잡채

Name: 잡채
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Korean
Ingredients: 250 g Korean sweet potato glass noodles (dangmyeon); 150 g beef sirloin, cut into thin strips; 1 large carrot, julienned; 1 medium onion, thinly sliced; 200 g fresh spinach; 5 dried shiitake mushrooms, soaked and sliced; 1 red bell pepper, julienned; 2 eggs, separated (for egg garnish); 4 tbsp soy sauce; 2 tbsp sugar; 3 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp toasted sesame seeds; Salt to taste; Vegetable oil for cooking

잡채 (JAP-cheh)

Japchae

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 364 kcal

⭐ Rating 3.0 (1)

Glass sweet potato noodles stir-fried with rainbow vegetables and beef in sweet sesame-soy glaze. Slippery, chewy, and impossible to stop eating.

Nutrition & Info

Protein 12.0g

Carbs 52.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy

Equipment Needed

large skillet or wok pot tongs

Presentation Guide

Vessel: large round plate

Garnishes: sesame seeds, egg strips

Accompaniments: steamed rice

Ingredients

250 g Korean sweet potato glass noodles (dangmyeon)
150 g beef sirloin, cut into thin strips
1 large carrot, julienned
1 medium onion, thinly sliced
200 g fresh spinach
5 dried shiitake mushrooms, soaked and sliced
1 red bell pepper, julienned
2 eggs, separated (for egg garnish)
4 tbsp soy sauce
2 tbsp sugar
3 tbsp sesame oil
2 cloves garlic, minced
1 tbsp toasted sesame seeds
Salt to taste
Vegetable oil for cooking

Instructions

1
Marinate the beef strips in one tablespoon each of soy sauce, sugar, sesame oil, and minced garlic for thirty minutes, then cook in a hot skillet over high heat for two to three minutes until seared and caramelized, and set aside.
2
Cook the glass noodles in boiling water for six to seven minutes until chewy and translucent, drain immediately, rinse under cold water to stop cooking, then cut with kitchen scissors into manageable lengths and toss with one tablespoon each of soy sauce and sesame oil.
3
Blanch the spinach for thirty seconds in boiling water, shock in ice water, squeeze out all moisture, and season with a pinch of salt and sesame oil, then saute the julienned carrots and sliced onion separately for two minutes each until just tender.
4
Saute the soaked and sliced shiitake mushrooms and julienned bell pepper in a tablespoon of oil over high heat for two minutes each, seasoning lightly with salt, keeping each vegetable vibrant and slightly firm.
5
Combine all the prepared ingredients in a large, wide mixing bowl, add the remaining soy sauce, sugar, and sesame oil, then toss everything together gently using your hands or tongs until the noodles, vegetables, and beef are evenly coated and distributed.
6
Transfer the japchae to a large serving platter, garnish with toasted sesame seeds and thin strips of egg crepe made by cooking the separated yolks and whites into thin omelets and slicing them finely, then serve at room temperature as tradition dictates.

💡

Did You Know?

Created for a 17th-century royal banquet — originally without noodles, just stir-fried vegetables.

Chef's Notes

Equipment Tips

large skillet or wok
pot
tongs

Garnishing

sesame seeds, egg strips

Accompaniments

steamed rice

The Story Behind 잡채

### The Story

Japchae was first created in the early 17th century by Yi Chung (1568-1619) for a royal banquet honoring King Gwanghaegun during the Joseon Dynasty. According to the Veritable Records of the Joseon Dynasty, the king so enjoyed the dish that he rewarded Yi with a promotion equivalent to Secretary of the Treasury. Remarkably, the original japchae contained no noodles -- it was a stir-fried medley of vegetables and mushrooms including cucumbers, radishes, and shiitake. Glass noodles made from sweet potato starch were only introduced to Korea from China after a glass noodle factory opened in northern Korea in 1919, fundamentally transforming the dish into its modern form.

### On the Calendar

Japchae is one of Korea's essential celebration dishes, served at weddings, dol (first birthday parties), hwangap (sixtieth birthday celebrations), Chuseok, and Lunar New Year. It also appears regularly on everyday dinner tables.

### Then & Now

Modern japchae features sweet potato glass noodles stir-fried with julienned vegetables, beef, and a sweet soy sauce dressing, with each ingredient traditionally cooked separately to preserve its distinct flavor and texture before being combined. The dish has remained largely unchanged since the addition of noodles, though vegetarian and seafood variations have emerged.

### Legacy

Japchae's journey from a noodle-less royal creation to Korea's most beloved celebration dish demonstrates how a cuisine can absorb foreign ingredients while maintaining its essential character.

🕐 Traditionally enjoyed celebrations, holidays, and dinner 📜 Origins: Joseon Dynasty (early 17th century)

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잡채