Making this Stir Fry Japchae recipe and realizing how yummy it tastes just makes me want to make it every single week! It’s also Paleo-friendly as the noodles are made from sweet potato starch.
Oh yes, I’m trying it… Bentos! What better way to learn how to cook than making lunch for yourself and others? Here’s some stir fry japchae, which is super easy to make and super delicious!
The reason I’m going to start making bentos is because of my close friend. When I saw him last, he had gotten me 2 cookbooks with bento recipes, as well as my very own bento box, which is shown in this picture! I decided, why not learn how to make bentos? They’re easy, relatively healthy, and it would probably help if I cooked for my family so they wouldn’t have to eat out or anything like that. So, that’s exactly what I’m doing! So be sure to check out the recipes!
As far as this recipe goes, the stir fry japchae comes out really nicely and it’s quick to make (a big plus in my book!) Try it for yourself and rate how you like the recipe!
What is Japchae?
The Japchae (잡채) is a dish that is of Korean origin, in the past it was a dish reserved for the royal family. Today, this dish is democratized and it is frequently served at important meals or family parties. Les japchae is a dish made from sweet potatoes (Dangmyon in Korean) that are mixed with various ingredients, meat (beef or pork), mushrooms and vegetables.
Japchae is quite a festive dish.
Koreans eat it mostly during traditional holidays, chuseok and seollal, or for birthdays. One of the reasons for this is that this dish is very colorful. It first appeared in the 17th century at a royal feast. In the first Korean recipe called ‘ eumsik dimibang (음식디미방) sweet potato noodles are absent. Nevertheless it contains several ingredients cut in Julienne sautés. ‘Jap’ means mix, pick up. ‘Chae’ means vegetables. Thus, it is easy to understand that Japchae is a dish of mixed vegetables.
The japchae as it is known with sweet potato noodles was born in 1919 when a sweet potato noodle factory opened its doors. Subsequently, this form of japchae became popular from the 1930s.
We present the recipe of japchae in its vegetarian version, though there are many variations. But if you want to add meat to it, use minced beef.
Japchae or chapchae (잡채) is a very popular Korean dish consisting of dangmyeon (당면), sweet potato noodles, which can be eaten cold or hot.
What does japchae mean?
If the word japchae was translated exactly, it would mean “Mixed Vegetables”. In hangul, the official alphabet of North and South Korea, jap means mix and chae means vegetables. This name therefore perfectly reflects its content.
There are several kinds of Japchae. They have a connection with the ingredients that accompany the Japchae. Japchae (noodles with vegetables) is a dish served at traditional Korean festivals. In the past, Japchae was a dish intended for the king so it still retains a lot of value in the eyes of Koreans. Seafood, mushrooms are usually added to Japchae.
Japchae is simply the official stir-fry (or stir-fry) of Koreans! Incredibly simple, japchae adapts very well to everyone’s favorite ingredients and dietary restrictions. See the video here.
The only slightly more exotic ingredient in japchae is its starch source. Koreans use sweet potato starch noodles. So here, watch out for your own shopping because I quickly realized that this description can bring you several completely different products… you have to look or ask for Korean style starch noodle (Korean style starch noodle) or even better.. noodles to make japchae! These vermicelli, gluten-free, almost look like algae after cooking and are really pleasant in the mouth. To discover.
Asian shops also sell ready-made japchae sauce in bottle but I prefer to make it myself. Asian sauces frequently use ingredients somewhat.. adverse. Japchae sauce is so simple: soy sauce, sesame oil and sugar. That’s all.
Now about the dangmyeon
Dangmyeon (당면), also spelled dang myun, dangmyun, Tang myun or tangmyun, are Korean sweet potato starch noodles, invented in 1919.
Homemade Korean Stir Fry Japchae Recipe
- 4 oz ground beef
- ⅓ Carrot, julienne cut
- Handful of bean sprouts
- Green onions, for garnishing
- 1½ oz glass noodles (sweet potato noodles)
- 2 Tsp shoyu (soy sauce)
- 1 Tsp sake
- 2 Tsp sugar
- ½ tsp sesame oil
- Garlic powder
- Mix together shoyu, sake, sugar, sesame oil, and garlic powder together. Taste and change according to preference.
- Put ground beef in a bowl and add shoyu mix and incorporate. Let sit to soak up the juices.
- Rehydrate the glass noodles by putting the noodles in a bowl and adding hot water, letting them soak for a few minutes. Drain and, if need be, cut noodles to bite-size pieces.
- Put pan on med heat and wait for the pan to get hot. Put ground beef in and stir occasionally. When the ground beef is almost cooked but not quite done, add carrot and bean sprouts. Stir and cook until beef is done.
- Pushing the meat and veggies to the side, add the noodles, stirring around to soak up all the juices left. Transfer noodles, beef, and veggies onto a plate to let cool. Once cool, pack into respective bentos and garnish with green onions. Enjoy!
Have you tried making this Korean Japchae Recipe at home? Let me know in the comments below.