Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Noodles
Pan
Sauce
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Boil · About 8 min
- Cook 250 g sweet potato glass noodles, 2000 ml water according to the packet, usually 6–8 minutes. Drain and cut long strands with kitchen scissors.
Fry · About 7 min
- Heat oil from 25 ml neutral oil, 200 g mushrooms, sliced, 150 g carrots, shredded, 150 g spinach, 150 g onion, sliced; fry onion, carrots and mushrooms for 7 minutes. Add spinach for 1 minute.
Toss · About 2 min
- Mix 45 ml soy sauce, 20 ml sesame oil, 20 g sugar, 10 g sesame seeds; toss with vegetables and noodles over low heat for 2 minutes.
Check: The noodles are tender and springy, and the sauce coats them without pooling.
Tips
- Cut the cooked noodles into manageable lengths.
- Judge Japchae by the texture and doneness signs in its steps. Your pan and heat affect how long Japchae takes to cook.
Substitutions
- Use sliced bell pepper instead of carrots.
Storage
- Get perishable Japchae into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Japchae within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Japchae to 74°C / 165°F, stirring or turning it for even heating. When Japchae is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Japchae includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Japchae becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Japchae one day ahead. For Japchae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Japchae on the day of serving.
FAQ
What matters most when making Japchae?
Cut the cooked noodles into manageable lengths.
What can I substitute in Japchae?
Use sliced bell pepper instead of carrots.
Can I prepare Japchae ahead?
Prepare the measured ingredients for Japchae one day ahead. For Japchae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Japchae on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
