{"id":7313,"date":"2016-07-14T14:47:31","date_gmt":"2016-07-14T21:47:31","guid":{"rendered":"https:\/\/kimchimari.com\/?p=7313"},"modified":"2021-06-02T17:46:18","modified_gmt":"2021-06-03T00:46:18","slug":"japchae-korean-glass-noodles-one-pan-recipe","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/japchae-korean-glass-noodles-one-pan-recipe\/","title":{"rendered":"Simple One-Pan Korean Glass Noodles (Japchae) Recipe"},"content":{"rendered":"
\"Korean
Korean Glass Noodles (Japchae) Vegan and Gluten Free<\/figcaption><\/figure>\n

Korean Glass Noodles (Japchae \uc7a1\ucc44) made in 20 minutes!!?? Well, kind of.. \ud83d\ude1c \u00a0 To be precise, it’s 20 minutes of cooking time but the noodles have to be soaked in water for 2 hours or so prior to cooking. However, you can also soak the noodles overnight so that’s almost no time as long as you plan ahead, right??<\/p>\n

This one-pan Korean Glass Noodles\/Japchae recipe is also vegan, gluten free<\/strong> and most of all, just as delicious as the full authentic Japchae recipe. FYI, I’m assuming you are using soy sauce that’s gluten free. Good quality, naturally brewed Korean soy sauce is naturally gluten free. Read my Know your Korean Soy Sauce<\/a> post for more info.<\/p>\n

In my experience, everyone loves Japchae – Koreans and non Koreans alike. But, if you ask any Korean mom whether they make Japchae often, this is probably what they will answer –<\/p>\n

“Oh, Japchae!…Yes, it is soo good and my family loves Japchae but.. it takes just too much work…so I just don’t get to make it very often..”<\/p>\n

And honestly, I would be lying if I said that I made Japchae all the time. As much as I LOVE the dish and as much as I hate the ones served at most restaurants, I just don’t make it often enough. I think I already ranted about how bad restaurant Japchae is in my previous Japchae<\/a> post so read it there if you want to know how bad I think they are..hahaha.<\/p>\n

Sadly, I just can’t get myself to make Japchae at home very often because yes, it is a LOT of effort and time for just ONE dish. But if you make it right, OH MY, it’s sooo yummy with the perfectly chewy but soft glass noodles coated with wonderfully balanced, subtle flavors of soy sauce, sesame oil and a hint of sweetness. And in between the perfect noodles, the vegetables and meat add such a wonderful variety of flavors and texture.<\/p>\n

In the ol’ days when Korean mothers cooked instead of ordering food for special holidays like Korean New Year’s and Chuseok, a properly home made delicious Japchae was always, I mean ALWAYS, on the table.\u00a0<\/em><\/p>\n

These days, very few Koreans make this wonderful Korean Glass Noodles or Japchae at home whether they live in Korea or abroad. And as I said, most restaurants only serve the very minimal Japchae version because it’s usually served as side dishes which means they need to save time and money in making it. I sometimes worry that the authentic flavors of the wonderfully home made Japchae will be lost over time… Hopefully this recipe will inspire you to make some Japchae for your family today and also inspire my daughter J to make some Korean Glass Noodles for her own family someday~ \u2764<\/p>\n

So, until now, I had no alternative recipe that was easy and simple enough to cook frequently at home that still tasted just as good as the full traditional Japchae recipe<\/a> (which is gloriously good if you have the time). That’s a pretty tall order, I think. But, guess what?? I think I have done it!!<\/p>\n

And I must say — I’m pretty proud of this one!! \ud83d\ude09<\/p>\n

I started out actually trying to make the Chinese-Korean version of Japchae\u00a0that you can get from any Korean Chinese restaurant in Korea. It is usually served as Japchae Bap (\uc7a1\ucc44\ubc25) and it is a quick stir fried version of Japchae that has more liquid which makes it go well with rice. However, there is something about this Japchae that I don’t like very much – it usually comes too overly fried, too greasy or too muddled in flavor.<\/p>\n

This simplified yet still just as authentic tasting<\/em> Korean Glass Noodles recipe in this post is actually very similar to the traditional version except the noodles are probably a little chewier and does not have meat. This Korean Glass Noodles or Japchae recipe is thus vegetarian, vegan, gluten free and is still just as good as my traditional recipe but in less than 1\/2 the time – in just 20 minutes!<\/p>\n

Korean Glass Noodles (\ub2f9\uba74 Dangmyeon)<\/strong><\/h4>\n