Jab Chae
Jab Chae is a classic Korean noodle dish made with chewy sweet potato glass noodles and colorful vegetables.Shiitake mushrooms, garlic, sesame oil, and soy sauce create a rich savory and nutty flavor.Carrots, bell peppers, spinach, and onions add beautiful color, freshness, and contrasting textures.The noodles are tossed with a lightly sweetened sesame-soy sauce until glossy and flavorful.This versatile Korean dish works beautifully as a main course, side dish, lunch, or party food.Serve it warm or at room temperature with toasted sesame seeds and green onions.
Ingredients
For the Noodles
- 250 g Korean sweet potato glass noodles (dangmyeon)
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
For the Vegetables
- 1 medium carrot, julienned
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 150 g shiitake mushrooms, thinly sliced
- 150 g fresh spinach
- 3 green onions, sliced
- 3 cloves garlic, minced
For the Sauce
- 4 tablespoons soy sauce
- 1½ tablespoons toasted sesame oil
- 1½ tablespoons brown sugar or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
For Garnishing
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
Prepare the Sauce
- In a small bowl, combine soy sauce, sesame oil, brown sugar or maple syrup, rice vinegar, sesame seeds, black pepper, and minced garlic.Whisk until the sugar is dissolved and the ingredients are well combined. Set aside.
Prepare the Vegetables
- Wash and prepare all the vegetables. Julienne the carrot, slice the onions and bell peppers, thinly slice the mushrooms, and mince the garlic.Keeping the vegetables similarly sized will help them cook evenly.
Cook the Glass Noodles
- Bring a large pot of water to a boil. Add the sweet potato glass noodles and cook according to the package directions, generally for about 5–7 minutes.Cook until the noodles are tender and chewy rather than mushy.
Drain and Season the Noodles
- Drain the noodles and rinse briefly under cold water. Allow them to drain thoroughly.Transfer them to a large bowl and toss with 1 tablespoon sesame oil. If the noodles are extremely long, use kitchen scissors to cut them into easier-to-eat lengths.
Cook the Mushrooms
- Heat vegetable oil in a large skillet or wok over medium-high heat.Add the shiitake mushrooms and cook for 3–4 minutes until tender and lightly browned. Add a little minced garlic and stir for another 30 seconds.Transfer the mushrooms to a large mixing bowl.
Stir-Fry the Vegetables
- Using the same skillet, add the sliced onions and carrots. Stir-fry for about 2–3 minutes.Add the red and yellow bell peppers and cook for another 2 minutes. The vegetables should remain slightly crisp.
Combine the Noodles and Vegetables
- Add the seasoned glass noodles to the bowl containing the cooked vegetables and mushrooms.Pour the prepared sauce over everything.
Toss Thoroughly
- Using tongs or clean hands, gently toss the noodles and vegetables until everything is evenly coated with the sauce.Taste and adjust the seasoning with additional soy sauce, sesame oil, or sugar if necessary.
Finish and Serve
- Transfer the Jab Chae to a large serving platter.Sprinkle generously with toasted sesame seeds and sliced green onions. Finish with a small drizzle of toasted sesame oil.Serve warm or at room temperature.
Notes
- Use Korean sweet potato noodles: Dangmyeon provides the distinctive chewy texture associated with Japchae.
- Follow the noodle package directions: Cooking times vary between brands.
- Do not overcook the vegetables: Slightly crisp vegetables create a better contrast with the soft noodles.
- Drain noodles well: Excess water can dilute the sauce.
- Use toasted sesame oil: It gives Japchae its characteristic nutty aroma.
- Adjust sweetness: Add more or less brown sugar depending on your preference.
- Check the soy sauce: Soy sauce brands vary in saltiness, so season gradually.
- Serve shortly after mixing: The noodles absorb sauce as they sit, so you may need a small splash of water when reheating.