A classic Korean stir-fry made with chewy sweet potato glass noodles, colourful vegetables, spinach and thin strips of egg, tossed in a savoury sesame-soy sauce.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Japchae · Korean Noodles · Glass Noodles · Stir-Fry · Vegetarian · Quick & Easy
Ingredients
For the Noodles and Vegetables
- 250g Korean sweet potato starch glass noodles
- 3 eggs
- 3 cups spinach
- 1 red bell pepper, sliced
- ½ carrot, shredded
- 5 shiitake mushrooms, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
For the Spinach
- ½ tsp salt
- 1 tsp sesame oil
For the Sauce
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tsp black pepper
- 1 tbsp roasted sesame seeds
Method
1. Cook the glass noodles
Cook the Korean glass noodles according to the packet instructions.
Drain and rinse thoroughly under cold water.
Toss the noodles with 1 tbsp sesame oil and set aside.
2. Stir-fry the vegetables
Heat a little oil in a large frying pan or wok.
Add the sliced red pepper and stir-fry for 2–3 minutes.
Add the sliced shiitake mushrooms and cook for 1–2 minutes.
Add the shredded carrot and cook for another 1–2 minutes.
Finally, add the sliced onion and minced garlic and stir-fry for 2–3 minutes, until the vegetables are tender.
Set the vegetables aside.
3. Prepare the spinach
Blanch the spinach in hot water for approximately 30 seconds.
Drain and squeeze out as much excess water as possible.
Season with ½ tsp salt and 1 tsp sesame oil. Set aside.
4. Make the egg strips
Whisk the eggs and season lightly with salt and pepper.
Heat a little oil in a non-stick frying pan.
Pour in the egg and cook until set.
Roll the omelette up and remove from the pan.
Allow it to cool slightly, then slice into thin strips.
5. Prepare the sauce
In a bowl, mix together:
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tsp black pepper
- 1 tbsp roasted sesame seeds
Mix well.
6. Combine the japchae
Pour half of the sauce over the cooked glass noodles and mix well.
Add the stir-fried vegetables, seasoned spinach and egg strips.
Pour over the remaining sauce and toss everything together until evenly coated.
7. Serve
Transfer the japchae to serving bowls and serve warm.
Sprinkle with additional roasted sesame seeds if desired.
Notes
- Do not overcook the noodles: Rinse them under cold water immediately after cooking to keep them chewy.
- Cut vegetables evenly: Thin, similar-sized pieces cook quickly and make the japchae easier to eat.
- For a richer flavour: Add a little extra sesame oil just before serving.
- For a non-vegetarian version: Add thinly sliced beef, chicken or pork.
