Ever wondered how to make Japchae at home? Here’s a super quick and easy method! Japchae is the perfect dish for a potluck or as a cold lunch meal prep!
What Is Japchae
Japchae – also known as Korean Glass Noodles are a simple Korean noodle dish seasoned with sesame oil, soy sauce, honey, and is filled with veggies! You may recognize it as one of the banchans/appetizers at Korean restaurants.
Japchae is made with Korean potato starch glass noodles (dangmyeon), which are super light, can be consumed warm or chilled, and is completely gluten-free!
I find Japchae it be not only the perfect potluck dish, but great as a meal prep as well! You can eat it cool (taking it out of the fridge and allowing it to come down to almost room temp) or you can eat it warm (microwave at work). You’ve got options!
At first glance, there seems to be a lot of steps but I promise you, it is SO easy to make!
Are Japchae noodles healthy?
Korean dangmyeon noodles are made from sweet potato starch and are naturally fat free and low in calories. So in my opinion, yes, they are. But feel free to draw your own conclusions!
What You Need To Make Basic Japchae
For the noodles
- dangmyeon noodles
- sesame oil
- soy sauce
- honey
For the vegetables
- carrot
- onion
- sesame oil
- salt
- baby spinach
- garlic
For the mushrooms
- shiitake mushrooms (I used dried shiitake mushrooms and soaked them for 30 minutes)
- sesame oil
- salt
How to Make Japchae at Home
Bring a pot of water to boil and add the noodles into the boiling water for 8 minutes. When done, drain the noodles through a strainer and set aside. Do not rinse the noodles under cold water!
Bring a pot of water to boil and add in your spinach. Blanche the spinach for about 10 seconds. After 10 seconds, immediately drain the water and put the spinach in cold water. Then, using your hands and squeeze the water out of the spinach.
On medium heat, add in sesame oil into the pan, add in the carrots, onions, and salt. Stir fry for 5 minutes, until the onions have soften. Next, do the same with the mushrooms and set aside. And finally, repeat this step one more time but with garlic and the spinach for 1 minute.
In a large bowl with the cooked noodles, add in soy sauce, sesame oil, and honey and mix it all together. I like to put on a pair of gloves and use my hand it combine everything. Next, all in the vegetables and additional garlic and mix. Top off with some sesame seeds and more seasoning if needed.
Different Methods To Cook Sweet Potato Noodles
- Soak Method: soak the noodles for 20 minutes in hot water.
- Soak Method 2: soak the noodles in room temp water for 2 to 3 hours.
These are two methods that were told to me by a Korean auntie but I haven’t personally tried it. But she swears by it so I thought I’d share 🙂
Other things you can add to Korean Glass Noodles
- egg omelette cut into strips
- beef/rib eye cut into strips
- bell pepper
Tips on Making Japchae
- Make this recipe faster by multi-tasking such as boiling two pots of water for spinach and glass noodles at the same time.
- Store japchae in an airtight container for up to 3 days for the best tasting noodles.
- Oyster mushrooms can be substituted if you can’t find shiitake mushrooms.
- You can also buy pre-made sauce for the glass noodles instead of mixing your own soy sauce/sesame oil/honey mix.
Japchae
Ingredients
For the noodles
- 300-400 grams dangmyeon noodles
- 7 tbsp soy sauce
- 2 tbsp sesame oil
- 1.5 tbsp honey
For the vegetables
- 142 grams baby spinach
- 2 carrot cut into thin strips
- 1 onion sliced
- 2 tbsp sesame oil divided into 2
- 1 pinch salt
- 2 tbsp garlic minced
For the mushrooms
- 50-60 grams shiitake mushrooms sliced
- 1 tbsp sesame oil
- 1 pinch salt
Instructions
- Bring a pot of water to boil and add the noodles into the boiling water for 8 minutes. When done, drain the noodles through a strainer and set aside. Do not rinse the noodles under cold water!
- Bring a pot of water to boil and add in your spinach. Blanche the spinach for about 10 seconds. After 10 seconds, immediately drain the water and put the spinach in cold water. Then, using your hands and squeeze the water out of the spinach.
- On medium heat, add in sesame oil into the pan, add in the carrots, onions, and salt. Stir fry for 5 minutes, until the onions have soften. Next, do the same with the mushrooms and set aside. And finally, repeat this step one more time but with garlic and the spinach for 1 minute.
- In a large bowl with the cooked noodles, add in soy sauce, sesame oil, and honey and mix it all together. I like to put on a pair of gloves and use my hand it combine everything. Next, all in the vegetables and additional garlic and mix. Top off with some sesame seeds and more seasoning if needed.
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
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