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.
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.
It sounds good! I sometimes use leftover spagetti noodles for Asian style of noodle soup. why not!
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!
Hehe keep forgetting to sign my comments.
Z
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?
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.
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.
I’m very glad to hear your making Jobchae is succesful!
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!
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!
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. : )
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
Hi,
Yes, it’s called glass noodles because it looks translucent.
Good luck with your making Jobchae!
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.
Hi,lost_cluster,
My my response about your message is posted as a new topic.
Check it out, please.
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…
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.
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!!
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.
Oh okay, I got it written down. Also, is it okay to substitute beef with pork? Will it taste the same?
Hi, Happylove,
Yes, you can use pork instead of beef. Some people prefer to use pork. Thanks,
I made Jap Chae for Christmas.
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=110
Most recent: Hong Kong style Pork Chop Rice Bake
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–
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
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
Hi, Cindy!
It looks wonderful! You are a very talented cook! : )
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).
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.
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!
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.
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.
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.
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
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.
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!
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
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”
cloud
I’m looking forward to your update about your korean cooking!
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!
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!
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.
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:)
Kenziez,
no problem! Thank you for letting me know that your bibimbap was successful.
Maangchi,
What a GREAT site. Your recipes are great — yet just watching you cook makes me happy. Keep it up.
Ken
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.
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!
Lisa,
Using olive oil is not typical for Korean cooking.
I like the flavor of olive oil. I sometimes use just vegetable oil, too.
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
alivia,
The photo of jobchae that you made is on my website now. Thanks, it looks delicious!
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?
Portugalbear,
haha, you make me look up Wikipedia. Yes, they are the same. : )
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..
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!
Thanks for the recipe. I have tried it out today for my dinner. It’s turned out great and my family also like it.
orange,
wonderful news! Thank you for your update!
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.
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….
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
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?
Angela,
I posted yeolmu kimchi recipe, too.
http://www.maangchi.com/recipes/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.
Hi Maangchi,
I’m really excited to make this dish again and this time for a family pot luck for thanksgiving. Thanks again!
Lemon,
Yeah, japchae is always popular for pot luck when people get together. Happy Thanksgiving day!
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.
Rob,
very nice! I’m already looking forward to your update! : ) I hope it turns out good!
[...] teacher showing you how to make great home cooked Korean food! I made my favorite noodle dish, Japchae, with very little effort following her recipe and youtube [...]
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
Junichi,
Thank you for the update! I’m glad to hear that your bulgogi and Japchae turned out delicious!
Maangchi씨, 소고기를 먹지 않아요. 닭고기를 써도 돼요?
정함,
yes, you can use chicken instead of pork or beef. Thank you
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?
정함,
Please ask about my recipe that I write. Nobody uses corn starch in Japchae!
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.
kristine,
You have already made good hobakjuk and mandu. I’m sure your next cooking japchae will turn out great! Congratulation!
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?
jungham (정함),
I don’t understand what you mean. Just follow the recipe and watch video please.
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.
jeongham,
Congratulation!
I never remove spinach stems. You did a good job! : )
Thank you for the update!
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 :)
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?
Patty,
Any tender part of beef will be ok. Short Loin or sirloin part is good.
Wow! It looks good! What kind of soy sauce did you use?
Angela,
I use dark soy sauce called “jin gan jang” in Korean.
http://www.maangchi.com/ingredients/soy-sauce
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 =)
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. ; )
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! :)
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.
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
Bento Pet,
Thank you very much! You have such a nice blog!
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.
I don’t know what ABC sauce is. I use dark soy sauce for japchae. http://www.maangchi.com/ingredients/soy-sauce
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.
yayee,congratulation!
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!
how about making these dishes? These are good for party and you can make it in advance
1.japchae:
http://www.maangchi.com/recipes/japchae
2.kimbap:
http://www.maangchi.com/recipes/kimbap
3.dakkangjung:
http://www.maangchi.com/recipes/dakkangjung
4. cod jeon:
http://www.maangchi.com/recipes/daegu-jeon
5. sujunggwa or shikhye ?
http://www.maangchi.com/recipes/sujunggwa
http://www.maangchi.com/recipes/sikhye
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
I’m so glad to hear that your japchae turned out good! Thank you for your update!
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? (:
I don’t know much about wine! : )
can we use chicken instead of meat?
Yes, you can use chicken for this recipe. Thanks!
Thank you! It looks awesome :] Can’t wait to try it sometime.
Great video!
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
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.
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.
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