Korean Japchae (Mixed Veggies With Sweet Potato Noodles) Recipe

Korean Japchae (Mixed Veggies With Sweet Potato Noodles)
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Japchae is one of Korean’s best-loved dishes. Korean Japchae, literally means mixed vegetables stir fried with sweet potato glass noodles.

It is a number one sought-after dish particularly during the Korean festive holidays. With just a few ingredients, you can easily make this popular dish right in your kitchen, any day and anytime you want. I love to serve this healthy dish to my family or bring it to a potluck party.

Koreans usually cook this dish with beef, but I’ve changed it to chicken which my family prefers. A vegetarian version is another great option!

Serve this dish along with Korean Pajeon as an appetizer to complete your meal. Check out my recipe on how to make a Korean Pajeon here.

Recipe for Korean Japchae (Mixed Veggies with Sweet Potato Noodles)

Servings: 4 to 6 people

Korean Japchae (Mixed Veggies With Sweet Potato Noodles) - Ingredients

Ingredients

For Chicken Japchae:

  • 230 grams of chicken breast (cut into long thin strips)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar/honey
  • 1/2 tablespoon of sesame oil
  • 1/2 tablespoon of mirin (rice wine, or omit it if you don’t have any of these)
  • 1 clove of garlic, minced

For Vegetables & Egg Omelette Japchae:

  • 2 eggs, lightly beaten
  • 1/2 medium-sized sweet onions, thinly sliced
  • 1/2 large-sized carrot, julienned
  • 1 sweet bell pepper, julienned
  • 350 grams of spinach (1 large bunch), cleaned well
  • 2 sheets Korean fishcake (optional)
  • Salt
  • Vegetable oil

For Noodles:

  • 400 to 450 grams of Korean Sweet Potato noodle, Dangmyun

For Sauce:

  • 1/3 cup of soy sauce
  • 1/4 cup of sugar/ honey
  • 2 tablespoons of sesame oil
  • 1 tablespoon of sesame seeds
  • 1/2 teaspoon black pepper

Korean Japchae (Mixed Veggies With Sweet Potato Noodles) - Served

Method

  1. Combine all the ingredients for the chicken in a bowl. Marinate for 20 minutes while preparing the other ingredients.
  2. Heat a large skillet using medium-low heat. Add 1 teaspoon of oil, swirling to coat.
  3. Add the beaten eggs to the pan and swirl it to cover the surface of skillet. When the eggs are set, after about 2 to 3 minutes, flip the eggs over and cook the other side for 1 minute. Slip the omelette out to a dish and let it cool.
  4. Using the same skillet, turn the heat up to medium-high heat. Add 1 teaspoon of oil and the sliced onions. Season with salt and saute for 4 to 5 minutes. Do not overcook, and dish the onions out onto a plate when it softens. Keep it warm in a bowl/ big plate where you will mix the entire Japchae later.
  5. Add 1 teaspoon of oil and the bell peppers to the skillet with a pinch of salt. Saute for 1 minute and dish out. Add 1 teaspoon of oil and the carrots and a little salt to the pan. Saute for 2 minutes and dish out.
  6. Add 2 teaspoons of oil to the same skillet. Add the chicken and saute for about 5 minutes, or until the chicken cooked thoroughly. Remove from pan and keep warm.
  7. Bring a large pot of water to boil. Add generous amounts of salt to the water. Add spinach and cook for 10 seconds. Remove the cooked spinach and place them in a big bowl of cold water to stop them from getting further cooked. Squeeze out the water from spinach gently. Set aside with other veggies.
  8. In the same pot of boiled water, add all the sweet potato noodles. Boil the noodles according to the package directions or for 6 to 10 minutes.
  9. While the noodles are cooking, mix all the ingredients for the sauce in a bowl and set aside. Roll up the omelette, slice it into ribbons and set aside.
  10. Drain the cooked noodles and place them in a big mixing bowl. Cut the noodle into shorter lengths with a kitchen scissors for easy mixing. Pour half of the sauce onto the noodles and gently mix with a tong until the noodles absorb all the sauce.
  11. Toss the noodles gently using a pair of tongs to combine them with the veggies and chicken.
  12. Garnish with sesame seeds and sesame oil as desired. Serve and enjoy!

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Sophia Wong
Sophia is a mother of two girls aged seven and 10. She loves exploring the world with them in play, art, baking and cooking. She believes that family bonds are strengthened through doing things and spending meaningful time together. If you would also like to contribute to Little Day Out, contact us at hello@littledayout.com.