Japchae literally means to mix various vegetables. In the past the delicacy was served in the palace. It began to include Chinese-style potato starch noodles about a century ago and the dish emerged as the japchae we enjoy today. Above all, the dish brims with a cook’s sincerity as the ingredients - vegetables, beef, and noodles – are cooked separately and mixed later. The long noodles symbolize longevity; therefore, the dish is cooked for special occasions including birthday parties.

Main Ingredients :
(Serves 2)
Main Ingredients: 150 g potato starch noodles, 50 g beef, 300 g cucumber, 30 g carrot, 30 g Jew’s ear mushrooms, 2 eggs

Spices :
Spices for Seasoning Beef: 1 tsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, 1/4 tsp ground pepper
Seasoning Sauce for the Noodles: 3 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp ground pepper, 1 1/2 cups water, 4 tbsp cooking oil, 1 tbsp sesame oil, 1 tbsp ground sesame mixed with salt



☑ When boiling noodles, add salt for seasoning and to keep them from sticking.
☑ Since vegetables and seasoned beef will be mixed with seasoned noodles, make sure to quickly stir-fry the vegetables. Do not add salt.
☑ The key to brownish japchae is the brown sugar. Use yellow sugar if you can’t get hold of brown sugar.
☑ Jew’s ear mushrooms can be replaced with other mushrooms such as brown oak mushrooms.
☑ Bring the seasoning sauce to boil before stir-frying the noodles. If not, the noodles will be overdone and become unsavory without any glaze.
☑ Mix separately cooked ingredients with cooled noodles and other spices so that the dish won’t go bad easily.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)