Korean Glass Noodle Stir-Fry (Japchae)

Japchae, which translates to “a mixture of vegetables” is a very popular Korean dish. It was first made in the 17th century by a chef named Li Chung who created it to please his king. The king loved it and as a result, Li Chung was promoted to a high ranking office in the kings court. Although the original recipe was made without glass noodles, the recipe has now been adapted to more modern palates and now includes the ever-so-loved sweet potato starch noodles.

This healthy and refreshing dish is usually enjoyed as a side dish in many Korean house holds for celebrations and parties. It can be eaten hot or cold although I prefer it cold. I first came across this wonderful dish at my local fruit and vegetable store called Quality Fruit Bowl. Mrs. Yu, who owns the shop, has been there for decades and never forgets a face. She makes Japchae and sells it to her hungry clientele who cant help coming back for more. I completely fell in love with it and had to recreate the dish to be enjoyed anytime! This is my favourite version of the recipe since initially testing it out.


Print Recipe
Korean Glass Noodle Stir-Fry (Japchae)
Prep Time 15
Cook Time 15
Servings
Ingredients
Prep Time 15
Cook Time 15
Servings
Ingredients
Instructions
  1. Start by boiling some water in a large pot. Cook the noodles 5 minutes, then rinse under cold water and reserve.
  2. Start by boiling some water in a large pot. Cook the noodles 5 minutes, then rinse under cold water and reserve. Return pot to stove and boil fresh water. Cook spinach 2 minutes, then rinse in cold water and squeeze out making a spinach ball. Cut the ball into quarters and reserve.
  3. Heat 1 tbsp veg oil in a large frying pan or wok until smoking. Stir fry veggies for 5 minutes.
  4. Turn heat to low, add noodles, spinach and sauce. Cook for 5 minutes.
  5. Finish with sesame seeds. Serve hot or cold.
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