How to Make Authentic Korean Japchae – Step-by-Step Recipe for Foreign Foodies
Korean Japchae is a classic dish that combines sweet potato glass noodles with stir-fried vegetables and meat in a savory-sweet sauce. It’s popular at celebrations and holidays, but it’s also an everyday favorite across Korean households. If you’ve never tried making it at home, don’t worry — this detailed recipe will walk you through every step and help you master one of Korea’s most loved side dishes.
🥢 Ingredients (Serves 3–4)
- Glass noodles (dangmyeon) – 250g
- Spinach – 150g
- Pork (or beef) – 2/3 cup (110g), thinly sliced
- Dry wood ear mushrooms – 1/2 cup (3g), soaked
- Onion – 2 cups (180g), thinly sliced
- Spring onions – 2/3 cup (40g), sliced diagonally
- Carrots – 2/3 cup (40g), julienned
For seasoning:
- Soy sauce – 4 tbsp (30g)
- Brown sugar – 2 tbsp (22g)
- Sesame oil – 4 tbsp (25g)
- Minced garlic – 1/2 tbsp (15g)
- Cooking oil – 4 tbsp (25g)
- Salt – 1/3 tbsp (2g)
- Sesame seeds – 1/2 tbsp (4g)
- MSG (optional) – 1/3 tbsp (2g)
- Black pepper – 1g
- Caramel sauce or syrup (optional for color) – 1g
🍳 Recipe Steps
1. Soak the glass noodles
Place your sweet potato noodles in a bowl of water and soak for about 30 minutes. This will soften them before boiling.
2. Prepare the vegetables
Trim the roots off the spinach and separate the leaves. Slice the onions vertically, julienne the carrots, and diagonally slice the spring onions for a more elegant look.
3. Hydrate the mushrooms
Soak the wood ear mushrooms in water for 30 minutes. Once soft, tear or cut them into bite-sized pieces.
4. Stir-fry the ingredients separately
This is key to Japchae’s layered flavor!
- Stir-fry the pork in 1 tbsp of cooking oil until fully cooked and slightly golden.
- Stir-fry the onions with 1 tbsp of oil and a pinch of pepper until translucent.
- Carrots go next — cook them with 1/2 tbsp of oil and a dash of salt.
- Stir-fry the wood ear mushrooms with 1/2 tbsp of oil until tender.
5. Blanch the spinach
Boil some salted water and parboil the spinach for about 12 seconds. Drain and rinse with cold water, then gently squeeze out excess moisture.
6. Cook the noodles
Boil the soaked noodles until soft (about 6–7 minutes), then rinse with cold water to stop the cooking process. Use kitchen scissors to cut them into manageable lengths (15–20cm is ideal).
7. Mix everything together
In a large bowl, add the noodles, all stir-fried vegetables and pork, blanched spinach, and minced garlic. Pour in the soy sauce, brown sugar, sesame oil, a pinch of salt, pepper, and optional MSG and caramel sauce for color and umami. Mix everything gently but thoroughly using clean hands or tongs.
8. Plate and garnish
Arrange the japchae neatly on a plate or in a bowl, then sprinkle with sesame seeds for the final touch.
💡 Tips for First-Timers
- Don’t overcook the noodles! They should stay slightly chewy, not mushy.
- Stir-frying ingredients separately may seem tedious, but it keeps the textures and flavors distinct.
- This dish is easily customizable: go vegetarian by omitting the meat or add extra mushrooms or tofu for protein.
- Leftover japchae tastes even better the next day — just reheat gently in a pan or microwave.
🌏 Why Foreigners Love Japchae
Foreigners often describe japchae as the perfect mix of sweet, savory, and umami. The chewy noodles are a textural delight, and the colorful medley of vegetables makes it feel light yet satisfying. Many who try it for the first time are surprised at how flavorful a “noodle salad” can be. It’s also gluten-free (if you use gluten-free soy sauce), making it ideal for guests with dietary restrictions.
"I followed parts of the method from a great tutorial by [ @paik_jongwon ] – check out their full video here!"
Source: @paik_jongwon
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