Japchae (also known as jabchae, chapchae, chop chae) is a famous noodle dish that uses the unique Korean glass noodles called dang myeon, these are made from sweet potato starch and are available from most Asian supermarkets.
Glass noodles have a very different texture to normal ramen or spaghetti noodles. The noodles are see-through, chewy and elastic in texture which adds to the uniqueness of glass noodles.
In Korea you will see Japchae at different times. It’s common to see this dish at special occasions such as birthday, Chusuk (harvest celebration) or any other occasions. It can also be served as a side dish (served cold or warm) or as a main dish.
I have used the following ingredients:
To make Japchae you need to first prepare the noodles. As with any dried noodle they are hard in the pack. The best thing to do is soak the glass noodles in cold water for 1 – 2 hours.
Once soaked then boil them in a saucepan for about 10 - 15 minutes until they are soft and chewy, before draining the noodles and washing them with cold water.
Preparing vegetables and meat
Spinach – Needs a quick boil for 2-3 minutes before draining and then cleaning with cold water. Try not to overcook.
Cut all the vegetables and meats into thin slices, so that they can be fried easily.
In a small bowl put soy sauce, sesame oil and sugar in a bowl.
Add 2 teaspoons of minced garlic, then mix this altogether.
Fry the vegetables in a frying pan, it's best to start with the carrots as these take a bit longer to fry.
Once the vegetables are cooked add the sauce and mix well, then add the noodles to the frying pan for a final few minute and mix everything together.
Once done serve on a plate and enjoy!