Japchae (Chap Chae)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
Korean
Japchae (Chap Chae)
Description
Japchae (Chap Chae) highlights stir-fried sweet potato noodles combined with a variety of sautéed vegetables including mushrooms, onions, carrot strips, spinach, and scallions. After cooking the sweet potato noodles, they are rinsed with cold water and cut to manageable lengths. Spinach is blanched briefly to preserve its color and texture. The vegetables are briefly cooked before the noodles, spinach, and seasoning—comprising soy sauce and sugar—are folded in to create a harmonious mix of sweet and savory flavors.
The texture offers a pleasant contrast with soft sweet potato noodles and the slight crunch from the fresh vegetables. The dish uses neutral cooking oil for stir-frying and finishes with a touch of sesame oil and toasted white sesame seeds to add a mild nutty aroma. Japchae is traditionally served at room temperature, making it versatile for different serving occasions.
Japanese sweet potato noodles used in this recipe are typically available in Asian markets and labeled accordingly. The balance of salty and sweet in the sauce allows the natural flavors of the vegetables to stand out. Japchae can be a side dish, part of a larger meal, or light main course.
Ingredients
- 8 oz (230g) sweet potato noodles
- 4 oz. (125g) spinach
- 1 1/2 tablespoons neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1/2 onion thinly sliced, small
- 3-4 shiitake mushrooms sliced, fresh
- 1 carrot cut into thin strips, small
- 1 talk scallion cut into 1-inch (2.5cm) lengths
- 1/2 tablespoon sesame oil
- salt to taste
- 1 teaspoon white sesame seeds toasted
Sauce:
- 4 tablespoons soy sauce
- 2 1/2 tablespoons sugar
Instructions
- Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Use a pair of scissors to cut the noodles into about 6-inch lengths. Set aside.
- Heat a pot of water and bring it to a boil. Blanch the spinach until wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze out the remaining water. Cut the spinach ball in half.
- Heat the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot. Cook for about two minutes. Add the scallion and stir-fry for another minute.
- Turn the heat to low and add the noodles and spinach to the skillet or wok, followed by the sesame oil, sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with sesame seeds, and serve at room temperature.
Notes
- Sweet potato noodles are commonly sold in Asian supermarkets as "sweet potato noodles" or "dangmyeon."
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 396kcal | 20% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Sodium | 1388mg | 58% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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