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Japchae Korea Resep – Korean japchae, stir-fried sweet potato starch noodles with vegetables, is a popular and delicious dish that almost everyone likes. I’ve never met someone who tried it for the first time who didn’t immediately like it. That’s a huge compliment! This recipe is for a quick and easy version of japchae that takes only 10 minutes to cook but tastes just as good as the traditional one.

I posted a japchae recipe years ago and it was popular on my website and YouTube with millions of people. The only complaint I got was that it takes a long time to prepare all the ingredients properly. We have to do this so that the ingredients retain their taste, texture and color when they are finally mixed. The result is delicious but it takes a lot of time.

Japchae Korea Resep

But for the past few years I’ve been trying to find a way to make japchae faster, in a pot. I did many experiments and many essays. I finally figured out a way to do it, it’s pretty simple but the order of adding the ingredients is something of a science of my own. The vegetables and mushrooms go on the bottom of the pot so they don’t burn easily, and all the vegetables are covered in a light layer of cooking oil that prevents them from browning from the seasoning sauce.

Resep Japchae Ala Stanley (bihun Korea)

This way, I make japchae in 10 minutes, all in my big, heavy 6.5 quart pot. The recipe appears in my new cookbook. Lots of people have already done it and tell me they love it! Now I always make japchae this way, never the traditional way. It’s perfect for a family meal of 4-6 servings, but anything bigger than my traditional japchae recipe will be better and more manageable.

Jual Bihunku Korea Japchae 55 Gr

To make japchae vegan, simply omit the meat and add a little more mushrooms or other vegetables. Fried tofu is also a great substitute for meat.

Serve as an appetizer or side dish or over a bed of rice for a main course.

Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean households. I always have a couple of bags in my pantry. Not only are they used for this signature dish, but they are also great in soups and stews.

There are several ways to prepare japchae noodles. Some people soak the noodles before cooking them. Some do not wash the noodles after cooking them. Even the package instructions vary, depending on the brands. I don’t see the need to soak the noodles. The noodles cook pretty quickly without being soggy. Boil for about 8 minutes until the noodles are soft and springy. These noodles should NOT be “al dente!”

Japchae Hidangan Kuliner Makanan Korea Yang Terbuat Dari Mie Kaca Yang Digoreng Dengan Mangkuk Tradisional Sayuran Dan Daging Sapi Asia Ilustrasi Stok

Next, rinse the noodles in cold water, drain them well, marinate them with the prepared sauce, and then deep-fry them to give them a soft but bouncy texture.

I usually use lean and tender meat, but pork loin is also very common in japchae. Classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable choices are chilies, bell peppers, garlic chives, cucumbers, etc.

Japchae (korean Stir Fried Glass Noodles)

Here, I’ve sped up the process a bit and cooked a few ingredients together, where appropriate. Regardless, don’t overcook the vegetables. Vegetables should be slightly crunchy or “al dente” to pair well with soft noodles.

The real secret to successfully creating the authentic flavor of this dish is finding the right balance between soy sauce and sugar. This japchae recipe will give you the right balance! Be sure to increase the amount of sauce proportionally if you are using more ingredients than the amounts listed in the recipe.

To make the process a little easier, I first make a bowl of sauce to use throughout the cooking process. Use brown sugar, if available, for color and a little extra flavor.

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

Resep Praktis Japchae Ala Korea Untuk Menu Akhir Pekan

This japchae recipe was originally published in January 2010. I’ve updated it here with new photos, more information and minor changes to the recipe. Japchae or chapchae (잡채) is a very popular Korean dish. It is the most sought-after dish, especially during Korean holidays (for example, New Year’s Day and the Harvest Festival), but it is also enjoyed on any other ordinary day.

Japchae translates to mixed vegetables. When first invented in the 17th century, japchae was a non-noodle dish.

But nowadays, the main highlight of the dish is the glass noodles, which are made from sweet potatoes, along with colorful vegetables and well-seasoned meat.

Japchae is usually served as a side dish, but can also be served on a bed of rice (ie, Japchae-bap, 잡채밥) as a main course. In this case, I usually serve it with Korean black bean sauce, just like in a Korean-Chinese restaurant in Korea. I will cover that variation at another time.

Resep Japchae, Makanan Korea Berbahan Mi Soun Yang Lezat Dan Sehat!

Preparing for Japchae is a lot like making bibimbap. It usually calls for meat and vegetables (unless you’re making a vegetarian version) and is prepared and cooked individually.

But by cooking them separately you can enhance their individual flavor, texture and color. (This is actually true. I’ve had many mediocre/failed Japchae dishes by frying everything at once before). After all, everyone has a different cooking point.

Sweet and salty taste, crunchy vegetable texture (not too raw and not too soft) and bouncy noodle texture (not mushy).

And I’m so happy to share my well made Japchae recipe today! We just can’t get enough of it. 🙂 I hope you enjoy my recipe as much as we do!

Japchae (sweet Potato Starch Noodles Stir Fried With Vegetables) Recipe By Maangchi

1. Place the beef strips in a medium bowl. Add the “meat marinade” and gently mix the sauce into the meat. Line the bowl with parchment paper and set aside while you work with other ingredients.

Add the “spinach seasoning” and mix gently and evenly. Put it in a large bowl where we will add the rest of the prepared ingredients later.

Cut the noodles with kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches long is good). Move the noodles to a bowl and toss with the rest of the “mushroom noodle marinade” mixture. Mix them well. Leave it aside until you cook it (about 10 minutes).

3. Start cooking the prepared ingredients as below. Follow the order if you can. We are cooking from lighter color to darker color (to minimize color transfer and avoid washing in between) and will use only one non-stick pan/pan.

Diah Didi’s Kitchen: Tumis Soun Ala Jap Chae, Korean Stir Fried Glass Noodles

Once each step is finished, move them to the large glass (except the first two: white and yolk), where we will mix all the ingredients before serving.

4. Cut the egg white and yolk into matchstick-thin slices. Add them to the large bowl as above.

5. Add the rest of the “finishing touch” ingredients: sesame oil and sesame seeds to the large bowl and mix gently with your hands.

(Be careful with your hands as the ingredients, especially the noodles may still be hot. You can also use a salad server to mix initially and then mix with your hands once it has cooled enough).

Resep Makanan Korea Yang Mudah Dibuat Ini Cocok Untuk Anak Kos Halaman All

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