Korean recipes:
Japchae (stir fried noodles with vegetables)
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.
July 16th, 2007 at 9:27 amIt sounds good! I sometimes use leftover spagetti noodles for Asian style of noodle soup. why not!
July 16th, 2007 at 9:53 pmAwesome. 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!
July 17th, 2007 at 12:21 pmHehe keep forgetting to sign my comments.
Z
July 17th, 2007 at 12:22 pmHi 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?
July 18th, 2007 at 8:54 pmHi,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.
July 18th, 2007 at 10:20 pmThanks 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.
July 19th, 2007 at 3:46 pmI’m very glad to hear your making Jobchae is succesful!
July 19th, 2007 at 5:39 pmHi 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?
July 20th, 2007 at 7:21 pm감사합니다!
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!
July 20th, 2007 at 7:51 pmHello,
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,
July 25th, 2007 at 7:26 amYou 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
July 28th, 2007 at 2:54 amMa-li
Hi,
July 28th, 2007 at 8:23 amYes, 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.
September 3rd, 2007 at 2:41 amHi,lost_cluster,
My my response about your message is posted as a new topic.
September 3rd, 2007 at 11:18 amCheck 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…
September 15th, 2007 at 10:33 pmdeborah,
September 15th, 2007 at 11:59 pmThe 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!!
December 17th, 2007 at 4:04 pmhi,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.
December 17th, 2007 at 5:35 pmFollow 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?
December 18th, 2007 at 6:57 pmHi, Happylove,
December 18th, 2007 at 7:06 pmYes, 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–
January 5th, 2008 at 6:07 pmAgasuka,
January 5th, 2008 at 8:01 pmwow 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
January 29th, 2008 at 12:40 amHi, Cindy!
January 30th, 2008 at 8:09 amIt 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).
March 28th, 2008 at 2:32 amzeryx28,
March 28th, 2008 at 7:10 amYou 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!
April 6th, 2008 at 6:29 pmWatching your cooking videos is like having a personal cooking instructor–truely! I have learned kimbap, kkakdugi, and pulgolgi all from you! Thank you!
Alicia,
April 6th, 2008 at 7:51 pmYou 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!
April 13th, 2008 at 10:09 amMy 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,
April 13th, 2008 at 10:44 amI’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
April 25th, 2008 at 9:42 amAmy
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.
April 25th, 2008 at 5:28 pmHello 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!
May 5th, 2008 at 2:33 pmHello,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
May 5th, 2008 at 6:32 pmhi maangchi:
June 28th, 2008 at 10:48 ami 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
June 28th, 2008 at 4:35 pmI’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!
July 16th, 2008 at 7:17 pmEster,
July 17th, 2008 at 7:42 pmYou 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,
September 4th, 2008 at 4:03 amThank 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,
September 4th, 2008 at 4:08 amSo sorry, I think my internet line is very slow. Your video on job chae is working now. Wanna try dish dish soon:)
Kenziez,
September 4th, 2008 at 5:19 amno 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
September 15th, 2008 at 12:53 amKen,
September 15th, 2008 at 7:48 amhaha, 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!
October 1st, 2008 at 4:46 amLisa,
October 1st, 2008 at 7:46 amUsing 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
October 1st, 2008 at 7:55 amalivia,
October 1st, 2008 at 10:53 amThe 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?
October 5th, 2008 at 9:00 pmPortugalbear,
October 5th, 2008 at 9:41 pmhaha, 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..
October 19th, 2008 at 9:20 pmarmie,
October 20th, 2008 at 6:33 pmhaha, 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.
October 26th, 2008 at 8:10 amorange,
October 26th, 2008 at 8:11 amwonderful 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.
October 31st, 2008 at 3:54 pmhello!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….
November 3rd, 2008 at 4:32 amhi 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
November 10th, 2008 at 4:43 amThanks 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?
November 11th, 2008 at 1:36 amAngela,
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.
November 11th, 2008 at 10:15 amHi Maangchi,
I’m really excited to make this dish again and this time for a family pot luck for thanksgiving. Thanks again!
November 21st, 2008 at 8:56 pmLemon,
November 21st, 2008 at 11:39 pmYeah, 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.
November 24th, 2008 at 1:38 pmRob,
November 24th, 2008 at 9:26 pmvery 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 [...]
November 26th, 2008 at 12:51 amHi 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
December 6th, 2008 at 8:51 pmJunichi,
December 6th, 2008 at 11:45 pmThank you for the update! I’m glad to hear that your bulgogi and Japchae turned out delicious!
Maangchi씨, 소고기를 먹지 않아요. 닭고기를 써도 돼요?
December 10th, 2008 at 3:30 am정함,
December 10th, 2008 at 11:31 amyes, 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?
December 11th, 2008 at 2:43 am정함,
December 11th, 2008 at 3:20 pmPlease ask about my recipe that I write. Nobody uses corn starch in Japchae!
Hi,
December 15th, 2008 at 10:11 pmI 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,
December 17th, 2008 at 12:19 amYou 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?
December 20th, 2008 at 7:02 amjungham (정함),
I don’t understand what you mean. Just follow the recipe and watch video please.
December 20th, 2008 at 9:54 amopps. 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.
December 21st, 2008 at 8:12 pmjeongham,
December 21st, 2008 at 8:58 pmCongratulation!
I never remove spinach stems. You did a good job! : )
Thank you for the update!