• Serves 1-2 people
  • 2 mushrooms (sliced)

  • 150 g pork shoulder, cut into thin strips (season with 1 tbsp seasoning sauce)

  • 1 small carrot (julienned)

  • 1 onion (sliced thinly)

  • ½ cabbage (cut into long strips)

  • salt (to taste)

  • 1 tsp minced garlic

  • 200 g Korean Potato Noodles (glass noodles)

  • 3 tbsp oil

  • omelette strips from 1 egg (for garnish)

  • 1 tsp white sesame seeds

  • 1 spring onion (chopped)

  • 4 tbsp soy sauce

  • 2 tbsp sugar

  • 2 tbsp sesame oil

  • 1 tsp sesame seeds

  • 1 tsp garlic, minced

  • black pepper

Recipe Courtesy of Asian Food Network

Make Every Day Festive with Korean Glass Noodles (Japchae)

The literal translation of Japchae, mixed vegetables, is quite misleading because the main ingredient of this dish is the Korean sweet potato starch noodles, also known as glass noodles. This dish is a must-have for the Korean festive holidays (like New Year’s Day or the Harvest festival), probably because of its celebratory colours derived from the strips of carrots, bell peppers, spinach, cucumbers and mushrooms. The secret to success? Finding the right balance between soy sauce and sugar!
  • Easy
  • 20 min
  • 15 min
  • 15 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 20 min
  • 15 min
  • 15 min


  1. Pre-cooking the glass noodles

    • Boil glass noodles for 6 mins and rinse 2 times in cold water. 
    • Drain and set aside in a large bowl

  2. Cooking the ingredients

    • Heat pan with oil.
    • Sauté carrots, onions, garlic and cabbage for 3 minutes
    • Add pepper and salt to taste
    • Add mushrooms and pork and fry for another 5 minutes

  3. Adding the glass noodles

    • Add the glass noodles into the pan
    • Add the seasoning sauce and mix thoroughly
    • Turn off the heat
     Adding the glass noodles

Garnish and Serve!

Dish out and serve hot. You may garnish with spring onion, sesame seeds and omelette strips

Garnish and Serve!

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