Japchae (Korean Glass Noodles Stir Fry) • Kimchi Club


Japchae (Korean Glass Noodles Stir Fry)

Minka Park
I’ve had so many requests to cook Japchae #잡채. This particular dish used to be one of my favourites as a child, its so much fun to eat as well as so tasty. Also this dish has a perfect balance of umami and sweetness from the mix of fermented garlic, ginger and soy sauce.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Korean
Servings 4 people


  • 200 g beef stir fry strips
  • 200 g oyster mushroom pulled apart
  • 4 tsp Kimchi Club Garlic
  • 2 tsp Kimchi Club Ginger
  • 4 tbsp soy sauce
  • 4 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 small onion sliced
  • 1 medium carrot julienne
  • 200 g baby spinach
  • 400 g glass noodles
  • Salt and pepper to taste
  • Sesame seeds to garnish


  • Add beef strips, oyster mushrooms, 2 tbs each of Kimchi Club Garlic, soy sauce, sesame oil and 2 tsp of Kimchi Club Ginger into a bowl. Mix together by hand and leave to marinade.
  • Meanwhile, bring a medium saucepan of water to the boil. Add the glass noodles and boil for 6 - 7 minutes. Drain and allow to sit.
  • Heat a large frying pan over medium heat. Add olive oil, onion and carrot and cook, stirring occasionally until soft. Drizzle with extra oil as needed.
  • Add the marinated ingredients to the pan and stir, cooking until the beef is cooked throughout.
  • Add baby spinach and stir, cooking until wilted.
  • Combine the glass noodles in a bowl with 2 tbs each of Kimchi Club Garlic, soy sauce and sesame oil. Mix with hands until combined. Season with salt and pepper.
  • Add the cooked ingredients to the bowl of glass noodles and mix with your hands. Serve with a garnish of sesame seeds! 


The traditional way of making Japchae is to mix using your hands! You can always lightly toss the ingredients or mix with tongs. Be careful adding the stir-fried ingredients to the glass noodles (step 7) - the stir fry will be hot! Allow them to cool slightly before mixing.
Keyword japchae, korean, stir fry, umami

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Our fermented garlic and ginger are the stars of this dish!

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