Japchae (Stir-fried Glass Noodles) Recipe

Published 11/25/2020. Updated 01/23/2021

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Made with bouncy sweet potato starch noodles, japchae is a classic dish everyone loves! Find out how to make authentic, delicious japchae with this time tested, readers’ favorite recipe!

What is japchae?

Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.

There are many variations using different ingredients, such as Spicy Seafood Japchae and Kongnamul Japchae.

For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It’s also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

To make vegan japchae, simply omit the meat and add a little more mushrooms or other vegetables. Pan-fried tofu is also an excellent substitute for the meat.

Serve it as an appetizer or a side dish or over a bed of rice to make it a main dish.

How to make japchae

Noodles:

Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews.

There are various ways to prepare japchae noodles. Some people presoak the noodles before cooking them. Some don’t rinse the noodles after cooking. Even the package instructions vary, depending on brands. I don’t find it necessary to soak the noodles. The noodles cook up pretty fast without being soaked. I boil for about 8 minutes until the noodles are soft and elastic. These noodles should NOT be “al dente!”

I then rinse the noodles in cold water, drain well, marinate with the prepared sauce, and then pan-fry to give them a soft yet bouncy texture.

Meat and vegetables:

I usually use lean, tender beef but pork loin is also very common in japchae. The classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable options are chili peppers, bell peppers, garlic chives, cucumbers, etc.

Shiitake (pyogo beoseot, 표고버섯) and wood ear mushrooms (mogi beoseot, 목이버섯) are most typical in this dish, but oyster mushrooms (neutari beoseot, 느타리버섯) are also commonly used.

The japchae ingredients are separately cooked and combined at the end into a deliciously colorful dish. This traditional method is what makes this dish so special! Once you have the meat and vegetables prepared, it really doesn’t take much time to cook.

Here, I’ve streamlined the process a little and cook some ingredients together, where appropriate. Regardless, do not overcook the vegetables. The vegetables should be slightly crunchy or “al dente” to pair well with soft noodles.

Seasonings:

The real secret to successfully creating the authentic flavor of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance! Be sure to proportionately increase the sauce amount if you’re using more ingredients than the amounts called for in the recipe.

To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.

How to store leftovers

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

More japchae recipes

Spicy seafood japchae
Kongnamul japchae (Soybean sprout japchae)

Watch how to make it

For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

Japchae (stir-fried starch noodles with beef and vegetables)

4.42 from 487 votes

Appetizer, Side Dish

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Print Recipe

Ingredients

▢ 7 ounces Korean potato starch noodles (dangmyeon, 당면)
▢ 1 carrot (about 3 ounces)
▢ 1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
▢ 2 scallions
▢ 4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) or pork loin
▢ 3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms.See note 1.
▢ 6 ounces fresh spinach (preferably a bunch of spinach)
▢ oil for stir frying
▢ salt
▢ egg garnish (jidan) - optional

Sauce

▢ 3.5 tablespoons soy sauce
▢ 3 tablespoons sugar (or brown sugar) You can use a little less if you want.
▢ 2 tablespoons sesame oil
▢ 2 teaspoons minced garlic
▢ 1 tablespoon roasted sesame seeds
▢ black pepper to taste

Instructions

Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Optional egg garnish

Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.

Notes

Shiitake and wood ear mushrooms are typical for japchae. Dried shiitake has a concentrated flavor and meatier texture. You can use any kind of fresh/dried mushrooms such as oyster mushrooms or button mushrooms.
In this updated recipe, you'll use the same pan for cooking the noodles and spinach and for stir-frying the noodles and other ingredients.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.

Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

This japchae recipe was originally posted in January 2010. I’ve updated here with new photos, more information, and minor changes to the recipe.

Reader Interactions

Comments

Elena L. says
May 29, 2024 at 2:43 pm

You can change so many of the ingredients to what you have in the fridge as long as you have that sauce! This has been my go-to recipe when I need to up my vegetable intake and it never disappoints,,, Super fast and yommy 😉
Reply
- Hyosun says
  June 08, 2024 at 10:03 pm
  
  Yes! So versatile! I’m glad to hear this recipe is your go-to. Thanks!
  Reply
Natalie Fry says
March 21, 2024 at 2:44 pm

I was so shocked how well this turned out for it being so simple! I will definitely be trying more recipes here. First time having the potato starch noodles, we loved them. Sesame oil doesn’t sit well with my husband though, what could I substitute for that next time?
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Olivia loves Oma says
February 17, 2024 at 3:43 pm

This is the best dish for those who want to try Korean for the first time. Adults and children will love the texture of those chewy sweet potato noodles. Satisfies those cravings, and so easy to make.
I know the recipe doesn’t call for it, but I velvet the beef with cornstarch and season with a little salt and pepper. Marinate that in the fridge before pulling it all together.
Reply
Katie says
February 14, 2024 at 8:52 pm

I just made this tonight. This was fantastic! The recipe was well balanced and I love how streamlined it was. I look forward to making it again!
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- Hyosun says
  February 14, 2024 at 9:36 pm
  
  Great to hear that! Thanks for trying it out and for the great review!
  Reply
Amy says
January 27, 2024 at 7:51 am

Is there a difference between sesame oil and toasted sesame oil? I can’t seem to find sesame oil anywhere – even on Amazon. It’s all toasted sesame oil. Looking forward to making this recipe!
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- Hyosun says
  January 28, 2024 at 9:07 pm
  
  Korean sesame oil is typically toasted. Read more here: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
  Reply
Hope says
September 21, 2023 at 8:50 pm

MY NEW FAVORITE MEAL!!! I’m so happy my friend sent me this recipe. Right now I have to eat a very restricted diet so I was beyond happy when she told me about sweet potato starch noodles. This recipe was so easy to follow and made incredible leftovers. I swear it just got better and better. Thank you so much ❤️
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John says
September 12, 2023 at 12:40 pm

Thanks for an excellent recipe–it was so tasty, and it’s a keeper! The tips were much appreciated. I think once in awhile, I may add just a tiny bit of gochujang to the sauce. Now I am going to look for your other recipes.
Reply
- Hyosun says
  September 15, 2023 at 10:01 am
  
  Thanks! You may also like my spicy seafood japchae. https://www.koreanbapsang.com/spicy-seafood-japchae/
  Reply
Beverly Bowman says
September 06, 2023 at 4:10 pm

I’ve never seen so many positive comment for one recipe. I’m anxious to try your recipe. I have one question. After you mix together with your hand do you return to pan to reheat or it served cold.
Thank you.
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- Hyosun says
  September 08, 2023 at 5:50 pm
  
  You serve after you mix everything together. The dish will be slightly warm if you mixed it as all the ingredients were prepared. It can also be served at room temperature. Japchae reheats well in the microwave if it was kept in the fridge.
  Reply
- Gigi says
  February 28, 2024 at 8:46 pm
  
  I found this recipe yesterday and was inspired to make it today. No regrets! This was delicious! She made it look so simple and it truly was.
  Reply
Alohi808 says
February 26, 2023 at 8:31 am

This is now my go to recipe for japchae and I make it at least once a week. I love love love how it only uses one pan and you mix all the sauce ingredients together and distribute it out along the cooking process. I usually leave out the spinach because it goes sour kind of quickly, but when I do use it I’ve sub’d out frozen already cooked (eye balled the amount, slightly thawed and tossed in at the end to get it warmed) and it still turned out great! Thank you so much for another wonderful recipe!!
Reply
- Hyosun says
  February 26, 2023 at 6:03 pm
  
  I’m glad to hear you love this recipe. You can also use green bell peppers for the green vegetable in this dish. Thank YOU for using my recipes!!
  Reply
Lena says
February 18, 2023 at 3:54 pm

I tried this and it was so delicious! Thank you for the detailed step by step instructions, they made it really easy to recreate this dish. I also made your Dubu Jorim and Spicy Cucumber Salad as side dishes, what a feast! I replaced the spinach with blanched flower sprouts, a substitute that definitely works.
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JoAnna Pittman says
January 19, 2023 at 8:28 pm

This was DELICIOUS. Took me a while to make as I’ve never made Japchae before, but wow – it was so worth it! I’m sure I’ll be quicker next time. Thank you for your detailed, thoughtful recipe!
Reply
- Hyosun says
  January 20, 2023 at 9:51 pm
  
  Great it turned well for you for the first time! Yes it will definitely get quicker next time. Thank YOU for trying it out and for the feedback!
  Reply
Jessica says
January 08, 2023 at 11:21 pm

Great recipe! This was my first time making japchae. I’ve only ever had it as one of the side dishes at Korean barbecue restaurants. This recipe was easy to follow and tasted just as good as the Korean restaurants!
Reply
- Hyosun says
  January 09, 2023 at 5:24 pm
  
  Awesome!! Glad you liked it.
  Reply
Marilyn says
November 25, 2022 at 7:53 am

This is very good! But, when I made it as a beginner cook, it took me almost 2 hours. XD Even now, it takes me a solid hour. Take the time estimation here with a grain of salt!
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Sylvia says
November 22, 2022 at 6:38 am

Thank you for posting this recipe. I’ve made Japchae a number of times but it’s never been amazing. Ive tried different recipes but this one by far is the best!
Reply
JMcL says
October 13, 2022 at 8:33 am

Love the simplicity of this recipe. I substituted the spinach with blanched, new, young buds of hot pepper plants that I grow and it added a small kick to the Japchae. The new buds had “TicTac” sized hot peppers and the combination complimented this recipe. This is a great website and it’s not my first time here.
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Rhiannon says
August 29, 2022 at 7:15 pm

Hi! I am wondering what soy sauce everyone is using and if Kikkoman soy sauce is ok to use as I can’t find the Sempio brand. Would I need to adjust the other sauce ingredients to compensate for the different soy sauce? Thanks 🙂
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- Hyosun says
  September 03, 2022 at 7:57 am
  
  It will taste different but you can use it without adjusting any other ingredients.
  Reply
- Stacy says
  January 20, 2023 at 11:28 pm
  
  I used kikkomen reduced salt and it was perfect!
  Reply
  - Joe says
    January 30, 2023 at 8:15 pm
    
    I really like the Kikkomen organic soy sauce. It’s full salt but really delicious compared to the low salt version. I just use less in recipes…
    Reply
Debbie says
May 14, 2022 at 6:42 pm

Very delicious! I was looking for a recipe for this that did not require cooking all of the vegetables separately using more plates to season and set everything aside. I love how this is mainly done in one pan so reduced a potential mountain of washing! I did not have spinach on hand but I replaced this with shredded white cabbage, still turned out great! Thank you for the efficient and tasty recipe!
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Georgianne Messina says
May 03, 2022 at 1:28 am

I’ve tried to make japchae a while back. It wasn’t good. This recipe is fantastic. Your directions were so easy to follow. My husband was very surprised that this was made in our kitchen. Absolutely delicious. Thank you very much.
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- Hyosun says
  May 03, 2022 at 9:40 pm
  
  Aww I’m so happy to hear that!!! Thank you so much for letting me know!
  Reply
M says
February 05, 2022 at 8:34 pm

This is the holy grail of japchae recipes! I’ve been trying to find one I like for about 10 years and none of them produced the precise flavor I was searching for. This one does and it is absolutely incredible! I’m very picky about my japchae and this is the best recipe ever!
Reply
- Hyosun says
  February 05, 2022 at 11:23 pm
  
  Wow I’m delighted to hear that!! Glad you’ve finally found your best recipe! Hope you find many more recipes you like here.
  Reply
Christine C. says
January 17, 2022 at 2:37 pm

Thank you so much. This was excellent! It was my first time making japchae and I’m definitely hanging on to this recipe. Made it without the beef, but am getting ribeye for the next batch.
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- Hyosun says
  January 20, 2022 at 9:45 pm
  
  Awesome!! Happy to hear that. Thank you for letting me know.
  Reply
Maisie says
January 04, 2022 at 1:09 pm

This is the best japchae recipe I’ve tried, so far, and my family agrees. I really love and appreciate that it’s all done in one pan! It really cut down on the counter clutter and the clean-up! Thank you! This one is definitely going into the regular rotation.
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Sarah says
December 18, 2021 at 8:33 pm

This was absolutely delightful! Seriously, restaurant quality. I subbed in 4oz of Impossible ground ‘beef’ and it was absolutely delicious! This will definitely be entering my regular dinner rotation. Thank you, Hyosun!
Reply
- Hyosun says
  December 19, 2021 at 9:44 pm
  
  Awesome! Thanks for letting me know.
  Reply
Padma says
December 05, 2021 at 4:45 am

So, to make it vegan, what other veggies can be used? I am not into mushrooms. 🙁 if I have to use tofu, at what point it should be added? Should it be marinated?
Thanks,
Padma.
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- Hyosun says
  December 19, 2021 at 9:46 pm
  
  Oh I mentioned in the narratives that you can also use chili peppers, bell peppers, garlic chives, cucumbers, etc. Hope some of these will work for you.
  Reply
Kuulei says
November 06, 2021 at 5:34 pm

I made this japchae last night, it was delicious!! I have used other recipes but it was all so time consuming! I love your streamlining the recipe. Although I did marinate the meat with a little sauce . Doubled the recipe.
Reply
See Also
Healthy And Easy Vegan Japchae (Korean Glass Noodles). - The Korean Vegan 5 Tips For Salvaging Too-Spicy Foods 9 Great Substitutes for Potato Starch Spicy Ramen Noodles
Caroline says
October 03, 2021 at 2:09 am

Thanks for the recipe. I cooked it today for lunch, added all the ingredients and the kids finished all! I like japchae and will always order this dish when I dine in the korean restaurants here but they are expensive for just a small plate. Your sauce is just perfect! Will definitely make more of this from now on. Thanks very much. ❤from Singapore
Reply
Marichu Segarra says
August 28, 2021 at 3:53 pm

Loved making korean food because of your recipes. Thank you so much.
Reply
damn Weirdo says
July 26, 2021 at 4:47 pm

A dumb question. If I want to double the batch, do I just double the ingredients?
Reply
- Hyosun says
  July 26, 2021 at 5:16 pm
  
  Not dumb question at all! Yes that’s what I do. Enjoy!
  Reply
- Adele says
  January 02, 2022 at 11:05 pm
  
  This was really delicious! My daughter is usually very critical but all she said was “Make this again!”
  Reply
JS says
July 17, 2021 at 12:08 am

Love this recipe! Due to an allergy, what would you recommend substituting the sesame oil for?
Reply
- Hyosun says
  July 17, 2021 at 11:27 pm
  
  Thank you! You can simply omit it.
  Reply
Lyn says
July 11, 2021 at 3:56 am

I’m trying to make this but I was just wondering if I can substitute the sugar with 물엿?
Reply
- Hyosun says
  July 13, 2021 at 12:20 am
  
  not sure about that. It might make the noodles a bit sticky.
  Reply
- Dengkham Gadoury says
  August 21, 2022 at 10:13 am
  
  Thank you so much for your best recipe! Bill and I love Korean food so much! You are the best ♥️🙏♥️
  Reply
Lucifer says
May 12, 2021 at 3:38 am

My gods and demons woman
I just made this recipe (though I lacked sesame seeds but it didn’t matter)
See, I love japchae, it’s my fave Korean dish ever EVER
and today I made it for the first time, following your recipe
IT’S YUMMY AF AND I WANT TO MAKE MORE NOW
as in the universe is singing it’s so good
BTW I have your whole site bookmarked because I love Korean food anyway
I mixed 3 variants, one omnivore for me
One vegan (for a former roommate who is still a close friend)
And one without any fungus (for his wife who is my bestie and allergic to fungus)
They will also be thralls to this deliciousness
Reply
- Shalene says
  June 01, 2021 at 9:28 pm
  
  Can you use a sesame stir fry sauce and mix it with a little sugar for the japchae sauce?
  Reply
  - Hyosun says
    June 02, 2021 at 12:08 pm
    
    I’m not sure how that sauce taste, but give it a try and modify it to your taste.
    Reply
Suzie A. says
March 23, 2021 at 11:17 pm

I made this tonight, and it was wonderful! My husband loved it. The printed recipe instructions were very clear and helpful. I appreciate all the detailed information, as well. Can’t get any more authentic!
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- Hyosun says
  March 25, 2021 at 10:34 pm
  
  aww thank you, Suzie! So happy to that.
  Reply
K says
March 01, 2021 at 9:00 pm

Made this tonight and it turned out so good. I’e been wanting to make japchae for a long time and finally got around to it. Glad it was your recipe I found. 🙂 Thanks for sharing your recipe and time.
Reply
JackieW says
February 18, 2021 at 7:23 pm

Love your recipes. Made japchae for the first time tonight and the entire family cleared their plates. Thank you!
Reply
Clarissa Rose says
January 23, 2021 at 11:26 pm

I’ve never had japchae before but I think this tasted good!! I’m vegan so I didn’t add any meat, but I still enjoyed it haha, thank you for this recipe!!!
Reply
David says
January 14, 2021 at 9:10 am

Hyosun,
I made this as a main dish for my family and they absolutely loved it! I live outside Ft. Knox, Ky and we have several Asian Markets to choose from so finding the ingredients was super easy. I have shared this dish and your site with half a dozen or more people. I truly enjoy visiting your blog several times a week to see what you will post next.
Reply
owlcents says
January 02, 2021 at 1:34 pm

I’ve made this twice and my room mate loves it.
Thank you so much for this recipe. I am going to continue making it and bringing tummy joy to my friends.
Reply
Karen says
January 02, 2021 at 9:38 am

I made this for New Year’s Day. Family loved it! Thank you.
Reply
Carol Scarbrough says
December 31, 2020 at 4:23 pm

I made this, following the recipe exactly, and I used pork and button mushrooms. My husband and I both loved it. I enjoy cooking, and this recipe is excellent and worth the effort. I found the noodles at my neighborhood King Soopers ( Kroger) store, so no problem with finding ingredients. I’m looking forward to trying more of your recipes.
Reply
- Hyosun says
  January 01, 2021 at 11:47 pm
  
  Great to hear you and your husband both loved it! Also good to know Kroger carries the noodles. Thanks for letting me know!
  Reply
Cora says
December 28, 2020 at 5:56 am

did you mention about the sauce
Reply
- Hyosun says
  December 29, 2020 at 10:09 pm
  
  I said in the headnotes, “To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.” And it’s used throughout the recipe steps.
  Reply
Karen Fleet says
December 18, 2020 at 10:07 am

I made this and it was WONDERFUL! When in Korea, my family always makes me Japchae because I love it so much. Now that I cannot go to Korea because of Covid-19, I made it from your recipe and it was just perfect! THANK YOU!
Reply
Bo McCoy says
December 15, 2020 at 10:07 pm

You just cannot go wrong with ANY of her recipes. I have cooked 6 of them and they are all outstanding and this one is no exception. My family loved this recipe and it, much like all the others, are keepers.
I was a little concerned about the ratio of sugar to soy compared to a few others I saw, but then again many Korean dishes have a lot of sugar/honey/syrup in them. It is just what it is. Follow it as written and enjoy!
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- Hyosun says
  December 16, 2020 at 9:38 pm
  
  Aww thank you! That balance between soy sauce and sugar is important in some of Korean dishes, such as this and bulgogi. However, it can be adjusted to taste.
  Reply
Esther Ahn says
December 06, 2020 at 7:48 pm

Loved this recipe! It taste just like my mom’s Japchae. The only think I didn’t do was rinse my noodles per my mom’s instructions and it was perfection!
Reply
- Hyosun says
  December 06, 2020 at 10:57 pm
  
  Great! Yes some people don’t. There are different schools of thoughts on that, and it’s a matter of preference.
  Reply
Angely Pontillas says
December 06, 2020 at 5:28 pm

i love this recipe. it’s easy to follow and it’s super delicious! i just have one question, do you have calories count for this recipe? i’ve recently been keeping track of my diet and i would really appreci it if you can let me know. thank you so much!
Reply
- Hyosun says
  December 06, 2020 at 11:01 pm
  
  Delighted to hear that! Probably about 300 calories depending on the serving size.
  Reply
Linda says
November 22, 2020 at 6:31 am

Amazing recipe! I just tried it and it’s delicious!!!
Reply
- Hyosun says
  November 23, 2020 at 12:41 am
  
  Great to hear that! Thanks for letting me know.
  Reply
Gail says
November 18, 2020 at 9:57 am

Even though this recipe was posted TEN years ago it shows as one of the first results when searching for starch noodles recipes. And for a good reason. My last japchae was years ago in Seoul; to be able to cook it at my own home in Spain with the exact same taste I remember is amazing.
Thank you very much for this
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Mb says
November 01, 2020 at 11:48 pm

What a great recipe! It’s delicious! I made this tonight, it was quick and made 3 containers of leftovers 🙂 I put the starch noodles in a stainless steel bowl and poured boiling water on top to let it get soft for about 10 minutes while I cooked the other ingredients.
We used ground moose, bell pepper, onion, carrot, and mushrooms as I didn’t have spinach, but will definitely use for next time! Thanks for sharing!
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Mary Macalino says
October 06, 2020 at 12:45 pm

Thank you for sharing this recipe. My family loves it! So easy to follow and delicious tooo!
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Angel muiri says
September 15, 2020 at 8:20 am

Really good recipe, tastes exactly like my favourite Korean restaurant’s Jap Chae
Reply
Rose says
August 31, 2020 at 9:07 am

Omg, this was so good and so easy. I doubled the recipe, thank goodness we can have leftovers.! The potato starch noodles, which we had never tried, were delicious. After step 8 (stir fry beef) we just put everything into the pan instead of the bowl. Definitely going to be a staple dish at our house. I served it with the radish kimchi from this site (I grew Korean radishes this year, very easy and don’t attract bugs) .
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KimchiBoss says
August 29, 2020 at 7:48 pm

The best!
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Sara K says
July 15, 2020 at 7:25 pm

Subbed chicken for the beef but followed the rest of the recipe – yummy!
Reply
Chelsea says
July 02, 2020 at 7:12 pm

My husband and I have probably made this recipe weekly for the past three years! It is the only meal we never tire of, and we’ve shared it with so many friends and family members. Fantastic recipe. Love that we can sub vegetables with whatever we have on hand, though the spinach, carrot, onion, red bell pepper, mushroom and green onion combo is the best way to go. YUMMMM! I double the recipe to ensure we have lots of leftovers. Even our 1yo is growing up a huge fan of this Japchae!
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Kendall says
July 02, 2020 at 10:10 am

Super easy to make and tasted just like the Japchae I’ve been missing from my fav Korean restaurants. 🙁 This will do during quarantine.
Reply
Cathy says
June 22, 2020 at 7:52 pm

Love this recipe, super simple and flavorful. Very easy to customize.
Reply
Jessica says
June 15, 2020 at 5:02 pm

Thank you for the recipe! It was delicious! We add zucchini to the recipe because we love our summer squash!
Reply
- Hyosun says
  June 18, 2020 at 1:48 am
  
  Glad it turned out well for you! Zucchini is great!
  Reply
  - HP says
    June 21, 2020 at 9:14 pm
    
    So good, made this two nights on a row – with beef night 1, and veggies only night 2 – thanks for the recipe!
    Reply
Lisa Davis says
June 13, 2020 at 10:20 pm

We loved it, very easy meal. I was able to get this done in about 30 minutes, my daughter made the sauce while I prepped everything. else. We will add more noodles next time, I added more vegetables and we made more sauce too. My kids eat a every bite and my 15 year old came by trolling for more… He said, Mom, I love the noodles, you need to make this again.” We will.
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LE says
June 13, 2020 at 10:14 pm

Just cooked this for my kids, we would add more noodles, but I think I added more veggies then called for in the recipe. We doubled the sauce and in 20 minutes is was all gone and my 15 year old was looking for more…. great way to sneak in the vegetables.
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Allegra Dellarosa says
June 05, 2020 at 10:19 pm

I cooked this recipe for the first time for my family and they all enjoyed it so much. I did a vegan version and used different vegetables with cabbage and peppers. I kept the onions and green onions. I cooked the cabbage and peppers separately and seasoned them with garlic and tamari. Also I added some mirin and gochujang to the sauce. It’s definitely going to be part of my regular family meals. Thank you!
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Jennifer says
June 05, 2020 at 3:56 pm

This was absolutely delicious! I followed the recipe exactly with each step. Thanks for a wonderful new dish in my repertoire when craving Korean food.
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Gabriel says
May 20, 2020 at 1:19 pm

I tried making this today and followed all the instructions closely, and holy ****, it was delicious!!
It was definitely tedious (took me over an hour), but I really want to eat it again so I think I’ll make them in a big batch next time, and store the noodles for several meals.
Hyosun, just wanted you to know that I had a wonderful dinner today because of you! Thank you for your effort of writing such detailed articles + recipes!
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sarah says
May 19, 2020 at 10:29 pm

I make this all the time! I use whatever mushrooms I have on hand and add extra garlic and tons of spinach. This is great for potlucks as you can easily change it to be gluten free and vegetarian with the same flavor that everyone can try!
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Jana says
May 19, 2020 at 11:56 am

Good day. Do you think substituting kale as a substitute for the spinach would work well? I am not a fan of cooked spinach. Looking forward to making this recipe. Thank you.
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- Hyosun says
  May 19, 2020 at 9:24 pm
  
  Yes use tender ones! Baby kale will be great too.
  Reply
  - Jana says
    May 30, 2020 at 11:58 am
    
    I am hoping to make this today. My mouth 👄 is watering just thinking 💭 about it. My question to you, though, I have a 14.11 ounce bag of the sweet potato 🍠 vermicelli. Do you think 🤔 I could use the whole bag and just double the sauce and all the other ingredients or would you advise against it? I will do whatever you say. And if it is way too much, as it is just for me and my husband, will it freeze well?
    Thank you.
    ❤️❤️❤️
    Reply
    See Also
    The International Origins of Pasta | Cucina Toscana Salt Lake City
    - Hyosun says
      May 30, 2020 at 5:15 pm
      
      I would recommend proportionately doubling everything for a balanced taste. You can refrigerate up to 3 to 4 days. I don’t think I ever had enough leftover to freeze, but I think it will be okay. If you have a little bit of unused noodles, they are great in soups or stews. Hope this helps.
      Reply
Barbie Doll says
May 15, 2020 at 7:06 am

This couldn’t have been easier to make and tastes better than any I’ve had in a restaurant. I added a tiny bit of red pepper flakes to give it a little kick. Also used some Chinese leafy green vegetable instead of spinach. I could eat this over and over again.
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Kay says
May 07, 2020 at 11:49 pm

I made this today, it’s a great, authentic recipe. I followed it very closely. I couldn’t find dangmyeon so I used what I already had, bean thread noodles, which taste very good in japchae. I added some red pepper. It’s a lot of work with all the chopping, I recruited my boyfriend to help.
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Jazzmin says
May 04, 2020 at 10:33 pm

I couldn’t find any glass noodles but I used rice noodles and it was still good! Absolutely amazing recipe!
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Anita says
May 02, 2020 at 10:17 pm

I absolutely love japchae and made your recipe for the first time today. It was delicious, and much less oily than in restaurants. Thank you! I’ll be using my leftover scallions for your egg friend rice recipe. Thanks again!
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Sabine says
April 30, 2020 at 5:44 pm

I’m about to start cooking this recipe, I’m very excited. The thing is, the only sweet potato noodles I can find right now are purple sweet potato noodles, so that’s what I had to buy. I’m wondering if that is going to affect the recipe and, if so, in what way. Thanks for your help in advance!
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- Hyosun says
  April 30, 2020 at 10:39 pm
  
  I haven’t used it, but I don’t think it will affect the recipe. Follow the instructions on the package to cook the noodles. The rest of the recipe should be fine. Good luck!
  Reply
  - Sabine says
    May 06, 2020 at 9:56 pm
    
    I came back to say that it actually worked perfectly with purple sweet potato noodles! Thanks so much for the recipe, it turned out really well, and I’ll definitely be making it again!
    Reply
Ashley says
April 30, 2020 at 4:01 am

Does it matter if I cook all the ingredients together instead of cooking them separately?
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- Hyosun says
  April 30, 2020 at 11:04 pm
  
  There are benefits of cooking the ingredients separately as I explained in the head notes, but you can cook them all together if you like.
  Reply
Liza says
April 29, 2020 at 10:35 am

Gonna try to cook the japche today, definitely.
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- Hyosun says
  April 30, 2020 at 12:38 am
  
  Hope you enjoyed it!
  Reply
sarah says
April 27, 2020 at 3:48 am

what kind of soy sauce is this using?
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- Hyosun says
  April 27, 2020 at 1:21 pm
  
  Any regular soy sauce will be fine. See the Ingredient tab for what I normally use.
  Reply
Kat says
April 25, 2020 at 12:57 pm

This was delicious and your directions we’re clear and concise. I just made it today for lunch. Flavorful and filling. It’s a keeper!
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- Hyosun says
  April 27, 2020 at 1:48 am
  
  Awesome! Very happy to hear that!
  Reply
Lucy Lu says
April 17, 2020 at 8:40 pm

So delicious!!! I live in New Zealand and am making Korean dishes for the first time at home during the current lockdown and I looove your recipes! Thank you!
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Shaun says
April 17, 2020 at 1:20 pm

I made this last night for my step-dad and mom (she’s usually not very adventurous as far as trying new foods) and everyone absolutely loved it! The only change I made was I added some thin strips of red bell pepper and cooked it with the onion. Does it matter if you use light or dark brown sugar?
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- Hyosun says
  April 18, 2020 at 10:41 am
  
  Great to hear that! Red bell pepper is nice. No it doesn’t matter, and you can use white sugar as well.
  Reply
Eloisa says
April 08, 2020 at 10:39 pm

This was delicious! Much better than the ones at the store. Thank you!
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Margaret says
April 08, 2020 at 5:45 am

Divine…absolute divine. Easy to follow for first timers….thank you!
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Keena says
April 06, 2020 at 9:34 am

I made this for the family last night! It was delicious. Lots of meal successes at home lately making the meals on your website! Thank you!
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Mo says
March 27, 2020 at 12:21 pm

This was awesome- thnx very much for sharing. My family loved it!
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Emily L says
March 08, 2020 at 10:49 pm

Tried your Japchae recipe – easy to follow.
Family and friends love it.
Thank you!
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Kiersten says
February 07, 2020 at 2:20 am

I can’t thank you enough for this recipe!!! Jap chae has been my absolute favorite food since my mother’s Korean students offered me some as a child. Restaurants just don’t cut it, and none of my Korean friends are near enough for me to mooch food from anymore. ;D This recipe is what I’d always looked for! I never realized how important it was to cook the ingredients separately, but it really makes a difference! THANK YOU! Now that I’ve introduced him to it, my husband requests it all the time! We’ve made this recipe a handful of times (including tonight) and couldn’t be happier with it!
I’m so excited to try your gimbap and bulgogi recipes! Have you written a recipe book I could purchase or is it all just on the blog?
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Daryl says
February 04, 2020 at 12:36 pm

I’ve been waiting for this moment, they love the taste of my Japchae, got the exact taste. Though glass noodles isn’t easy to find.
Thank u thank u so much Ms. Hyosun.
For how many months have passed until I decided I will try but I still doubt myself. But when I tasted, it’s awesome. I’m now into my next dish- I will delicately read and learn from you again ma’m.
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- Hyosun says
  February 04, 2020 at 10:02 pm
  
  Hi Daryl! That’s awesome to hear! Hope you find many dishes you like on my blog.
  Reply
Bing says
January 13, 2020 at 7:52 pm

Very interesting! I want to try these recipes specially the japche…
Reply
- Hyosun says
  January 14, 2020 at 9:14 pm
  
  Hope you make it soon!
  Reply
Tianna says
January 06, 2020 at 3:08 pm

Can I let the sauce marinade on the beef for a few (2) days or no? I have all of my ingredients except the noodles, which I ordered online and will be to me in a day. Today is Monday and I will receive the noodles on Wednesday. I’m just trying to do a little prep to make the cooking time go down on Wednesday.
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- Hyosun says
  January 06, 2020 at 9:20 pm
  
  Yes it should be okay for a couple of days. Good luck!
  Reply
Rose says
December 23, 2019 at 6:56 pm

This was easy to make and delicious! I did use regular white mushrooms since I had no shiitake. I also didn’t use meat since my daughters a vegetarian. The flavor is close to the Japchae my dear Mom used to make. So thank you.
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Domhnall Burne says
December 22, 2019 at 1:43 pm

Thank you so much for your recipe.
It works a treat and my Korean visitors loved it.
Dublin
Republic of Ireland
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- Hyosun says
  January 21, 2020 at 12:06 am
  
  That’s great to hear! Thank you for using my recipe!
  Reply
Yunhe says
December 17, 2019 at 6:47 pm

This recipe was perfect! I used a little less sugar than it called for and added about 1 1/2 tbsp of mirin. I had my students and coworkers at school they it, and they LOVED it enough to come back for seconds. I HIGHLY RECOMMEND this recipe!!!!
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- Hyosun says
  December 26, 2019 at 10:31 pm
  
  Great! Thank you!
  Reply
carol says
December 11, 2019 at 5:22 pm

Can I use any other type of noodle as I don”t care for glass noodles? Thank you
Reply
- Hyosun says
  December 14, 2019 at 6:10 pm
  
  Well the starch noodles are the key ingredient for this dish. Yes you can try it with other thin noodles, but will not be the same dish.
  Reply
Franziska Schroder says
December 05, 2019 at 6:54 pm

Thank you for the amazing recipe! I usually leave out the shiitake mushrooms (I think they give the dish a weird aftertaste), and add Korean hot pepper flakes and paste.
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Gina says
November 25, 2019 at 12:17 pm

Do you think I could sub chicken thigh for the beef? I am making this for Thanksgiving and some of my guests cannot eat red meat. Thank you!
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- Hyosun says
  November 25, 2019 at 12:29 pm
  
  Of course! Happy Thanksgiving!
  Reply
Joycelyn P Kalaaukahi says
November 19, 2019 at 7:26 pm

I’ve been wanting to try and make japchae for the family. I just haven’t found the right flavors that I had tasted. And now here it is . Thank you so much for sharing. I am forever grateful.
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- Hyosun says
  November 23, 2019 at 5:14 pm
  
  Aww thank you! I’m delighted to hear you like my recipe. Enjoy, and hope you find many more recipes you like here.
  Reply
Arthur says
October 08, 2019 at 4:50 am

Absolutely in love with this recipe, 5 stars plus for all to try 🙂
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Gloria Park says
August 18, 2019 at 12:10 pm

This is my go-to recipe whenever I crave japchae. Tastes so much better and healthier than store bought or restaurant takeout. Thanks!
Reply
- Hyosun says
  August 26, 2019 at 1:16 am
  
  Glad you’re making it yourself. Thanks for using my recipe!
  Reply
Danielle says
August 06, 2019 at 5:02 am

Delicious and so easy – thank you!
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Hiliary Jewer says
June 24, 2019 at 1:35 pm

This has become an immediate favourite. Thank you for sharing!
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Gigi says
June 22, 2019 at 3:59 pm

Was looking for a comparable recipe after going out to Korean bbq. This recipe is better!
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Jane Bullard says
March 24, 2019 at 9:55 am

Thank you for this recipe Hyo-sun. This tastes better than the Asian grocery store and just as good as the Korean restaurant ! My husband and I love it.
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- Hyosun says
  March 24, 2019 at 8:16 pm
  
  So happy to hear that! Thank you so much for taking the time to write me. It means a lot to me.
  Reply
Riane says
March 20, 2019 at 11:17 pm

Such a good dinner! So delicious, an instant hit! A friend made it for me, and I loved it so much I tried making it for another friend. He loved it so much, he made it himself the following week. Awesome dish. Thanks for the recipe!
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BRADY JAMES says
March 03, 2019 at 3:55 am

Exceptional sauce. Been looking for something like this for years. Thank you for your posting.
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Anamarie says
March 02, 2019 at 3:10 pm

Honestly like most things I enjoy at restaurants I usually can’t recreate the deliciousness in my own home, but with the recipe I can enjoy Japchae at any time without hurting my wallet!!! I usually eat Japchae at Korean bbq’s, i suddenly had the craving and the closest store near me that sells it was 30 min out. I decided to look online and came upon this recipe and I’m so glad I did!! This recipe is sooo easy I’ve made it twice now and practically know the recipe by heart that’s how easy it is!! I’m so glad you posted this! It’s also very inexpensive to make. I made 3x the amount for the similar price Of the small container I would get at the store. I can now enjoy Korean bbq with all the delicious side in the comfort of my own home. Once again great easy recipe thank you sooo much!
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- Hyosun says
  January 21, 2020 at 12:09 am
  
  Awesome! That’s what home cooking is about. Cheap, easy, and delicious!
  Reply
  - Lynne Tan says
    January 05, 2022 at 9:47 pm
    
    And definitely more nutritious! Thank you for all your excellent easy to follow Korean recipes!
    Reply
SYLVIA GREIN says
January 08, 2019 at 7:43 pm

Finally, a true Korean Jap Chae recipe. I have searched for 20 years but didn’t know to use the sweet potato noodles. This is truly authentic and you can use any meat that your pallet desires.
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- Hyosun says
  January 09, 2019 at 2:08 am
  
  Thank you! It’s a popular recipe on my website. Enjoy!
  Reply
Jessie says
January 07, 2019 at 5:46 am

Just finished making this for dinner. The whole family LOVED it! and I have very picky eaters (my kids)! It was so delicious! I live in Korea and this definitely tastes authentic! Thank you so much for sharing and translating some of the stuff in English, as I searched for the products at my nearby store, your pictures and explanations helped a ton. God bless!
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- Hyosun says
  January 09, 2019 at 2:20 am
  
  Aww that’s great to hear! How nice you cook at home when you can easily find so much ready made or restaurant foods everywhere in Korea. Your family is lucky. Nothing beats home cooking! Enjoy Korea!
  Reply
Tracy Ingle says
December 31, 2018 at 4:05 pm

Thank you! My Korean mother never gave me any recipes and always just made them for us to eat as children. Now that I’ve been an adult for awhile (ha) it’s nice to be able to make Korean meals for her now! 🙂 And my dad appreciates it too!
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- Hyosun says
  January 06, 2019 at 11:32 pm
  
  Aww nice you cook Korean foods for your parents. You’re a nice daughter! Happy New Year!
  Reply
Diane says
November 29, 2018 at 5:12 pm

Easy to follow directions. I’ve made this recipe 3 times, substituting chicken, and it turned out perfectly delicious! It was a hit with my family as well.
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- Hyosun says
  November 29, 2018 at 9:11 pm
  
  Great to hear that! Japchae is so versatile that you can use just about any meat or vegetables. Happy cooking!
  Reply
Jerry clark says
September 03, 2018 at 1:43 pm

This recipe is spot on the best. This lady can rock the kitchen with her recipes.
Reply
- Hyosun says
  September 03, 2018 at 3:44 pm
  
  Aww thank you, Jerry! You just made my day!
  Reply
Steph says
July 20, 2018 at 6:01 pm

Fantastic….!!, l impressed my korean co-workers when l brought this for lunch w/enough to share.. even better when paired with kimchee
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- Hyosun says
  September 03, 2018 at 3:43 pm
  
  Oh how did I miss your comment! Thank you, Stheph! It’s very nice of you to make Korean food and bring to the office.
  Reply
Susan Hamada says
June 26, 2018 at 8:41 pm

Just made your Japchae recipe using watercress instead of spinach. Turned out great!
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Cheryl says
May 06, 2018 at 11:42 pm

Delicious!! Great recipe!! Thank you!! Didn’t use beef but still tasted great! Am pregnant and not able to stomach much food, but this went down really well!!
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Nora says
April 02, 2018 at 1:29 pm

Amazing recipe! Thank you so much
Reply
David Hicks says
March 27, 2018 at 8:59 am

I am going to make this tonight. I can’t wait.
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Esther says
March 15, 2018 at 4:16 pm

Thank you my husband loved this and between the two of us we finished “6 servings”!
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Rose says
March 12, 2018 at 7:15 pm

I made your version of Japchae tonight. It was delicious! I never thought of adding egg before. I did this time and it gave it a better taste. My mom, who was full blooded korean, used to make this dish all of the time but we just called it clear noodles. Lol. Thank you for your recipe.
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Michelle says
March 11, 2018 at 9:45 pm

Hi! Thank you so much for this recipe! My husband and I love this dish, and used to have to order it from restaurants. Your recipe was the first time I tried making this dish myself and it’s amazing! My husband was actually giggling as he tried his first bite because he thought that it was delicious and he was glad that we don’t have to pay to order this dish anymore. I loved watching him eat it because it made him so happy. When I asked him what he thought of it, he said, “It’s SO GOOD! YUM!” We both LOVE your recipe! Thank you again for sharing it!!!
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- Hyosun says
  March 13, 2018 at 10:39 pm
  
  Hi Michelle – So happy to hear you’re making japchae at home and enjoying it with your husband! Thank you very much for letting me know!
  Reply
Kayla says
December 28, 2017 at 6:49 pm

Excellent recipes! Taste authentic and easy to make! 🤗
Reply
Karen says
December 27, 2017 at 11:05 am

Thank you for the recipe. I made your japchae on the Dec. 23 for dinner for visiting family. They loved it and the leftovers for breakfast. Super easy to follow instructions and your sauce is great. Delicious.
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Faith Hill says
December 13, 2017 at 11:01 pm

This was so delicious!! I’m making a big bowl of it for a pot luck. THANK YOU SO MUCH FOR THIS RECIPE IT WAS AMAZING!! ❤️❤️
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Serene says
December 13, 2017 at 6:34 am

Love it!! First time I tried cooking this and although took me a while, the result is spot on. Now I don’t need to pay to eat this at a restaurant. Thank you so much.
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Shienna Mae Barrett says
November 29, 2017 at 6:02 pm

best Japchae recipe I have tried! A favourite dish that has a spot in my cooking journal 😊🙂☺️.Thank you for sharing
Reply
- Hyosun says
  December 03, 2017 at 9:35 pm
  
  Aww that’s great to hear! You just made my day. Thank you!
  Reply
K.C. says
June 12, 2017 at 7:28 pm

Hi Hyosun! Thank you for posting this delicious recipe. I have prepared Japchae several times…exactly as written :-). My boyfriend asked me to make it spicy. I have never eaten or heard of spicy japchae. Is there a spicy version? Thank you!
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- Hyosun says
  June 12, 2017 at 10:41 pm
  
  Not traditional, but you can add some gochugaru (Korean red pepper flakes) in the sauce to make it spicy. Happy cooking!
  Reply
Eileen says
April 07, 2016 at 4:21 pm

Wow, what a great blog and what great recipes you have! I made this japchae last night and it was delicious! My husband and I couldn’t stop eating it.
I’ve been wanting to make japchae for years now and was excited to find your very helpful step-by-step directions. I also appreciated that you included a photo of the dried noodle package. Thank you for making Korean food easy for a Korean-American who is just starting to learn how to make food like my Mom makes!
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joy says
November 14, 2015 at 5:06 am

Can I use chicken instead of beef?
Reply
- Hyosun says
  November 15, 2015 at 10:42 pm
  
  Sure you can! Enjoy.
  Reply
Aina Zye says
July 16, 2015 at 12:38 am

hi, i want to ask if i use another type of noodles like glass noodles..can i still make this recipe? i want to make it but i dont know if i can use the glass noodles..huhu
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- Hyosun says
  July 18, 2015 at 11:39 am
  
  Japchae noodles are made with sweet potato starch, but any starch noodles with the elasticity should be fine. Enjoy!
  Reply
monica ^^ says
October 02, 2014 at 4:41 am

I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got it down perfect!
감사합니다~
Reply
- Hyosun says
  October 21, 2014 at 11:11 pm
  
  Great to hear that! Thanks.
  Reply
monica ^^ says
October 02, 2014 at 4:40 am

I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got the perfect combination of brands to use and just had to post this comment.
감사합니다~
Reply
Nicole kim says
July 07, 2014 at 6:09 pm

Just made this a minute ago and this recipe is a excellent! Thank you so much for posting this.
Reply
- Hyosun says
  July 08, 2014 at 12:58 am
  
  You’re welcome, Nicole! I’m glad it turned out well for you. Thanks for letting me know.
  Reply
Anne says
June 25, 2014 at 11:28 pm

I must try this and will come back to let you know how it went
Reply
- Hyosun says
  June 26, 2014 at 12:28 am
  
  Hope it turns out well for you. Thanks!
  Reply
Sarah says
February 14, 2014 at 3:57 am

I know this is an old post but…I just tried this recipe yesterday and it was amazing. I foresee myself making it very often. Thank you for sharing it!
Reply
- Hyosun Ro says
  February 14, 2014 at 5:03 am
  
  My pleasure, Sarah! I’m very happy to hear it turned out well for you. I’m sure other readers will be inspired to make this dish by your comment. Thanks for letting me know!
  Reply
Anonymous says
August 16, 2013 at 6:55 am

This dish is utterly delicious !!! I’ve never had Korean dish before but this dish is really amazing 😛 😛
Reply
- Hyosun Ro says
  September 05, 2013 at 1:41 am
  
  Thank you!
  Reply
Anonymous says
January 22, 2013 at 1:26 pm

made this last night for my family, my youngest ate every tiny bit, and he is not a vegetable fan but he just kept eating… thank you soo much, I have introduced my children to Korean food via your recipes and now we honestly don’t eat much else…..
gam sa hap ni da!
Reply
- Hyosun Ro says
  January 23, 2013 at 12:38 am
  
  That’s awesome! Thank you so much for letting me know. Cheers!
  Reply
ahn hee dong says
August 16, 2012 at 8:51 am

정말 맛있겠습니다. 감사합니다, 페이스북에 공유하겠습니다.
Reply
Lilluz says
May 08, 2012 at 3:31 am

I shared it with my friends and we all enjoyed it very much! My Korean husband commented that your recipe has a deep flavor similar to authentic japchae! Thank you 🙂
Reply
- Hyosun Ro says
  May 08, 2012 at 3:34 am
  
  Thanks again, Lilluz! Great to hear that. Sounds like you’re implementing quite well as well.
  Reply
- Alice S says
  April 30, 2023 at 6:42 pm
  
  Thank you for this recipe! Japchae is my favorite at the Korean restaurant by us, and I wanted to try to cook it.
  Reply
Jessica says
March 21, 2012 at 6:17 am

I just made this on Friday. For more color, I used purple-potato dangmyun. It was pretty:) Aside from my totally over-blanching the spinch(I walked away:/bad idea), everything came out just dandy. Thanks for sharing your recipes with us!
Reply
- Hyosun Ro says
  March 21, 2012 at 1:35 pm
  
  Happy to hear that! Thanks for letting me know. I have to try purple dangmyun. I bet it was pretty. I do that (walk away or try to do something else) too sometimes when I blanch something. Happy cooking!
  Reply
Hyosun Ro says
January 10, 2012 at 2:02 am

Thank you, Lisa, for letting me know how it turned out for you! Glad to hear you liked it. It’s great that you made it with whatever you had in your fridge. Japchae is that versatile. Cheers!
Reply
Lisa says
January 10, 2012 at 1:57 am

This was so good! Made them for dinner with ingredients I have at home (w/o bell pepper, scallions and added strips of egg omelette). It was so delicious. And you are right about the composition of salt & sugar to make the dish flavourful. Really enjoyed it – thank you for sharing!
Reply
Hyosun Ro says
March 02, 2010 at 2:54 am

You’re welcome! Happy to hear it turned out well for you.
Reply
Christopher Ro says
March 02, 2010 at 2:24 am

Made this for dinner tonight – fantastic. Thanks mom!
Chris
Reply
Hyosun Ro says
February 16, 2010 at 1:58 am

I am so glad to hear you liked it. Thanks for trying my recipe!
Reply
muh muh maxwell says
February 15, 2010 at 7:33 pm

I just made this on Saturday and it was SOOO DELICIOUS!!! I didn’t use beef or the shiitake mushrooms (i dont like mushrooms) but it still tasted incredible and I didn’t stop eating until I was 3rd trimester food pregnant!
thank you soo much for the recipe 🙂
Reply

4.42 from 487 votes (403 ratings without comment)

Japchae (Stir-fried Glass Noodles) Recipe - Korean Bapsang (2024)