Japchae (Korean Glass Noodle Stir-Fry)

Japchae (Korean Glass Noodle Stir-Fry)

Japchae is a quintessential Korean dish made by stir-frying glass noodles (dangmyeon) with various vegetables and meat in a soy-based sauce. The glossy noodles combined with colorful vegetables create a beautiful presentation, and the sweet-savory flavor makes it beloved by all ages. While essential for holidays and celebrations, it's surprisingly easy to make as a regular side dish.

History of Japchae

Japchae originated as royal court cuisine during the Joseon Dynasty, originally made only with various stir-fried vegetables without noodles. The name comes from "jap" (雜) meaning "mixed" and "chae" (菜) meaning "vegetables," referring to a dish of mixed vegetables. Glass noodles from China were later added, creating the modern form. It spread from the royal court to common people and became one of Korea's most iconic dishes.

Cooking Tips

The keys to delicious japchae are perfectly cooked noodles and the right sauce ratio. Noodles must be boiled for exactly 11 minutes to achieve the ideal chewy texture, and the golden recipe uses a 1:2 ratio of soy sauce to corn syrup. Season the noodles thoroughly first, then let them cool—add generous canola oil to prevent sticking and create that signature gloss. Stir-fry vegetables and meat separately to preserve their individual textures and aromas. After seasoning the noodles, cool them completely before mixing with vegetables to keep the vegetables crisp rather than wilted.

Storage and Serving

Japchae can be refrigerated for 3-4 days. Over time, the noodles absorb the sauce and develop deeper flavor, but they can become hard if stored too long. Add extra sesame oil and sesame seeds just before serving to enhance aroma. Delicious both cold and reheated, it's perfect for lunchboxes. Leftover japchae can be wrapped in egg to make japchae-jeon (savory pancake) or stir-fried with rice for japchae-bap.