Spring Vegetable Japchae (Korean Glass Noodles)

By Kay Chun

Updated May 9, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
30 minutes
Rating
4(1,626)
Comments
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Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.

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Ingredients

Yield:4 servings

  • ¼ cup low-sodium soy sauce

  • 1 tablespoon minced garlic

  • 1 tablespoon turbinado sugar (or brown sugar)

  • 1 tablespoon toasted sesame oil

  • Kosher salt and black pepper

  • 12 ounces dried sweet potato noodles (glass noodles)

  • 3 tablespoons safflower or canola oil

  • ½ small yellow onion, thinly sliced (about ½ cup)

  • 4 ounces carrots, peeled and cut into matchsticks (about 1 cup)

  • 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1 ½ cups)

  • 1 medium yellow bell pepper, cored, seeded and sliced into ⅛-inch-thick strips

  • 4 ounces sugar snap peas, thinly sliced lengthwise (about 1 ½ cups)

  • 6 ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)

  • 4 ounces baby spinach (about 2 packed cups)

  • Toasted sesame seeds, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

80 grams carbs; 71 milligrams cholesterol; 556 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 7 grams fiber; 730 milligrams sodium; 18 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and ½ teaspoon pepper.

  2. Step 2

    In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.

  3. Step 3

    In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.

  4. Step 4

    Add mushrooms and half the remaining sauce (about 1 ½ tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.

  5. Step 5

    Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.

  6. Step 6

    Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.

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Ratings

4 out of 5
1,626 user ratings
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Comments

Lee Sung-Ai

I want to add a few points to make a great Japchae. 1, Before mixing all cooked ingredients together, be sure each individual ingredients cool down. It will be tastier and keep freshness longer. 2, If you are going to add beef, which is more typical Jampchae, marinate the beef in a sauce at least 1 hr or longer. The sauce includes a little bit of soy sauce, sugar, garlic, green onion, sesame seed oil, and sesame seed. 3, I prefer the spinach with sweet red roots intact in winter season.

Linda

Anyone else notice the description says "beef" but there is none?

Penny Lane

Replaced the sweet potato noodles with mung bean vermicelli because its what I had on hand. It is a much thinner noodle but similar texture. Unfortunately had to nix the mushrooms and asparagus because I was making this quickly with the veggies I had in the fridge but next time I make this (there will be a next time) I will remember to get some. Mixed in some chile oil at the end. Delicious and very easy to make! Next time I might add grated ginger to the sauce

Sam E

Delicious recipe as is but definitely add some touching gochujang into the sauce to add a little spice Some sesame seeds on top and it’s perfect. Will make this again for sure

Lisa

I've made this several times using whatever veggies I have on hand and it's always delicious. I'll add "fried"tofu when I have it in the fridge. After cooking the noodles I put them on a cutting board and make a few chops instead of using scissors.

Vida

I made some changes and really like how it came out. Not a big fan of raw garlic so I cooked it in the wok, instead of putting it in the sauce. Doubled the sauce. Cooked a container of tofu separately till crispy, then added it in at the end. Used cremini mushrooms for shiitake and boy choy for the spinach.

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