Since I started my cooking video, lots of people have requested a video for Jobchae.This dish is one of Korean’s favorite traditional dishes.
Ingredients:
- Starch noodles (“dangmyun”)
- 150 grams of beef
- 1 bunch of spinach
- 1 medium size carrot
- 1 medium size onion
- mushrooms (5 dried shiitake and 1 package of white mushrooms)
- 3 cloves of garlic
- 7-8 green onions
- soy sauce, sesame oil, sugar, pepper, and sesame seeds
Makes 4 servings.
How to prepare your ingredients before stir frying:
- Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
- Slice a package of white mushrooms (2 cups’ worth).
- Cut a carrot into thin matchstick-shaped pieces 5 cm long.
- Cut 7 -8 green onions into 7 cm long pieces.
- Slice one onion thinly.
- Slice 150 grams of beef into thin strips.
Now let’s start!
- Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
- 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.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished. - In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
- Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly. - On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
- Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
- Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
- Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
- Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
- Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
- Serve with rice and Kimchi, or as a side dish.
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.
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!
of course! Japchae and dakkanjung are always popular dishes for pot luck party.
Dakkangjung: http://www.maangchi.com/recipe/dakkangjung
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.
sorry about the late reply. I’m sure you made delicious Yukgaejang and japchae. I wish you tons of luck on your Korean cooking!
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 :)
I am excited about your japchae making,too! I guarantee yours will turn out super tasty!
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.
nice! Thank you!
yes, my aunt uses fish cake instead of meat but it is always delicious. She cut fish cake into thin strips.
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! =)
I’m very impressed with your successful Korean cooking experrience!
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)
“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!
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
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!
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!
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! : )
Thank you for the early response : ) I’ve already made Japchae dumplings and gonna try this evening.