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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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I made this for a big gathering at my little brothers’ school and the parents and kids alike loved this so much. I made three times the amount of what it says and it just disappeared. I loved it and so did everyone there, some parents even asked me how I made it.
Yes, Japchae is popular with everyone and especially at a potluck party, because it’s not spicy, and it’s savory and mild.
This looks delicious! But I can’t find these kind of noodles in my country. Can I use clear rice noodles instead? Or will that change it?
Thanks! Love your recipes!
Thank you for this recipe Maangchi! I made it for my family a couple of days ago and everyone loved it, they even went for seconds. I wish I got a better photo of it, but what can you do? :) Keep up the amazing work!
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I really love this recipe!! I made it today and it was sososo delicious. I love your recipes thanks maangchi :)
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Wow it looks so bright and colorful! The noodles are translucent! Yum!
Thanks maangchi
Hi Maangchi this is my raw vegan version of your Japchae recipe, I used Kelp noodles soaked in baking soda lemon juice for the chewy noodles, yum, and I marinated the vegetables for a couple hours instead of stir fry them and of course I used more veggies instead of meat. I did however use tofu marinated in tamari and Indian black salt instead of egg. It was so yummy and very reminiscent of your cooked version. Thank you so much for your recipes.
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You must be so good at cooking! Very colorful and I’d like to taste the noodles.
Hi I want to ask about the soy sauce. Is it light or dark soy sauce? I can’t wait to ask my mom cook it :3
Thanks for the recipe the noodles came out delicious .
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First time making japchae and it turned out well! The only problem is that my noodles don’t have any chew to them. Instead of being chewy they just break when biting into them. I’m using potato starch noodles, so I’m assuming it’s something about the way I cooked them. Maybe over cooked?
Yes, it sounds like they are overcooked.
I think I over-ate on this. Best japchae I’ve had! Thank you for sharing your recipes. They’re so easy to make especially for beginners like me.
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i made this using your recipe but for the meat i used chicken.
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It looks amazing!
It was so nice and colorful! Thank you Maangchiii!!!
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It looks perfect! Delicious!
Hi! I am really excited about this recipe, but I was wondering if you could substitute the garlic, onions, and mushrooms each for something else. I have IBS and I can’t eat those things. Thank you so much for your recipes by the way, you brighten my day!<3
Here are tips for replacements for the onion and garlic https://calmbellykitchen.com/blog/fodmap-guide-to-flavor-without-onion-and-garlic
And here they talk about IBS sufferers replacing mushrooms with a different type of mushroom that is safe. https://alittlebityummy.com/fodmap-guide-to-mushrooms/
Hope this helps a bit. Have IBS too and know all to well how some foods can leave you totally miserable.
Second time I made Japchae, but this time with REAL Dangmyeon 당면 . It now has become one of my favorites! Kam sa ham ni da, Maangchi!
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It looks colorful and wonderful! : )
Love this recipe so much! Thank you
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Hi I want to make this for tomorrow lunch. Can I do it tonight and reheat in the microwave?
Hi Rachele,
First of all, I don´t recommend a microwave, as it destroys all the vitamins of the veggies (and the meat).
My advice: prepare and cook all the ingredients, except for the noodles. Keep them in the fridge over night. For lunch, cook the Dangmyeon, mix them in a wok (or deep skillet) with the ingredients, and heat them up.
When cooking, I always make a big batch of everything, have a nice meal, and keep the rest in the freezer for another occasion. So only thing I have to do, is let it thaw, cook noodles or rice or whatever, heat up the ingredients, and lunch or dinner is done. Saves time and energy.