Spring Vegetable Japchae (Korean Glass Noodles) Recipe (2024)

I want to add a few points to make a great Japchae.1, Before mixing all cooked ingredients together, be sure each individual ingredients cool down. It will be tastier and keep freshness longer.2, If you are going to add beef, which is more typical Jampchae, marinate the beef in a sauce at least 1 hr or longer. The sauce includes a little bit of soy sauce, sugar, garlic, green onion, sesame seed oil, and sesame seed.3, I prefer the spinach with sweet red roots intact in winter season.

Anyone else notice the description says "beef" but there is none?

Replaced the sweet potato noodles with mung bean vermicelli because its what I had on hand. It is a much thinner noodle but similar texture. Unfortunately had to nix the mushrooms and asparagus because I was making this quickly with the veggies I had in the fridge but next time I make this (there will be a next time) I will remember to get some. Mixed in some chile oil at the end. Delicious and very easy to make!Next time I might add grated ginger to the sauce

Find the Korean glass noodles. They go well with a lot of things. They don't really taste like sweet potato, but they have a homey taste and texture.

Yam noodles are a revelation for those looking for gluten-free pastas. So much more forgiving than rice noodles in terms of not turning to mush if cooked for 30-seconds too long. Delicious and springy and not pricey! And the packages at H-Mart usually have a cartoon crying yam on them. Bonus.

Made this tonight - in fact, I am currently eating it! Made as directed, with the one exception that I used pre-made japchae (in the refrigerated section of the grocery store) rather than dried, so I did not pre-cook them. Delicious and fresh! Part of the appeal is the variety of vegetables, so try not to drop too many. Definitely do not skimp on the sh*take or try to sub with button mushrooms - they make the dish! Slice them nice and thin for best results.

I made this recipe exactly as stated. It was wonderful. Vegans and vegetarians this is a great recipe.

Do a quick and light marinate of thinly sliced beef. Marinate can be simple: garlic, sugar, salt, pepper, soy sauce. Stir fry and add to the bowl.

Japchae usually has beef but in the title it is a vegetarian version

I had a package of japchae noodles in the cupboard that I'd never used, and this recipe did the trick. I sauteed finely sliced broccoli, cremini, carrots and onions (what I had on hand). It does need that last dash of salt and pepper, and was delicious eaten with gochujang and some chopped scallions.

This was SO delicious. We are not vegetarian but did not miss the beef in this dish. Based on comments I doubled the sauce I made, but only used about 2/3 of that. I did use a teaspoon or so of gochujang paste which added a welcome mild heat. Do not substitute the noodles, please, the glass noodles are truly a star of this dish. If you are in the US and can’t find them locally, order them from Amazon. That said, I used 7 Oz as opposed to the 12 called for, and it was plenty.

Definitely agree with Joe. Hard to imagine japjae without sweet potato noodles. Their deliciously chewy and slippery texture is unlike anything else.

Happy to see a vegetarian version of japchae. Thank you

In Step 2, make the noodles slightly al dente. After rinsing in cold water and draining, quickly sautée the noodles with the sauce. This coats the noodles and gives it a beautiful dark color (instead of the whitish noodles in the photo).

Cooked all the veg separately like some comments said and I think it definitely benefited from it! Pretty simple and a nice way to use spring veggies. I would not sub the glass noodles if you are able to find them, the texture is not like rice noodles at all.

Just cooked for the second time. First as a room temp pot luck dish. Second as a warm dinner at home. Very versatile dish. You can throw in any cooked veggie. sh*take mushrooms are the best. I cooked each veggie separately, then added to the bowl of cooked noodles. I felt it didn't muddle each vegetable. I added chili crisp at the table for added spice. Your favorite proteins can be added. I liked Kay Chun's meatballs and separately flaked salmon.

Super delicious! first time i cooked it as per the recipe; and didnt enjoy the raw garlic in the sauce, so second time around kept the garlic out of the sauce, and cooked it off in the oil with the veggies instead. Not sure if is traditional but much preferred it!

Don’t overlook the chicken - potentially cook chicken with onions then remove from wok and add rest of veggies then re-add at endSweet potato noodles expand A LOT - don’t add an extra pack no matter what Tyler says

Made this last night. I would have doubled the sauce and added to taste. Maybe because I used more noodles because I didn't weigh them. Excellent.

Excellent! Agree stick with the sweet potato noodles, but I did swap out asparagus for broccoli. Such a lovely dish!

Could make this with any combo of veggies and include a protein if wanted. I couldn't find glass noodles which worked fine. I added a serrano pepper to give it a little oomph.

I couldn't find the glass noodles described but I had SOBA noodles on hand and they seemed to work very well. I also couldn't find snap peas so I left them out, but there were so many other vegetables that I didn't miss them. I can see making this for company since you can do all the vegetable cutting and sauce making in advance, then it will only take 10 minutes or so to put it together. I might try either adding either tofu or chicken next time.

Allow at least an hour including prepping many vegetables

Attention diabetics! Sweet potato noodles can spike your blood sugar levels. These did mine.

We did not like this at all. Made exactly except for the sugar snap peas. Just gross. I don’t know why exactly. Just missed the mark. The noodles were rather slimy and the rest just did not taste good. Going into our compost bucket. So there is that.

This is a delicious but for people who like a little extra kick I'd recommend adding 1-2T of grated ginger to the dressing -- and maybe another 1T of minced ginger to the vegetable stir fry and then tossing in some red chili peppers in step 5 when sautéing the asparagus and snow peas. Extra spinach tossed in can never be a bad thing ;-)

Yes, you can use chicken instead of beef. I use boneless skinless chicken thighs, sliced, very thin.This is a slightly simpler recipe than the one I usually use and I really enjoyed it. The only change was no snap peas because I didn’t have them, and I did marinate the mushrooms. I’d probably double the sauce next time but I thought the vegetable flavors came through just fine.

My partner and I made this last Saturday, adding air-fried tofu for some protein, and it was delicious! Additionally, because I identify as a ‘Saucy Gal,’ we doubled the sauce and also added a bit of grated ginger per another commenter’s musings. We will definitely be making this again… probably soon!

Both safflower and canola oils are extremely processed and highly inflammatory to the body. Avocado oil is the best substitute.

I doubled the sauce, used 7oz noodles, used slightly more veggies than called for, and added 2/3lb of top sirloin marinated in a little additional sauce for ~45 minutes. Also added some green onion at the end. Delicious! Really great flavors, loved the sauce! Veggie prep took a while but cooking was quick and the leftovers were great.