In Korean, “Jap” means to mix, and “Che” means vegetables. This dish uses sweet potato noodles that are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). Japche is usually prepared with carrots, scallions, spinach, shiitake mushrooms, and green peppers. However, beef may be added as an option but may be left out to be served as a vegetarian dish.

This is one of our favorite Korean dishes! Growing up David’s mom made this dish for him and his sister all the time and when David and I got married she taught me a few of his favorite dishes. It is fairly simple to make and only requires a few ingredients. I hope you try this recipe and love it as much as we do!

 

JapChae

Ingredients

  • 2 cups red bell pepper sliced thinly
  • 2 cups yellow bell pepper sliced thinly
  • 2 cups broccoli chopped into small pieces
  • 1 onion sliced thinly
  • 2 cups shredded carrots
  • 1 package sweet potato noodles (these can be purchased at an Asian market)

 

For the sauce:

  • 6 tbsp tamari or soy sauce
  • 4 tbsp sesame seed oil
  • 1 tsp sugar
  • 2 tsp minced garlic

Directions

  1. Heat a saucepan over low heat and add sesame seed oil. I recommend not using olive oil because of the types of flavors that need to be in this dish.
  2. Mix the sauce by adding all the ingredients together. Taste to make sure it’s not too salty from the tamari/soy sauce and not too savory from the sesame seed oil. You want to have a good mix of flavor where neither element overpowers the other.
  3. Start by sautéing the onion until translucent. Add 1 tablespoon of sauce to the onion as you cook it. Once it is done place it in a dish and prepare the pan for the next vegetable.
  4. You want to cook this dish in stages. My mother in law says it’s best to cook vegetables by color- from lightest to darkest and then place each one aside so nothing over cooks.
  5. The order I cook vegetables in is: onion – yellow and red bell pepper –  carrot – broccoli and add 1 tbsp of sauce to each vegetable as you sauté it.
  6. Once you start cooking the last vegetable prepare a pan with water and boil the noodles for 5-6 minutes.
  7. IMPORTANT STEP: As soon as the noodles are done rinse them 3 times in cold water to avoid the noodles sticking together.
  8. Add the drained noodles to the sauce pan and warm them with 2 tbsp sauce then add in all the vegetables together. Mix and allow everything to warm through.
  9. Add additional sauce at the end if more flavor is needed.
  10. ENJOY!

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