Best 3 Jap Chae Korean Glass Noodles Recipes

Japchae is a quintessential Korean dish made with sweet potato glass noodles, stir-fried vegetables, and a savory sauce. It's a colorful and versatile dish that can be served as an appetizer, main course, or side dish. This article provides three variations of japchae: a classic version, a vegetable-packed version, and a spicy version.

The classic japchae recipe includes glass noodles, carrots, spinach, shiitake mushrooms, and bell peppers. The vegetables are stir-fried in sesame oil and soy sauce, then combined with the cooked glass noodles and a sweet and savory sauce made with soy sauce, sugar, vinegar, and sesame seeds.

The vegetable-packed japchae recipe adds even more vegetables to the mix, including zucchini, broccoli, and snap peas. This version is a great way to get your daily dose of vegetables.

The spicy japchae recipe adds a kick of heat with the addition of gochujang (Korean chili paste). This version is sure to please those who enjoy spicy food.

No matter which version you choose, japchae is a delicious and easy-to-make dish that is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

JAP CHAE KOREAN GLASS NOODLES

Jap Chae Korean Glass Noodles image

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Provided by feistyrebel

Categories World Cuisine Recipes Asian Korean

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

½ pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
¾ cup thinly sliced onions
2 carrots, cut into match-stick size pieces
½ pound asparagus, thinly sliced
3 green onions cut into 1-inch pieces
½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 ½ teaspoons sesame oil

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g

KOREAN GLASS NOODLES (JAP CHAE)

Korean Glass Noodles (Jap Chae) image

The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.

Provided by grk_tigris

Categories World Cuisine Recipes Asian Korean

Time 35m

Yield 3

Number Of Ingredients 12

Ingredients

½ pound dried Korean sweet potato noodles
2 ½ teaspoons sesame oil, divided
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon cooking oil
¾ cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 scallions, cut into 1-inch lengths
½ cup thinly sliced shiitake mushrooms
½ pound spinach, well washed and drained
1 tablespoon sesame seeds

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g

YUMMY KOREAN GLASS NOODLES (JAP CHAE)

Yummy Korean Glass Noodles (Jap Chae) image

After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.

Provided by SarahandtheCity

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 pkg. (8 serving size) sweet potato vermicelli
½ cup reduced-sodium soy sauce
¼ cup brown sugar
½ cup boiling water
3 tablespoons vegetable oil
1 teaspoon toasted sesame seeds

Steps:

Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 65.2 g, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 1072.9 mg, Sugar 13.9 g

Tips:

Soak the glass noodles in cold water for at least 30 minutes, or until they are softened.
Rinse the noodles thoroughly with cold water before cooking.
Do not overcook the noodles, as they will become mushy.
Use a large skillet or wok to cook the japchae, as it will need room to stir-fry.
Add the vegetables and meat in stages, so that they do not overcrowd the pan.
Stir-fry the japchae over high heat, so that the vegetables remain crisp.
Season the japchae to taste with soy sauce, sesame oil, and pepper.
Serve the japchae immediately, while it is still hot.

Conclusion:

Japchae is a delicious and versatile Korean dish that can be enjoyed as a main course or a side dish. It is a healthy and flavorful dish that is perfect for any occasion. With a little planning and preparation, you can easily make japchae at home.