Japchae is made with scrumptious Korean stir fried glass noodles, and sure to soon to become one of your favourite dishes. Chewy sweet potato noodles, with a combination of colourful fresh vegetables, all coated in a sweet and salty sauce.
Japchae is a beloved Korean dish that includes an array of ingredients, giving it a unique blend of textures and flavours. If you’re wanting to take a step into Korean food, then this is a great start!
What is Japchae?
Japchae has its roots firmly planted in Korean history. It’s an iconic colourful dish that traces back to the late 14th century, in the Joseon Dynasty. Originally it was a royal dish reserved for the aristocracy. However, it has now evolved to be a popular dish enjoyed by anyone!
Key Ingredients
- Carrot: in japchae these are used to provide a light sweetness, and are appealing with their bright orange colour.
- Spinach: another pop of colour in this Japchae. Spinach adds a nice freshness to noodle dish, as well as nutritional value.
- Enoki mushrooms: my favourite mushrooms ever! They have a delicious flavour whilst also having a texture similar to the vermicelli. Enoki absorbs the flavour of the sauce really well too.
- Aromatics: onion and garlic provide a nice savoury note. The onions are slightly caramelised and add a texture that compliments the noodles well.
- Egg: this adds a silky element to the japchae.
- Sliced beef: by adding this it gives the dish a delicious umami flavour. It also adds an element of protein, while helping the japchae leave you with a feeling of fullness.
- Korean vermicelli: the star of the show! Also known as dangmyeon, these sweet potato starch noodles have an amazing bouncy texture. They are chewy and translucent, and are a great base that enhances the other ingredients.
- Sauce: this japchae is pulled together by a mix of soy sauce, sesame oil, and brown sugar. This combination creates a slightly sweet glaze that coats everything, the sauce really ties the dish together.
How to make Japchae
Cook the noodles.
Bring a large pot of water to a boil. Once there is a rolling boil, add the korean vermicelli. Cook the noodles for 5 minutes. After 3 minutes of cooking, add the spinach as well. This is to blanch the spinach lightly. Once the vermicelli have finished cooking, drain the noodles and the spinach, then set aside.
Prepare the Japchae vegetables.
You can do this while the vermicelli is cooking. Thinly slice the onion, and separate the pieces. Cut the carrots into thin sticks, cut it in half first so they are bite size. Take the enoki mushrooms and cut the thick bottom half off, discard this. Separate the mushrooms into their own strands. Here you can also dice the garlic.
Caramelise the onions.
We’re not going to fully caramelise the onions as this would take way too long. Add the sliced onions to a medium heat pan with olive oil. Saute these until they are soft with a light golden colour. After they are ready, remove the onion and set it aside.
Sauté the carrots.
Once the onion has been set aside, add the carrots to the same pan. Add more olive oil if needed. Sauté the carrot until it softens, I also cooked mine until they were very lightly charred in some spots. Again, remove these from the pan and set aside.
Cook the egg.
In a small bowl, crack and whisk two eggs. Whisk until they are smooth. To the same pan as the onion and carrot, pour the egg in. Swivel the egg mix around to fill the pan, like a pancake. After doing this, leave the egg until it cooks through – do not stir! Once the egg has cooked, remove and roll it up. Cut the egg into thin strips, and set aside.
Make the sauce.
Add the diced (or crushed) garlic to the pan, sauté until the garlic is fragrant. Pour the soy sauce, sesame oil, and brown sugar in with the garlic. Bring to a simmer and stir until the brown sugar has completely dissolved. Pour the sauce out of the pan and set aside.
Brown the beef.
Pour some more olive oil into the pan and bring to a high heat. Add the sliced beef and cook until it starts to brown. Keep the beef in the pan.
Sauce and enoki.
Pour the sauce back into the pan with the beef. Here is where you also add the enoki mushrooms again. Cook until the mushrooms begin turning tender.
Assemble the Japchae.
Now is time to add everything else that has been prepped as set aside (onion, carrot, noodles, spinach, and egg) back to the pan. Toss to mix all the ingredients and coat with the sauce. If the noodles are too long use scissors to cut them. Then the japchae is ready to go!
Why you should make this Japchae
- Cultural exploration: expand your taste buds, by making this japchae you are taking a step into Korean culture and tradition. This dish is an exploration into different textures and flavours, that you may not have tried before.
- Flavours and textures: speaking of these, this dish is definitely fun to eat! The chewy noodles, caramelised onions and carrot strips, tender beef, and the silky eggs. Every bite is bound to impress.
- Easy: despite its impressive contents, this is a dish anyone can make. Each component is made in simple steps, and all mixed together at the end. Don’t let the variety of ingredients that make up japchae put you off!
More Asian fusion recipes:
Alrighty, are you ready to make this delicious colourful culinary experience? I think so. This japchae will not disappoint, let me know if you enjoyed it!
Japchae
Ingredients
- 100 grams enoki mushrooms
- 1 carrot
- 1 onion
- 3 cloves garlic
- 2 handfuls spinach
- 2 eggs
- 500 grams sliced beef
- 1 bunch korean vermicelli
- ½ cup brown sugar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
Instructions
- Bring a large pot of water to a boil. Add the korean vermicelli and cook for 5 minutes. After 3 minutes, add the spinach to the boiling water as well.
- Whilst the noodles are boiling, prepare the vegetables. Slice the onion, dice the garlic, and cut the carrots into thin sticks.
- Once the noodles and spinach have finished cooking, drain and set aside.
- To a medium heat pan with olive oil, add the sliced onion. Lightly caramelise the onions until they start turning golden.
- Remove the onion from the pan and set aside. Now add the carrot sticks to the same pan, cook until softened. Then remove the carrot as well.
- Whisk the two eggs, then pour into the pan. Let it fill the pan like an omelette would. Leave to cook through – do not stir!
- Remove the egg from the pan, roll and thinly slice. Forming strips.
- Make the sauce by sauté garlic, then mix brown sugar, sesame oil, and soy sauce. Stir and simmer until the sugar has completely dissolved.
- Pour the sauce out of the pan and set aside as well. Add the sliced beef to the pan to brown.
- Once the beef has some colour, pour the sauce back in with the beef. Also add the enoki mushrooms. Sauté until mushrooms have softened.
- Finally, add everything back to the pan. Noodles and spinach, egg, onion, and carrot. Mix it all together and you have Japchae!
