Japchae (Korean Stir-fried Noodles) - Salu Salo Recipes (2024)

FAQs

What are Korean japchae noodles made of? ›

Japchae Ingredients:

Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae. They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

Enjoy Japchae in a convenient way with our instant Japchae pack! Cook noodles and vegetable sachet in 450ml boiling water for 5 minutes. Drain well and then add liquid sachet and sesame oil to the noodle, mix well and enjoy.

I wanted to spice up the classic dish a bit more by adding some gochujang (Korean fermented chili paste). The extra kick brings this dish to the next level. Plus it is the Year of the Tiger and tigers are a little spicy (lol).

Traditional japchae is already a relatively healthy dish, with the inclusion of so many antioxidant and fiber rich vegetables: red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper, onions, spinach, carrots.

The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.

Japchae on it's own makes a great meal, but it's even better served with other dishes! Here are a few of our favorites: Gochujang BBQ chicken thighs. Traditional napa cabbage kimchi or geotjeori (fresh kimchi)

Serving Suggestions

Japchae is a versatile dish that can be enjoyed warm, at room temperature, or cold! Here are some suggestions: Main meal – enjoy with a side of kimchi. Side dish – pairs especially well with bulgogi or mandu (Korean dumplings)

Japchae is best served at room temperature but it can be served warm too. Glass noodles will spoil if left out longer than half a day in warmer temperatures, especially in the summer so store in the fridge right away. It can be stored in the fridge for up to a few days. It reheats well in the microwave.

Korean name

Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays.

What is a substitute for glass noodles in japchae? ›

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

Nowadays, you won't ever see Japchae without its centrepiece which is the sweet cellophane noodles made from the starch of white sweet potato. The noodles when uncooked are gray but when they're cooked, the noodles become translucent which is why Jap Chae is often referred to as “glass noodles”.

There's a lot to prep for japchae—there's no avoiding that, given the many components and the different preparations for them—but the good news is that it can all be done well in advance of serving. The japchae can then be refrigerated for a day or two and reheated in a skillet before serving.

Whisk the eggs, then spread it thin on a heated oiled pan, like a crepe. Cook both sides, and cut into strips. Now in a large bowl or pan, mix everything: the noodles, pork, carrot, onions, bok choy. Add ¼ cup soysauce and 2-3 Tbsp honey, mix and season to taste with salt and pepper.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

Shirakiku Korean Japchae Glass Noodles With Vegetables (1 package) contains 46g total carbs, 44g net carbs, 2g fat, 2g protein, and 210 calories.

Korean ramen noodles are typically made from wheat flour, not maida. Maida is a type of wheat flour that is commonly used in Indian cuisine, while Korean ramen noodles are made from a type of wheat flour that is specifically used to make noodles, called kansui flour.

Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture.