JapChae Recipe (Korean Stir Fry Noodles) (2024)

FAQs

What noodles is japchae made of? ›

Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

Japchae (잡채 – or chapchae) is a classic Korean stir-fried noodle dish seasoned with a sweet and savory sauce. The name japchae describes a mix of finely cut ingredients—vegetables, egg, mushroom, and meat—that are included in the noodles.

If you can't find them, use thin rice vermicelli or any other favorite noodle. Adapted from “The Kimchi Chronicles” by Marja Vongerichten (Rodale, 2011). Correction: A previous version of this recipe mistakenly omitted instruction for when to add the reserved aminos mixture to the stir-fry.

Korean Japchae can be healthy depending on the preparation and what goes in the noodles. However, it is always best to consume sodium, sugar, and noodles in as minimal amounts as possible and eat more whole foods like fresh vegetables.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

If you can't find them, you can usually use rice vermicelli (for chilled salads or spring rolls), soba noodles (for dishes like stir-fries) or angel hair pasta (for most soups) in their place. None of these substitutes will have the same translucent appearance, but they can be used in a pinch.

Japchae is a nutritious Korean dish containing protein from meat, fiber and vitamins from vegetables, healthy fats from sesame oil, and some carbohydrates from glass noodles. Overall, it's a balanced meal option.

Glass Noodles. Yamash*ta says that the biggest difference between shirataki noodles and glass noodles is the base ingredient. Shirataki is made from the konjac yam, while glass noodles are made from either mung bean starch, potato starch, sweet potato starch, tapioca or canna starch.

Japchae is best served at room temperature but it can be served warm too. Glass noodles will spoil if left out longer than half a day in warmer temperatures, especially in the summer so store in the fridge right away. It can be stored in the fridge for up to a few days. It reheats well in the microwave.

Should you refrigerate japchae? ›

Note: Japchae is one of those dishes that are meant to be eaten the day of. If however, you do want to store the leftovers, please store in refrigerator (1-day max) and re-heat in the microwave. (Microwave does a better job than stir-frying when re-heating dangmyeon noodles.)

The best thing about Japchae is that if you've made too much of it, you can always keep it in the fridge and it tastes even better the next day. You may wish to pop it in the microwave to heat it up but the amazing thing about this noodle is that it tastes just as good cold from the fridge!

For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It's also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

Potential replacements for sesame oil include olive oil, grapeseed oil, walnut oil, avocado oil, and peanut oil.

The most common variety comes from China and is made of mung bean starch. Korean and Japanese glass noodles are typically made from sweet potato starch. Some other starches, like arrowroot or tapioca can be used as well, but mung bean and sweet potato are the most common.

This post may contain affiliate links. Glass noodles, also known as cellophane or bean thread noodles, have become a popular option for those seeking gluten-free and low-calorie alternatives. These translucent noodles, often made from starches like sweet potato offer a unique texture and versatility in the kitchen.

Shirataki is made from the konjac yam, while glass noodles are made from either mung bean starch, potato starch, sweet potato starch, tapioca or canna starch.

When translated to English, all too often the name for the specific type of rice noodle gets boiled down (no pun intended) to vermicelli. But that is an Italian pasta, made with wheat rather than rice. Its round, thin strands may be similar in shape and size to some types of rice noodles but not in texture and flavor.