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KOREAN JAPCHAE NOODLES
Michelle Sam
Stir fried glass noodles with meat and vegetables and a wonderful, flavorful sauce. A delicious side dish to accompany any Korean BBQ
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course
Main Course, Side Dish
Cuisine
Korean
Servings
6
people
Calories
432
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
250
grams
dried japchae noodles
▢
250
grams
marinated meat, thinly sliced
▢
500
grams
Assorted vegetables, julienned
▢
3
Tbsp
cooking oil.
▢
2
tsp
fresh minced garlic
Sauce
▢
4
Tbsp
light soy sauce
▢
3
Tbsp
brown sugar
▢
2
Tbsp
sesame oil
▢
¼-½
tsp
white pepper
according to your taste
▢
1
Tbsp
mirin
▢
1
Tbsp
roasted sesame seeds
Garnish
▢
1
tsp
roasted sesame seeds
for garnish
Instructions
Make noodles
▢
Mix all the ingredients for the sauce
▢
Cook the noodles according to the instructions on the pack, usually 6-7 minutes
▢
Drain noodles in a colander and run cold water onto noodles. Make sure all the noodles are well separated and well drained.
▢
Place drained noodles into a bowl.
▢
Add half of the sauce into the noodles and mix completely.
Stir fry fixins
▢
Add 1 Tbsp oil and 1 tsp minced garlic. Stir fry marinated meat and remove so not to overcook.
▢
Add 2 Tbsp oil and 1 tsp minced garlic. Stir fry vegetables until 90% cooked.
▢
Add noodles to the vegetables and stir.
▢
Add meat and sauce.
▢
Mix Japchae until everything is well coated with sauce and plate.
▢
Sprinkle sesame seeds as garnish. Serve!
Notes
This recipe's nutritionals is based on adding beef and a variety of "traditional" japchae vegetables to this side-dish.
Nutrition
Serving:
6
people
Calories:
432
kcal
Carbohydrates:
55
g
Protein:
13
g
Fat:
19
g
Saturated Fat:
4
g
Cholesterol:
25
mg
Sodium:
755
mg
Potassium:
328
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
4232
IU
Vitamin C:
9
mg
Calcium:
58
mg
Iron:
2
mg
Keyword
chapchae, Glass noodles, japchae, Korean noodle dish, Noodles, Potato starch noodles
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