Japchae (Korean Stir-fried Noodles) - Salu Salo Recipes (2024)

FAQs

What are Korean japchae noodles made of? ›

Japchae Ingredients:

Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae. They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.

The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.

If you haven't tried Korean japchae, then you don't know what you're missing! This authentic stir-fry uses nutritious sweet potato noodles and virtuous vegetables for a meal that's healthy, easy and delicious.

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

A Diet-Friendly Alternative

But regular noodles are incredibly high in sodium and having them for snacks or dinner too often could put you at risk for a number of wellness issues. On the other hand, sweet potato noodles are made without sodium, and are also low in calories, sugar, and fat.

Shirakiku Korean Japchae Glass Noodles With Vegetables (1 package) contains 46g total carbs, 44g net carbs, 2g fat, 2g protein, and 210 calories.

Japchae is best served at room temperature but it can be served warm too. Glass noodles will spoil if left out longer than half a day in warmer temperatures, especially in the summer so store in the fridge right away. It can be stored in the fridge for up to a few days. It reheats well in the microwave.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

Korean name

Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays.

Vermicelli noodles, also known as rice vermicelli or rice sticks, are generally considered a healthier noodle option compared to many other types of noodles. Vermicelli noodles are typically made from rice flour, making them naturally gluten-free.

What do you eat japchae with? ›

Serve japchae noodles hot, chilled, or at room temperature. These Korean glass noodles are delicious with teriyaki chicken or short ribs.

There's a lot to prep for japchae—there's no avoiding that, given the many components and the different preparations for them—but the good news is that it can all be done well in advance of serving. The japchae can then be refrigerated for a day or two and reheated in a skillet before serving.

Note: Japchae is one of those dishes that are meant to be eaten the day of. If however, you do want to store the leftovers, please store in refrigerator (1-day max) and re-heat in the microwave. (Microwave does a better job than stir-frying when re-heating dangmyeon noodles.)

One of my favorite Korean dishes, chapchae (or japchae) involves yam noodles that are delicious, but total poison to a diabetic due to their high-carb, low-fiber content. However, just a couple aisles over in my Korean supermart are carb-free shirataki noodles, made from a tuber that is very similar to yams.

Korean ramen noodles are typically made from wheat flour, not maida. Maida is a type of wheat flour that is commonly used in Indian cuisine, while Korean ramen noodles are made from a type of wheat flour that is specifically used to make noodles, called kansui flour.

Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture.

Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used.