JAPCHAE (STIR FRIED PORK OR BEEF WITH GLASS NOODLES)

Japchae

Dinner | September 28, 2017 | By

Best Ever Japchae Recipe 잡채 チャプチェ

Japchae is one of my all time favourite dinners. A bona fide classic of Korean celebration food. Perfect for dinner parties, Chuseok and Seol.

Japchae

Japchae is one of the most well loved Korean dishes. It has so much universal appeal. It’s non-spicy nature means it is loved by children and adults alike. It consists of glass noodles stir fried with vegetables and beef or pork. You will most often find spinach, carrots, onions, garlic, mushrooms, and peppers but you can use any of your favourite veg. Glass noodles are made from potatoes and they are transparent, like glass!. They are soft, smooth and delicious. We use them quite often in Korean cooking.

Watch My Japchae Recipe Video (4m 10s)

You can find Japchae at special events in Korea like weddings, birthday and anniversary parties and Korean holidays like Chuseok (Korean Thanksgiving) and Seol (Lunar New Years Day). It is super tasty, looks gorgeous and very healthy, so, you can understand why it is so popular.

Japchae

When I was a kid, my mum used to make it on only special occasions like our birthdays and parties for guests. Whenever we asked my mum for Japchae, she always told us to wait until someone’s birthday. I have 2 sisters and a brother  which makes 6 people in my family, so, there were birthdays every other month. My mum said to us, “Making it is tons of work as I have to chop all the vegetables.” Whenever our birthdays came, my mum made a huge batch for us to eat. I mean H-U-G-E. She made it not too salty, so, we could eat as much Japchae as possible without rice. Haha.

CUCUMBER KIMCHI

Since becoming a mum, my daughter often asks if I can make Japchae for dinner. I found out Japchae is not too much work to make. My mum may have had too much work because she had 4 kids. The best Japchae is always homemade. Even though you go to an expensive and famous restaurant, you never get Japchae that tastes homemade. Every Korean knows homemade Japchae is the best as there are always lots of fresh vegetables and quality meat in it.

Japchae

I would like to share my Japchae recipe with you. It is authentic, non-spicy and delicious. Kids will love it as well as adults. I have made it with pork, chicken, shrimps and even without any meat. All of them were delicious! As you know I like everything spicy, I make it non-spicy for my children and then sprinkle some chopped chillies on top for me. 🙂 Enjoy!

Leave a comment at the bottom of the page.  I love to hear from you.


5.0 from 1 reviews
JAPCHAE
Author: 
Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Japchae is one of my all time favourite dinners. A bona fide classic of Korean celebration food. Perfect for dinner parties, Chuseok and Seol.
What You'll Need
  • 170g Medallion Steak (Fillet Mignon)
  • Vegetables
  • Vegetable Oil for frying
  • 1 Onion, Thinly Sliced
  • A Few Pinches of Sea Salt
  • 6 Chestnut Mushrooms, Thinly Sliced
  • 6 White Mushrooms, Thinly Sliced
  • 1 Red Pepper, Thinly Sliced
  • 1 Orange Pepper, Thinly Sliced
  • 1 Carrot, Thinly Sliced
  • 130g, Spinach
  • 300g, Glass Noodles

  • Beef Marinade
  • 1 tbsp Soy Sauce
  • ½ tbsp Sugar
  • 1 tbsp Rice Wine
  • 1 tbsp Mashed Garlic

  • Glass Noodle Sauce
  • 3 tbsp Soy Sauce
  • 1 tbsp Sugar
  • ½ tbsp Oyster Sauce
  • 1 tbsp Sesame Oil
  • A Pinch of Pepper

  • Finishing sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • ½ tbsp Rice Syrup
  • A Pinch of Roasted Sesame Seeds
  • A Pinch of Pepper
How to Make It
  1. Freeze the steak for 1 and a half hours to 2 hours. I froze it for 2 hours. You don’t want it completely frozen, just firm. It is not compulsory to freeze the steak first but it makes it much easier to slice thinly.
  2. When firm, thinly slice the steak. Add all of the Beef Marinade ingredients and mix well. Set aside for 30 minutes.
  3. Pour a bit of vegetable oil into a frying pan over a high heat. Fry the chopped onions with a pinch of sea salt. Remove and set aside when cooked.
  4. Add a little more vegetable oil to the frying pan. Fry the chestnut mushrooms and the white mushrooms with a pinch of sea salt. Remove and set aside when cooked.
  5. Pour a bit of vegetable oil into a frying pan over a high heat. Fry the chopped carrots with a pinch of sea salt. Remove and set aside when cooked.
  6. Add a little more vegetable oil to the frying pan. Fry the red peppers and the orange peppers with a pinch of sea salt. Remove and set aside when cooked.
  7. Pour a bit of sesame oil into a frying pan over a high heat. Fry spinach with a pinch of sea salt. Remove and set aside when cooked. As the spinach I use is Biking spinach not Asian Spinach, you don't need to boil this spinach like Asian ones. If you boil this one, it gets too soggy later.
  8. Fry the beef in the frying pan without vegetable oil over a high heat. Stir occasionally until it is completely cooked.
  9. Boil the glass noodles in a separate pan with enough water to cover them. Boil them for 8 to 9 minutes until they are soft. Drain them in a sieve and shower them with cold water to cool.
  10. Add all the glass noodle sauce ingredients to a wok and the glass noodles as well over a medium heat. Mix them thoroughly for 2 - 3 minutes.
  11. Add all the cooked vegetables, beef and the finishing sauce to the pan and mix together.
  12. Sprinkle a pinch of sesame seeds and serve with your favourite side dishes.

1 Comment

  1. Erin

    December 1, 2017 at 8:58 am

    I have tried the recipe. I didn’t put pepper because my husband doesn’t eat pepper. It was really yum.

    Reply

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