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Jap Chae, Stir-fried Glass Noodles (with Vegetarian Option)
잡채

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healthy
kid friendly
nut free
vegetarian
vegan
prep time: 
15 min
inactive time: 
0 min
cooking time: 
45 min
total time: 
60 min

Jap chae, or Korean glass noodles, is a very flavorful and nutritious dish that can be served as a main meal, snack or appetizer. Traditionally, Jap chae is served on holidays or special occasions. The glass noodles ("Dang-myeon") used in this recipe are made from sweet potatoes. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas. If you use this recipe and simply omit the meat, it can be an excellent vegetarian dish.

You can buy Jap Chae Ingredients online here.

Jap chae, or Korean glass noodles, is a very flavorful and nutritious dish that can be served as a main meal, snack or appetizer. Traditionally, Jap chae is served on holidays or special occasions. The glass noodles ("Dang-myeon") used in this recipe are made from sweet potatoes. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas. If you use this recipe and simply omit the meat, it can be an excellent vegetarian dish.

You can buy Jap Chae Ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

main ingredients

5 ozGlass Noodles 당면
⅓ Onion (Medium) 양파 (1 large Korean carrot is about 11oz / 300g)
1 ozCarrot (large Korean carrot) 당근 (or your favorite mushroom)
½ ozShiitake mushroom (dried) 표고버섯 (any cut is ok, optional for vegetarian style)
3 ozSliced Beef Sirloin 불고기용 등심
2 ozSpinach 시금치
pinch Garlic (minced) 다진 마늘
1 tbsVegetable Oil 식용유 (may need more or less)
¼ tspSalt 소금
pinch Black Pepper 후추 (If using Wholly Ganjang, use only 45% of this amount)

for seasoning

3 tbsSoy Sauce (regular) 왜간장
3 tbsWater 물 (optional)
1 tbsSugar 설탕
½ tspGarlic (minced) 다진 마늘
1 tbsSesame Oil 참기름
1 tspSesame Seeds 깨
¼ tspBlack Pepper 후추
           
tips: 

Optional Ingredients and Substitutions
Beef: You can use any cut. Sliced thinly. You can use other meat or omit beef for a vegetarian version.
Shiitake mushroom: is usually sold in dry format. Soak in water for an hour, wash thoroughly and drain before using.
You can use any other types of mushrooms you like instead.
Minced garlic: is very nice to have especially if you are using beef but you could get away without it in this dish.
Sesame seeds: can be omitted.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak mushroom

Soak dried shiitake mushrooms in water for 1 hour, then wash thoroughly and drain. Remove stems if they are hard. (Skip this step if you are using fresh mushrooms.)

image: BJAPCA20.JPG
1

Soak

  • dried shiitake mushroom

image: clock.png 60 min

2. Make seasoning

Mix all the seasoning ingredients: soy sauce (if using Wholly Ganjang instead of common soy sauce, use only 2/3 of common soy sauce), water, sugar, sesame oil, sesame seeds, minced garlic and black pepper in a bowl.

image: BJAPCA01.JPG
2

Mix

  • soy sauce
  • water
  • sugar
  • sesame oil
  • sesame seeds
  • minced garlic
  • black pepper

3. Prepare Beef & Mushrooms

Slice mushrooms and beef into thin strips.

image: BJAPCA02.JPG
3

Julienne

  • beef
  • shiitake mushrooms

4. Marinate Beef & Mushrooms

In a bowl, mix beef and mushrooms by hand with 2 teaspoons of the seasoning sauce and let it marinate at least for 15 minutes. If you are going to set it aside longer, keep it in the fridge.

image: BJAPCA03.JPG
4

Julienne

  • beef
  • shiitake mushrooms

Add 2 tsp seasoning sauce

Leave it image: clock.png 15 min

5. Blanch Spinach (optional)

(*This step is optional. If you don’t want to blanch it, saute in a pan instead with the seasoning for the spianch in the step below.) Remove roots of the spinach. Wash spinach thoroughly under running water. Blanch it in boiling water on high heat for 1 min. Rinse in cold water and squeeze all the water out with your hands.

image: BJAPCA04.JPG
5

Cut off roots of spinach

Wash thoroughly

Blanch in boiling water

High Heat image: highheat.png image: clock.png 1 min

Rinse

Squeeze water out

6. Season spinach

Season spinach with a pinch of salt and ⅛ teaspoon of minced garlic. Mix by hand..

image: BJAPCA05.JPG
6

Season spinach

  • a pinch salt
  • ⅛ tsp minced garlic.

7. Cut carrot & onion

Peel and cut carrots into matchstick size pieces. Peel and slice onion. Wash spinach thoroughly and then drain.

image: BJAPCA06.JPG
7

Julienne

  • ¼ carrot
  • ⅓ onion

8. Boil Glass Noodles

Boil 6 cups of water in a pot on high heat. When the water starts to boil, add the glass noodles. Cook on high heat for about 6 minutes or until the noodles are fully cooked. (The noodles become soft when cooked.) Stir frequently. Do not overcook.

image: BJAPCA07.JPG
8

Boil 6 cups water

Add glass noodles

Boil Med Heat image: medheat.png image: clock.png 6 min

9. Rinse Glass Noodles

Once the noodles are cooked, rinse them twice in cold water, then drain.

image: BJAPCA08.JPG
9

Rinse 2 times

in cold water

Drain water out

10. Sauté carrot & onion

Coat a frying pan with 1 teaspoon of vegetable oil, and preheat the pan on high heat for 1 minute. Sauté carrot and onion with a pinch of salt and pepper on high heat for 2-3 minutes or until the carrots are almost cooked. You can add more oil if the vegetables start sticking to the pan.

image: BJAPCA09.JPG
10

Coat pan with

  • 1 tsp vegetable oil

Sauté High Heat image: highheat.png image: clock.png 3 min

  • carrot
  • onion
  • a pinch salt
  • a pinch black pepper

11. Sauté beef & mushrooms

Coat a frying pan with 1 teaspoon of vegetable oil, and preheat the pan on high heat for 1 minute. Sauté the marinated beef and shiitake mushrooms until the meat is fully cooked. Add some vegetable oil if they start sticking to the pan.

image: BJAPCA10.JPG
11

Sauté High Heat image: highheat.png

until cooked or image: clock.png 5 min

  • beef
  • mushrooms

12. Cut glass noodles

Place fully-drained glass noodles in a big bowl and cut the noodles with scissors. You can just cut a few times randomly just so that noodles are easier to serve. Do not over-cut them.

image: BJAPCA11.JPG
12

Cut glass noodles

13. Season glass noodles

Pour the rest of seasoning sauce onto the glass noodles and mix well.

image: BJAPCA12.JPG
13

Mix glass noodles

with seasoning sauce

14. Mix all ingredients

Add all the sautéed vegetables and beef to the bowl. Mix thoroughly. You can add some sesame seeds if you like.

image: BJAPCA13.JPG
14

Add all vegetables

Mix

15. Finish up

Sauté the glass noodles mixture on medium heat for 3 minutes or until all the noodles are warm. If you are cooking a large amount, you may need to cook on low heat for a longer time. Stir frequently so the noodles don’t stick to the bottom of the pan. Add a little bit of vegetable oil if necessary. Taste the noodles and season with salt ONLY if needed.

image: BJAPCA14.JPG
15

Sauté all

Med Heat image: medheat.png image: clock.png 3 min

16. Enjoy

Serve the finished glass noodles on a plate. Optional: Sprinkle sesame seeds as a garnish. Enjoy!

image: BJAPCA15.JPG
16

Serve on plate

Sprinkle sesame seeds (optional)

Enjoy!

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