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

FAQs

What are Korean japchae noodles made of? ›

Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

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

I wanted to spice up the classic dish a bit more by adding some gochujang (Korean fermented chili paste). The extra kick brings this dish to the next level. Plus it is the Year of the Tiger and tigers are a little spicy (lol).

Do You Eat Japchae Cold or Hot? 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.

Traditional japchae is already a relatively healthy dish, with the inclusion of so many antioxidant and fiber rich vegetables: red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper, onions, spinach, carrots.

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

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)

Optional: To keep from noodles sticking together, add a dash of sesame oil and mix until noodles are evenly coated.

When does glass noodle expire? Unopened glass noodles can lasts for about 2 years from the production date if stored properly. Once the package is opened, they can be kept for around 2-3 months. But, don't rely strictly on these timeframes, always check the expiration date mentioned on the package.

Why is japchae so popular? ›

Because in the old days Japchae was usually served at special occasion, such as someone's big birthday or a wedding.

Make-Ahead and Storage

The japchae can be made up to one day in advance. Keep refrigerated, then quickly sauté in a small amount of oil to rewarm.

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.

Japchae has its origins in the 17th century; fittingly, it was first served at a party for the reigning king. Originally made with just vegetables and mushrooms, sweet potato noodles (dangmyeon, also called glass noodles) were introduced in the 20th century and are now an integral part of the dish.

Leftovers, such as cooked leftover japchae, should be: Cooled Down: Before storage, allow the noodles to reach room temperature. Refrigerated: Store in airtight containers to retain moisture and prevent contamination. Time-Sensitive: Consume leftovers within 3 to 5 days to ensure safety and quality.

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.

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

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.

Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture.