Japchae served in white bowl

Japchae - Korean Glass Noodles

Japchae is a classic Korean Glass Noodle dish that has beef, carrots, spinach, mushrooms and onions. Great dish to serve at dinner parties or pot luck. Omit beef for a wonderful vegan version.

Course Side Dish
Cuisine Korean
Keyword for kids, korean new year, party food
KoreanCategory Che(채)
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 181 kcal
Author JinJoo Lee


  • 2 Tbsp canola oil or vegetable oil
  • 1/2 carrot , julienned (approx 1 C)
  • 1/2 onion , sliced thin
  • 1 bunch spinach
  • 8 oz Korean glass noodles or cellophane noodles (당면 Dangmyeon) 8 oz = 220 g = 1/2 of usually 450g/15.8 oz big bag
  • 1/4 cup dried wood ear mushroom (목이버섯 mokibeoseot) OPTIONAL
  • 3 shitake mushrooms dried

Beef marinade

  • 5 oz beef (stew meat) , cut into thin strips
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp rice cooking wine
  • 0.5 tsp garlic powder (or 1/4 tsp fresh chopped garlic)

Seasoning for the Dangmyeon (Glass Noodles) - 8 oz (1/2 large bag) = 4 cup cooked

  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1.5 Tbsp sesame oil

Finishing seasoning

  • 1.5 Tbsp soy sauce Jin Ganjang
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 1 Tbsp sesame seeds



  1. Cut beef into thin strips, against the grain.
  2. Make beef marinade in a large bowl. Add the beef, mix and let it sit for a few minutes.

Glass Noodles

  1. Boil 8-10 C of water in a pot and cook the dangmyeon according to package instructions(e.g.6 min) or until the noodles become clear and is soft all the way to the center of the noodle.
  2. Drain cooked noodles. While noodles are still warm, season with soy sauce, sugar and sesame oil. Cut the noodles with scissors a few times.


  1. Boil salted water (6 C water + 1 tsp salt). Quickly blanch spinach in boiling salted water. Do not cook the spinach more than 40 seconds. Spinach should be still a bit chewy and not too mushy. 

  2. Shock cooked spinach in cold or ice water, drain and squeeze gently to remove excess water.

  3. Season the blanched spinach with some salt (1/2 tsp) and sesame oil (1 tsp). Set aside.

Shitake and Wood Ear Mushrooms (Mogi Beoseot 목이버섯)

  1. If using dried shitake and/or wood ear mushrooms: soak them in some warm water for 10-20  min or so until they are fully hydrated. 

  2. Clean the fresh or rehydrated mushrooms by rubbing each mushroom under cold running water.
  3. Cut shitake mushrooms into thin strips. Cut wood ear mushrooms into wide strips. Set aside.

Carrots and Onions

  1. Julienne carrots and onions and set aside.

Saute Ingredients

  1. Saute each of the ingredients separately and let them cool. Saute ingredients one by one in the following order: onions -> carrots -> mushrooms -> beef. Just wipe off any excess oil and crumbs with a paper towel after cooking each ingredient and you should be good to go!
  2. - Add 1 T oil in frying pan on medium heat. Add onions and sprinkle a pinch of salt. Saute until onions become transparent but not brown. Remove
  3. - Add 1 T oil in same pan. Add carrots and a pinch of salt. Saute carrots until they are soft and tender. remove.
  4. - Add 1 T oil. Add mushrooms and a pinch of salt. Saute for 3 mins or so and the mushrooms should be done.
  5. - Add 1/2 T oil in frying pan on medium-high heat. Saute the beef until they are fully cooked. If there are any extra juices in the pan, cook a little more until it's evaporated.
  6. Transfer each of the onions, carrots, mushrooms and beef to a plate and let them cool.

Mix Ingredients

  1. Add all the cooked vegetables and beef to the noodles and mix them altogether. Sprinkle some toasted sesame seeds. Adjust the seasoning with more soy sauce and sugar as needed.
  2. Unless you like things really bland,  it will taste much better if you add more soy sauce, (1~2 Tbsp), sugar (1~2 tsp) and sesame oil (1 Tbsp) as the final finishing touch. Amount is based on 200g dangmyeon.

Recipe Notes

* 1 Tbsp = 15 ml, 1 tsp = 5 ml, 1 cup = 240 ml

** I say 10 servings but this is small serving as a side dish. If you want this to be your main dish, this would probably serve more like 5~6 people.


Nutrition Facts
Japchae - Korean Glass Noodles
Amount Per Serving
Calories 181 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 392mg 16%
Potassium 73mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 10.4%
Vitamin C 0.7%
Calcium 3.1%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.