Learn how to make everyone's favorite Korean noodles, Japchae! Master the art of creating Authentic Korean Japchae and turn leftovers into mouthwatering Japchae dumplings with this easy recipe.
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Want to learn how to make everyone's favorite Korean noodle dish, Japchae? Well, you came to the right place today😋. Today, I'm going to share my TIPS & HACKS with you on making delicious japchae at home.
🥟BONUS RECIPE: How to turn your leftover japchae into japchae dumplings/mandu/잡채만두. SUPER EASY way to turn your japchae into another delicious japchae dish!
Today's recipe includes:
How to make EASY and AUTHENTIC japchae with hacks and tips (small portion recipe, serving size for 2 adults)
EASY flat Japchae dumplings/Mandu/납작 잡채만두
Dumpling soy sauce dipping sauce (written recipe is below)
(🌱Vegan-friendly substitutions included)
CLICK on the blue timestamp below for recipe demonstration
00:00 Intro 인사말
01:17 Ingredients 재료 준비
04:50 JapChae Making 잡채 만들기
16:50 How to make JapChae Dumplings 🥟잡채만두 만들기
Dumpling = ManDu 만두
🇰🇷맛있고 쉽게 잡채 만드는 방법 알려드릴게요. 간단하고 맛있는 납작 잡채만두 레시피도 알려드릴게요. 가족과 친구들이 좋아할 것입니다.
🇰🇷오늘의 레시피에는:
초간단 잡채 레시피 (2 인분 잡채 레시피) + 납작 잡채만두 만들기 + 만두 양념간장 레시피
Japchae is a gourmet noodle dish that is often enjoyed as a celebratory dish, and for major holidays meals. YUP, japchae is NOT a casual Korean noodles dish. So if you are treated with japchae next time you are at a Korean household, know that they are serving you a special gourmet dish.
Today, I am going to share with you how to make this delicious gourmet noodle dish at home with lots of tips and hacks, without compromising on its delicious authentic taste. You will be able to make authentic Japchae for your friends and family. AND they will LUV you for it💚
FUN FACTS:
Japchae/잡채 is made with sweet potato starch noodles called, DangMyeon/당면.
Many non-Korean friends call japchae, Glass Noodles.
🥬INGREDIENTS/재료
Broth for cooking DanyMyeon/당면육수
1/2 lbs/225 grams DangMyeon/당면 (sweet potato starch noodles)
6 Cups Water
2 Tablespoon Soy Sauce/(All-Purpose)/간장 or JinGanJang/진간장
1 Tablespoon Brown Sugar/흑설탕
1 Tablespoon Beef Dashida, optional (🌱Vegan friends, use Yeondu/연두)
1 Garlic (whole clove)/마늘
1/8 Teaspoon Black Pepper/후춧가루 작은 꼬집
*If you don't use Beef Dashida or Yeondu, add one more tablespoon of soy sauce
Once The Noodles Are Cooked
1 Tablespoon Oil/식용유
1/2 Tablespoon Sesame Oil (ChamGheeLeum)/참기름
MUST-HAVE Vegetables
1/2 White Onion (medium size)/양파
2 Scallions/파
1/2 Carrot (medium size)/당근
1 Pinch Of Salt/소금 큰꼬집
1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/후춧가루 작은 꼬집
1 Tablespoon Oil/식용유
Optional Vegetables
Long Stem Spinach (2 twig bunches)/시금치 (substitution: Dinosaur kale leaves-only without stems)
3 Shiitake Mushrooms/표고버섯
1 Tablespoon DangMyeon noodle broth/당면육수
1/2 Tablespoon Soy Sauce/(All-Purpose)/간장
1/2 Teaspoon minced garlic/마늘
1/2 Teaspoon Brown Sugar/흑설탕
1 Tablespoon Oil/식용유
1 Pinch Of Salt/소금 큰꼬집
1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/후춧가루 작은 꼬집
1/4 Red Bell Pepper/빨간 피망/파프리카
1 Tablespoon Oil/식용유
1 Pinch Of Salt/소금 큰꼬집
1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/후춧가루 작은 꼬집
Beef/쇠고기 안심-등심
1/4 lbs (115 grams) Beef Rib Eye or any lean cut of beef (thinly sliced)
1 Tablespoon DangMyeon noodle broth/당면육수
1/2 Tablespoon Soy Sauce/(All-Purpose)/간장
1/2 Teaspoon minced garlic/마늘
1/2 Teaspoon Brown Sugar/흑설탕
1 Tablespoon Oil/식용유
1 Pinch Of Salt/소금 큰꼬집
1/2 Pinch Of Black Pepper/10-12 Turns on the Peppermill/후춧가루 작은 꼬집
Optional Egg Garnish
2 Egg Yolks/계란 노른자
1 Teaspoon Oil/식용유
(🌱Vegan friends, yellow bell peppers)
EASY Flat-Shaped Japchae Dumplings/Mandu/납작 잡채만두
2 Dumpling Wrapper per dumpling (substitution: Pillsbury pizza dough)
Some lukewarm water for finger dipping
2 Tablespoon Oil/식용유
Aluminum foil
Dumpling Dipping Sauce/만두 양념간장
1 Tablespoon Soy Sauce (All-Purpose)/간장
1 Tablespoon Water/물
1/2 Tablespoon Brown Rice Vinegar (any mild vinegar will suffice)/현미식초
1/2 Tablespoon Finely Minced Scallions/파
1/4 Teaspoon Korean Red Pepper Flakes (GoChuGaRu)/고춧가루
1/4 Teaspoon Sesame Oil (ChamGheeLeum)/참기름
1/4 Teaspoon Sesame Seed Salt (KkehSohGeum)/깨소금
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RECIPE INSTRUCTIONS
Pre-soaking The DangMyeon Noodles/당면
In a large mixing bowl or roasting pan, add the noodles. Add room-temperature water to fully submerge the noodles. Place a large heavy plate on top of the noodles to keep them fully submerged underwater. About 20 to 30 minutes later, the noodles will soften so that when you pick them up, they should bend naturally. DO NOT soak the water in warm or hot water. Doing so will make the noodles bloated. So what is the idea behind pre-soaking these noodles? If you cook the noodles without pre-soaking in water, you'll have to cook them much longer, and therefore risk the chance of over-cooking the noodles.
FYI - DangMyeon noodles are very sensitive to heat and water absorption. They can easily overcook, which will result in spongy and super soggy noodles. And these noodles need to cool down immediately after they are done cooking, or else, they will literally get bloated so quickly that you will not be able to pick them up with your chopsticks.
TIP: While the noodles are soaking in water, prep the vegetables.
Cooking The DangMyeon Noodles/당면 + Quick Spinach Blanching
In a large saute pan, bring 6 cups of water to boil. (Continue to keep the stove heat at high.) Add the ingredients listed above (except the presoaked DangMyeon noodles). Add the long-stemmed spinach or Dinosaur kale leaves to the boiling broth for 10 seconds. Then transfer the blanched spinach to a large roasting pan.
Long Stemmed Spinach Trimming: Cut off the root ends. At the root end, criss-cross cut the base with a knife and pull it apart (as shown in the video).
Now, add the pre-soaked DangMyeon noodles to the boiling broth. Once the broth starts boiling, the noodles will be done in 3 to 5 minutes. Make sure to stir the noodles around occasionally. At 3 minutes, sample a taste the noodle. It should taste slightly chewy, and somewhat soft. If it tastes hard, let it cook for another minute and repeat the taste test.
At this point, the noodles should taste just mildly salty or bland. We will be seasoning the rest of the vegetables and beef with salt and soy sauce, so the noodles with the rest of the seasoned ingredients should yield a balanced salty taste.
Once the noodles are done, immediately transfer the noodles to a large roasting pan. (Leaving the cooked noodles in the pan even for a minute will quickly turn your chewy noodles into soggy and bloated noodles.)
Cooling Down The Cooked Noodles
Pick up the noodles a few times to quickly air out the heat. Then drizzle 1 tablespoon extra-virgin olive oil, and 1/2 tablespoon of sesame oil on the noodles. Then pick up noodles a few times to mix in the oils and air out the heat.
Pan Frying The Vegetables
Prepare all the vegetables ahead of time, so you can quickly pan-fry the vegetables and beef in minutes while the noodles are cooling down.
Cut the onions, scallions, red pepper peppers, and mushrooms (remove the stems) in similar width and length (as shown in the video). Carrots are julienned.
Preheat your frying pan on high heat. It is best to use a heavy bottom frying that can evenly distribute the high heat. (Continue to keep the stove heat at high.)
(Onions, Scallions, Red Bell Peppers, and Carrots)
Add 1 tablespoon of oil, onions, a pinch of salt, and a small pinch of black pepper (about 1/8 teaspoon). Quickly stir-fry until the onions turn slightly charred/brown. Then push the onions to one side of the pan, and add the red bell peppers, 1/2 to 1 tablespoon of oil, a pinch of salt, and a small pinch of black pepper. Quickly stir fry until slightly charred/brown. Then quickly add the carrots and scallions. Stir fry for 10 seconds and transfer the vegetables to the roasting pan.
TIP: In between each fry, quickly clean the pan of the residue with a wet paper towel (as shown in the video). This is to avoid using multiple frying pans, which means less dishwashing...YAY🤗
(Shiitake Mushrooms)
Preheat your frying pan on high heat. Add 1 tablespoon of oil, mushroom slices, a pinch of salt, and a small pinch of black pepper. Quickly stir-fry until the mushrooms are slightly charred/brown. Then lower the stove heat to medium. Tilt your frying pan to one side so all the mushrooms are together. (Keep the tilted part of the frying pan, directly over the fire.). Add the rest of the ingredients listed above. Let the liquid sizzle as you move the mushrooms around, while still keeping the frying pan tilted. In about 15 seconds, most of the liquid will have steamed away. Quickly transfer the mushrooms to the roasting pan.
Beef
You can use the same beef slices that you normally use to make bulgogi with. You can hand tare the beef slices or roughly chop them with a knife.
Preheat your frying pan on high heat. Add 1 tablespoon of oil, beef slices, a pinch of salt, and a small pinch of black pepper. Quickly stir-fry until half of the red color of the beef slices is gone. Continue to keep the stove heat at high. Tilt your frying pan to one side so all the beef pieces are together. (Keep the tilted part of the frying pan, directly over the fire.). Add the rest of the ingredients listed above. Let the liquid sizzle as you move the mushrooms around, while still keeping the frying pan tilted. In about 30 seconds, most of the liquid will have steamed away. Quickly transfer the beef to the roasting pan.
Mixing The Noodles & Sides
Using kitchen shears, cut the noodles once across (as shown in the video). Using your hand, gently mix the noodles with the rest of the ingredients. Now, have a taste test. Sample some noodles with one or two vegetables and a piece of beef or mushroom. If you prefer a saltier taste, then add just a bit of salt and/or soy sauce to the noodles, mix again, and taste test again. NOW, japchae is not meant to be a sweet-tasting noodles dish. BUT if you prefer a sweet taste, add some brown sugar (melt the sugar with some of the broth liquid before adding to the noodles), and mix again.
Egg Garnish (Optional)
Whip up the two egg yolks with a small whisk. (Watch the video to view how to separate the egg yolks.) Preheat your frying pan on low heat. Add about 1 teaspoon of oil to the pan, and evenly coat the pan. Add the egg yolk mixture. Using a spatula, spread the egg to create an even circle. Let the egg cook for about a minute on low heat. Then turn over the egg. Immediately turn off the stove heat. Let the rest on the frying pan for about 30 seconds. Then transfer to a cutting board and let it rest for about 2 to 3 minutes. Loosely roll up the egg, and cut it into long strips (as shown in the video).
🌱Vegan friends, use yellow bell peppers as your garnish. Add a few slices of the yellow bell peppers when you stir fry the other vegetables.
Sesame Seed Garnish (Optional)
Just sprinkle a little of the sesame seeds. Less is more when it comes to garnishing with sesame seeds. Adding lots of sesame seeds to your dish does NOT make it taste better. So, no sesame seeds explosions on your japchae🙏
EASY Flat-Shaped Japchae Dumplings/Mandu/납작 잡채만두
Use any dumpling wraps. I used king-size Korean dumpling wraps made with sweet rice flour, which makes it taste extra chewy. You can find Korean dumpling wraps at the freezer section of your Korean supermarket. Let the frozen wrappers thaw out in the refrigerator overnight or on your kitchen counter for about an hour. OR if you can't get to an Asian market, you can use Pillsbury pizza dough. Just roll it out so it is thinner. Cut into squares about the size of our palm or bigger, and follow the same recipe.
Dip your finger in lukewarm water, and wet the outer rim of the wrapper.
Add the japchae in the middle of the wrapper.
Take the second wrapper and place it on top of the japchae.
Using your fingertips, gently press down on the outer rims of the wrapper to create a seal.
Then gently press the fingertips toward the pile of the japchae, and use your palm to gently press out any air pockets.
Preheat your non-stick frying pan on high heat. Then lower the heat to medium-high.
Add 2 Tablespoons of oil to your preheated non-stick frying pan. Add the dumplings. Tilt and rotate the frying pan to evenly distribute the oil. Cover the pan loosely with aluminum foil. Let it cook for 2 -3 minutes or until the dumpling skin turns golden brown. The heat remains at medium-high.
Quickly turn over the dumplings. Tilt and rotate the frying pan to evenly redistribute the oil. Cover the pan loosely with aluminum foil. Keep the stove heat at medium-high, and let it cook for 2 - 3 minutes or until the dumpling skin turns golden brown.
Turn up the stove heat to HIGH. Quickly add the 1/4 cup of boiling water. (It is important to use boiling water to continue building on the heat of the frying pan.) Cover the pan loosely with aluminum foil and let it continue steaming on high heat for about 1 minute or until the water evaporates.
Immediately transfer the cooked dumplings to a plate. Loosely cover with the aluminum foil, making sure there are openings for the steam to vent. Let the cooked dumplings rest for a few minutes before consuming. This resting period is important for the moisture to retract within, making the dumpling stuffing moist, while hot dumplings cool down. If you bite into a dumpling right off the frying pan, you'll end up scorching your mouth, and it also doesn't look so cute when you have to split it out😂
Dumpling Dipping Sauce/만두 양념간장
In a small condiment bowl, add all the ingredients listed above. Mix well and enjoy with your dumplings. This soy sauce dumpling dipping sauce can also be enjoyed with the Dumpling Fried Rice.
Here is my Dumpling Fried Rice recipe (만두 볶음밥 레시피)
Other recipes included in today's video:
Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방
Korean Fried Chicken Wings (NEW) Non-Spicy & SPICY Korean Fried Chicken Recipe (양념치킨)안매운 + 매운 양념치킨소스
Spicy Mixed Noodles (Bibimguksu 김치비빔국수) Kimchi Noodles Recipe + Mukbang 비비바락 국수 양념장 초간단 (キムチ麺)
Spinach Side Dish (Sigeumchi-namul: 시금치나물) Korean Spinach Salad
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