Korean japchae


A Korean dish used for festivities that when presented with bulgogi makes a main meal. Equally you can have it on its own as a side dish.


8 oz noodles (cellophane noodles)
1⁄4 lb beef (in thin slices)
2 oz mushroom (shiitake mushrooms)
1 onion (small, grated or thinly sliced)
2 T pepper (thinly sliced)
2 T carrot (shredded or cut into thin slices)
1 egg
  soy sauce (to taste)
  sugar (to taste)
  sesame oil (to taste)
  cooking oil (for frying)


  1. Boil the noodles so that they're al dente then rinse in cold water.
  2. Meanwhile, flash fry each of the vegetables separately and do the same with the beef and mushrooms together.
  3. Beat then fry the egg without stirring and cut it into pieces.
  4. Mix soy sauce, sugar and sesame oil to make a sauce, cover the noodles with it, and then begin to pan fry.
  5. Eventually add the other ingredients to the pan to warm up. Season with more sauce if necessary.
  6. Serve straight away.


Japchae can be served topped with chopped or sliced egg, or place the cooked egg on the top as decoration. Other vegetables can be used to make japhae.

The key to a great japchae is cooking the ingredients separately.

4 servings
Preparation time
Cooking time
Total time
45 minutes

Korean japchae