Japchae | Korean Stir-Fry Noodles
A flavorful and glossy stir-fry made from sweet potato noodles, vegetables and tofu; Japchae is a delicious recipe. This Korean recipe is a perfect Banchan for any soup or main course. Or enjoy it as a complete meal!
Servings: 6
Calories: 246kcal
Ingredients
- 10 oz Korean sweet potato noodles
- 7 oz firm tofu (sliced)
- 2 cloves garlic (minced)
- 5-6 stalks green onion (chopped)
- 1 medium red pepper (sliced)
- 1 medium green pepper (sliced)
- 1 medium carrot (julienned)
- 5-6 stalks bok choy (separated)
- 4-5 florets broccoli
- ½ cup bean sprouts
- 1½ teaspoon soy sauce
- 1 teaspoon vinegar
- 1½ teaspoon toasted sesame seeds
- 4 teaspoon toasted sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon cracked pepper
- 6 cups water
Instructions
- In a large pan heat 6-7 cups of water. Once it comes to a boil, add the Korean sweet potato noodles (dangmyeon).6 cups water, 10 oz Korean sweet potato noodles
- Cook for 5-6 minutes till soft. Using clean kitchen scissors, cut the noodles to smaller pieces. In about 8 minutes, the noodles will be cooked.
- Remove, rinse with cold water and drain completely. Add some toasted sesame oil and toss to ensure the noodles do not stick. Set aside.1 teaspoon Toasted Sesame Oil
- Cut all the vegetables into thin slices. Set aside. Also mix all the ingredients for the sauce and keep aside.1½ teaspoon soy sauce , 1 teaspoon vinegar, 1 teaspoon Toasted Sesame Oil, 1 teaspoon salt , ½ teaspoon cracked pepper, 1 teaspoon sugar
- Heat oil in a wok and add the chopped tofu. Let it lightly brown on all sides. Remove the tofu and set aside.1 teaspoon Toasted Sesame Oil, 7 oz firm tofu
- In the same wok add the remaining oil. Then add the garlic and sauté till fragrant.1 teaspoon Toasted Sesame Oil, 2 cloves garlic
- Next add the onion, peppers and sauté for a minute.5-6 stalks green onion , 1 medium red pepper , 1 medium green pepper
- Then add broccoli, carrots and cook for a few minutes, till tender.4-5 florets broccoli , 1 medium carrot
- Finally add bok choy and cook till it is wilted.5-6 stalks bok choy
- Then add the prepared sauce and mix.
- Add the cooked noodles and toss well. Cook for a minute and turn down the flame.
- Add bean sprouts and spring onion greens. Mix well. Sprinkle sesame seeds and serve immediately.½ cup bean sprouts, 1½ teaspoon toasted sesame seeds
Notes
- Don't Overboil: Treat sweet potato noodles like pasta—aim for al dente. They should be translucent and flexible but still have a firm "snap" when bitten.
- The Rinse & Coat: Immediately after boiling, rinse the noodles in cold water to stop the cooking process and remove excess starch. While they are still damp, toss them with a teaspoon of toasted sesame oil. This creates a barrier that prevents them from clumping while you prep the vegetables.
- Air Fryer Tofu for Japchae: To get that "meaty" bite without deep-frying, toss extra-firm tofu strips with 1 teaspoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame oil. Air fry at 200°C (400°F) for 10–12 minutes, shaking halfway through. These "chewy" strips perfectly mimic the texture of the glass noodles.
- Don't forget to cut the glass noodles: Most sweet potato noodles come as super long noodles in packets. It is difficult to cut them when raw. Use a clean pair to scissors to cut them short once cooked. Without this step japchae is almost impossible to eat.
- The "Final Season": Taste the dish once everything is combined. Japchae often needs a final "adjustment" of sugar or soy sauce right before serving, as the noodles continue to absorb flavor as they sit.
Nutrition
Calories: 246kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 508mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3021IU | Vitamin C: 51mg | Calcium: 96mg | Iron: 2mg