Japchae is a classic Korean dish made with sweet potato starch noodles. It is originally made with beef, and here you can see a chicken version of it. This dish is specially made during festivals and during the holiday season as a family meal.
I got to taste this lovely Korean delicacy when I first dined at Manna Land which is a popular Korean Restaurant near my place. When we ordered, I had no idea about its taste. Finally, when the dish arrived at our table and when I saw the appearance, I was a bit skeptical about actually giving it a try. The moment I tasted it, Japchae was on top of my favorite list.
Since then I wanted to try it at home and of course, upload it on my blog as my favorite Korean dish.
What is Japchae?
Japchae is a unique way of stir-frying Korean-style glass noodles. The more popular way of preparing Japchae is with sweet potato glass noodles. And these can be easily bought either from an online store or any Korean store.
A substitute for sweet potato noodles is rice noodles, but the taste cannot be the same in both cases. I would definitely use sweet potato rather than glass noodles.
Japchae is a special meal prepared during a holiday or festival season. A well-made Japchae should have a proper balance of sweet and savoury notes, along with the crunch from the veggies and perfectly cooked bouncy noodles.
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Japchae Recipe Video
Japchae (Korean Style Sweet Potato Glass Noodles)
Equipment
- Wok (12 inches in diameter)
- Saucepan (20 cm in diameter)
Ingredients
- 300 grams sweet potato glass noodles
- 2 eggs whisked
- 300 grams finely chopped boneless chicken pieces
- 1 tablespoon soy sauce
- 1 tablespoon finely chopped garlic
- ½ tablespoon sugar brown/white
- 1 teaspoon black pepper powder
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 cup sliced button mushrooms
- 1 stem of white spring onion
- 1 medium onion sliced
- 1 cup sliced capsicum combined -green, red, and orange
- 2 stems of green spring onion chopped
Sauce:
- ½ cup soy sauce
- 1 tablespoon brown sugar
- 2 teaspoon black pepper powder
- 6 tablespoon cooking oil
Instructions
- Heat 1 tablespoon oil and add 2 whisked eggs with a pinch of salt. You can either make an omelet or scrambled egg. Chop the omelet into long strips and set aside.
Cook the chicken
- Take 300 grams finely chopped boneless chicken pieces and add 1 tablespoon soy sauce, chopped garlic, sugar, black pepper powder, sesame oil, and salt. Mix well and set aside.
- Heat 2 tablespoons of cooking oil in a wok and add the chicken pieces. Stir-fry for 1 minute on high heat. Lower the flame and cook the chicken with the lid on for 10 minutes or until it is fully done. Remove the chicken pieces to a bowl.
- In the same wok, heat some oil and stir-fry 1 cup sliced button mushrooms on medium heat for 2 to 3 minutes. Sprinkle some salt and pepper. Remove from the pan and set aside.
- Now in the same pan, add a chopped white portion of spring onion and 1 medium-size red onion sliced. Fry for 1 minute on high heat and then add green spring onion and sliced bell peppers (capsicum). I have used red, orange and green. Toss the veggies on high heat for 1 minute and make sure not to overcook. The veggies should remain crunchy. Remove from the plate and keep warm.
Cook Noodles
- Heat a saucepan with enough water to boil the noodles. Once the water starts to boil add the noodles and cook for about 10 minutes or until just cooked. Once the noodles are cooked, strain them in a colander and rinse them in some cold water.
- Place the noodles in a large bowl so that it is easier to mix. Prepare the sauce by mixing together soy sauce, brown sugar, and black pepper powder. Pour this sauce over the noodles and gently mix until the noodles are well coated with sauce.
- At this point, you can cut the noodles with scissors.
- Heat the wok again with a few drops of cooking oil and add the sauce-coated noodles along with ½ teaspoon of salt. To this add cooked chicken, mushrooms, vegetables, and scrambled eggs. Gently mix everything together and cook for 5 minutes on medium heat.
- Remove from heat and serve hot.
Video
