Japchae - Korean Sweet Potato or Glass Noodles Recipe
Japchae is a Korean stir-fry made up of beautiful glass sweet potato noodles. It can be served hot or at room temperature. The flavours get better as it sits.
Ingredients
- 5 shiitake mushrooms, julienned
- 250 g / 8.8 oz Korean or bean thread
- noodles , also called sweet potato
- noodles
- For the Sauce
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tsp toasted sesame oil
- ⅛ tsp ground black pepper
- 2 tbsp sunflower or grapeseed oil,
- divided
- 1 tbsp sesame oil, divided
- 2-3 cloves garlic, smashed and chopped
- 1-inch piece of ginger, minced
- 1 small or ½ large onion, sliced thinly
- 1-2 carrots, julienned
- ½ red pepper, julienned
- 110 g/4 oz baby spinach
- 2 small green onions, chopped in small
- rounds
- 2-3 tbsp toasted sesame seeds, optional
- 1 long red chili, chopped in small rounds
- (or a bird chili)
- 1½ tsp freshly ground black pepper
- To Serve
- Gochujang or sriracha, optional
- Additional sesame seeds
Instructions
- 1
Just cover the shiitake mushrooms with hot water and let them soak for 30 minutes. Cook the noodles according to package directions, undercooking them by a minute or two. Drain and rinse them under cold water. Put them into a mixing bowl and cut them with a kitchen shears so that they are in manageable pieces.
- 2
Make the Sauce: Mix everything together, set aside.
- 3
Heat a large fry pan or wok. Add half of both oils. Heat until the oil is shimmering. Add the garlic, ginger and onion, cook until soft and the onion is translucent, about 5 minutes.
- 4
Add the remaining oils and the carrots, cook for 1 minute, then add the red pepper and cook for another minute. In the meantime, lift the mushrooms out of the water (save the water!), remove the stems and discard, then thinly slice the mushroom caps and add them to the pan. Cook for 3 minutes, tossing. Add the spinach and toss to wilt. Drizzle in a little mushroom-soaking liquid and toss everything together.
- 5
Add the noodles, the sauce and a little more mushroom-soaking liquid. Keep tossing everything together, adding a little more mushroom liquid if the pan seems dry.
- 6
Add the green onion, sesame seeds, chili and pepper. Toss for 1 more minute.
- 7
Serve with a dollop of gochujang or sriracha, if desired, and additional sesame seeds. Serves 6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Japchae - Korean Sweet Potato or Glass Noodles?
This Japchae - Korean Sweet Potato or Glass Noodles recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 27 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this japchae - korean sweet potato or glass noodles ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.