Korean Japchae

How to Make Authentic Korean Japchae

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Updated on June 5, 2024

Struggling to capture the authentic essence of Korean japchae in your own kitchen? You’re not alone. After a deep dive into culinary research, I discovered that the key lies within using sweet potato starch noodles and mastering the sauce.

Allow me to guide you step by step through concocting this scrumptious Korean glass noodle stir-fry at home. Brace yourself for a journey packed with flavour!

What Is Japchae?

How to Make Authentic Korean Japchae

Japchae is a traditional Korean dish made with sweet potato starch noodles and various vegetables. It’s a popular stir-fry that boasts a delightful combination of textures and flavours.

Traditional Korean dish

I’ve always been fascinated by Korean cuisine, and one dish that stands out is Japchae. It’s a traditional Korean dish that combines glass noodles with an assortment of vegetables and beef, all stir-fried to perfection.

The glass noodles, made from sweet potato starch, are known as dangmyeon in Korean. They gain a translucent quality once cooked, earning them the nickname “Korean glass noodles.” My first encounter with this colourful stir fry was at a friend’s gathering, where its vibrant appearance and delicate balance of flavours left a lasting impression.

Making authentic Korean Japchae has become one of my favourite kitchen adventures. The process involves marinating beef strips in soy sauce to infuse them with flavour before they’re joined by carrots, onions, and spinach in the stir fry.

I enjoy experimenting with the variety of vegetables you can include, which makes each batch unique. The dish is seasoned with sesame dressing for that signature nutty flavour intertwined with the slightly sweet sauce coating the noodles and marinated beef strips.

Through crafting this dish numerous times, I’ve learnt that its mild yet satisfying taste comes from carefully balancing those savoury and sweet elements—a true embodiment of Korean cooking craftsmanship.

Made with Glass Noodles and Vegetables

After learning about the traditional Korean dish, let’s delve into how to prepare Japchae made with glass noodles and vegetables. The sweet potato starch noodles are stir-fried until translucent and then seasoned with a savoury yet slightly sweet sauce.

These Korean glass noodles add a unique texture to the dish, and their ability to absorb flavours makes them perfect for this stir-fry. When it comes to vegetables, they add vibrant colours and an array of nutrients while balancing out the dish’s flavour profile.

Additionally, incorporating marinated beef strips ensures a delightful umami taste that complements the entire ensemble.

The use of authentic ingredients such as shiitake mushrooms, rib eye steak, and sugar contributes immensely to creating an unforgettable dining experience. As a passionate food lover myself, I can confidently attest that these components have been tailored towards enhancing every bite of this beloved Korean recipe.

Each mouthful unveils a harmonious blend of flavours and textures—from the tender beef strips to the crunchy vegetables—making it not only visually appealing but also a delight for your palate.

Ingredients Overview for Japchae

How to Make Authentic Korean Japchae

The seasonings and marinades for the beef, spinach, and mushrooms are key to this dish. Here is an overview of the ingredient list to understand how each ingredient harmonises with one another.

Dangmyeon (Sweet Potato Starch Noodles)

Dangmyeon, also known as sweet potato starch noodles, are the cornerstone of japchae. These noodles are prized for their unique translucent appearance and slightly chewy texture. Made from sweet potato starch, they differ from other types of noodles in both composition and cooking characteristics. When cooked, dangmyeon noodles absorb the flavours of the other ingredients in the dish, making them an ideal base for the savoury and sweet profiles of japchae. They are typically boiled until just tender, then rinsed in cold water to stop the cooking process and tossed with a bit of sesame oil to prevent sticking.

Beef (or Other Proteins)

Beef is a common protein choice in japchae, with rib-eye or sirloin being popular cuts due to their tenderness and flavour. The beef is usually sliced thinly, which helps it cook quickly and evenly. Marinating the beef briefly with soy sauce, sugar, sesame oil, and minced garlic enhances its flavour, making it more savoury and slightly sweet. While beef is traditional, japchae can also be made with other proteins such as chicken, pork, or tofu, providing versatility for different dietary preferences. Each protein should be sliced thinly and marinated similarly to ensure it absorbs the flavours well. You can also use our Bulgogi recipe to add as the protein base.


Japchae is known for its vibrant array of vegetables, each contributing different textures and flavours:

  • Spinach: Typically blanched quickly in boiling water, spinach retains a bright green colour and tender texture. After blanching, it is seasoned lightly with salt and sometimes a dash of sesame oil.
  • Carrot: Julienned or thinly sliced into matchsticks, carrots add a sweet crunch to the dish. They are usually stir-fried briefly to retain their bright colour and crisp texture.
  • Onion: Thinly sliced onions provide a mild sweetness and aromatic quality. When stir-fried, they soften and blend seamlessly with the other ingredients.
  • Bell Peppers: Various colours of bell peppers (red, yellow, green) can be used to add a pop of colour and a subtle sweetness. Thinly sliced, they should be stir-fried just until tender.
  • Mushrooms: Shiitake mushrooms are traditional in japchae, offering a deep umami flavour. Other varieties, like wood ear mushrooms, can also be used for a different texture. Mushrooms should be sliced thinly and stir-fried until they release their moisture and become tender.
  • Green Onions: When cut into 2-3 inch pieces, green onions add a fresh, mild onion flavour and a bit of crunch. They are usually added towards the end of cooking to retain their crispness.


Eggs in japchae are typically used as a garnish. A thin omelette is made by beating the eggs and cooking them in a lightly oiled pan. Once cooked, the omelette is sliced into thin strips and placed on top of the finished dish, adding both visual appeal and a mild flavour.


Minced garlic is an essential ingredient in japchae, providing a robust and aromatic flavour that complements the soy sauce and sesame oil. It is usually stir-fried briefly to release its aroma before other ingredients are added.

Soy Sauce

Soy sauce is the primary seasoning in japchae, providing the dish with its characteristic salty and umami flavour. It is used both in marinating the beef and seasoning the noodles and vegetables during cooking.

Sesame Oil

Sesame oil is crucial for achieving the authentic taste of japchae. Its nutty aroma and rich flavour enhance the overall dish. It is used both in the marinade and as a finishing touch, adding depth and fragrance.


Sugar is used to balance the saltiness of the soy sauce and enhance the dish’s overall flavour profile with a hint of sweetness. It helps create a harmonious blend of sweet and savoury tastes that define japchae.

Sesame Seeds

Toasted sesame seeds are often sprinkled on top of japchae as a garnish. They add a subtle crunch and a nutty flavour that complements the sesame oil used in the dish.

Gochugaru (Korean Red Pepper Flakes)

For those who enjoy a bit of heat, gochugaru can be added to japchae. These Korean red pepper flakes provide a mild to moderate spice, enhancing the dish with a warm, smoky flavour.

Vegetable Oil

Vegetable oil is used to stir-fry the various components of japchae. It has a high smoke point, making it suitable for the high heat needed to cook the vegetables and beef quickly and evenly without burning.

How to Make Authentic Korean Japchae

How to Make Authentic Korean Japchae

Japchae is a delightful banchan (side dish) that comes together through careful preparation and thoughtful cooking. Follow along as we walk through each step to create this vibrant and delicious Korean classic.

Step 1: Cook the Noodles

First, let’s start with the noodles. Boil a pot of water and cook the dangmyeon (sweet potato starch noodles) according to the package instructions, usually around 6-8 minutes. You’ll know they’re done when they turn a beautiful translucent colour and become tender yet chewy.

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. This also helps to remove any excess starch, preventing them from becoming too sticky. Next, cut the noodles into manageable lengths with kitchen scissors—about 6-8 inches is perfect. Toss them with a little sesame oil to keep them from sticking together and to add a touch of nutty flavour.

Step 2: Prepare the Beef

While the noodles rest, let’s prepare the beef. Take thinly sliced beef, about 100 grams, and place it in a bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Mix well to ensure every slice is coated. This quick marinade not only infuses the beef with rich flavours but also helps tenderise it.

Step 3: Cook the Vegetables

Now, onto the colourful medley of vegetables. Each vegetable needs individual attention to bring out its best flavour and texture:

  • Spinach: Bring a small pot of water to a boil and blanch the spinach for about 30 seconds, just until it wilts. Drain it immediately and rinse with cold water. Squeeze out any excess water and lightly season with a pinch of salt. Set aside.
  • Carrots, Onions, Bell Peppers, and Mushrooms: In a large skillet, heat a bit of vegetable oil over medium-high heat. Stir-fry each vegetable separately to ensure even cooking. Start with the carrots, then move on to the onions, bell peppers, and finally the mushrooms. Each should be just tender, retaining a bit of its crunch and vibrant colour. Season each batch with a pinch of salt as you go.
  • Green Onions: Stir-fry these last, cooking them quickly until they are just slightly wilted, adding a fresh, mild onion flavour to the mix.

Step 4: Cook the Eggs

Next, let’s prepare the egg garnish. Beat 2 eggs in a small bowl. Heat a non-stick pan over medium heat and pour in the eggs, spreading them out to form a thin omelette. Cook until set, then carefully flip and cook for another few seconds. Remove from the pan and let it cool slightly before slicing it into thin strips. These delicate strips will add both colour and flavour to our finished dish.

Step 5: Combine Everything

Now, it’s time to bring everything together. In a large pan or wok, heat a bit of vegetable oil over medium heat. Add the minced garlic and stir-fry until it becomes fragrant, releasing its wonderful aroma. Then, add the marinated beef, spreading it out in the pan to ensure even cooking. Cook until the beef is browned and cooked through.

Step 6: Mix Together

With the beef ready, it’s time to add the noodles and vegetables. Toss in the cooked noodles, blanched spinach, and all the stir-fried vegetables. Season with 2-3 tablespoons of soy sauce, 1-2 tablespoons of sugar, and 1-2 tablespoons of sesame oil. Gently toss everything together over medium heat, ensuring that the noodles and vegetables are evenly coated with the seasoning. This step is crucial for melding all the flavours together.

Step 7: Finish and Serve

Finally, taste your japchae and adjust the seasoning with salt and pepper if needed. Once everything is well combined and heated through, transfer the japchae to a serving dish. Garnish with the thin strips of egg and a generous sprinkle of toasted sesame seeds.

And there you have it—beautiful, flavourful japchae ready to be enjoyed. This dish is perfect for sharing with family and friends, showcasing the harmonious blend of textures and flavours that make Korean cuisine so beloved.

Tips for Making the Perfect Japchae

How to Make Authentic Korean Japchae

Creating the perfect japchae involves more than just following a recipe. Here are some expert tips to help you master this classic Korean dish and bring out its full potential:

Use High-Quality Ingredients

Opt for high-quality dangmyeon noodles made from 100% sweet potato starch for the best texture and flavour. Fresh, crisp vegetables will add the best flavour and texture to your japchae. Choose vibrant and firm produce. Use tender cuts of beef like rib-eye or sirloin. If other proteins are used, ensure they are fresh and of high quality.

Marinate the Beef Properly

Allow the beef to marinate for at least 15-30 minutes. This ensures the meat absorbs the flavours well, resulting in a more flavourful dish. For a deeper flavour, you can marinate the beef longer, up to overnight, in the refrigerator.

Blanch the Spinach Correctly

Blanch spinach quickly (about 30 seconds) in boiling water to retain its bright green colour and nutritional value. Immediately rinse the blanched spinach in cold water to stop the cooking process, then squeeze out excess water before seasoning it lightly with salt.

Stir-Fry Vegetables Separately

Stir-frying each vegetable separately helps to maintain their individual textures and flavours. Overcrowding the pan can cause the vegetables to steam rather than stir-fry. Use a high heat to quickly cook the vegetables, which helps retain their vibrant colours and crunchiness.

Cut Vegetables Uniformly

Cutting vegetables into uniform sizes ensures even cooking. Julienned carrots, thinly sliced onions, and bell peppers of similar thickness will cook at the same rate, preventing any from becoming too soft or remaining undercooked.

Control the Noodle Texture

Do not overcook the noodles; they should be tender but slightly chewy. Follow the package instructions closely, and after boiling, rinse them thoroughly with cold water to remove excess starch. Toss the noodles with a little sesame oil after rinsing to prevent sticking and add extra flavour.

Balance the Flavours

Adjust the seasoning gradually. Taste the japchae as you add soy sauce, sugar, and sesame oil to ensure a balanced flavour. Japchae should have a harmonious blend of sweet, salty, and nutty tastes. If you prefer a sweeter or more savoury dish, adjust the quantities of sugar and soy sauce to suit your taste.

Use Fresh Garlic and High-Quality Sesame Oil

Freshly minced garlic provides a more potent and aromatic flavour compared to pre-minced or jarred garlic. High-quality sesame oil adds a rich, nutty aroma that is essential for authentic japchae. Use it generously but carefully, as it can easily overpower the dish if used excessively.

Garnish Thoughtfully

The egg strips and toasted sesame seeds not only add visual appeal but also enhance the flavour and texture. Ensure your egg omelette is thin and evenly sliced, and toast the sesame seeds to bring out their full flavour.

Serve at the Right Temperature

Japchae can be enjoyed warm or at room temperature. If serving warm, ensure all components are mixed and reheated gently in the pan. For the room-temperature version, let the japchae cool slightly before serving. Japchae tastes best when freshly made, but it can also be enjoyed the next day. If reheating leftovers, do so gently to avoid overcooking the noodles and vegetables.

Summary of Our Japchae Recipe

How to Make Authentic Korean Japchae

Here is a quick summary of our japchae recipe:


  • 200g dangmyeon (sweet potato starch noodles)
  • 100g beef, thinly sliced
  • 1 medium carrot, julienned
  • 1/2 medium onion, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 cup spinach, blanched
  • 3-4 shiitake mushrooms, sliced
  • 2 green onions, cut into 2-3 inch pieces
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 3-4 tablespoons soy sauce
  • 1-2 tablespoons sugar
  • 1-2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Toasted sesame seeds for garnish


  1. Boil the dangmyeon according to package instructions. Drain and rinse under cold water. Cut the noodles with scissors to a manageable length and toss with a little sesame oil to prevent sticking.
  2. Marinate the beef slices with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil.
  3. Blanch the spinach, squeeze out excess water, and season lightly with salt.
  4. Stir-fry the carrots, onions, bell peppers, mushrooms, and green onions separately in a bit of vegetable oil until just tender, seasoning each with a pinch of salt.
  5. Make a thin omelette with the beaten eggs, then slice it into thin strips.
  6. In a large pan or wok, heat a bit of vegetable oil. Add the minced garlic and stir-fry until fragrant. Add the marinated beef and cook until browned.
  7. Add the cooked noodles, stir-fried vegetables, and spinach to the pan. Season with 2-3 tablespoons soy sauce, 1-2 tablespoons sugar, and 1-2 tablespoons sesame oil. Toss everything together over medium heat until well combined and heated through.
  8. Adjust seasoning with salt and pepper if needed. Garnish with the egg strips and toasted sesame seeds before serving.

Final Words

As a lover of Korean culture and food, I was captivated by Japchae’s vibrant vegetables and perfect balance of sweet and savoury flavours when I first made it at home. The satisfaction of creating such a visually and gastronomically delightful dish is unparalleled. Experimenting with different vegetable combinations and refining the recipe based on feedback from friends and family has made Japchae a staple at our gatherings.

I encourage you to try making Japchae yourself. The process is rewarding and allows you to tailor the ingredients to your taste. With simple steps and readily available ingredients, anyone can recreate this delicious Korean dish at home. Whether you’re an experienced cook or a beginner, making Japchae is both satisfying and delightful. Give it a try, and you’ll discover there’s nothing quite like homemade Japchae.


1. Can I use other types of noodles if I can’t find Dangmyeon?

While dangmyeon noodles are traditional for japchae, you can use other types of glass noodles or cellophane noodles if necessary. However, the texture and flavour might differ slightly from the authentic version.

2. What cuts of beef are best for japchae?

Thinly sliced rib-eye or sirloin are the most commonly used cuts for japchae due to their tenderness and flavour. You can also use other tender cuts or substitute with chicken, pork, or tofu.

3. Can I make japchae vegetarian or vegan?

Yes, japchae can easily be made vegetarian or vegan by omitting the meat and using tofu or a variety of vegetables instead. Ensure that all other ingredients, such as sauces and seasonings, are also vegan-friendly.

4. How do I prevent the noodles from sticking together?

After cooking and rinsing the dangmyeon noodles, toss them with a little sesame oil. This not only prevents sticking but also adds a delicious nutty flavour.

5. How long does japchae last in the fridge?

Japchae can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a pan before serving to preserve the texture of the noodles and vegetables.

6. Can japchae be served cold?

Yes, japchae can be served warm or at room temperature. It’s a versatile dish that retains its flavour and texture well, even when not served hot.

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