Japchae

Japchae Recipe - Authentic Korean Glass Noodles

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Japchae is a popular Korean dish made with sweet potato noodles, vegetables, and meat. It is a flavorful and colorful dish that is often served at special occasions and celebrations. The dish is known for its chewy texture and savory-sweet flavor profile.

History

Japchae has a long history in Korean cuisine and is believed to have originated during the Joseon Dynasty. Originally, the dish was made with only vegetables and mushrooms, but over time, meat was added to the recipe. Today, Japchae is a beloved dish in Korea and is enjoyed by people of all ages.

Ingredients

1 pack of transparent noodles (dangmyun), soaked in hot water for 30 minutes and drained
1 medium onion, thinly sliced
0.5 carrot, julienned
1 bunch of spinach, blanched and cut into 3-inch pieces
10 oz (283 g) of thin-sliced beef
5 green onions, cut on a bias
7 rehydrated shiitake mushrooms, thinly sliced
oil for sautéing
salt and pepper
2 tbsp sesame seeds

Beef marinade

1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
1 tsp minced garlic
0.25 tsp pepper
0.5 tsp sesame seeds

Shiitake marinade

0.5 tsp soy sauce
1 tsp sugar
1 tsp sesame oil

Noodle seasoning

1.5 cups of water
0.25 cup of sugar
2 tbsp soy sauce
4 tbsp vegetable oil

How to prepare

Heat a non-stick pan and add oil. Sauté the vegetables.
Cook all the ingredients separately.
To reuse the same pan, start with lighter colored vegetables.
An ideal order would be onion, green onions, carrot, shiitake mushrooms, and beef.
The vegetables should not brown, but rather just soften.
Sauté the vegetables and transfer them to a large bowl to cool slightly.
Place a non-stick wok or large pan over medium heat.
Add dang myon seasoning and pour in dang myon noodles.
Bring to a boil and stir occasionally for a few minutes until the noodles absorb water.
After about 10-15 minutes, the noodles will start sticking together.
From this point, stir constantly until the noodles become soft and translucent.
Remove from heat and let it cool.
If necessary, cut the noodles into desired length.
Mix the noodles with the sautéed vegetables, sesame seeds, salt, and pepper to taste.

Variations

Vegetarian Japchae: Omit the meat and add more vegetables like bell peppers, zucchini, and mushrooms.
Seafood Japchae: Replace the beef with shrimp, squid, or other seafood.
Spicy Japchae: Add gochujang (Korean chili paste) or red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to cook the vegetables separately to ensure that they are cooked evenly and maintain their individual flavors.

- Be sure to stir the noodles constantly while cooking to prevent them from sticking together.

- Adjust the seasoning to your taste preferences by adding more or less soy sauce, sugar, and sesame oil.

Serving Suggestions

Japchae can be served as a main dish or as a side dish alongside other Korean dishes like bulgogi or kimchi. It pairs well with steamed rice and a side of kimchi.

Cooking Techniques

Blanching: Boil the spinach briefly and then shock it in ice water to retain its bright green color.

- Sautéing: Cook the vegetables and meat separately in a hot pan with oil to ensure even cooking.

Ingredient Substitutions

Sweet potato noodles can be substituted with glass noodles or rice noodles.

- Beef can be replaced with chicken, pork, or tofu for a vegetarian option.

Make Ahead Tips

Japchae can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.

Presentation Ideas

Garnish Japchae with additional sesame seeds, sliced green onions, or a sprinkle of red pepper flakes for a pop of color and flavor.

Pairing Recommendations

Japchae pairs well with a variety of Korean side dishes like kimchi, pickled vegetables, and Korean pancakes. It also goes well with a cold glass of Korean rice wine or green tea.

Storage and Reheating Instructions

Store leftover Japchae in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat or in the microwave until heated through.

Nutrition Information

Calories per serving

One serving of Japchae usually contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Japchae is a carb-heavy dish due to the sweet potato noodles. One serving of Japchae typically contains around 40-50 grams of carbohydrates.

Fats

The fats in Japchae come from the oil used for sautéing the vegetables and meat. One serving of Japchae usually contains around 10-15 grams of fat.

Proteins

The protein in Japchae comes from the beef and any other meat added to the dish. One serving of Japchae typically contains around 15-20 grams of protein.

Vitamins and minerals

Japchae is a good source of vitamins and minerals, especially from the vegetables used in the dish. Spinach, carrots, and mushrooms are all rich in vitamins A, C, and K, as well as minerals like iron and potassium.

Alergens

Japchae contains soy sauce, which may contain gluten. It also contains sesame oil, which may be an allergen for some individuals.

Summary

Overall, Japchae is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal that can be enjoyed as a main dish or side dish.

Summary

Japchae is a delicious and nutritious Korean dish made with sweet potato noodles, vegetables, and meat. It is a versatile dish that can be customized with different ingredients and flavors to suit your taste preferences. Enjoy this flavorful and colorful dish as a main course or side dish at your next meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Japchae. It was during my travels through South Korea many years ago. I had always been fascinated by the country's rich culinary history and vibrant food culture, so I made it a point to immerse myself in as many cooking classes and local markets as possible.

One day, while wandering through the bustling streets of Seoul, I stumbled upon a small, family-owned restaurant that was known for its delicious Japchae. Intrigued by the fragrant aroma wafting from the kitchen, I decided to stop in and try the dish for myself.

As I sat at the wooden table, savoring each bite of the sweet and savory glass noodles mixed with colorful vegetables and tender strips of beef, I couldn't help but ask the friendly owner for the recipe. She smiled warmly and invited me into the kitchen to watch her prepare the dish.

I watched in awe as she expertly sliced the vegetables, marinated the beef, and stir-fried the noodles in a hot wok. The entire process was like a beautiful dance, each step executed with precision and care. I knew right then and there that I had to learn how to make this dish myself.

After many hours spent in the kitchen with the owner, jotting down notes and asking endless questions, I finally felt confident enough to recreate the recipe at home. Over the years, I have made this dish countless times for my family and friends, each time tweaking the recipe to suit my own taste.

One of the key ingredients in Japchae is the sweet potato glass noodles, which give the dish its signature chewy texture. I learned that soaking the noodles in hot water before cooking them helps to soften them and prevent them from sticking together. The key is to not overcook them, as they can quickly become mushy and lose their bite.

Another important component of Japchae is the marinade for the beef. I use a mixture of soy sauce, sugar, sesame oil, and garlic to give the meat a savory and slightly sweet flavor. I let the beef marinate for at least an hour before stir-frying it with the vegetables, allowing the flavors to meld together beautifully.

For the vegetables, I like to use a colorful medley of bell peppers, carrots, spinach, and shiitake mushrooms. I sauté them in a hot wok with a bit of sesame oil until they are just tender, but still retain their vibrant colors and crisp texture.

Once all the components are cooked and ready, I toss everything together in a large bowl and season the dish with a bit more soy sauce, sugar, and sesame oil to taste. The final touch is a sprinkling of toasted sesame seeds and thinly sliced green onions for a burst of flavor and freshness.

Every time I make Japchae, it takes me back to that tiny restaurant in Seoul where I first fell in love with this dish. The memories of my time in South Korea and the wonderful people I met along the way flood back to me, making each bite of the dish even more special.

I hope to pass down this recipe to future generations, so that they too can experience the joy and satisfaction of cooking a delicious and comforting dish that has brought me so much happiness over the years. Japchae will always hold a special place in my heart, a reminder of the power of food to connect us to our past and create lasting memories for the future.