Recipes

Stir fried glass noodles

Japchae 잡채

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.

If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.

Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.

Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae!

Ingredients (serves 4):

  • 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
  • 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 2 garlic cloves, minced
  • 1 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 large egg
  • 4 ounces spinach, washed and drained
  • 4 ounces of dangmyeon (sweet potato starch noodles)
  • 2 to 3 green onions, cut crosswise into 2 inch long pieces
  • 1 medium onion (1 cup), sliced thinly
  • 4 to 5 white mushrooms, sliced thinly
  • 1 medium carrot (¾ cup), cut into matchsticks
  • ½ red bell pepper, cut into thin strips (optional)
  • ground black pepper
  • salt
  • vegetable oil

Directions:
Marinate the beef and mushrooms

  1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.shiitakejapchae seasoning

Make the egg garnish (jidan):

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
  2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
  3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.japchae egg garnish
  4. Let it cool and slice it into thin strips.

Prepare the noodles and vegetables:japchae vegetables

  1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
  2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
  3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
  6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
  7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
  8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.japchae beef

Mix and serve:

  1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.japchae (잡채)
  2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

japchae (잡채)

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316 Comments:

  1. tarer15 ny My profile page joined 11/14
    Posted November 18th, 2014 at 8:53 pm | # |

    What if i don’t have dried shtick mushroom, just regular white ones?????

  2. Cami Paris My profile page joined 11/14
    Posted November 5th, 2014 at 3:38 pm | # |

    Hello Maangchi!

    Thanks a lot for your awesome videos, really changed my cooking experience :)!
    I wanted to know if it was possible to freeze japchae and for how long? You see I’m quite the lazy specimen and it would be extremely practical to keep it in the freezer

    Thanks,
    Cami

  3. Katzen125 Gulf Shores My profile page joined 9/14
    Posted September 12th, 2014 at 5:17 pm | # |

    Hello Maangchi!

    I just found your YouTube channel a week ago (searching for how to make rice cakes) and subscribed right away! I then saw your website and had to sign up. Your videos are so much fun to watch and your instructions are so clear–you are a good teacher!

    When my sons were young (decades ago) they were in Tae Kwon Do and at one of the Christmas parties one of the mothers brought this delightful noodle dish–japchae–and I loved it. Over the years I have tried to recreate that dish but it was never as good as I remembered it.

    Imagine how happy I was when I found the Japchae recipe on your site! I picked up some sweet potato starch noodles at my local Asian market (I had most of the other ingredients) and this afternoon I made Japchae to have for dinner tonight when my husband gets home. It smells so good and tastes perfect–just like I remember! It will be difficult to save some for my husband ;)

    To make things a little quicker for myself, I used some pre-shredded carrots and a bag of spinach as my store didn’t have bunches of fresh spinach. The bagged spinach was pre-washed and that saved some time too.

    Thank you so much for sharing your love of cooking with us :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2014 at 10:35 am | # |

      “Imagine how happy I was when I found the Japchae recipe on your site!”
      Nice meeting you through my website. I feel your passion for cooking!
      Yes, japchae is one of the most popular dishes for a party. It’s not spicy at all, so everybody loves this dish. Good luck with your Korean cooking!

  4. Drifty United States My profile page joined 8/14
    Posted August 29th, 2014 at 2:37 am | # |

    I made this, and not only is it amazing and delicious, but it’s really fun to make! I love all your recipes!! :D I’ve learned so many awesome things from you!

  5. takagi Santa Clara, CA, USA My profile page joined 7/14
    Posted August 10th, 2014 at 11:49 pm | # |

    Easy and so good! This was the first Korean recipe I have ever tried. I’m very happy and so is my tummy! Thank you, Maangchi! I’m totally making this again.

  6. 0ni boston My profile page joined 8/14
    Posted August 7th, 2014 at 12:36 pm | # |

    Hi^^
    I dont eat cane sugar so i used honey in this recipe. Substitution was around 2/3 of the amount compared to how much sugar is called for. It tasted very nice, especially since i used tamari soy sauce. I also didnt have much sweet potato noodle left so i used buckwheat noodles along with, it was nice ^^

  7. 2Beagles Atlanta My profile page joined 8/14
    Posted August 4th, 2014 at 7:25 am | # |

    I didn’t watch the video before buying the ingredients, so I wasn’t sure how much noodles to buy. After watching the video, I realized I don’t have enough. But I do have a Vietnamese rice noodle in my pantry. Is this okay to use?

  8. Lorie Tacoma My profile page joined 7/14
    Posted July 15th, 2014 at 11:21 pm | # |

    I just made this for my boyfriend and he said it was perfect! We have a Korean friend that makes it for us sometimes but I wanted to learn to make my own. The directions were very clear and tasted just like what she gives us. Thank you-yum yum!

  9. halfkoreangirl Omak, Washington My profile page joined 6/10
    Posted June 25th, 2014 at 2:28 am | # |

    My mom used pork would that be okay too?

  10. sk12 Singapore My profile page joined 5/14
    Posted May 20th, 2014 at 1:30 am | # |

    hi, i would like to make this dish but can i use white sugar and oyster soy sauce to replace brown sugar and dark soy sauce.

  11. Klaas Amsterdam My profile page joined 4/14
    Posted April 8th, 2014 at 11:18 am | # |

    Made this last night in my first attempt at Korean cooking, and it went quite well! Thanks for your amazing website, I’m certainly going to make this more often.

    I have one question; I found all the ingredients at a local Korean store, and when I told them I was going to make Japchae they recommended corn syrup (the bottle label says 촉촉한 윤기 울엿) instead of sugar. I bought the bottle and used it, but I wondered what your stance on this is.

  12. winniechuang01 Netherlands My profile page joined 3/14
    Posted March 25th, 2014 at 7:07 pm | # |

    Hi Maangchi,
    I tried your japchae recipe for the first time today! It was a lot of work to prepare all the ingredients separately before mixing and seasoning them together at the last part. The japchae turned out to be very tasty and was totally worth the effort! Love it! Thanks for sharing your recipe!

    https://www.facebook.com/photo.php?fbid=10152310456860450&set=a.10151150017255450.497363.742470449&type=1&relevant_count=1

    Just wondering if there are other recipes that uses the glass noodles, it is quite a big packet to finish?

  13. Dreamtrekker Pennsylvania My profile page joined 3/14
    Posted March 18th, 2014 at 12:12 pm | # |

    I’ve always been hesitant to try this recipe but with your video I didn’t realize how easy this was. My 18 yr old daughter helped, she doesn’t care much for cooking and loved making it. Thanks!

  14. Candy87 South Lake Tahoe My profile page joined 12/13
    Posted February 8th, 2014 at 6:48 pm | # |

    Trying out this recipe today along with the bulgogi recipe. Cannot wait for every one to try it!

  15. seolryeo0227 malaysia My profile page joined 1/14
    Posted January 29th, 2014 at 6:54 am | # |

    hi maangchi~what type of sesame oil should i use? white or black?

  16. drama_lover2503 Costa Rica My profile page joined 1/14
    Posted January 14th, 2014 at 2:54 pm | # |

    Oh God! That looks so yummy and simple! I’m going to try to make it this weekend, thanks so much for the recipe, I love your food! >w<

  17. HyeNa New York My profile page joined 12/13
    Posted December 9th, 2013 at 6:55 pm | # |

    Can I use wood ear mushrooms instead of white mushrooms? What variations or additions can I make to this recipe? Chives? Bell peppers?

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 7:50 pm | # |

      yes, you can use wood ear mushrooms or both. chives and bell peppers, all sound good to me.

  18. David San Francisco My profile page joined 5/12
    Posted November 8th, 2013 at 12:33 am | # |

    Made a double vegetarian batch (just subtracted out the meat) last night for my classmates tonight. The entire double batch WAS GONE in about 15 minutes! Everyone loved it!

  19. musiqueducoeur2 Ohio My profile page joined 8/13
    Posted August 1st, 2013 at 7:07 pm | # |

    Fantastic job! I made this tonight after watching your bulgogi video and thought it would taste good in Japchae! So I marinated the meat in your smelled like heaven marinade (used tenderloin beef) but still used your recipe as follows to make sure I had that Japchae flavor. Not a mushroom fan and put the minced garlic in with the onions as I sautéed them. Used more soy sauce and used less oil (trying to keep it lower in fat) but my goodness I have made this recipe before and those tasted like garbage compared to yours! You really know how to bring out the flavor in food! Can’t wait to try more from your site! Oh yeah your bulgogi recipe is out of this world! That I did not change a bit and would never think about cause it is perfect!!

  20. franseen New York City My profile page joined 7/13
    Posted July 9th, 2013 at 4:55 pm | # |

    Hi Maangchi, does it matter what kind of soy sauce or sugar I use? Dark Soy, Light Soy? White Sugar or Brown Sugar?

  21. hyunjinah San Diego My profile page joined 7/13
    Posted July 1st, 2013 at 3:02 pm | # |

    Every time I cook these noodles, they come out in a huge sticky clump :-\ I’ve tried adding more water, oil, soy… Do you have any suggestions or know what I’m doing wrong? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted July 10th, 2013 at 9:35 am | # |

      oh Add more oil then.
      Please check out the step 2:
      “Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.”

  22. Nabi972 Dallas, TX My profile page joined 6/13
    Posted June 21st, 2013 at 12:18 am | # |

    Maangchi, you’re great! Thanks to you, I can cook Korean dishes for my husband and parents! Also, I’ve used your recipes to impress friends and in-laws. My daughter loves chap jae! Your recipes have come in handy. Thank you!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 22nd, 2013 at 1:06 pm | # |

      wow it sounds like you have been busy cooking and sharing your delicious food with your family and friends! Great!

  23. Vegetarian Chopsticks San Jose, CA My profile page joined 4/13
    Posted April 3rd, 2013 at 3:05 pm | # |

    Thanks for the recipe! I made a vegetarian version of it: http://vegetarianchopsticks.blogspot.com/2013/03/korean-chapchae.html

  24. mcaren Virginia Beach, VA My profile page joined 3/13
    Posted February 28th, 2013 at 8:57 pm | # |

    Wow maangchi — what a great video! I was trying to figure out what those transparent noodles were called when I stumbled onto your site — thanks for the instructions. I can’t wait to try the recipe! I know my daughter will love this. Thanks!

  25. Ethlenn Poland My profile page joined 2/13
    Posted February 26th, 2013 at 7:19 pm | # |

    I could eat this everyday, my favorite Korean food ever!! But since I’m not fond of shiitake, I use mun mushrooms or white mushrooms^^

  26. Winchesquirrel Quebec, Canada My profile page joined 10/12
    Posted November 2nd, 2012 at 6:48 pm | # |

    I tried it with Bean Sprouts instead of Glass Noodles, since I couldn’t find the exact kind of noodles I needed and didn’t want to mess it all up … I pan-fried the sprouts in olive oil and added the sesame oil / soy sauce as you said to do with the noodles. I didn’t change anything else and served it on top of rice. My family loved it ! It felt like we were eating out ! So tasty ! c:

  27. Jasper Philippines My profile page joined 5/11
    Posted July 6th, 2012 at 10:47 am | # |

    My mom and I live far apart from each other (3hours drive) because I’m studying a university now. Last June 18 was her birthday. I was hesitant about going home, because the very next day, I’d have classes. It would be so stressful. But in the end I decided to come home, and I cooked japchae for her. We’re Filipinos, but my mom just loves this dish.

    I used to read in your site that people expressed their love to people they valued through cooking. I didn’t understand it at first. I thought, “Hey I’m just cooking because I love to cook, and because I love to eat delicious food! What does this have to do with love?” But that day I sort of understood it. My mom told me, “Oh life is so hard these days. We’re so busy working to send you guys to school, that we don’t have time to eat proper meals anymore. It’s great that I’m able to eat delicious food again! I love this Korean noodles!Thank you for coming home and cooking for my birthday.” Oh yes, I felt touched that time. I also thought, “Oh, I’m not the best child to my mother all the time. Sometimes, I do things that hurt her. I don’t know how to make up for it all, but at least through my cooking, I could express my love for her.”

    Thank you Maangchi. You taught me how to cook delicious food that made my mother happy. :) You’re really great.

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2012 at 4:19 pm | # |

      Thank you very much for sharing your touching story with us! Yes, food is always more than food and it’s also our emotions and memories. You are such a good daughter. It makes my heart warm. Cheers!

  28. driskell938 Cape Coral, FL My profile page joined 6/12
    Posted June 20th, 2012 at 4:28 pm | # |

    Thank you so much for your wonderful website. My korean mother-in-law has taught me several recipes but since she goes very fast and only measures by hand and taste I have been unable to keep up with her. I showed her your site and she loved it!

  29. kat kalashnik United States My profile page joined 3/12
    Posted May 7th, 2012 at 10:48 pm | # |

    made japchae at home the first time and it came out great and ended up eating all myself. the second time i made the meat differently. i used the bulgogi marinade on the beef and set it overnight and the next day i made the japchae with that meat and it came out so masita.. my family just loves it. thank you for sharing this amazing recipe.

  30. fluffycakes The Netherlands My profile page joined 4/12
    Posted April 28th, 2012 at 10:23 am | # |

    Hmm… looks delicious! I might want to make this tonight. Can I use Chinese cabbage instead of spinach, too?

  31. Eggy24 Singapore My profile page joined 3/12
    Posted March 28th, 2012 at 12:11 pm | # |

    I tried making it according to ur receipe bt can’t seem to get the taste I ate at restaurant. Think I forgot to add sugar. Is it a important ingredient? Do I have to get Korean sesame oil to make the dish taste better?
    Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted March 29th, 2012 at 8:50 am | # |

      yeah, sugar is an important ingredient for japchae or bulgogi. If it’s not sweet enough, it’s not tasty. But if it’s too sweet, it’s not tasty, either. Follow the recipe tightly please.

  32. hellokitty08 My profile page joined 5/10
    Posted March 14th, 2012 at 4:45 am | # |

    Hello. I just made this. I want it sweeter, how can I do that? I already added moreee soy sauce and like 5 tablespoon sugar.

    Also, do I leave leftover in fridge? or outside?

  33. nsbose Boston My profile page joined 2/12
    Posted February 7th, 2012 at 11:55 pm | # |

    Maangchi, I don’t really eat beef, can I use any other type of meat to make this instead? Pork Belly? Chicken??

  34. alfalazcares Mexico My profile page joined 1/12
    Posted February 2nd, 2012 at 12:40 am | # |

    I’m totally trying this tomorrow, I just got my last two ingredients from a couple of Korean markets here in Mexico City. I hope it will turn out nice, cause It’s totall my first time cooking something by myself… wish me luck!

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2012 at 8:41 am | # |

      oh there were several Korean grocery stores in Mexico city! I feel like flying to Mexico city now to taste my favorite taco! http://www.maangchi.com/blog/food-food-in-mexico
      Good luck with your first time Korean cooking!

      • alfalazcares Mexico My profile page joined 1/12
        Posted February 2nd, 2012 at 6:24 pm | # |

        I’m so glad you had a great time here in Mexico! Specially in Oaxaca since botn of my grandparents (from my mothers side) are from there, and you tried Mezcal! I hope you can come back to eat some of those tacos :)
        Well, my mom and I got around making this recipe and we totally loved it! I think we still have to work on the amount of soy and sesame oil, but it tasted super great, and mom also loved it! Thankyou so much for the recipe and video, my mom doesn’t speak english, but with your video she understood everything, and I just help her translating some things (I’m 25 by the way and loving Korean food) We are making this again one day, and we are also gonna try something else like the bibimbap and some chicken dishes.
        Anyway thank you sooooo much again, and lastly I’m leaving a pic of our first try at japchae! http://i20.photobucket.com/albums/b215/darkdirtyalfa/120202_160201.jpg (we added some sweet pepper)

        • Maangchi New York City My profile page joined 8/08
          Posted February 3rd, 2012 at 10:27 am | # |

          Imagining you and your mom’s cooking together makes me feel warm! Your japchae looks awesome! If you make more, please upload it on my website so that more people can see your delicious food photos!
          Say hello to your mom!

  35. KatieKinzLuvsYou USA My profile page joined 11/11
    Posted January 29th, 2012 at 1:33 am | # |

    I’ve heard that glass noodles can be used to make Japchae. Are glass noodles like the equivalent of the starch noodles and can they be used for this dish?

  36. Walkinlove Twin Cities, MN My profile page joined 12/11
    Posted December 6th, 2011 at 2:06 pm | # |

    I add leftover cilantro stems and added to the dish. It smelled so delicious and taste so crunchy!

  37. Leah Boise, ID My profile page joined 11/11
    Posted December 2nd, 2011 at 11:48 pm | # |

    I made japche for dinner tonight. My husband ate 2 plates. After my 17 month old son was done throwing his noodles around, he picked them off his face and shirt and ate every last bite. So yummy! Thanks for sharing your recipes with us :-)

  38. DominiqueEchard North Carolina My profile page joined 5/09
    Posted December 1st, 2011 at 6:56 pm | # |

    Just made this – what a quick and easy dinner! Looking forward to my boyfriend coming home so we can have this with some barley rice and steamed shishito peppers side dish. Since you say this is best fresh I made 1/2 the recipe for the 2 of us. Thanks again for making my belly happy, Maangchi!

  39. Mimi102 HCMC My profile page joined 11/11
    Posted November 28th, 2011 at 1:15 am | # |

    Just try making it today! Though a few thing are missing :p it still turned out great! My family loves Japchae. Thank you Maangchi, for the nice recipe, detailed demonstration and your dedication.

  40. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 19th, 2011 at 7:45 am | # |

    Japchae is one of my favorite Korean dishes. It is perfect for a snack, and to bring as a potluck. My Korean friend brought this dish just for us. I found it is really delicious. I used to sell this dish and give this for those of my friends who is going for their potluck parties. I cook this dish in a braising way not boiled noodles then toss it right away.

  41. cufa seoul My profile page joined 11/11
    Posted November 19th, 2011 at 12:00 am | # |

    goodday! may i ask if pork can substitute the beef? or is it fine if there is no meat added on japchae? thank you^^

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2011 at 12:12 am | # |

      yes, use beef. Yes, without meat, it will still be delicious. Use more mushrooms. I sometimes use shredded fish cake for my japchae instead of meat.

  42. fuyustale Philippines My profile page joined 11/11
    Posted November 11th, 2011 at 8:55 pm | # |

    Hi Maangchi!

    This is my first post/comment ever but I’ve been visiting your site for over 2 years now (it was just today that I signed up and why hadn’t I, right? Haha!).

    Your recipes have made cooking Korean food so easy for me and my family. Our Korean pastor says my japchae tastes authentic! And that’s because of your videos! Thanks so much. I’m cooking this today for my sister’s birthday celebration. This is her favorite Korean dish.

    God bless you Maangchi!

  43. Emadra USA My profile page joined 10/11
    Posted October 28th, 2011 at 9:33 pm | # |

    I’m having to do a project for school (my Nutrition class) and we are having to make a recipe from other countries. I picked South Korea and I found your recipes, so,
    My grandma and I are going to make this one Sunday night for my project!
    I can’t wait to make my first Korean dish, thanks Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2011 at 10:24 pm | # |

      I hope you did good job on your school project! Let me know if you have an interesting story about it.

  44. Give Thanks Indonesia My profile page joined 8/11
    Posted October 27th, 2011 at 12:02 am | # |

    Hi Maangchi…
    I heard that u’ll come to Jakarta at 8Nov? Too sad I can’t make it bcoz it’s a school days and no one take care of my kids, I have 3 kids and all of them are already school, So I’m still find a ways so that I can make it , wish me luck!! :)
    I loves this dish, Japchae, I know about this dish from 1 of korean drama > Full House, the character try to make it but she having trouble with it, so I’m curious about the dish
    even I’m not a korean, I’m a chinese and lived in Indonesia, I often make this korean noodle in my kitchen, and from the first time I serve it at my dining table this dish bacome 1 of our comfort food :)
    Whatever our nationality is as long as all family member enjoy the dish and waiting for it to be serve again, that is a comfort food, agree ? :)
    Tq for introduce this comfort food wish us!
    I make a post about it here :
    http://elieslie.blogspot.com/2011/10/japchae-korean-sweet-stir-fried-noodle.html

    Tq maangchi!! ;)

  45. summer-el NY My profile page joined 10/11
    Posted October 17th, 2011 at 10:19 pm | # |

    Hi… It sounds like a great recipe, but I wanted to ask you: is it possible to use rice noodles instead of the starch noodles?
    Thanks… I can’t wait to try it :)

  46. J2mes Toronto. ON My profile page joined 10/11
    Posted October 16th, 2011 at 11:24 pm | # |

    Hi.. Maangchi :)
    I like your recipes and especially your Presentations….simple and easy to follow…
    i want to ask you..Why you cook the vegetables one by one ? why not just cooked all the vegetables in one frying pan ? Is the taste change if i fry together all the vegetables ?

  47. wolaq philippines My profile page joined 10/11
    Posted October 16th, 2011 at 4:20 am | # |

    annyeong haseyo!!!! this site is great…i love it. i’ll try this recipe tomorrow, by the way i made your bibimbap recipe and the taste is awesome,i posted the pics in my facebook… kamsahamnida

  48. carastern Canada My profile page joined 10/11
    Posted October 11th, 2011 at 9:50 pm | # |

    I made this recipe today. I’ve never cooked Korean food, but with your instructions, it turned out great! My boyfriend said it was almost as good as our favourite Korean restaurant, which is a huge compliment to me considering how much he loves it there.

    I’m going to try your kimchi jjigae recipe tomorrow. Hopefully it will go equally well!

    Thanks!

  49. Food Lover Somewhere in Asia My profile page joined 10/11
    Posted October 6th, 2011 at 6:24 am | # |

    I love cooking! know I know how to cook JapChae! Thanks!

  50. jdiones USA My profile page joined 9/11
    Posted September 25th, 2011 at 10:28 am | # |

    great job, maangchi im so blessed to have stumbled in this website, you got great recipes. Kamsahamnida!!!

  51. mystique3298 malaysia My profile page joined 9/11
    Posted September 9th, 2011 at 9:06 pm | # |

    hiii mangchi… thanx god i found your website cos i really like to taste korean food as i always saw all the delicious korean cuisine when i watch korean drama … :) This is one of my favourite.. i tried this recipe once and once i am used to it, i started to modified a bit due to ingredient lacking. and it just taste so great… anyway thanxx for this great recipe …

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2011 at 11:03 am | # |

      Great! Let me know how you modify the recipe by using different ingredients. It will be a good tip for those who have problems getting Korean ingredients, too.

  52. Sweet-Tangerine OR My profile page joined 9/11
    Posted September 7th, 2011 at 3:53 pm | # |

    Hi there Maanchi!! Thank you so much for your wonderful recipes! I want to make this dish for a party, but have to make it early. How do you suggest I warm it up before the party starts? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2011 at 8:29 am | # |

      Japchae tastes best right after it is made, but as you say, you have to make it in advance and keep it in the fridge. Before going to your party, reheat it. Heat up a large wok or frying pan and place your japchae in, and stir it until the noodles look shiny and translucent again.

  53. Jaydy222 Philippines My profile page joined 8/11
    Posted August 31st, 2011 at 11:35 am | # |

    Hi maangchi,
    I tried your recipe today and my whole family loved it. Thanks for sharing and more power toyou and your show!
    Regards,
    Jayson

  54. joyceschamorro manila My profile page joined 8/11
    Posted August 31st, 2011 at 10:19 am | # |

    hi maangchi! i’m going to make this for 12 people tomorrow. i’m using korean glass noodles. how much in grams will i use?

    also, will i just multiply your ingredients to 3? (since you mentioned that this recipe is good for 4 pax).

    thanks and hope to hear from you soon!

    joyce

  55. jchong8250 My profile page joined 3/11
    Posted July 29th, 2011 at 1:18 pm | # |

    Hi Maangchi,
    How come you cook the vegetables separately instead of just cooking it all together?

  56. StarryShiQi Australia My profile page joined 7/11
    Posted July 27th, 2011 at 12:23 pm | # |

    Hi Manngchi,

    The soy sauce you use, is it korean soy sauce? or normal chinese soy sauce will do?

  57. ywchocolate Singapore My profile page joined 7/11
    Posted July 3rd, 2011 at 12:19 pm | # |

    Hi, thanks for your recipe it was delicious best japchae i ever eaten :D

  58. rhumball Vancouver My profile page joined 6/11
    Posted June 24th, 2011 at 8:37 pm | # |

    the recipe is very good. i love it! i didnt have damyun at one time, and i made it with rice vermicelli. it turned out really good too!!

  59. ebibei Pohnpei, Federated States of Micronesia My profile page joined 6/11
    Posted June 8th, 2011 at 3:57 am | # |

    Hi maangchi,
    I’ve been trying to find this recipe. It is one of my favorite side dishes when eating ‘fast food Korean’ in Honolulu but I’ve never known the name until now! I’m going to try my hand at japchae tonight!(:

  60. happylnuts My profile page joined 5/11
    Posted May 16th, 2011 at 11:34 am | # |

    We cooked this dish at home then ordered this exact same dish the following night while eating at a Korean Restaurant with friends. Both my hubby and I prefer your receipe over the restaurant version!

    The only thing I’d recommend for your future receipe (or youtube video) is providing an estimate prep time. I took it for granted that it’d only take me a max. of 10 mins but it was closer to 15 – 20 mins – I’m a slow cutter :)

    Thank you for sharing your receipe with us – we won’t need to go out for Japchae anymore!

  61. Cheonyong Indonesia My profile page joined 4/11
    Posted April 30th, 2011 at 10:03 pm | # |

    Maangchi, I made this!
    and when i made this I accidentally dropped my soy sauce bottle’s lid to the food, together with all the soy sauce…
    so, I put in more ingredients and ended up in a very much and mountain like Japchae.
    when my dorm friends asked me why I was cooking very many food today…
    I said:
    because you all eating like a rubber stomached alien
    :))
    and all my friend said
    “good grief”

    • Maangchi New York City My profile page joined 8/08
      Posted May 1st, 2011 at 8:03 am | # |

      funny expression! “eating like a rubber stomached alien” Did you invent the word? If so, you are very creative! Your friends are lucky because they have a friend who loves cooking and sharing!

    • Cheonyong Indonesia My profile page joined 4/11
      Posted May 1st, 2011 at 1:27 pm | # |

      yay, thanks for your word…
      ahh, yes, that word just come out all of sudden in order to hide my “soy sauce accident”
      Yee, I am happy if my food comes out sucessfull and delicious. but I will be more happy when see mt friend face when they ate my food….

  62. Myeongwol Mexico My profile page joined 3/11
    Posted April 19th, 2011 at 12:35 am | # |

    Hi there Maangchi, i couldn´t find the starch noodles !_!, should i use a regular pack of flour noodles?? Thanks again!!!!

  63. sk8ttles My profile page joined 4/11
    Posted April 16th, 2011 at 7:26 pm | # |

    Hi !
    First of all, I love your recipes and I was wondering if I can use chicken instead beef ?

    Thanks~ !

  64. rinniechong My profile page joined 4/11
    Posted April 14th, 2011 at 7:18 am | # |

    Hi maangchi!I’m 16 and from Malaysia and I really love Korean food.I’m going to try this soon but I was wondering if I could use cabbage instead of spinach?

    • Maangchi New York City My profile page joined 8/08
      Posted April 15th, 2011 at 10:13 am | # |

      Cabbage sounds good to me! Another reason to use spinach in Japchae is for color, so you could find some green vegetables instead of spinach.

  65. Ikkin-bot edmonton My profile page joined 9/10
    Posted April 3rd, 2011 at 7:02 pm | # |
  66. jinry My profile page joined 4/11
    Posted April 3rd, 2011 at 11:25 am | # |

    This is one of my favorite Korean dish and I always wanted to learn how to make it after having it many times at Korean restaurants. I decide to google this dish to find out more on how it is prepare and stumbled upon your website and I’m glad I did! Thank you for this DELICIOUS recipe! I had a fabulous lunch at home and also saved money from eating out!

  67. neonhoney Virginia My profile page joined 3/11
    Posted March 31st, 2011 at 11:53 pm | # |

    My boyfriend and I made this for dinner tonight and it was SO wonderful!!! I bet it will taste just as good cold tomorrow! Thanks!

  68. KimLree My profile page joined 3/11
    Posted March 12th, 2011 at 2:07 pm | # |

    I have used your recipe for japchae twice now and both times it came out delicious! The second time I made japchae it turned out a lot better than the first time. I will make it again soon and I am going to try different mushrooms in place of shitake. Wish me luck!

  69. oksipak California My profile page joined 1/11
    Posted January 23rd, 2011 at 6:39 pm | # |

    Thank goodness for your website (just found it searching for “kim chi” last week). You made me so happy because your recipe videos make it easy to have a successful outcome when it’s our dinner time.

    This is a wonderful, delicious, um um good dish!

  70. xiomarachi Chicago, IL My profile page joined 1/11
    Posted January 22nd, 2011 at 9:19 pm | # |

    Maangchi I love your website! So far I have made bulgogi, doejibulgogi, jjajangmyun, ddeokguk, haddeok, yukgaejang, bibimbap, and jobchae since finding your blog a few weeks ago! I think I’m becoming obsessed with Korean food, even though I never had it before now. I can’t wait to try more recipes! Thank you so much for your recipes and videos!

    • Maangchi New York City My profile page joined 8/08
      Posted January 23rd, 2011 at 1:51 am | # |

      I’m so glad to hear you enjoy Korean cooking and the food you make even though you had never tasted Korean food before.

  71. gabe2x Manila My profile page joined 1/11
    Posted January 22nd, 2011 at 12:48 am | # |

    Hi!!!

    did this last week, it was goooood!!!!

    http://www.facebook.com/photo.php?fbid=486779982798&set=a.482271817798.268750.651837798

    Im thinking of doing your simple Kimchi today, wish me luck!

  72. ngobody california My profile page joined 1/11
    Posted January 18th, 2011 at 7:29 pm | # |

    hi! i LOVE your website! i am excited about making japchae. i have a question. instead of sugar, i want to use stevia. as this recipe calls for 3 tbs of sugar, how much stevia should i add? thanks!

  73. changminho Louisville,KY My profile page joined 1/11
    Posted January 14th, 2011 at 6:59 pm | # |

    I just found your site and love that I can now make Korean food at home. I was wondering if there is a difference between japchae and nengchae?! I can’t seem to find a recipe for nengchae anywhere to compare the two.

  74. hwangokboon My profile page joined 1/11
    Posted January 11th, 2011 at 1:51 am | # |

    I have a son-in-law who doesn’t eat ANY vegetables. I was wanting to make japchae for him without the vegetables. What difference of amount of ingredients when using only beef and noodles?

  75. SeulMiRae Missouri My profile page joined 12/10
    Posted January 2nd, 2011 at 1:56 pm | # |

    Maangch unnie, I just cooked some! Oh gosh, it is so tasty! The cooking process was… interesting since me and my mom are unfamiliar with cooking the noodles. My mom looked at the just cooked noodles and thought they looked disguisting, haha. She was really unsure of the dish at that moment. Next time I cook this, I don’t need as many noodles, because the dish came out with A LOT of noodles, and not too much toppings, like mushroons (I used the same noodles and two bunches, but still came out with LOTS of noodles). Overall, the dish is delicious, and after my mom actually tasted the finished dish, she was surprised at how yummy it turned out! I’m really happy for all your recipes Maangchi, I finally introduced my family to Korean food!

  76. lexyoh new york My profile page joined 12/10
    Posted December 25th, 2010 at 2:26 am | # |

    i dnt like too sugary food,it makes my tooth aches huhuuh

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted December 28th, 2010 at 6:25 pm | # |

      you must have been mistakenly putting a cup of sugar into your japchae if you said this dish is too sugary !!! LOL
      this dish is one of the best one pot meal , it’s very nutritious and healthy , and btw .. only used few tablespoon of sugar for the whole package of noodles , vegetables , mushrooms and meat .. how is it possible that you said this dish is too sugary ??

  77. SergioD Madrid, Spain My profile page I'm a fan! joined 11/10
    Posted November 15th, 2010 at 6:06 pm | # |

    Hi Maangchi!!

    I just made this dish and I can’t believe how easy, healthy and delicious it is!! Thank you so very much for having this blog, it is such an incredible source of knowledge to me, as a huge fan of Korean food. I have to eat out a lot, so this recipe or bibimbap are really good to take out. And my friends love them too!!

    Just one question about this one: it tasted really good, like in a restaurant, the only thing is it was actually a bit dry. I tried putting more soy sauce, but it wasn’t the same as I had tasted before. Is there any way I can make them more juicy?

    Cheers & thank you from Spain!!

    • Maangchi New York City My profile page joined 8/08
      Posted November 15th, 2010 at 10:36 pm | # |

      Congratulations on your successful japchae making!
      “the only thing is it was actually a bit dry…” Add some water to make it juicy.

  78. laury QLD, Australia My profile page joined 11/10
    Posted November 1st, 2010 at 11:11 pm | # |

    Hi Maangchi!
    I just want to thank you a lot for all these delicious recipes.
    As a fan of Korean food, your website is just a treasure. Recipes are so clear and videos make things so easy. I can finally enjoy Korean food at home. I cannot stop cooking your recipes and dream about the dish I will prepare next day.
    Thank again for all your great work on this website…

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2010 at 12:01 pm | # |

      Nice meeting you Laury! Send me some photos if you want! I would like to see the photos of Korean dishes that you made.

  79. ahjummabunny New York, New York My profile page joined 10/10
    Posted October 22nd, 2010 at 2:28 pm | # |

    Anyonghasaeyo Maangchissi,
    I just saw a korean drama and everyone was raving about someone’s japchae and it looked great. I could almost smell it! your photos look great as well. I will try this recipe this weekend. Thank you for the photo of the noodles they will help my shopping trip.

  80. chicketypoo San Mateo, California My profile page joined 9/10
    Posted September 29th, 2010 at 1:26 am | # |

    hi maangchi!
    I’m going to be cooking this dish tomorrow… Is it okay for me to use beef brisket with this Japchae recipe? respond please thank you!

  81. Benjo My profile page joined 9/10
    Posted September 16th, 2010 at 4:45 am | # |

    Thank you Maangchi! I tried this last night and my wife loved it. I didn’t add the beef since she is a vegetarian.

  82. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:11 pm | # |

    The first time I took Korean cooking classes at my local Asian Market this was one of the first recipes they taught. Not to be rude to my teacher but your recipe is better. You rock Maangchi!

  83. cotegary Canada My profile page joined 9/10
    Posted September 3rd, 2010 at 11:13 pm | # |

    Maangchi, greetings from Canada!!! Long-time reader, first-time poster :) Just made your recipe for Japchae. MMMmmmm! My wife said she could eat the whole thing! I used a 300g pkg of noodles as it wasn’t separated into 3 bunches, like my rice noodles are. The proportion of noodles to other ingredients wasn’t bad… at least I didn’t think so. I’ll try it with less next time (although I’ll have to cook the whole pkg. anyway… ever try to cut/break dried sweet potato noodles?!?!). This was a dry run for the dinner I’m going to have for my sister-in-law who’s from Gunsan. I’m planning to make your recipe for Mak kimchee tomorrow. The perfect side dish to compliment these noodles.

    Thank-you SO much for your time and effort to put such awesome recipes out there for the rest of us :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2010 at 6:22 am | # |

      “My wife said she could eat the whole thing!” haha! awesome! Your sister-in-law is living in Gunsan, Korea?

      • cotegary Canada My profile page joined 9/10
        Posted September 5th, 2010 at 3:36 pm | # |

        “Your sister-in-law is living in Gunsan, Korea?” She’s from Gunsan, she now lives in Canada. She met my brother-in-law there while he was teaching English. Since I’ve never been to Korea (but would love to go) I have to be satisfied with making all your YUMMY recipes. That way I can at least have a little “taste” (literally and figuratively) of life there :) Luckily I have her here to let me know if I’m doing it right, ha, ha.

  84. Bhest040587 Philippines My profile page joined 8/10
    Posted August 25th, 2010 at 7:13 am | # |

    Hello, I really admire you (Maangchi). I’m a Filipino but my boyfriend is Korean. How I wish I can also cook some delicious Korean food. I always visit your website and I’m so amazed, I love your cooking style.

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2010 at 6:29 am | # |

      Your Korean boyfriend will not miss any Korean food anymore because you love to cook Korean food! very nice! I hope he likes Filipino food, too!

  85. koreanfoodfan32 My profile page joined 5/10
    Posted July 16th, 2010 at 11:25 am | # |

    Hi Maangchi,

    This recipe looks great! Do you think it would be good for a potluck party? Are there any other dishes that are good for potlucks? Thanks!

  86. undheng Doha, Qatar My profile page joined 6/10
    Posted June 7th, 2010 at 8:14 am | # |

    Hi Maangchi,

    I was searching for Korean recipes last night and found yours in youtube. They all look delicious. I am planning to try your Yuk Gae Jang and Japchae soon..(wish me luck).. and i hope they’ll be as tasty and yummy as yours..

    Your site will be very helpful to all who are interested in doing Korean dishes.. Cheers to you.. More power and more recipes. Take care.

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2010 at 11:21 am | # |

      sorry about the late reply. I’m sure you made delicious Yukgaejang and japchae. I wish you tons of luck on your Korean cooking!

  87. fridabag15 New Jersey My profile page joined 5/10
    Posted June 5th, 2010 at 3:27 pm | # |

    I’m going to make this dish on Monday. I’m so excited to try it. Hope it turns out okay. I’ll take a picture of it and post it on your flickr group. I hope I make you proud :)

  88. Jean Philippines My profile page joined 6/10
    Posted June 4th, 2010 at 9:45 pm | # |

    Hi Maangchi,:) I’ve tried your japchae recipe and it turned out so good,even w/o the spinach and mushroom.
    Thank you very for all the delicious recipes you had posted.I’m inspired in cooking again. keep on posting more recipes,ok.:)Take care and God bless you.

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2010 at 4:16 pm | # |

      nice! Thank you!
      yes, my aunt uses fish cake instead of meat but it is always delicious. She cut fish cake into thin strips.

  89. reesejin corona My profile page joined 4/10
    Posted May 17th, 2010 at 3:35 pm | # |

    This dish was really delicious. I made it with several other korean dishes (potatoe dish, bean sprout dish, bulgogi banchan)all from your website! =) My family loved it and my mom was really surprised and impressed I could make Korean food. (She is Korean but never taught me how to cook) Thank you for sharing your recipes! =)

  90. Tanisha Naperville, Illinois, USA My profile page joined 3/10
    Posted April 2nd, 2010 at 4:18 pm | # |

    Greetings from Chicago Maangchi! I made Japchae from your recipe and it turned out DELICIOUS! The only thing I didn’t do is add the sugar (I forgot because I was so hungry and ready to eat!) LOL

    I brought some leftovers to work one day for my lunch and my co-workers smelled it! Now, they are interested in making Japchae so I shared your recipe with them as well!

    This was one of the easiest dishes to make! Healthy and FILLING!

    THANK YOU! THANK YOU! THANK YOU! :O)

    • Maangchi New York City My profile page joined 8/08
      Posted May 18th, 2010 at 8:55 am | # |

      “I brought some leftovers to work one day for my lunch and my co-workers smelled it! Now, they are interested in making Japchae so I shared your recipe with them as well! ”
      lol,you are also spreading Korean cooking to the world!

  91. noodlefever San Francisco My profile page joined 3/10
    Posted March 30th, 2010 at 1:11 am | # |

    Your recipe rocked, as usual. I made this for an online noodle party. Thank you so much for posting!

    Here’s my (spicy) version:
    http://www.noodlefever.com/2010/03/spicy-pork-japchae.html

    • Maangchi New York City My profile page joined 8/08
      Posted March 30th, 2010 at 7:58 pm | # |

      oh, I saw this photo on the flickr page but did not know it was made by you. : ) I see you used dangmyun (glass noodles) to make this spicy noodles that looks like bibimnaengmyun. Nice! Thank you for using my recipe and I love your blog!

  92. Jeniko NZ My profile page joined 3/10
    Posted March 27th, 2010 at 9:41 pm | # |

    Last night I finally tried out your Japchae and much to my surprise, it was a great success! Japchae is one of my favourite Korean dish, yet I’ve been quite reluctant to make my own. Considering the number of ingredients used, I was somewhat afraid of failure and ending up wasting all the veggies. Though I made a couple of silly mistake by accident – rinsing noodles in cold water and burning the spring onion – it tasted great and my husband had two big bowls of it.

    Just wonder what’s the exact amount of noodles you used for this recipe? I used 300g and found it too much compared to the amount of veggies. Plus, can I make dumplings with the leftover and keep them in a freezer?

    With this recipe, I received heaps of good compliments from my husband – ‘Darling, you’re the best cook”

    Thank you SO much Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2010 at 11:03 am | # |

      ooh whooo! I’m so happy for you because you got lots of compliments from your darling husband! : )

      “Just wonder what’s the exact amount of noodles you used for this recipe? I used 300g and found it too much compared to the amount of veggies. Plus, can I make dumplings with the leftover and keep them in a freezer? ”

      I did not measure the dried starch noodles when I filmed this video but used 2 bunches from the package of the starch noodles. You used 300 grams noodles which was too much. Then use 150 grams or 200 grams.

      yes, you can use the leftover japchae for dumpling filling, but keep it in the refrigerator which means you will have to use the leftover in a few days. I never like the idea of freezing japchae. eww! : )

      • Jeniko NZ My profile page joined 3/10
        Posted March 28th, 2010 at 4:31 pm | # |

        Thank you for the early response : ) I’ve already made Japchae dumplings and gonna try this evening.

  93. KSWFan Michigan My profile page joined 3/10
    Posted March 27th, 2010 at 1:59 pm | # |

    I am a big fan of anything Korean. Came across your website while looking for Korean food recipes and yours was the easiest by far. Today I made my first Korean dish japchae and it was excellent. Thank you very much for sharing your food with us and keep up the good work. Next it will be (hot Spicy Rice Cake) yummy…I took some photos and will be emailing them to you.

  94. xiaoting My profile page joined 3/10
    Posted March 8th, 2010 at 11:13 pm | # |

    Hi Maangchi!

    Love all of the recipes and they’re super easy! For the Job Chae, what kind of beef are you using? Is it flank?

  95. greenarkiss Sabah My profile page joined 3/10
    Posted March 8th, 2010 at 7:35 am | # |

    Anyong hase yo !Maangchi !

    ive tried this recipe.. but i dont know if the taste is right or not.. how it suppose to be ??

  96. rwanda My profile page joined 3/10
    Posted March 1st, 2010 at 5:39 pm | # |

    Hi,
    I love your web site! I tried a few recipes already. Could you please specify the kind of sesame oil you using in recipe: regular or tested?
    Thank you

  97. leaf My profile page joined 2/10
    Posted February 9th, 2010 at 4:01 am | # |

    Hi! Tried out this recipe today but I used bacon instead of beef and my husband ate 2 huge bowls!!!! He’s a big fan of the hot pepper paste so he had dollops of it along with the noodles…

    I’m so glad you’re sharing your recipes with us… hope you’ll put up more recipes on cold noodles… they’re fantastic in hot weather!

  98. PocketBunny Northern California My profile page joined 10/09
    Posted January 10th, 2010 at 5:41 am | # |

    Hello, Maangchi! I love Jobchae and I bought the noodles already, but I have a serious problem: my stepmother is allergic to onions so I can’t use them in the house! Is there an ingredient that I could successfully substitute for the onion in this dish to give it the same flavor? I can’t use scallions either… Nor onion powder. Can’t even bring lilies in the house (same plant family) Help! I really want it to taste good! :(

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2010 at 11:59 am | # |

      : ) Make it in your friend’s house and eat it secretly!
      I think japchae made without onion and green onions will still be delicious. Use lots of vegetables: spinach, mushrooms, and carrot.

      • PocketBunny Northern California My profile page joined 10/09
        Posted February 2nd, 2010 at 4:43 pm | # |

        Thank you! I want to make this at my friend’s house anyway, I think her family will eat it, mine won’t hahaha

  99. KilJongHyun
    Posted January 7th, 2010 at 10:59 am | # |

    Just found your site yesterday, thank you so much!

    This was my wife’s favorite dish while I was studying Korean. Thanks for posting this recipe, I’m trying it out tonight!

    • KilJongHyun
      Posted January 9th, 2010 at 2:12 pm | # |

      The whole family loved it, all the way down to our 20-month old. Thank You Maangchi!

  100. Elisabeth
    Posted January 6th, 2010 at 9:44 pm | # |

    I just made this for dinner!! The first Korean recipe I made! :D

    • Maangchi New York City My profile page joined 8/08
      Posted January 6th, 2010 at 10:13 pm | # |

      Congratulation! ooh hee! : )

      • Elisabeth
        Posted January 7th, 2010 at 12:04 am | # |

        Tomorrow I’m going to make sujebi. I’ll try to remember to send you a picture!!

  101. Toto94
    Posted January 4th, 2010 at 4:36 pm | # |

    Hello Maangchi :D
    Can I use Cellophane noodles instead of these starch noodles, because these starch noodles are made of starch from sweet potatoes but the cellophane noodles are made of starch from mung beans.
    thank you very much!

  102. geehunn
    Posted December 1st, 2009 at 11:35 pm | # |

    hi!

    i love the way you julienne the carrots really quick!i never thought of that until i saw your video.i just bought black bean paste after eating jjajangmyun from a korean market here in torrance, ca. you make korean cooking very easy for non-koreans! :)

  103. english teacher in Korea
    Posted November 29th, 2009 at 12:03 am | # |

    Hello!

    I am an English teacher in Korea on my second year here, and I’ve decided to try my hand at cooking Korean food that I enjoy eating. I love japchae, and when I found your website and your instructional videos, it gave me the courage to finally try cooking it. It turned out wonderfully! I’m eating a plate right now. Thanks so much for this terrific website. My next cooking project is to try and make doenjang jjigae. Thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 1:10 am | # |

      I’m happy to hear that my website encouraged you to cook Korean dishes. It’s perfect for you to learn Korean recipes while you are staying in Korea. You can get ingredients easily at cheaper price there.

      Update me how your doenjang jjigae turns out.
      If you can, email me some photos of Korean dishes that you made at maangchi@gmail.com to share with my other readers.
      Thank you!

  104. Quael
    Posted November 13th, 2009 at 11:37 am | # |

    Thank you very much, Maangchi!

    I just made and ate some Japchae which was very tasty, despite having had to resort to peanut oil (the stores here do not sell sesame oil).

    I’d have a question regarding the soy sauce, because here I can only get a hold of Kikkoman soy sauce; can it be used or would it spoil the intended taste of the dish?

    I used it and it was delicious none the less ;)

    Thank you very much for sharing this recipe on YouTube ;)

    Yours,
    Quael

  105. Jacob
    Posted November 12th, 2009 at 1:46 pm | # |

    Great cooking shows! I like to cook vietnamese food because I have a few friends from there, but I spent a year in Korea and fell in love with the food! It is awesome! Thanks for the great recipes, I am going to try all of them! Now if only I could find a wife like you to teach me to cook :) Have a great day! Keep the videos coming!

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 1:13 am | # |

      haha, are you going to try out all of my recipes? Good luck with your Korean cooking! Awesome!

  106. Heather
    Posted November 4th, 2009 at 9:21 am | # |

    Hi fellow cook! I have recently started making Asian recipes. I teach English and the student I tutor referred me to your website. Can you tell me if this is sweet? I notice there is a lot of sugar here and I am not a huge fan of sugar. Can you let me know if all of this sugar is necessary or if I can reduce it down by half? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2009 at 10:45 am | # |

      You can always modify the recipe to your taste. I’m not a big fan of sweet food, either, but bulgogi and japchae are tasty when it’s sweet. Adjust the amount of sugar or soy sauce according to your taste. Thank you for your question! Welcome!

  107. Shaheen
    Posted October 29th, 2009 at 4:53 pm | # |

    Thank you Maangchi! I`m 15 and I just made this for my 6 siblings and my mom. My little sister and mom loved it! I can`t wait for my other siblings to try it too.It`s soo healthy and tasty with Kimchi which I also made today. I feel like a Korean Chef! =) Thanks for your easy and awesome recipes!

  108. Katrina
    Posted October 19th, 2009 at 10:47 pm | # |

    We tried your Jabchae today. My boyfrind loved it, it is so much better than in any restaurant, because you can put as much stuff as you want. Thank you very much!!!! Can’t wait to try your stews:)

    • Maangchi New York City My profile page joined 8/08
      Posted October 30th, 2009 at 8:32 am | # |

      I agree with you: “it is so much better than in any restaurant, because you can put as much stuff as you want.”

  109. Betty
    Posted October 8th, 2009 at 7:01 pm | # |

    I made this today and it came out better than the stuff i get in restaurants. . . Thanks Maangchi!

  110. Yunju in Seoul
    Posted September 17th, 2009 at 2:53 am | # |

    Hi Maangchi~ This is my first comment in this site. Japchae is my favorate! I like your recipe because it is good and simple.

  111. Anna
    Posted August 27th, 2009 at 4:02 pm | # |

    Thank you so much for this recipe! I went to Korea last summer to study abroad and have been craving this for so long. I just went to the Korean Market got the ingredients (practicing my broken korean lol) and just finished making it is is so yummy kamsahamnida!

  112. Kellee
    Posted August 24th, 2009 at 3:06 pm | # |

    I am really excited about making japchae. I love ordering it whenever i go get Korean food. If i left the mushrooms out wwould it mess up the taste. Im not a big fan of mushrooms. I’ll use it if i have to, but if i can avoid it i would prefer to. :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 27th, 2009 at 10:43 pm | # |

      yes, skip the mushrooms. Modify the recipe according to your taste. I sometimes use fish cake in japchae.

  113. Nicole Urdang
    Posted August 12th, 2009 at 9:13 am | # |

    Hi,

    That was a great video!
    Thanks for sharing your time and expertise.

    I have two very different websites: one is for free help for all of life’s transitions and crises (holisticcounseling4you.com); while the other is all about chocolate (chocolateraings.wordpress.com).

    Peace,
    Nicole

  114. rv65
    Posted July 29th, 2009 at 2:28 pm | # |

    I think Bulgogi would work in this dish. There is a restaurant that serves it with bulgogi.

  115. Spice!
    Posted July 18th, 2009 at 8:27 am | # |

    Maangchi,

    Can I put kosari in this dish? I have some leftovers. :) Hehe. Thank you very much!

  116. Joan
    Posted July 6th, 2009 at 5:59 pm | # |

    i follow you to make this japchae, very delicious. i like it very much. Thankyou for sharing. ^__*

  117. Cristy
    Posted July 4th, 2009 at 1:15 pm | # |

    hi Maangchi!
    i love your videos! and i also looove Jap Chae! i tried making it the other, my first time, and it turned out pretty good!!! i only want to know what’s the proper way to cook the noodles. do i rinse it in cold water after boiling them or not? my noodles wasn’t as thin as the ones i had before. i rinsed mine so they wont stick together and i noticed in your video that you didn’t rinse your noodles after cooking it. did the cold water cause the noodles to bloat? the korean lady told me to use rice syrup when i cook the noodles so it wont get big but since i didn’t have any idea where else to use the rice syrup, i didn’t buy it.
    how do i use the rice syrup with the noodles, if i do need it to avoid getting bloated noodles, and where else can i use it?
    thanks in advance!

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2009 at 8:11 am | # |

      rice syrup? I don’t know! forget about it. : )

      Anyway, just follow my video direction. I don’t rinse the noodles in cold water after cooking when I make japchae. I use some sesame oil and mix the noodles right after cooking them instead.(in the video)

  118. babyjess
    Posted June 18th, 2009 at 4:50 am | # |

    Hi Maanchi,

    I am newbie here. I visited your website today and totally impress. By the way, I am Vietnamese and totally in love with Korean food. Yum..

    I got a question on the way you prepare this dish. For Chinese/Vietnamese cuisine, we normally stir fry everything together on the fire. But it seems like you actually do it one by one and then mix together. What is the reason behind this?

    Again, by seeing your website, I feel like creating a space for my Vietnamese cuisine though. I don’t grade myself a great cook but I definitely love cooking.

    • Maangchi New York City My profile page joined 8/08
      Posted June 18th, 2009 at 6:54 am | # |

      I have many reasons why I cook all ingredients separately. As you see, Japcahe is made with so many different ingredients.

      Cooking all vegetables, meat, and noodles separately will help to keep each taste distinct and more colorful. Cooking time for each ingredient is also different.

      “I feel like creating a space for my Vietnamese cuisine ”
      Wonderful! Share your delicious Vietnamese recipe here:
      http://www.maangchi.com/talk/forum/reader-recipes

  119. Yoo
    Posted June 17th, 2009 at 2:02 pm | # |

    Hi Maangchi,

    First, thanks so much for your recipes (especially the videos). I’m Korean and live in Holland, far away from my family and during my pregnancy, I craved my mother’s cooking but couldn’t find the ingredients here to make them. Watching your videos was the next best thing. You made me very happy!

    Question:

    I want to make japchae for a party next week. Can I make it 1 day in advance. Does it keep well and what’s the best way to store it until the next day?

    With warming greetings,
    Yoo

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 6:31 pm | # |

      Put it into an air- tight sealed container and store it in the refrigerator. When you serve it next day, reheat in the microwave oven.

  120. :]
    Posted June 9th, 2009 at 1:52 pm | # |

    Thank you! It looks awesome :] Can’t wait to try it sometime.
    Great video!

  121. sharmaine
    Posted May 26th, 2009 at 7:26 am | # |

    can we use chicken instead of meat?

  122. mina
    Posted May 24th, 2009 at 7:30 am | # |

    hey, maangchi! i’m going to be making japchae for my birthday here in denmark… i don’t think my danish friends have ever tried anything like it and i’m anxious to show them something new. but i have one question; what kind of wine goes well with it? i’ve heard chenin blanc and riesling are good choices, but i’m not sure about korean food with wine in general. any tips? (:

  123. Kitty
    Posted April 23rd, 2009 at 10:14 pm | # |

    Thank you so much for all your wonderful videos! I made this for the first time and it turned out delicious. I’m excited to try some of your other recipes!

    Best Wishes,
    Kitty

  124. Madison
    Posted April 20th, 2009 at 9:03 pm | # |

    I’m having a baby shower and decided to make korean food for the party. I am making jap chae for sure, but i dont know what else to make. What do you suggest? there will be about 20-25 people there and only about 5 of them are korean. Thank you!

  125. Sri
    Posted April 19th, 2009 at 9:27 pm | # |

    Thank you so much for this recipe~ I tried it this afternoon and it was a big success! I actually used 3 bundles of noodles and 2 spinach bunches so I had to add a lot more of the sauces when I mixed everything together. I am so happy now that I can make this myself so I don’t need to always get this from a Korean shop or restaurant.

  126. may
    Posted April 19th, 2009 at 11:35 am | # |

    hi,

    May i know what kind of Soy Sauce do you use?

    Is it the “ABC Sauce” (Sweet kind) or
    Light Soya Sauce (Salty kind) or
    Dark Soya Sauce (Similar to ABC Sauce).

    Thanks a lot.

  127. Maangchi New York City My profile page joined 8/08
    Posted March 26th, 2009 at 6:43 am | # |

    Bento Pet,
    Thank you very much! You have such a nice blog!

  128. Bento Pet
    Posted March 26th, 2009 at 3:24 am | # |

    Maangchi! I tried your recipe for Japchae today and it was excellent!! Thank you so much!
    I blogged about you here: http://onabentofrenzy.blogspot.com/2009/03/bento-197.html

  129. dan
    Posted March 7th, 2009 at 2:15 pm | # |

    i really like your website. the question came up earlier about dull knives. may i recommend an aladdin knife sharpener and get a steel hone. it truly only takes a few minutes to get a good sharp knife and is nearly foolproof.

  130. Manuela
    Posted February 28th, 2009 at 6:59 am | # |

    Oh yum! I can’t wait to try this one out. I’m hooked Maangchi! Hooked on your site. You make cooking Korean food look so easy! :)

  131. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:06 am | # |

    Daphany,
    oh yeah? I’m happy to hear that you were satisfied with the taste of japchae you made! Japchae could be made with so many different kinds of ingredients. I make “buchu japchae” with only beef and asian chives (buchu: 부추). I sometimes add thinly sliced fish cake without using meat which is very delicious.

    You must be good at cooking even though you say you are new to cooking. I’m encouraging you now. ; )

  132. Daphany
    Posted February 22nd, 2009 at 7:13 pm | # |

    I just finished making it! I didn’t add onion or green onion since I didn’t have any. I also added zuccini. In the end it still tastes great. I’m a newbie to cooking and this was really easy! Thanks for the video and recipe. I’ll be sure to try it with onion and green onion next time to see how much flavor it adds =)

  133. Maangchi New York City My profile page joined 8/08
    Posted February 10th, 2009 at 7:53 pm | # |

    Angela,
    I use dark soy sauce called “jin gan jang” in Korean.
    http://www.maangchi.com/ingredients/soy-sauce

  134. Angela
    Posted February 10th, 2009 at 2:24 pm | # |

    Wow! It looks good! What kind of soy sauce did you use?

  135. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2009 at 8:37 pm | # |

    Patty,
    Any tender part of beef will be ok. Short Loin or sirloin part is good.

  136. Patty
    Posted January 26th, 2009 at 8:31 pm | # |

    Hello- I found your wonderful youtube and website. Can you tell me what type of beef you bought for japchae? Also, is it supposed to be darker looking like the ones we buy from the korean supermarket? Is it more brown because they add more soy sauce?

  137. Paruedee
    Posted January 19th, 2009 at 3:19 pm | # |

    Hi Maanchi!

    Thanks for the Video. A friend of mine kept talking about Chapchae until we went to a new Korean restaurant here in Freiburg (Germany). Well, we weren’t impressed with the Japchae they served, so I looked for a recipe to try it out myself. I followed your recipe today and it turned out well. The noodles taste pretty much like the ones made of tapioca (cassava) we have in Thailand. But at home we use them for dessert :)

  138. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 8:58 pm | # |

    jeongham,
    Congratulation!
    I never remove spinach stems. You did a good job! : )
    Thank you for the update!

  139. jeongham
    Posted December 21st, 2008 at 8:12 pm | # |

    opps. i meant i succeeded in making the japchae.

    i followed everything you did and it tasted good even my relatives said so. the only thing is that they said that i needed to remove the surface of the stem of the spinach. i asked because they said something contrary to what i followed.

  140. Maangchi New York City My profile page joined 8/08
    Posted December 20th, 2008 at 9:54 am | # |

    jungham (정함),

    I don’t understand what you mean. Just follow the recipe and watch video please.

  141. 정함
    Posted December 20th, 2008 at 7:02 am | # |

    잡채를 요리하는 것이 성공!

    By the way maangchi, did you do anything to the spinich besides cutting away the roots and putting them into boiling water?

  142. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:19 am | # |

    kristine,
    You have already made good hobakjuk and mandu. I’m sure your next cooking japchae will turn out great! Congratulation!

  143. kristine
    Posted December 15th, 2008 at 10:11 pm | # |

    Hi,
    I have tried mandu and hobakjook and they both turned out great, so I am planning on venturing into making japcha next. wish me luck. Thank you for the great receipe and video.

  144. Maangchi New York City My profile page joined 8/08
    Posted December 11th, 2008 at 3:20 pm | # |

    정함,
    Please ask about my recipe that I write. Nobody uses corn starch in Japchae!

  145. 정함
    Posted December 11th, 2008 at 2:43 am | # |

    Maangchi, may i ask you if corn starch is needed in making 잡채? (i read it in one of the reply in this page) If yes, when should i add the corn starch?

  146. Maangchi New York City My profile page joined 8/08
    Posted December 10th, 2008 at 11:31 am | # |

    정함,
    yes, you can use chicken instead of pork or beef. Thank you

  147. 정함
    Posted December 10th, 2008 at 3:30 am | # |

    Maangchi씨, 소고기를 먹지 않아요. 닭고기를 써도 돼요?

  148. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 11:45 pm | # |

    Junichi,
    Thank you for the update! I’m glad to hear that your bulgogi and Japchae turned out delicious!

  149. Juunichi
    Posted December 6th, 2008 at 8:51 pm | # |

    Hi Maangchi!

    I made both japchae and bulgogi today! Here are some pictures!~

    Bulgogi
    Japchae

    Both turned out extremely delicious~! I’ve made japchae before, but I love your recipe the best. And this is my first time making bulgogi, and it was mouth-watering! It came out so tender! I pan-fried it instead of grilling it, but it still came out really yummy! Thank you for sharing your recipes!! =DDD

  150. Maangchi New York City My profile page joined 8/08
    Posted November 24th, 2008 at 9:26 pm | # |

    Rob,
    very nice! I’m already looking forward to your update! : ) I hope it turns out good!

  151. Rob
    Posted November 24th, 2008 at 1:38 pm | # |

    Well done video. I watched it with the sound off and feel confident I could do it. Thanks for making this look easy and doable.

  152. Maangchi New York City My profile page joined 8/08
    Posted November 21st, 2008 at 11:39 pm | # |

    Lemon,
    Yeah, japchae is always popular for pot luck when people get together. Happy Thanksgiving day!

  153. Lemon
    Posted November 21st, 2008 at 8:56 pm | # |

    Hi Maangchi,

    I’m really excited to make this dish again and this time for a family pot luck for thanksgiving. Thanks again!

  154. Maangchi New York City My profile page joined 8/08
    Posted November 11th, 2008 at 10:15 am | # |

    Angela,
    I posted yeolmu kimchi recipe, too.
    http://www.maangchi.com/recipe/yeolmu-mulkimchi

    Spinach and bean sprout side dishes don’t last fresh for a long time in the refrigerator. You will have to eat it in a day.

  155. Angela
    Posted November 11th, 2008 at 1:36 am | # |

    Thanks for sharing this great recipe. I followed it step by step and my friends said that it tasted very close to the one we had in the restaurant. Many Thanks. I am so inspired by your videos. I am going to try the other dishes as well. Could you suggest some kimchi dishes besides radish, napa and cumumber? Also, could you tell me how long i can keep the spinach and bean sprout side dishes?

  156. ann
    Posted November 10th, 2008 at 4:43 am | # |

    hi maangchi.. i always like your cooking and i really love korean food. now i’m eating the japchae as my diet meal and it’s really work!!i make it as a vagetarian food as i never put any meat! it taste great.. thank you very much

  157. Anonymous
    Posted November 3rd, 2008 at 4:32 am | # |

    hello!im so glad because i found your website,i really love korean food so when i watch your cooking video im really happy…because i can make my own korean food thanks keep up the good cooking….

  158. Taln
    Posted October 31st, 2008 at 3:54 pm | # |

    Not long ago a Korean friend decided to make jobchae for a group of us and he is still trying to live down how it turned out. Finding your recipe later confirmed my instincts about what went wrong – corn syrup! He now has the link.

    Thank you so much for all your recipes. I am cooking more and eating quite well because of them.

  159. Maangchi New York City My profile page joined 8/08
    Posted October 26th, 2008 at 8:11 am | # |

    orange,
    wonderful news! Thank you for your update!

  160. orangge
    Posted October 26th, 2008 at 8:10 am | # |

    Thanks for the recipe. I have tried it out today for my dinner. It’s turned out great and my family also like it.

  161. Maangchi New York City My profile page joined 8/08
    Posted October 20th, 2008 at 6:33 pm | # |

    armie,
    haha, I have not seen Daejanggeum series yet. There are some huge markets where you can get Korean traditional cooking utensils. Check out “Namdaemun market” there.
    Thank you!

  162. armie
    Posted October 19th, 2008 at 9:20 pm | # |

    thank you for sharing your recipes…. i love to eat japchae

    im planing to go to korea next year …is there still a place in korea selling traditional cooking utensils (like the cooking utensils in jewel in the palace a.k.a. DAE JANG GEUM series used…the pan JANG GEUM used in stir frying the vegetables..

  163. Maangchi New York City My profile page joined 8/08
    Posted October 5th, 2008 at 9:41 pm | # |

    Portugalbear,
    haha, you make me look up Wikipedia. Yes, they are the same. : )

  164. Portugalbear
    Posted October 5th, 2008 at 9:00 pm | # |

    I made this over the weekend and it was really WOW! the taste of the shitake mushroom is so rich with flavour. and the colors when you mixed it all up looks like. I added chopped scrambled eggs to make it more colorful. One question Maangchi. Is white mushroom the same as button mushroom?

  165. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2008 at 10:53 am | # |

    alivia,
    The photo of jobchae that you made is on my website now. Thanks, it looks delicious!

  166. alivia
    Posted October 1st, 2008 at 7:55 am | # |

    ahnneong maangchi!

    this is dish number 2 that i’ve tried from you. it has turned out great and i thank you a hundred times over. i’ll send a pic too. thanks and i’ll let you know what i cook next!

    alivia

  167. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2008 at 7:46 am | # |

    Lisa,
    Using olive oil is not typical for Korean cooking.
    I like the flavor of olive oil. I sometimes use just vegetable oil, too.

  168. Lisa
    Posted October 1st, 2008 at 4:46 am | # |

    Hi Maangchi,

    I am so glad to have found your website and can’t wait to try some of your recipes. I was wondering why you always use olive oil. Is that typical for korean cooking?

    Thanks – keep up the great work!

  169. Maangchi New York City My profile page joined 8/08
    Posted September 15th, 2008 at 7:48 am | # |

    Ken,
    haha, I heard it from some other people,too. They don’t like to cook, but watch my video recipes. I think it means they may cook someday.

  170. Ken
    Posted September 15th, 2008 at 12:53 am | # |

    Maangchi,
    What a GREAT site. Your recipes are great — yet just watching you cook makes me happy. Keep it up.

    Ken

  171. Maangchi New York City My profile page joined 8/08
    Posted September 4th, 2008 at 5:19 am | # |

    Kenziez,
    no problem! Thank you for letting me know that your bibimbap was successful.

  172. Kenziez
    Posted September 4th, 2008 at 4:08 am | # |

    Hi maangchi,
    So sorry, I think my internet line is very slow. Your video on job chae is working now. Wanna try dish dish soon:)

  173. Kenziez
    Posted September 4th, 2008 at 4:03 am | # |

    Hi Maangchi,
    Thank you so much for your tutorials:) without your videos it would have been hard to follow through some of the recipes. I tried making bibimbap yesterday for my family and it came out great. We had it for both lunch and dinner! By the way, I could not access your video on job chae, it seems to be “no longer available”. I would love to learn this dish too very much. Thanks again.

  174. Maangchi New York City My profile page joined 8/08
    Posted July 17th, 2008 at 7:42 pm | # |

    Ester,
    You must be a good cook! I’m very happy to hear that your jobchae turned out good. Your mom would be proud of you!

  175. Esther
    Posted July 16th, 2008 at 7:17 pm | # |

    Hi, Maangchi!

    I have been watching your videos for about a week now! I just finished making job chae! My mother (who is Korean) usually makes it for me, but I am away now at school and I miss her cooking.

    Now I can make it myself! My mom is so surprised!

    Thank you!

  176. Maangchi New York City My profile page joined 8/08
    Posted June 28th, 2008 at 4:35 pm | # |

    cloud
    I’m looking forward to your update about your korean cooking!

  177. Anonymous
    Posted June 28th, 2008 at 10:48 am | # |

    hi maangchi:
    i have been watching your cooking videos; awesome. i like your cooking technique.before i thought this is stir-fried because that’s what it looked like until i watch your video. i should try more of your recipes and venture into korean cooking more.
    thank you for sharing.
    “cloud”

  178. Maangchi New York City My profile page joined 8/08
    Posted May 5th, 2008 at 6:32 pm | # |

    Hello,ebony,
    Yes, you can make kimchi using so many different kinds of vegetables such as bok choy, green onions,mustard green etc..
    check this out.

    http://en.wikipedia.org/wiki/Chinese_cabbage

  179. Ebony
    Posted May 5th, 2008 at 2:33 pm | # |

    Hello Maagnchi!

    I love your Job Chae recipe, it is very delicious. I have a question…it is possible to make kimchi with other non-cabbage items….besides radish and cucumber? I love cabbage kimchee but I have an allergy to it right now and I also can’t have cucumbers…I am a walking allergy right now but it will pass. For now if you know of any other kimchis that I could make with other veggies could you let me know! Thanks so much!

  180. Maangchi New York City My profile page joined 8/08
    Posted April 25th, 2008 at 5:28 pm | # |

    Amy,
    I saw the photo of your jobchae you sent me now. It looks terrific! Spicy pork and spicy squid soup. I haven’t shown the recipe yet here. I will include it in the list of my upcoming cooking videos. Spicy beef? For some reason, I ‘ve never made spicy beef.

    Anyway spicy squid soup is very delicous and popular in the southern part of Korea. I’m wondering which squid soup you are talking about.

    I will post your jobchae photo soon in my blog. People will be encouraged to try it out when they see your photo.

  181. Amy
    Posted April 25th, 2008 at 9:42 am | # |

    Hi Maangchi!
    Your instructions are marvellous! Even a beginner cook like me finds it very easy to follow. I made jobchae last night together with my mum – it was so easy and yummy – just like at the korean restaurants! I used chicken instead of beef as I cannot eat beef due to an injury at the moment. I will send you a picture soon!

    I am so eager to try your other recipes- I am going to try Spicy beef soup next! ;)I looked in recipes but I did not see one for Stir fried Spicy Pork or for Spicy beef, squid and vegetable soup – have I overlooked it?

    Cheers
    Amy

  182. Maangchi New York City My profile page joined 8/08
    Posted April 13th, 2008 at 10:44 am | # |

    Hi, Cub,
    I’m glad to hear that you got lots of compliments from your father. You deserve it! I never think any cooking utensils with good brand name is much better than regular ones. I have 2 kitchen knives: Henkels and no name one from Korean grocery store. I have a good knife sharpener. As long as I have a good sharpener, any knives will be fine.

  183. CUB
    Posted April 13th, 2008 at 10:09 am | # |

    Hi again Maangchi!
    My Dad says the Bibimbap I made is the best he’s ever had–even in Korea! So, I owe that all to you:) Quick question please: What kind of knife do you use? My knife is so extremely dull that it takes me so long to chop the carrots.

  184. Maangchi New York City My profile page joined 8/08
    Posted April 6th, 2008 at 7:51 pm | # |

    Alicia,
    You must be talented in cooking. You can cook korean dish for the first time by just watching my cooking video.
    Thank you very much, leave any questions if you have.

  185. Alicia
    Posted April 6th, 2008 at 6:29 pm | # |

    Dear Maangchi,

    Thanks for the delicious job-chae recipe and excellent instructions. My korean husband loved it!
    Watching your cooking videos is like having a personal cooking instructor–truely! I have learned kimbap, kkakdugi, and pulgolgi all from you! Thank you!

  186. Maangchi New York City My profile page joined 8/08
    Posted March 28th, 2008 at 7:10 am | # |

    zeryx28,
    You are now a queen of jobchae!
    I am glad to hear that. Next time I suggest finding the starch noodles (daang myun in korean) to make it.

  187. zeryx28
    Posted March 28th, 2008 at 2:32 am | # |

    Hi Maangchi,

    Never knew job chae was so easy to make! I made it twice already and was delicious. I didn’t have daang myun so I used Chinese bean thread instead (thin starch noodles).

  188. Maangchi New York City My profile page joined 8/08
    Posted January 30th, 2008 at 8:09 am | # |

    Hi, Cindy!
    It looks wonderful! You are a very talented cook! : )

  189. adoi88
    Posted January 29th, 2008 at 12:40 am | # |

    Hello maangchi.. Today i made job chae. It was easy to make and taste awesome..I’m so happy my family likes my job chae.. Thanks for your video.
    Here’s my job chae:
    http://www.friendster.com/photos/3418251/1/168258181

    Since i don’t have beef today, i use few shrimps. Taste realy good.

    Cindy

  190. Maangchi New York City My profile page joined 8/08
    Posted January 5th, 2008 at 8:01 pm | # |

    Agasuka,
    wow it looks perfect jobchae.
    You are such a good cook. Check it out everybody.
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=110

  191. Agasuka
    Posted January 5th, 2008 at 6:07 pm | # |
  192. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2007 at 7:06 pm | # |

    Hi, Happylove,
    Yes, you can use pork instead of beef. Some people prefer to use pork. Thanks,

  193. Happylove
    Posted December 18th, 2007 at 6:57 pm | # |

    Oh okay, I got it written down. Also, is it okay to substitute beef with pork? Will it taste the same?

  194. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2007 at 5:35 pm | # |

    hi,happylove,

    Please watch the video and find out how much ingredients I used for it. There are many jobchae recipes on the internet, but I won’t give you one of those because I want to give you mine.
    Follow the recipe exactly step by step, then you won’t fail.

  195. Happylove
    Posted December 17th, 2007 at 4:04 pm | # |

    Is it possible if you can give the detailed recipe for Jap-Chae? Like how much sauce I need to put together. I’m planning on making quite a lot noodles and was wondering how much I need in order to make it taste good.

    Thank you!!

  196. Maangchi New York City My profile page joined 8/08
    Posted September 15th, 2007 at 11:59 pm | # |

    deborah,
    The reason I stir fry each vegetable and beef strips separately is that I don’t want to mix the color of each ingredient with each other.

  197. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted September 15th, 2007 at 10:33 pm | # |

    that job chae looks so good!!! i only have one question, why did you not cook everything (minus the noodle) together during one stir fry? i’ve never made job chae before so i don’t really know the reason…

  198. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2007 at 11:18 am | # |

    Hi,lost_cluster,

    My my response about your message is posted as a new topic.
    Check it out, please.

  199. lost_cluster
    Posted September 3rd, 2007 at 2:41 am | # |

    Hi Maangchi, i´m manonpiano from youtube I´ve found your blog, thats great to have a blog of korean cooking! :P congratulations, i´m pretty shure that you are going to be famous if your are not already ;) you are some kind of dream came true to every korean food lover i´ve found that korean people is very jelaous of their costumes specially on their cooking :P just as you don´t ask on how they cook every korean is incredibly hospitable and you feel great with them, but finally i found somebody who isn´t that way and is sharing this wonderfull recipes.

  200. Maangchi New York City My profile page joined 8/08
    Posted July 28th, 2007 at 8:23 am | # |

    Hi,
    Yes, it’s called glass noodles because it looks translucent.
    Good luck with your making Jobchae!

  201. Anonymous
    Posted July 28th, 2007 at 2:54 am | # |

    Thank you for posting your cooking videos! It sure gives us amateur cooks a ‘clearer picture’ on how to prepare the dish =) I’ll definitely make this Job Chae. Can I clarify if the noodles that you are using is similar to the ‘glass noodles’??

    Rdgs
    Ma-li

  202. Maangchi New York City My profile page joined 8/08
    Posted July 25th, 2007 at 7:26 am | # |

    Hello,
    I am quoting some comments from my youtube because you might be interested in it.

    phantomer commented

    i just got an instant bowl version of this noodle. havent tried it yet, but i only bought it out of curiosity and it’ll suck compare to hand-made like yours.
    anyhoo i dont know why some call it stir fried noodle, if only vegetables are stir fried. it’s nothing like chinese/japanese fried noodles like chowmein/yakisoba/etc etc. it’s more like sweet glass noodle with vegetable, or something……
    keep up the good work ms.hammer

    My answer:

    phantomer,
    You are right, it shouldn’t be called stir-fried noodles with vegetables because I didn’t do stir frying for the noodles. There are 2 ways of cooking: one is the way I did, and the other is stir frying all. I don’t like greasy food, that’s why I use the first method. Good comment, I should copy and paste your comment on my blog. : )

  203. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2007 at 7:51 pm | # |

    Hi, James!

    Jobchae nooldes’ color will be a little brownish which is from soy sauce or brown sugar. No need to use any artificial color.

    Thanks!

  204. james
    Posted July 20th, 2007 at 7:21 pm | # |

    Hi Maangchi! I’ve made this dish twice now (last time was this afternoon) but each time it’s not the characteristic ‘orange-y’ color that I remember. Last time, I added annatto for color. Could you tell me what gives the dish an orange color?
    감사합니다!

  205. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2007 at 5:39 pm | # |

    I’m very glad to hear your making Jobchae is succesful!

  206. Lillian
    Posted July 19th, 2007 at 3:46 pm | # |

    Thanks Maangchi,

    I just made Job Chae and it was really good! I had no idea how easy it was until I watched your video. I didn’t have any beef so I put a fried egg on top. I will definitely make this recipe often in the future.

  207. Maangchi New York City My profile page joined 8/08
    Posted July 18th, 2007 at 10:20 pm | # |

    Hi,lillian,

    Sesame oil is made from roasted sesame seeds, so its smell is really good. You can ask “Sesame oil” in any Asian grocery store.

    Let me know how it goes.

  208. Lillian
    Posted July 18th, 2007 at 8:54 pm | # |

    Hi Maangchi,

    I love your cooking videos. I can’t wait to try the kimchi later this summer. I would like to make the Job Chae but I am wondering about the sesame oil–what type do you use? Is it roasted or plain?

  209. Anonymous
    Posted July 17th, 2007 at 12:22 pm | # |

    Hehe keep forgetting to sign my comments.

    Z

  210. Anonymous
    Posted July 17th, 2007 at 12:21 pm | # |

    Awesome. It looks like it would take a long time to make. I’m not sure I like that kind of noodle, so maybe I’d use a thin udon or yeah spaggetti!

  211. Maangchi New York City My profile page joined 8/08
    Posted July 16th, 2007 at 9:53 pm | # |

    It sounds good! I sometimes use leftover spagetti noodles for Asian style of noodle soup. why not!

  212. Ahngele
    Posted July 16th, 2007 at 9:27 am | # |

    This is one of my favorites because my kids will eat it even when I put in all the vegetables. I even make it with spaghetti noodles sometimes.


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