Japchae (jabchae, chapchae or chapchee), a Korean noodle dish
From the various recipes of japchae that I have read, spinach appears to be a traditional ingredient. But my first japchae experience not only included spinach but some yellow beans and string beans as well. Ergo, I figured it wouldn’t really hurt to play a little with the combination of vegetables. My version of japchae does not include spinach but mung beans and spring onions. The japchae you see in the photo was my second attempt at making this Korean noodle dish. The first one turned too dark so I went easy on the soy sauce on my second try.
Most japchae recipes use “glass noodles”. It’s just sotanghon so there’s really no mysterious ingredient to prevent you from cooking this delicious Korean noodle dish at home.
Serves 6.
Ingredients :
100 grams of sotanghon (dry weight)
150 grams of thinly sliced beef (sukiyaki cut beef is really great)
3/4 c. of mung bean sprouts (togue)
3-4 shiitake mushrooms (if using dried, soak in warm water for about 20 minutes)
1 carrot
a bunch of onion leaves
1 garlic
1 onion (or 2 shallots)
1 thumb-sized piece of ginger
1/4 c. of light soy sauce
1 tbsp. of sesame seed oil
1/4 c. of sesame seeds
3-4 tbsps. of sugar
2 finger chilis
2 eggs, beaten
patis, to taste
freshly ground black pepper
4 tbsps. of vegetable cooking oil
Cooking procedure :
Place the beef in a bowl.
Cut off the stems of the shiitake mushrooms and discard. Slice the caps thinly. Add to the beef. Pour in the soy sauce and sesame seed oil. Add the sugar and mix well.
Crush, peel and finely mince the garlic. Peel and thinly slice the onion or shallots. Peel the ginger and grate.
Peel the carrot and cut into matchsticks.
Cut off the stems of the chilis and finely slice. For a less spicy japchae, slit the chilis in half lengthwise and scrape off the seeds before slicing.
Cook the sotanghon in boiling water for 4 to 5 minutes. Drain. Rinse in ice water. Drain once more and set aside.
Blanch the bean sprouts in boiling water for a minute. Drain. Drop in a bowl of ice water to refresh. Drain again.
Cut the onion leaves into 1-inch lengths.
Toast the sesame seeds in an oil-free frying pan until light brown and aromatic.
Heat the cooking oil in a wok. Pour in the beaten eggs. Tilt the wok around to spread the eggs as thinly as possible. Cook until set. Transfer to a cutting borad, roll and slice thinly. Set aside.
Strain the beef and mushrooms (reserve the marinade) and cook in the hot oil for about a minute. Add the onion or shallots, garlic, ginger and carrot, and cook for another 30 seconds.
Add the sotanghon and bean sprouts. Pour in the reserved marinade and stir until well blended and the coloring is even. Season with patis, as needed. Sprinkle with ground pepper. Add the onion leaves and toasted sesame seeds. Toss and stir to blend.
Transfer to a serving platter. Top with the sliced scrambled eggs. Serve at once.
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Thanks for this recipe, Connie. I was looking for something like this over the weekend.
Gay
para syang sukiyaki na walang sabaw no?
Happy cooking, Gay.
Beng, yes, similar, although japchae has no fishy taste that sukiyaki has because of the dashi.
I love Korean food! One of my good friends is korean so she taught us ow to really appreciate it. I’m planning to have korean night at home with some friends. Bulgogi, rice, kimchee and other trimmings stuffed inside lettuce leaves.But I can’t serve just that so now i’m going to serve it with Japchae.Thanks for the recipe connie!
Hi kittyM, bulgogi is on my list of “must cook” too.
Hi Ms Connie! Wow! picture pa lang nakakagutom na
Question: i have all the ingredients in my pantry, yun nga lang mukhang kulang na yung left over na dried sotanghon. ok lang ba na dagdagan ng canton noodles? medyo malayo kasi sa place ko ang pinoy grocery
If not, then i guess this dish have to wait until weekend comes para makabili pa ng more sotanghon.
There’s so many varieities of dried noodles available here and I wanted to try them all, pero takot ako.. baka masayang lang. With this recipe, I got the courage to buy this Korean noodles that I have seen before. Thanks, maasahan ka talaga.
The fried egg and mung beans have got to go. You can try adding wilted spinach or bell peppers for a more authentic dish.
“Have got to go?”
In the first place, the variety of japchae recipes makes it difficult to judge which is “authentic”, if there is such a thing at all. Even if there is, I wouldn’t base it on one person’s claim.
miss connie,
your japchae really looks so yummy! but i want to korean noodles. I want to ask you where can i buy korean noodles. l live in Quezon city. Can also ask you how to make balsamic vinagrette salad dressing?
i just finished making this–without the sesame seeds (i ran out) and they taste really good! My family loves it! Thanks, Connie
hey, im looking for a recipe to cook for tonight. not exactly looking for because i already have an idea. i just cant find the recipe on your site.
(which is very rare indeed because i always do)
its a sotanghon dish with giniling na baboy i think, and puso ng saging. its sour. i dont know what is it called. he he. my aunt used to cook them when i was young and had a sudden craving.
connie,can you post an easy recipe for kimchi? love that appetizer talaga.i remember going to SM fairview foodcourt and ordering kimchi for dine in and as takeout.kaso,d stall,KIMCHI, closed shop na.
THANKS IN ADVANCE,CONNIE!!!!!
Beth, I don’t know how to make kimchi. I saw a TV show with a kimchi demo and it looked to laborious.
hello, i have been following your blog for quite sometime now. though, inconsistently youre one of the few that comes to my mind when i want to read a sensible blog. i have been wanting to make koean foods and blog it.im a filipino yet i crave for korean food and i have a spicy apettite!anyway thanks for inspiring me and keep posting!