Japchae Recipe

Japchae or chapchae (잡채) is a very popular Korean dish. It is the number one sought after dish particularly during the Korean festive holidays (e.g. New Year’s day and Harvest festival) but it is also enjoyed on any other common day as well.

Japchae translates as mixed vegetables. When it was first invented in the 17th century, japchae was a noodle-less dish.

But nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat.

Japchae is typically served as a side dish but it can also be served on a bed of rice (i.e. Japchae-bap, 잡채밥) as a main dish. In this case, I normally serve it with Korean black bean sauce, just like a Korean-Chinese restaurant in Korea. – I will cover that variation at some other time.

Preparing for Japchae is a lot like making bibimbap. It typically requires meat and vegetables (unless you make a vegetarian version) and they are individually prepared and cooked.

But by cooking them separately you can enhance their individual flavor, texture and color better. (This is really true. I had many mediocre / failed Japchae dishes by stir frying it all at the same time before). After all, they all have a different cooking point.

Well made Japchae should have a balanced sweet and savory flavor, crunchy vegetable texture (not too raw and not too soft) and bouncy noodle texture (not mushy).

And, I’m very happy to share my well made Japchae recipe today! We just couldn’t get enough of it. I hope you enjoy my recipe as much as we did!

Japchae (stir-fried starch noodles with beef and vegetables)

Japchae (or chapchae) is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Prep: 15min

Total: 35min

Ingredients:

• 7 ounces Korean potato starch noodles (dangmyeon, 당면)
• 1 carrot (about 3 ounces)
• 1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
• 2 scallions
• 4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) (or pork loin)
• 3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump)
• 6 ounces fresh spinach (preferably a bunch of spinach)
• oil for stir frying
• salt
• egg garnish (jidan) – optional
• 3.5 tablespoons soy sauce
• 3 tablespoons sugar (or brown sugar) (You can use a little less if you want. )
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 1 tablespoon roasted sesame seeds
• black pepper to taste

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.’, ‘name’: ‘Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-0’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2020/11/DSC5216.jpg’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.’, ‘name’: ‘Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-1’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2015/10/DSC_0919-e1444018580929.jpg’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.’, ‘name’: ‘In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-2’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2020/11/PicMonkey-Collage.jpg’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.’, ‘name’: ‘Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-3’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2020/11/Spinach-for-japchae-1.jpg’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.’, ‘name’: ‘Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-4’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2010/01/DSC4946-2-e1606365779924.jpg’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.’, ‘name’: ‘Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-5’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2010/01/DSC5095-e1606366001529.jpg’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl with the noodles.’, ‘name’: ‘Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl with the noodles.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-6’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2010/01/DSC5101-e1606366077691.jpg’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.’, ‘name’: ‘Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-0-7’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2010/01/DSC5117-e1606366288423.jpg’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Optional egg garnish’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.’, ‘name’: ‘Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.’, ‘url’: ‘https://www.koreanbapsang.com/japchae-korean-stir-fried-starch/#wprm-recipe-6774-step-1-0’, ‘image’: ‘https://www.koreanbapsang.com/wp-content/uploads/2017/01/DSC_0425-e1483306268902.jpg’}]}

Japchae (Korean Glass Noodle Stir Fry)

The most comprehensive and authentic Japchae (Korean glass noodle stir fry) recipe!

Prep: 35min

Total: 55min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 300 kcal, Carbohydrate 45 g, Protein 7 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 37 mg, Sodium 978 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 250 g Korean sweet potato starch noodles ((8.8 ounces, dangmyeon))
• 100 g rib eye fillet ((3.5 ounces), cut into strips)
• 1 carrot ((120g / 4.2 ounces), rinsed, peeled & julienned)
• 110 g baby spinach ((3.9 ounces), rinsed)
• 1/4 red capsicum ((bell pepper, 50g), rinsed & julienned)
• 1/2 yellow onion ((105g), peeled, rinsed, & thinly sliced)
• 100 g fresh shiitake mushroom (, cleaned, stems removed & thinly sliced)
• 1/4 tsp fine sea salt
• 1/2 tsp minced garlic
• 1 tsp toasted sesame oil
• 1 Tbsp soy sauce
• 1 tsp rice wine ((mirin))
• 1/2 tsp minced garlic
• 1/4 tsp ground black pepper
• 1 tsp toasted sesame oil
• 4 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 1 Tbsp toasted sesame oil
• 1/8 tsp ground black pepper
• 1 Tbsp toasted sesame seeds
• 1 Tbsp toasted sesame oil
• 1 egg ((extra large, Optional) rinsed, egg white and yolk separated)
• cooking oil ((I used rice bran oil))
• fine sea salt
• water (to boil the spinach and the noodles)

Instruction:

1. Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you’re working on other ingredients.
2. Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the “spinach seasoning” and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length is good). Move the noodles into a mixing bowl and pour in the rest of the “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 10 mins).
3. Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the carrots with a pinch of salt over medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Cook the red capsicum with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated mushroom (incl. the residue sauce from the bowl) and stir fry until it is cooked (1-2 mins) over low to medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Pour in the marinated meat and stir fry until it is cooked (2-3 mins) over medium heat. Transfer it to the large mixing bowl.- Add more oil if necessary. Stir fry the marinated noodles until the noodles are well coated with the sauce (2-3 mins) over low to medium heat. Transfer it to the large mixing bowl.
4. Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
5. Add the rest of the “finishing touch” ingredients – sesame oil and sesame seeds in the large mixing bowl and mix them gently and evenly with your hands. (Watch your hands, as the ingredients, particularly the noodles might be still hot. You can also use a salad server to mix initially then mix with your hands once it cools down enough.) Serve.

Japchae (Korean Stir-Fried Noodles)

Have you tried Japchae, or Korean Stir-Fried Noodles? Chewy sweet potato glass noodles (dangmyeon) are juxtaposed with colorful stir-fried vegetables and meat and finished in a sweet and savory sauce. This recipe will show you how easy it is to cook up this beloved Korean noodle dish at home! {Vegetarian adaptable}

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 502 kcal, Carbohydrate 76 g, Protein 12 g, Fat 17 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 89 mg, Sodium 899 mg, Fiber 3 g, Sugar 14 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 1 Tbsp Korean soy sauce ((you can also use Japanese soy sauce))
• 1 Tbsp sugar
• ½ Tbsp roasted sesame oil ((for marinating the beef))
• ½ Tbsp mirin
• 1 clove garlic ((chopped))
• ½ lb beef ((sirloin or chuck; skip for vegetarian))
• 1 Tbsp roasted sesame oil ((for cooking the beef, as needed))
• 2 large eggs (50 g each w/o shell) ((lightly beaten))
• roasted sesame oil ((for cooking the eggs and vegetables, as needed))
• ½ onion ((4 oz, 114 g for 6 servings))
• kosher salt (Diamond Crystal; use half for table salt) ((to season the vegetables, as needed))
• 5 shiitake mushrooms
• ½ carrot ((1.5 oz, 43 g for 6 servings))
• ¼ red bell pepper
• 12 oz fresh spinach ((about one bunch for 6 servings))
• 14 oz Korean sweet potato glass noodles (dangmyeon) ()
• roasted sesame oil ((for coating the cooked noodles, as needed))
• ⅓ cup Korean soy sauce ((you can also use Japanese soy sauce))
• ⅓ cup sugar ((or honey))
• 2 Tbsp roasted sesame oil
• 1 Tbsp toasted white sesame seeds
• 1 clove garlic ((chopped))
• freshly ground black pepper
• toasted white sesame seeds ((as needed))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients.’, ‘name’: ‘Gather all the ingredients.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Marinate the Beef’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine the seasonings for the beef and whisk all together. Cut the beef into thin strips 3 inches (7.6 cm) long. Add the beef to the bowl and toss to coat evenly. Set aside to marinate for at least 10 minutes.’, ‘name’: ‘In a medium bowl, combine the seasonings for the beef and whisk all together. Cut the beef into thin strips 3 inches (7.6 cm) long. Add the beef to the bowl and toss to coat evenly. Set aside to marinate for at least 10 minutes.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-1.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cut the Vegetables’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Thinly slice the onion and shiitake mushrooms.’, ‘name’: ‘Thinly slice the onion and shiitake mushrooms.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the carrot and bell pepper into thin julienne strips.’, ‘name’: ‘Cut the carrot and bell pepper into thin julienne strips.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-3.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook the Toppings’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat a large frying pan on medium heat. When the pan is hot, add 1-2 tsp sesame oil and distribute it evenly in the pan (Use less for a nonstick pan, more for a regular pan). Next, add the beaten eggs to the pan and swirl them around to cover the pan’s surface in a thin layer. Cook until it’s just set, about 2 minutes. Then flip the egg over and cook for another 2 minutes. Transfer the omelette to a plate to let cool.’, ‘name’: ‘Heat a large frying pan on medium heat. When the pan is hot, add 1-2 tsp sesame oil and distribute it evenly in the pan (Use less for a nonstick pan, more for a regular pan). Next, add the beaten eggs to the pan and swirl them around to cover the pan’s surface in a thin layer. Cook until it’s just set, about 2 minutes. Then flip the egg over and cook for another 2 minutes. Transfer the omelette to a plate to let cool.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next, we’ll cook the vegetables. Make sure to cook each different vegetable separately, starting with the light-colored ones and ending with the dark-colored ones, so that they will retain their beautiful colors. In the same pan that you just used (without washing), heat 1-3 tsp sesame oil over medium heat. Add the sliced onions and a pinch of salt and sauté until tender. Remove the onions from the pan to a platter large enough to eventually hold all the cooked ingredients.’, ‘name’: ‘Next, we’ll cook the vegetables. Make sure to cook each different vegetable separately, starting with the light-colored ones and ending with the dark-colored ones, so that they will retain their beautiful colors. In the same pan that you just used (without washing), heat 1-3 tsp sesame oil over medium heat. Add the sliced onions and a pinch of salt and sauté until tender. Remove the onions from the pan to a platter large enough to eventually hold all the cooked ingredients.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In the same pan, repeat this process with the shiitake mushrooms next, followed by the carrot strips, and ending with the bell pepper strips. As you finish cooking each ingredient, place in a separate pile on the platter.’, ‘name’: ‘In the same pan, repeat this process with the shiitake mushrooms next, followed by the carrot strips, and ending with the bell pepper strips. As you finish cooking each ingredient, place in a separate pile on the platter.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Now, cook the beef. Using the same pan over medium heat, heat 1-3 tsp sesame oil and add the marinated beef and sauté until cooked through and all the moisture has evaporated. Transfer from the pan to the large platter with the cooked vegetables.’, ‘name’: ‘Now, cook the beef. Using the same pan over medium heat, heat 1-3 tsp sesame oil and add the marinated beef and sauté until cooked through and all the moisture has evaporated. Transfer from the pan to the large platter with the cooked vegetables.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When the omelette is cooled, roll it up and cut it into thin ribbons. Set aside on a separate plate.’, ‘name’: ‘When the omelette is cooled, roll it up and cut it into thin ribbons. Set aside on a separate plate.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bring a large pot of water to a boil. In the meantime, prepare a large bowl of iced water. Once the water is boiling, add 1 tsp salt and the spinach. Cook for about 10-15 seconds (American spinach is more tender than Japanese spinach). Use tongs or chopsticks to transfer the spinach from the pot to the iced water to stop the cooking. (You’ll cook the noodles next in this boiling water, so do not discard it.) Gather the spinach and squeeze out as much water as you can. Add the spinach to the platter with the other cooked ingredients.’, ‘name’: ‘Bring a large pot of water to a boil. In the meantime, prepare a large bowl of iced water. Once the water is boiling, add 1 tsp salt and the spinach. Cook for about 10-15 seconds (American spinach is more tender than Japanese spinach). Use tongs or chopsticks to transfer the spinach from the pot to the iced water to stop the cooking. (You’ll cook the noodles next in this boiling water, so do not discard it.) Gather the spinach and squeeze out as much water as you can. Add the spinach to the platter with the other cooked ingredients.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-3-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-9.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook the Noodles’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add the Korean sweet potato glass noodles to the same boiling water that you used to blanch the spinach. Boil the noodles according to the package directions, about 6 to 10 minutes. Drain well, transfer to a bowl, and toss with some sesame oil to coat so the noodles don’t stick to each other. Cut the long noodles with kitchen shears so it’s easier to eat and they’ll mix easily with the sauce and toppings. Then, add the noodles to the platter in a pile next to the rest of the cooked ingredients.’, ‘name’: ‘Add the Korean sweet potato glass noodles to the same boiling water that you used to blanch the spinach. Boil the noodles according to the package directions, about 6 to 10 minutes. Drain well, transfer to a bowl, and toss with some sesame oil to coat so the noodles don’t stick to each other. Cut the long noodles with kitchen shears so it’s easier to eat and they’ll mix easily with the sauce and toppings. Then, add the noodles to the platter in a pile next to the rest of the cooked ingredients.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-4-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-10.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Assemble the Japchae’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, combine all the ingredients for the sauce and whisk well. Pour the sauce only on top of the noodles.’, ‘name’: ‘In a small bowl, combine all the ingredients for the sauce and whisk well. Pour the sauce only on top of the noodles.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-5-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-11.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the sauce and noodles first so that the noodles can absorb the sauce (I used my gloved hand). Once the noodles are well coated, add in the stir-fried vegetables and beef and mix everything together.’, ‘name’: ‘Combine the sauce and noodles first so that the noodles can absorb the sauce (I used my gloved hand). Once the noodles are well coated, add in the stir-fried vegetables and beef and mix everything together.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-5-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-12.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Finally, add half of the omelette ribbons and some sesame seeds and toss together. Transfer to a serving platter and garnish the Japchae with the rest of the omelette ribbons and more sesame seeds, as desired. Serve warm or at room temperature. Enjoy!’, ‘name’: ‘Finally, add half of the omelette ribbons and some sesame seeds and toss together. Transfer to a serving platter and garnish the Japchae with the rest of the omelette ribbons and more sesame seeds, as desired. Serve warm or at room temperature. Enjoy!’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-5-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Japchae-13.jpg’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in an airtight container for up to 2 days. When you are ready to serve, reheat it in a frying pan with 1-3 tsp of oil and 1-2 Tbsp of water until the noodles become translucent again.’, ‘name’: ‘You can keep the leftovers in an airtight container for up to 2 days. When you are ready to serve, reheat it in a frying pan with 1-3 tsp of oil and 1-2 Tbsp of water until the noodles become translucent again.’, ‘url’: ‘https://www.justonecookbook.com/japchae/#wprm-recipe-57500-step-6-0’}]}

Japchae (Glass noodles stir-fried with vegetables: 잡채)