Stir-Fry

Japchae (Korean Glass Noodles)

by:
March 11, 2015
3
1 Ratings
Japchae (Korean Glass Noodles)
  • Serves 6 to 8
Author Notes

Japchae (Korean Glass Noodles) —Oh Sweet Day!

What You'll Need
Ingredients
  • 500 grams Korean glass noodles
  • 2 pieces carrots, thinly sliced
  • 1 piece onion, thinly sliced
  • 4 tablespoons vegetable oil
  • 2 pieces large eggs, lightly beaten
  • 1 cup meat of your choice (I used shredded cooked chicken thigh and sliced BBQ pork belly)
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 4 tablespoons salt
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced garlic
  • 1 bunch baby spinach
  • 2 tablespoons sesame seeds
Directions
  1. Cook Korean glass noodles according to package instructions. Rinse under cold water and drain well. Set aside.
  2. Heat 2 tablespoons oil over high heat in a wok or large skillet, fry eggs until the edges start to curl. Flip it over. Take off heat and slide eggs onto a cutting board. Let cool before slicing it thinly.
  3. Heat 2 tablespoons oil over medium heat. Sauté carrots and onions until softened, about 2 minutes. Briefly stir in meat. Transfer to another bowl.
  4. Combine soy sauce, water, salt, sugar, sesame oil and garlic in the same skillet. Heat over medium heat until simmering. Add noodles and spinach. Stir fry until the noodles are glossy, spinach is softened and the liquid is absorbed.
  5. Toss in vegetables and meat. Sprinkle with sesame seeds. Serve warm.
Tags:

See what other Food52ers are saying.

  • thedarcsage
    thedarcsage
  • Chantal Balmoral
    Chantal Balmoral
  • Kira
    Kira
  • Darian
    Darian

Popular on Food52

5 Reviews

Chantal B.
Chantal B. June 20, 2023
Must be an error, did not follow qu’antithèse for salt. So it was good but not as a wow must havé this again very soon.
 
Kira
Kira January 6, 2021
My husband made this for me for a birthday dinner and the poor fellow made the mistake of following it to a T. It was so salty it was inedible. We ended up rinsing all the noodles before eating and it was still way too salty. Reduce salt to 0 or 1 tsp!
 
Darian
Darian March 5, 2019
I made this last night and it was AWESOME! I used all thick-cut bacon because that's what I had on hand. So, so good - and glad to have some leftovers today! I agree on the salt. I didn't add any salt at all since the soy sauce is already very salty. I felt the dish was perfectly seasoned without any added salt.
 
Gina
Gina January 30, 2019
Waaay too salty. 4 tablespoons is OTT start with a teaspoon - you can add more later.
 
thedarcsage
thedarcsage September 19, 2017
I just used this recipe, and it turned out well! I highly recommend it. It is simple and straightforward, and it captures what the dish is meant to be. :-)