Country
South Korea
South Korea · Korean
Japchae
Korean glass noodles with vegetables, sesame oil and soy sauce.
- Korean
- 40 min total time
- 4 base servings
- 1 version
Adapt this recipe
Customize this recipe
Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Korean glass noodles with vegetables, soy sauce and sesame.
Soy sauce declares soy and gluten; sesame oil and seeds declare sesame.
Version
Contains
Ingredients
- 250 g sweet potato glass noodles
- 180 g spinach
- 120 g carrot
- 120 g onion
- 160 g mushrooms
- 45 ml soy sauce Contains soy and gluten.
- 25 ml sesame oil Contains sesame.
- 8 g sesame seeds Contains sesame.
- 12 g brown sugar
- 20 ml neutral oil
Cooking method
Pan
- Cook noodles
Boil noodles until tender, rinse and drain.
- Cook vegetables
Stir-fry carrot, onion and mushrooms until tender.
- Wilt spinach
Add spinach and cook briefly until it softens.
- Season noodles
Toss noodles with soy sauce, sesame oil and sugar.
- Combine
Mix noodles with vegetables and finish with sesame seeds.
Frequently asked questions
Can I serve it cold?
Yes. Japchae can be served warm or at room temperature.
Why is gluten declared?
This version uses regular soy sauce.
Explore this recipe
More recipes like this
South Korea · Korean
Bibimbap
A Korean rice bowl topped with vegetables, egg and a savory chili sauce.