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



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Lee Sung-Ai

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?

Penny Lane

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.

mamas cookie

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!

Leslie F

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!

Pat B

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

Ron Nemirow

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 ;-)

Mary Kay

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.

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


What is a substitute for glass noodles in japchae? ›

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

What are Korean japchae noodles made of? ›

Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae. They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.

Do you eat japchae hot or cold? ›

The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.

How long do you cook glass noodles for? ›

The simplest way to cook the noodles is to blanch them in hot water. Glass noodles cook comparably faster than wheat-based noodles – a quick one to five minutes compared to eight to 10 minutes that's required of most dried pastas.

What is the closest thing to glass noodles? ›

If you can't find them, you can usually use rice vermicelli (for chilled salads or spring rolls), soba noodles (for dishes like stir-fries) or angel hair pasta (for most soups) in their place. None of these substitutes will have the same translucent appearance, but they can be used in a pinch.

Can I substitute rice noodles for glass noodles? ›

Despite the difference, they can often be substituted for each other in recipes. Glass or cellophane noodles look like thin rice noodles. They appear white and opaque in the package and often come in bundles. If you are not sure whether they are rice or glass noodles, just check the ingredients.

What is japchae in english? ›

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.

Are japchae noodles healthy? ›

If you haven't tried Korean japchae, then you don't know what you're missing! This authentic stir-fry uses nutritious sweet potato noodles and virtuous vegetables for a meal that's healthy, easy and delicious.

What are the different types of japchae? ›

Other dishes
  • Gochu-japchae (고추잡채) – made with shredded green pepper and vegetables.
  • Buchu-japchae (부추잡채) – made with garlic chives.
  • Kongnamul-japchae (콩나물잡채) – made with soybean sprouts.
  • Haemul-japchae (해물잡채) – made with seafood and vegetables.
  • Beoseot-japchae (버섯잡채) – made with mushrooms.

What pairs well with japchae? ›

Japchae on it's own makes a great meal, but it's even better served with other dishes! Here are a few of our favorites: Gochujang BBQ chicken thighs. Traditional napa cabbage kimchi or geotjeori (fresh kimchi)

What side dish goes with japchae? ›

Serving Suggestions

Japchae is a versatile dish that can be enjoyed warm, at room temperature, or cold! Here are some suggestions: Main meal - enjoy with a side of kimchi. Side dish - pairs especially well with bulgogi or mandu (Korean dumplings)

What is a fun fact about japchae? ›

History of Japchae

It was made from sweet potato noodles, vegetables and beef. It is believed to have been created by Queen Injeong as a way to feed the royal family. In the 1930s, japchae became widespread when it began to be served in restaurants.

Do you need to soak glass noodles before cooking? ›

water. Soaking the dried mung bean vermicelli in room temperature or warm (not hot or boiling) water ensures that they don't soften too quickly. This also makes sure that they stay springy and chewy even after stir-frying! These noodles are very delicate and can easily become mushy from hot temperatures.

Can you overcook glass noodles? ›

Glass noodles are easy to make and cook quickly. They can be soaked in warm water for about 10 minutes or boiled like regular noodles, like here in our Japchae recipe. They don't take long to boil, so be careful not to overcook them. Only cook them until they are soft, which should take about five minutes.

What happens if you overcook glass noodles? ›

Glass noodles are much harder to overcook.

Overcooked rice noodles that break into small pieces are a very common pad thai problem, but glass noodles have what I call a "wide range of acceptable doneness." So if you added a little too much water by accident, they will absorb it and still maintain a great texture.

What is a substitute for Taiwanese noodles? ›

The best replacement is udon noodles because they are thick and pleasantly chewy. You can also use pasta, egg noodles, and lomein noodles... No matter what you use, you have to pre-boil the noodles until 80% cooked through. Then drain and set it aside for the stir fry.

What is a good substitute for vermicelli? ›

Can't find rice vermicelli? You can use angel hair pasta as a quick substitute in recipes that call for heavy seasoning and spices—it's the closest in size, shape, and texture, though the flavor will be distinctly nuttier.

Are glass noodles the same as sweet potato noodles? ›

In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul: 당면; Hanja: 唐麵; literally "Tang noodles"; also spelled dang myun, dangmyun, tang myun, or tangmyun).

Are yam noodles the same as glass noodles? ›

Shirataki is made from the konjac yam, while glass noodles are made from either mung bean starch, potato starch, sweet potato starch, tapioca or canna starch.


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