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Japchae (Korean Stir-Fried Glass Noodles)

Made with sweet potato starch noodles, japchae, which literally means in Korean “mixed vegetables” is a classic dish that can be easily prepared at home! 

Preparation: 10 minutesSoaking: 30 minutes 
Cooking: 12 minutesQuantity: 4 portions 


  • 4 dried shiitakes
  • 300g of sweet potato vermicelli
  • 30ml (2 tbsp.) Vegetable oil
  • 2 garlic cloves, chopped
  • 1 small onion, thinly sliced
  • 1 red pepper cut into strips
  • 4 green onions, cut into wedges
  • 1 carrot, cut into julienne
  • 2.5ml (1/2 teaspoon) salt
  • 2.5ml (1/2 teaspoon) sesame oil
  • 75ml (1/4 cup + 1 tbsp) soy sauce
  • 60ml (1/4 cup) sugar
  • 15ml (1 tbsp.) White sesame seeds


  1. Place the dried shiitakes in a bowl. Cover with lukewarm water and let rehydrate for 30 minutes. Drain, then cut into thin slices.
  2. In a pot of boiling water, cook the sweet potato vermicelli for 5 minutes. Drain the vermicelli and rinse them with cold water (by removing the excess starch from the vermicelli, you will give them a better texture).
  3. In a skillet pan, heat half the vegetable oil over medium heat. Add the garlic, onion, red pepper, green onions, carrot and rehydrated shiitakes. Sprinkle with salt. Cook for 3 minutes. Set aside on a plate.
  4. In the same pan, heat the remaining vegetable oil over medium heat. Cook the sesame oil, soy sauce and sugar for 15 seconds.
  5. Add the vermicelli to the pan and stir. Continue cooking for 2 minutes.
  6. Return the vegetable mixture to the pan. Stir and continue cooking for 2 minutes.
  7. Divide the japchae among bowls. Garnish with sesame seeds.

Check out more recipes from @cuisineravecjenna!

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