Japchae,
jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) is a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil with vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is sometimes served on a bed of rice; with rice it is known as japchae-bap (잡채밥), bap (밥) meaning "rice."
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.
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.
If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.
Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.
Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae!
INGREDIENTS
main ingredients
5 ozGlass Noodles 당면
⅓ Onion (Medium) 양파
1 ozCarrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
½ ozShiitake mushroom (dried) 표고버섯 (or your favorite mushroom)
3 ozSliced Beef Sirloin 불고기용 등심 (any cut is ok, optional for vegetarian style)
2 oz Spinach 시금치
pinch Garlic (minced) 다진 마늘
1 tbs Vegetable Oil 식용유
¼ tsp Salt 소금 (may need more or less)
pinch Black Pepper 후추
for seasoning
3 tbs Soy Sauce (regular) 왜간장
(If using Wholly Ganjang, use only 45% of this amount)
3 tbs Water 물
1 tbs Sugar 설탕 (optional)
½ tsp Garlic (minced) 다진 마늘
1 tbs Sesame Oil 참기름
1 tsp Sesame Seeds 깨
¼ tsp Black Pepper 후추
Beef marinade
Directions
beef cut into strips for chop chae
1. Cut beef into thin strips, against the grain. If you want an easy way out, you can also use bulgogi meat cut into smaller pieces.
2. Mix the beef marinade in a bowl big enough to hold the beef. Add the beef, massage it with your hands and let it sit for a few minutes while you prepare the vegetables. I used garlic powder here because the garlic flavor doesn’t need to be very strong in this dish but you can certainly use fresh garlic if you prefer.
3. Boil 8-10 C of water in a pot and cook the dangmyeon according to package instructions(e.g.6 min) or until the noodles become clear and is soft all the way to the center of the noodle. More water is better than too little since the glass noodles soak quite a bit of water.
4. Once the noodles are cooked, rinse in cold water and drain. While noodles are still warm, season them with soy sauce, sugar and sesame oil. Cut the noodles with scissors a few times so they are easier to eat. Coating the noodles with oil will keep the noodles from sticking together.
cooked glass noodles (dangmyeon)
5.Wash the spinach. Boil another pot of salted water (6 C or so + 1 tsp salt) and quickly blanch them. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not too mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.
Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.
jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) is a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil with vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is sometimes served on a bed of rice; with rice it is known as japchae-bap (잡채밥), bap (밥) meaning "rice."
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.
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.
If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.
Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.
Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae!
INGREDIENTS
main ingredients
5 ozGlass Noodles 당면
⅓ Onion (Medium) 양파
1 ozCarrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
½ ozShiitake mushroom (dried) 표고버섯 (or your favorite mushroom)
3 ozSliced Beef Sirloin 불고기용 등심 (any cut is ok, optional for vegetarian style)
2 oz Spinach 시금치
pinch Garlic (minced) 다진 마늘
1 tbs Vegetable Oil 식용유
¼ tsp Salt 소금 (may need more or less)
pinch Black Pepper 후추
for seasoning
3 tbs Soy Sauce (regular) 왜간장
(If using Wholly Ganjang, use only 45% of this amount)
3 tbs Water 물
1 tbs Sugar 설탕 (optional)
½ tsp Garlic (minced) 다진 마늘
1 tbs Sesame Oil 참기름
1 tsp Sesame Seeds 깨
¼ tsp Black Pepper 후추
Beef marinade
- 2 1/2 tsp soy sauce
- 1 1/2 ~ 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp rice cooking wine
- 1/2 tsp garlic powder (or 1/4 tsp fresh chopped garlic)
- 4 T soy sauce
- 2 T sugar
- 3 T sesame oil
Directions
beef cut into strips for chop chae
1. Cut beef into thin strips, against the grain. If you want an easy way out, you can also use bulgogi meat cut into smaller pieces.
2. Mix the beef marinade in a bowl big enough to hold the beef. Add the beef, massage it with your hands and let it sit for a few minutes while you prepare the vegetables. I used garlic powder here because the garlic flavor doesn’t need to be very strong in this dish but you can certainly use fresh garlic if you prefer.
3. Boil 8-10 C of water in a pot and cook the dangmyeon according to package instructions(e.g.6 min) or until the noodles become clear and is soft all the way to the center of the noodle. More water is better than too little since the glass noodles soak quite a bit of water.
4. Once the noodles are cooked, rinse in cold water and drain. While noodles are still warm, season them with soy sauce, sugar and sesame oil. Cut the noodles with scissors a few times so they are easier to eat. Coating the noodles with oil will keep the noodles from sticking together.
cooked glass noodles (dangmyeon)
5.Wash the spinach. Boil another pot of salted water (6 C or so + 1 tsp salt) and quickly blanch them. Do not cook the spinach more than 1 minute. Spinach should be still a bit chewy and not too mushy. Shock the cooked spinach in cold or ice water to stop the cooking process.
Drain the water and squeeze out any excess water from the spinach by squeezing them gently in your hand.
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