Japchae (Korean Stir-fried Noodles) - Salu Salo Recipes (2024)

FAQs

What are Korean japchae noodles made of? ›

Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae. They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.

The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.

Japchae on it's own makes a great meal, but it's even better served with other dishes! Here are a few of our favorites: Gochujang BBQ chicken thighs. Traditional napa cabbage kimchi or geotjeori (fresh kimchi)

There's a lot to prep for japchae—there's no avoiding that, given the many components and the different preparations for them—but the good news is that it can all be done well in advance of serving. The japchae can then be refrigerated for a day or two and reheated in a skillet before serving.

Made from sweet potato starch, Korean dangmyeon noodles are naturally fat free and low in calories, making them a healthy choice for noodle lovers.

Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

Korean name

Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays.

The best thing about Japchae is that if you've made too much of it, you can always keep it in the fridge and it tastes even better the next day. You may wish to pop it in the microwave to heat it up but the amazing thing about this noodle is that it tastes just as good cold from the fridge!

Steamed eggplant, stir-fried zucchini, seasoned bean sprouts, and seasoned spinach are among the many healthy vegetable sides served in Korean cuisine.

What pairs well with japchae? ›

Japchae is a versatile dish that can be enjoyed warm, at room temperature, or cold! Here are some suggestions: Main meal - enjoy with a side of kimchi. Side dish - pairs especially well with bulgogi or mandu (Korean dumplings)

Japchae is best served at room temperature but it can be served warm too. Glass noodles will spoil if left out longer than half a day in warmer temperatures, especially in the summer so store in the fridge right away. It can be stored in the fridge for up to a few days. It reheats well in the microwave.

Be it at breakfast, dinner or at a party, japchae is almost sure to be a feature. Like so many national dishes in Asia, food can represent so much more than just a tasty meal; in the case of japchae it is all about colour and harmony.

Shirakiku Korean Japchae Glass Noodles With Vegetables (1 package) contains 46g total carbs, 44g net carbs, 2g fat, 2g protein, and 210 calories.

Some Carbs: While not super high in carbs, japchae does contain glass noodles (made from sweet potato starch) and sometimes rice or other starches. These provide energy.

Korean ramen noodles are typically made from wheat flour, not maida. Maida is a type of wheat flour that is commonly used in Indian cuisine, while Korean ramen noodles are made from a type of wheat flour that is specifically used to make noodles, called kansui flour.