Korean Glass Noodles Recipe (Japchae)

This stir-fried glass noodle recipe is inspired by Korean Japchae, a popular dish in Korean cuisine. However, this version is simplified and more flexible. Korean glass noodles, called Japchae, are often enjoyed at gatherings, special occasions, and everyday meals. This recipe will guide you through the essential ingredients, authentic flavor profiles, and straightforward techniques to create restaurant-quality Japchae in your own kitchen.
Recipe
A large orange bowl of delicious Japchae, featuring stir-fried Korean glass noodles intertwined with sliced carrots, vibrant bell peppers, shiitake mushrooms, spinach, and sesame seeds. The backdrop is a textured light stone surface with a small black dish of sesame seeds nearby.

About this recipe: What are Korean noodles?

Korean glass noodles, or dangmyeon, are made from sweet potato starch, giving them a unique chewy texture that soaks up sauces well. Unlike other noodles, they stay nice and soft even after cooking, making them perfect for tossing in stir-fries with all sorts of colorful veggies and proteins.

Overhead view of a stone surface with three plates, perfect for crafting a vibrant Japchae recipe. The top plate boasts sliced yellow and orange mini bell peppers and mushrooms, the middle has julienned carrots and onions, while the bottom bowl is filled with fresh spinach leaves.

Ingredients

  • Korean glass noodles (dangmyeon): These sweet potato noodles create the signature texture of Japchae.
  • Vegetables: carrots, spinach, bell peppers, onions, and mushrooms.
  • Soy sauce, sugar & sesame oil
  • Optional: Traditionally includes thinly sliced beef, though tofu or tempeh work great for a plant-based version.
A bundle of uncooked Korean glass noodles is elegantly arranged on a white rectangular marble cutting board. The thin, long strands have a pale, translucent appearance and slightly uneven edges, contrasting with the textured, light brown stone surface beneath the cutting board. Perfect for Japchae recipes.
A white rectangular dish filled with soaked, translucent Korean glass noodles for a delicious Japchae recipe. The noodles are submerged in water, appearing smooth and slightly tangled, with a wavy edge of the dish visible against a light, neutral surface.

How to Make Korean Japchae

Step 1: Prepare the Ingredients

  • Cook the noodles: Soak the noodles in boiling water for 15 minutes, or according to package instructions, then rinse in cold water. Drain and set aside.
  • Slice and prepare the vegetables: Thinly slice carrots, bell peppers, garlic, onions, and mushrooms.
A frying pan containing sliced orange carrots and yellow peppers, reminiscent of Japchae, holds the vibrant hues. The carrots are cut into long, thin strips, while the yellow peppers form circular rings. The pan's surface features a textured black and gray pattern.
A frying pan with sliced shiitake mushrooms and onions being sautéed, perfectly paired for a Japchae recipe. The mushrooms are brown, and the onions are pale yellow, both evenly distributed on the non-stick hexagonal patterned pan surface beneath.
A vibrant stir-fry mixture of fresh spinach leaves, sliced orange bell peppers, julienned carrots, and sliced mushrooms in a pan, reminiscent of a Japchae recipe. The uncooked vegetables showcase bright greens and oranges, with a wooden spoon partially visible on the right side.
A frying pan filled with uncooked Korean glass noodles for a delicious Japchae recipe atop a mix of fresh vegetables, including spinach, slices of mushroom, and thinly sliced carrots. The colorful vegetables surround the noodles, creating a vibrant contrast of textures and colors.
A person is crafting a delicious Japchae recipe, meticulously pouring dark sauce from a white cup into a skillet brimming with Korean glass noodles, sliced carrots, yellow bell peppers, mushrooms, and green leafy vegetables—all sizzling on the stovetop. The hand is partially blurred in motion.

Step 2: Stir-fry the Vegetables and Noodles

  • Cook the vegetables: Add a bit of oil to a large pan. Stir-fry each vegetable separately to keep the colors vibrant and textures perfect.
  • Combine and season: Add the noodles to the pan, then mix in the cooked vegetables, soy sauce, sesame oil, and a sprinkle of sugar or honey. Toss everything together until well coated.
  • Finish with garnish: Sprinkle sesame seeds and thinly sliced green onions on top.
A bowl of Japchae, a classic Korean recipe featuring glass noodles mixed with vibrant vegetables like sliced carrots, colorful bell peppers, mushrooms, and spinach. The dish is elegantly garnished with sesame seeds, accompanied by a small black dish of extra sesame seeds for added flavor.

Frequently Asked Questions about Korean Japchae

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A large orange bowl of delicious Japchae, featuring stir-fried Korean glass noodles intertwined with sliced carrots, vibrant bell peppers, shiitake mushrooms, spinach, and sesame seeds. The backdrop is a textured light stone surface with a small black dish of sesame seeds nearby.

Stir-fried glass Noodles with Vegetables

Alejandra Graf
This stir-fried glass noodle recipe is inspired by Korean Japchae, a popular dish in Korean cuisine. However, this version is simplified and more flexible. Korean glass noodles, called Japchae, are often enjoyed at gatherings, special occasions, and everyday meals. This recipe will guide you through the essential ingredients, authentic flavor profiles, and straightforward techniques to create restaurant-quality Japchae in your own kitchen.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine korean
Servings 4 people
Calories 262 kcal

Equipment

Ingredients
  

  • 200 g glass noodles sweet potato glass noodles
  • 1 tbsp vegetable oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 2 carrots julienned
  • 1 bell pepper sliced
  • 4 cups spinach baby spinach, or regular
  • 100 g mushrooms sliced shiitake or cremini
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • Sesame seeds for garnish

Instructions
 

  • Soak the noodles in boiling water for 15 minutes, or according to package instructions, then rinse in cold water. Drain and set aside.
  • Heat vegetable oil in a large pan or wok over medium heat. Add the carrot and bell pepper, and stir-fry for 5-7 minutes until the vegetables are tender but still crisp. Remove the vegetables from the pan and set aside.
  • In the same pan, add the sliced onion, garlic, and mushrooms, and stir-fry for another 5-7 minutes. Return the carrots and bell peppers to the pan, then add the soaked glass noodles and spinach. Mix everything and cook until the spinach wilts.
  • In a small bowl, combine the soy sauce, sesame oil, and sugar. Pour this sauce over the noodle mixture and toss everything together until the noodles are well coated and heated through.
  • Finish by sprinkling sesame seeds on top, and enjoy the dish hot or at room temperature.

Notes

If you want to make it more authentically Korean, you can:
– Use sweet potato glass noodles (also called dangmyeon) for that chewy texture.
– Add blanched spinach and squeeze it to remove excess water.
– Include mushrooms like wood ear.
– Incorporate thinly sliced beef or a vegan substitute.

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 54gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 556mgPotassium: 478mgFiber: 3gSugar: 6gVitamin A: 8841IUVitamin C: 51mgCalcium: 66mgIron: 3mg
Keyword noodles

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Alejandra Graf
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