Japchae: Korean Stir Fried Noodles! Here is a faster spin on one of my favorite Korean dishes. My method is a little different but you still end up with some delicious Japchae! I hope you give this recipe a try!
The month of January has been a blur. I can’t believe it has already come and gone. We’ve been so busy and now, we’re heading into Girl Scout cookie sales, Valentine’s Day and Spring Break.
The weather here is getting warmer but it’s still cold. When it’s cold, I just want to curl up on the couch and eat. But I can’t do that. That wouldn’t be productive and I wouldn’t get any work done. So, I’ve been cooking. A lot. I’ve been craving, cooking and eating a lot of comfort food.
For me, comfort food is like mac and cheese and soups and foods that remind me of my childhood. My childhood was filled with all sorts of delicious Korean food and Japchae was one of my favorites.
Whether you’re keeping it vegetarian or cooking with bulgogi, or adding some spice, this dish is versatile and delicious in so many ways. And it’s packed with veggies and my favorite sweet potato glass noodles! As a kid, Japchae was always a side dish. A side dish to kalbi or bulgogi or something else on the table. Because I pack so much into it, including bulgogi, we enjoy this as a main dish. I hope you give this recipe a try!
Japchae Recipe Video
Watch this quick recipe video to learn how easy it is to make Japchae!
Best Korean Bulgogi Meat Marinade
For the bulgogi marinade recipe, click here. If you don’t have the time to make the marinade, just marinate your beef in some soy sauce and sesame oil.
I always like to marinate the meat overnight, but if that’s not possible, marinate for at least one hour. Marinating the meat just makes it taste so much better.
Other Korean Noodle Dishes to Make:
If you enjoy the Japchae recipe, you should make these other Korean dinner recipes too!
Japchae: Korean Stir Fried Noodles
Ingredients
- 8 oz. mung bean or sweet potato noodles might be called cellophane or glass noodles or Chinese vermicelli; can be found at any Asian/Korean grocery store
- 4 tablespoons sesame oil divided + more if needed
- 1 tablespoon vegetable oil
- 1 onion peeled and sliced into thin strips
- 2 to 3 cloves garlic finely chopped or minced
- 6 oz. marinated beef or Korean bulgogi *
- 3 medium carrots julienned
- 1/2 yellow bell pepper sliced into thin strips
- 1/2 orange bell pepper sliced into thin strips
- 1/2 red bell pepper sliced into thin strips
- 1/2 pound spinach
- 4 tablespoons low sodium soy sauce plus a little more, if needed
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 3 green onions finely diced
- toasted sesame seeds
Instructions
- Cook the sweet potato noodles in boiling water for about 3 to 4 minutes. Drain and place into a bowl and set aside. Lightly drizzle a tablespoon of sesame oil over the noodles so they do not stick.
- Using a large pan or wok, heat the vegetable oil over medium high heat. Add the onion slices and garlic and sauté for about 2 to 3 minutes. Add the bulgogi and cook until browned and cooked through.
- Add the carrots and bell peppers and cook for about 5 to 6 minutes or, until the vegetables are beginning to soften. Add in the spinach and toss with the vegetables until slightly wilted and softened.
- Turn the heat off and remove the pan or wok from the heat. Add the cooked noodles, 2 tablespoons sesame oil, soy sauce, fish sauce and sugar. Toss to combine.
- Taste and adjust/add seasonings if needed. Garnish with green onions and sesame seeds. Serve and enjoy!
Notes
- Rotisserie chicken, strips of egg, or fried tofu pieces are also great protein additions in this in place of the bulgogi. PREP time includes time to marinate the beef.
- For the bulgogi marinade recipe, click here.
To watch me make Japchae the more traditional way, click here to see my IGTV.
I can’t believe February is here! I’m the same with you, when it’s cold out, I just want to stay in, curl up with a hot mug of something, and eat ALL the comfort food. These noodles look delicious, Alice! I love how easy this comes together!
Thank you so much, Gayle!
Alice these look great! I have a huge weakness for noodles of any kind, and I love Japchae. Looks like I’m making a grocery list for the Asian market!
Hooray, thank you Carissa! Hope you enjoy!
Oh yes! This will be on my plate very soon. Now that’s what I’m talking about!!! ???
hooray!! can’t wait and thank you John!
Seriously you need to be on Food Network !!! This looks amazing !
hahah, thank you!
My favorite foods are Korean.
Hi Paula, hooray! so happy to hear that!
I saw you on Mom’s Everyday and looked up your we page. The first recipe I made was Japchae and it is great! I live alone so I scaled down the recipe and it still made too much, so now I have leftovers. I also love Bulgogi so I need to find more way to add it to my meals.
Have you thought about doing a cooking class here in Madison?
Hi Don! Great to hear from you!!! Thank you!! I’m so happy to hear you made the recipe! Yes, I will do some at Sur La Table! Are you subscribed to my newsletter? be on the lookout for classes in the spring! Thank you again!!!
Turned out great!!
I’ve been wanting to try making japchae for over a year now, then I saw glass noodles while shopping last week and figured it was a sign.
I looked at a LOT of recipes on the internet and was surprised how many steps and dishes were listed. Your recipe was by far the easiest and turned out great. I did add a spicy red chili pepper to the bell pepper mix as we like some heat and shitake mushrooms as I saw that on several recipes. I also did not use bulgogi beef as I don’t typically cook beef and the Japchae I’ve had before did not have meat so I didn’t realize that was traditional. I bet it would be delicious. I’ve made a few of your recipes so I knew I could trust yours.
– thanks