Japchae (Glass noodles stir-fried with vegetables: 잡채)

Japchae (Glass noodles stir-fried with vegetables: 잡채)

(polka accordion music) – Hi, everybody! Today, we are going to make japchae. Japchae is stir-fried
vegetables, mushrooms, and meat with chewy glass noodles. Does it sound delicious and nutritious? Yes. If you have a big party coming up, you must make this dish. You will get a lot of attention. You’ll be very popular. Years ago, I uploaded my japchae video, but today, I’m going to
make a small portion. First, let’s marinate the beef. This is filet mignon. But, if you are vegetarian, skip this, use more mushrooms. So, I’m using this beef,
but you can also use pork. Dried shiitake mushrooms,
soak this for two hours. Like this. Mushrooms are really thick, so I’m going to slice this… like this. So, if you are vegetarian, just use more shiitake mushrooms. And then, put this in the beef. Slice this. And here, one clove of garlic. Just add here. Sugar, you can use white or brown sugar. Ground black pepper. Soy sauce, two teaspoons. Sesame oil, one teaspoon. And mix. Smells like bulgogi. I’m going to keep this in the refrigerator while I’m preparing other ingredients. Egg yolk. And egg white. Just a little pinch of salt. You can make this method
using this egg white also, make it really white paper like this. You can use this, but egg yolk is yellow color. It really stands out, so pretty. I always make that yellow paper. Wipe off this oil, so that really thin layer is coated only. And let’s turn off. So, there is no heat. This pan is hot. With this remaining
heat, we’re just cooking. Flip over like this. So pretty color. So, both sides is yellow. It’s cooked. So let it cool down. This is spinach. My final product is going to go in this, very important bowl today. So, whenever I finished my cooking, I’m going to put it here. So, first, let’s start with spinach. So, spinach is already cleaned. Around 30 seconds to one minute, cook. Okay, I will just keep boiling this. And then, squeeze out. And then, here, we need
to add some soy sauce. And sesame oil. This is noodles. Look at this size. (giggles) Made with sweet potato starch. So, you can buy this in Korean grocery stores very easily. Or, you can use cellophane noodles. So, when you cook this,
it looks really clear. Looks like glass and chewy. So, that’s why, makes
this dish very special. So, I’m going to use four ounces. Okay, one minute later, just stir this. Here you go! (laughs) I’m going to cut all kinds of vegetables. Around two inch pieces. If this white part is too thick, you can cut it in half. But, today, mine is good, thin enough. Two or three green onions. And then, onion. Onion is really delicious, so I’m going to use around one cup. White mushrooms, cut the tip off and thinly slice. I’m going to cut this red stuff so carrot and red bell pepper, but you can use just only red bell pepper or you can use all carrot. Around 3/4 cup. Remove this inside thing. Cut this one really nice, beautiful, eh? Red color. So, this is just a small
amount I’m going to use. Don’t throw them away. Chop it up and then make stir-fried rice. And then, the jidan,
gyeran jidan, let’s cut it. My cutting job is done now. So, exactly seven minutes
later, I’m checking. This one. (slurps) Noodles are chewy. Well cooked. Really hot. These noodles are very long, so I’m going to cut a few times. Like this. Okay, then, this is our bowl, right. So, everything is done,
we gotta add this here. Sesame oil, I’m going to use. Soy sauce. One teaspoon. And sugar, one teaspoon. And just mix. If you make a big batch, you
can do this in another bowl, but today, we make a small portion, so I’m using one bowl,
everything, like this. Add some oil. Onions. And green onion. And then, pinch of salt. So, we keep stir frying
until this green onion, white part is withered. And then, onions look really translucent. So, you don’t have to wash this. Let’s turn on the heat again. Little bit oil. And this time, mushrooms. Also, pinch of salt. So, when mushrooms are cooked, a little juicy and shiny, this one. Transfer this to the bowl. Next, red stuff. Carrot first. 20 seconds, I stir-fry. And then, this red bell pepper. Okay, done. And then, don’t forget this,
our beef and mushrooms. So, shiitake mushrooms are marinated with bulgogi marinade sauce. And then, when you cook this,
it tastes really like… The texture is like bulgogi. We have to stir fry this until
the beef is no longer pink and also mushrooms are well cooked and softened and shiny. I will just use one large garlic clove. There you go. Soy sauce and sugar. One tablespoon, soy sauce. One tablespoon, sugar. Ground black pepper. This is the black pepper. I want to add a lot because black pepper
makes it really tasty. And more sesame oil. (slurps) Mmm. Awesome. Delicious. And then, sesame seeds. Crispy sesame seeds. This is egg. I will just add this here. Oh my, isn’t it pretty! And more sesame seeds. Great! For you guys! I really wish I could share with you guys. Serves four. If you are hungry, two people. (laughs) So, let me taste it, japchae. Today, we made japchae together. Okay. Cheers, everybody! (slurps) Delicious! Sweet. Noodles are really slippery
inside of my mouth. It’s more delicious than usual. (slurps) Mmm. (slurps) People ask me sometimes, “Ooh, Maangchi, when you make japchae, “how come you instead of
just you stir fry all, “everything together, “why just one by one,
individually you cook?” Each ingredient needs
different cooking times, so we have to prepare
these ones all separately. One bite of japchae has so
many tastes and textures. Whenever people make this
one for the big party, always is going quickly. Especially when you go
to a pot-luck party, you brought your dish,
nobody touched this, you’ll feel embarrassed, but japchae is very, very
popular, I guarantee, so make this and share with your family, friends, and co-workers and
everybody (laughs), okay. Enjoy my recipe. See you next time! Bye! (upbeat polka music)

100 thoughts on “Japchae (Glass noodles stir-fried with vegetables: 잡채)”

  1. Maangchi girl! Mh! Mh! Mh! I made this today! It turned out BETTER than the ones I eat from the Korean Restaurants and their Japchae is off the chain! You are the best teacher!

  2. I’ve been living in korea for 2 months… I’m used to cook european food but not korean food. Thanks to your recipe I can cook delicious korean food ! I’m going to try it tonight ! 감사합니다!!!

  3. its one of my favorite every time where in Korean Restaurant tomorrow ill try to cook the same , but u think its possible if i use honey instead of sugar, do U think the taste will be the same ?

  4. 한식의 세계화 자랑스럽게 느껴지네요~
    50세 주부인데 배우고 또 배우고 갑니다
    응원합니다 fighting~~!

  5. I'm making this for mom today! Yesterday's potato pancake was a hit and I'm sure this will be a hit as well. Thank you!

  6. Malayalam caption was submitted by Anjana UB (YouTube)! Thank you, Anjana! https://www.youtube.com/timedtext_video?msg=5&v=i1djfV9uigc

  7. Looking at your video is so relax and happy and more idea for cocking. And your kitchen is my dream place .Wonder l have nice house like u.

  8. I have made your recipe today Maangchi. It is the first time, I taste korean food. I am so happy. All my family enjoy your recipe. Thank you so much for sharing your love for korean traditional food. It is a such beautiful discovery for me and my family. ❤ love you Maangchi.

  9. 명절에 잡채가 질려갈때쯤…. 잡채에 짜장소스 부어서 드셔보셔요….옹…..이런맛이…맛있음

  10. It’s so instructive especially for beginners because you show in detail how to cut well and in size and you give so much advices!!

  11. I lived in Seoul for 2,5 years in the 80's, and Japchae will always be my favorite foods from childhood memories of Korea! Really love your video, especially the sight and the sound of it when you're preparing every menu!

  12. I have a question , is it possible to microwave this food or it naturally a cold food? ……. Because I am planning on taking it to school for lunch

  13. Just saw ur vid…looks delicious! One question: in your full recipe you say "1 tablespoons plus 2 teaspoons sugar"… Do I put 1 tablespoon of sugar and then put 2 teaspoon of sugar? Does that equal 1 1/2 tablespoons of sugar? I am confused as to what you mean when you say "1 tablespoons plus 2 teaspoons sugar"…sorry!

  14. ขอบคุณคะมีบรรณยาย

  15. I love all your recipes but I was wondering if you could make some dishes with Gomjak, Konnyaku, Shirataki noodles or slices for us Keto people who would like to replace the noodles in japchae and other delicious dishes from your site? Pretty Please 🙂

  16. The first job that I ever had was working at a hardware store for a Korean family. I was the ONLY non-family member. HAHA Always such good food. This is one of the WORLDS best dishes right here! Love the cellophane noodles! Thank you Maanchi! <3

  17. i love this dish. well done..food and video. love the person and the clear crisp view without light glare and annoying music. just beautiful

  18. наконец то мой любимый чапче! благодарю за этот потрясающе вкусный рецепт!

  19. I want some 🥺 I can’t find the noodles … plus it’s ridiculous on the Canadian amazon website ($70?!)

    It’s like $14 in the American one …

  20. Thank you thank you! This is my favorite Korean dish and thanks for making it so simple for us! I tried on my own to knock this off and it wasn’t the same. My mistake is I would continue cooking everything together and it over cooked. I really appreciate your help 🙏🏼🥢

  21. You are so cute! I want to hug you while eating your delicious food! Thank you for sharing your wonderful recipes.  😋

  22. Today i found your Channel and i just love you and your reciepi. I Will follow you from now on

    Love from Turkey/Denmark

  23. I tried this for the first time in a restaurant yesterday and it was so gorgeous. I must learn how to cook this.

Leave a Reply

Your email address will not be published. Required fields are marked *