 3 minutes or until the sauce reduces by half. Turn the heat off and add the cooked carrots, onions, mushrooms, and bean sprouts to the pan. Stir and mix all the ingredients together.
- Generously drizzle sesame oil over the noodles and mix. Garnish with toasted sesame seeds and enjoy!
