Japchae(잡채)[雜菜] is a Korean dish of mixed ingredients, typically starch noodles with carrot, greens, shiitake, wood ear fungus, and sesame seed.

Sweet potato starch noodles or dangmyeon(당면)[唐麵], also known as glass noodles or cellophane noodles, are generally used for japchae. Japchae was originally made without noodles, though noodles are almost an essential part now. The original dish was part of the royal cuisine and probably included shiitake, radish, sesame, and other ingredients. Over time, the dish became more common and ingredients such as starch noodles, carrot, and sometimes meat became standard.

Japchae is a popular and versatile dish. It can be served cold or hot, and it is suitable for special occasions or everyday meals. Japchae is usually served as a side dish, but it can make a meal on its own or be served with rice as japchaebap(잡채밥). Japchae can be easily made in large quantities, and leftovers can be served the next day.

Recipe

Ingredients

• 4 oz dried sweet potato starch noodles(당면)
• ½ bunch spinach or similar greens
• 1 – 2 tbsp brown sugar
• 2 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 giant scallion or 2 scallion, cut into long thin pieces
• ½ carrot, cut into matchsticks
• 2 – 4 shiitake(표고버섯), dried and rehydrated or fresh, sliced
• ¼ cup wood ear fungus(목이버섯), dried and rehydrated or fresh, sliced (optional)
• 1 tbsp sesame seed, toasted

Directions

• boil noodles until tender, 5 to 10 minutes
• rinse in cold water and drain
• set aside
• blanch spinach, 5 to 10 seconds
• rinse in cold water and drain
• set aside
• combine brown sugar, soy sauce, sesame oil
• sauté noodles, half of sauce mixture, adding water if dry
• remove from heat and set aside
• sauté scallion
• remove from heat and set aside
• sauté carrot
• remove from heat and set aside
• sauté shiitake, wood ear fungus, remainder of sauce mixture until cooked, 1 to 5 minutes
• remove from heat and set aside
• toss noodle mixture, scallion, carrot, mushroom mixture, spinach, sesame seed
• serve