Did you know? ALL Koreans love “잡채(Japchae)”, stir-fried glass noodles & vegetables with sweet & savory sauce! It’s one of the representative dishes for Korean festivities. If you’ve tried it, then you’ll see why it’s loved by everyone.
The only bad part? It’s a lot of work to prepare Japchae since you have to cook all the noodles and vegetables separately: blanching & seasoning, stir-frying, boiling, etc.
But let us make it easy for you. With this One-pan Japchae recipe, you’ll be able to ace this delicious dish hassle-free!
With a variety of veggies and noodles with sweet & savory sauce, this definitely makes it a healthy and delicious, but quick weeknight dinner.
How to make One-pan Japchae?
Check the recipe below and also watch my YouTube video for the step-by-step tutorial with full details!
One-pan Japchae
Ingredients
- 60 g dried glass noodles
- 2 ea. dried shiitake mushroom
- 4 ea. dried black fungus mushroom or dried wood ear mushroom
- ½ cup sliced onion ½ medium-sized onion
- ½ cup julienned carrot ⅔ medium-sized carrot
- ½ ea. red bell pepper cut into matchsticks
- 1 cup spinach
Japchae sauce
- 2 tbsp soy sauce
- 1 tbsp water
- ½ tbsp sugar or 1 tbsp of agave syrup
- 1 tsp minced garlic 1 medium clove
- 1 tsp chopped green onion ⅓ stalk
- ½ tbsp sesame oil
- black pepper to taste
For cooking
- 1 tbsp vegetable oil (any vegetable oil with high smoking point and neutral taste: avocado, grapeseed, rice bran, canola, sunflower, soy, etc.)
- ¼ tsp salt to season onion & carrot while stir-frying
For garnish
- ½ tsp toasted sesame seeds
Instructions
- Add dried shiitake mushroom, dried black fungus mushroom, and dried glass noodles in a container. Fill it up with water and keep in the fridge overnight to rehydrate the ingredients.
- Cut rehydrated noodles in half.
- Squeeze water out of rehydrated shiitake mushrooms. Slice the shiitake mushrooms thinly and put it into a bowl.
- Cut rehydrated black fungus mushroom into small pieces.
- In a bowl, add "Japchae sauce" ingredients together and stir well.
- Take ½ tablespoon of the sauce and mix with sliced shiitake mushroom. Set aside.
- Cut & slice the vegetables: slice onion thinly. Julienne the carrot. And cut red bell pepper into matchsticks.
- Rinse and drain spinach.
To stir-fry
- Heat a pan over medium-high heat. Coat with 1 tbsp of vegetable oil.
- Add sliced onion and julienned carrot. Season with ¼ tsp of salt. Stir-fry for 1-2 min. until onion is semi-translucent and the carrot starts to release the orange hue.
- Add red bell pepper and marinated shiitake mushroom. Stir-fry for another min.
- Add glass noodles, Japchae sauce, and black fungus mushroom all at the same time. Cook until the glass noodle is translucent.
- Turn off the heat. Add spinach, stir & cook with the residual heat until the spinach is wilted.
- If desired, add a drizzle of sesame oil and mix together.
- Garnish with toasted sesame seeds and serve.
Video
Notes
How to heat your leftover Japchae?
It’s always good to eat Japchae on the day you’ve made it. However, if you have some leftover Japchae in the fridge, simply put it back in the pan with 1 tablespoon of water. And stir-fry over medium heat until noodles become translucent again.
Of course, you can use the microwave, but it tastes so much better when reheated on a pan.
Personalize your Japchae!
You can make your own Japchae with your favorite veggies! I’ve had really good ones with asparagus, broccoli, zucchini, different mushrooms, and etc. It’s a true DIY dish in Korean cuisine.
Let us know how this recipe helped you ace this dish 🙂
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