Wednesday, 7 May 2014

Japchae Korean Glass Noodle

I don't recall eating this dish but I have seen plenty in the cyber world.  Always had the impression that I have to go to a Korean specialty store to buy the noddle and thus when I saw it at one of the supermarket that I patronised often, I grabbed it.

These days with son back in school and coming home for meals on a more regular basis, I have to think of ways to make eating at home fun and interesting.

So here is my attempt on Japchae Korean Glass Noodle, and I am glad that family liked it.

Adapted: Maangi

Makes 4 servings.

What you need:

200g sweet potato noodle
300g beef
1 packet of spinach
1 medium size carrot
1 medium size onion
5 dried mushroom, soak 
3 cloves of garlic
1/2 tbsp oyster sauce (optional)

Soya sauce
Sesame oil
Sesame seed


How to prepare your ingredients before stir frying:

Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.

Cut a carrot into thin matchstick-shaped pieces 5 cm long.

Slice one onion thinly.

Slice 300g beef into thin strips.

In a big pot, boil the noodles in boiling water 7 mins (depending on packaging instruction). When the noodles are soft, drain them and put in a large bowl.  Do not rinse with water.

Add 1 tbs of soy sauce and 1 tbs of sesame oil into the noodle. Mix it up and set aside.

In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

Add ½ tbs soy sauce and ½ tbs sesame oil into the spinach and mix it and place it onto the large bowl.

On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds.  Set aside.

Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent.  Set aside.

Place a few drops of olive oil on the pan and add your sliced mushroom. Stir it until it has softened.  Set aside.

Place a few drops of olive oil on the pan and add your beef strips.  Seasoned with oyster sauce (optional)

Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.

Arrange the sides round the noodle. 

Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.

Toss and serve.


  1. i love sweet potato noodles because of the texture! didn't realise this is so easy to prepare! thanks for sharing

    1. Vic, I didn't know too until I explore this recipe. And tasty.


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