Comments on: Best Japchae (Korean Glass Noodles) – Authentic and Amazing

By: JinJoo

JinJoo — Thu, 16 Jun 2022 18:15:30 +0000

In reply to Kimberly.

Wonderful!! Yes, making a lot of Japchae is a bit of a challenge but yup – dividing into portions will help. The noodles can sort of get stuck together when you leave it too long so that’s why I suggest coating with sesame oil first before it’s mixed with other ingredients. Even with the sesame oil, it can still get a little stuck together when it’s time to mix and you can also add some extra sesame oil to unstuck the noodles. Thank you so much for the kind feedback. Glad your family enjoyed it!

By: Kimberly

Kimberly — Thu, 16 Jun 2022 17:58:58 +0000

Really delicious recipe! I made a double batch and used slightly more beef than called for (12 oz of ribeye) as that was the smallest package I could find, as well as a full ounce of dried wood ear mushrooms.

My only problem was when it came time to mix everything together — it was a little tricky to mix the double recipe, even in our largest pasta bowl, without accidentally ejecting some ingredients from the bowl. If I make a double recipe again I will split everything in half and mix in batches.

Also, because I cooked and seasoned the noodles before blanching the spinach and sautéing the vegetables and meat, by the time I was mixing everything together the noodles were somewhat stuck together. I would suggest making the noodles last, mixing everything while the noodles are still hot and not too sticky, and then letting the whole dish cool to room temp for serving…but again, just my suggestion!

I really loved this recipe, and my parents said it was better than the japchae they’ve had in restaurants. Thank you for creating and publishing this recipe, JinJoo 🙂

By: Karman Foods

Karman Foods — Thu, 07 Apr 2022 07:33:37 +0000

Japchae is one of my fave Korean food that I always bought on to my favorite Korean Grocery Store. Assi Glass Noodles is my top brand. Its noodle is absolutely quality made.

By: JinJoo

JinJoo — Thu, 03 Jun 2021 22:36:04 +0000

In reply to Natalie. NICE!! So glad to hear that! So happy that you got to enjoy it with friends and family. Makes me happy.. ;) Thank you!!

By: Natalie

Natalie — Thu, 03 Jun 2021 02:29:36 +0000

I made the recipe 2times in one week. Once brought it to a friends house and doubled it for my own family. Lasted a few days but very addictive!! Was superb!!!!

By: JinJoo

JinJoo — Wed, 03 Feb 2021 04:43:45 +0000

In reply to Patti. Thank you so much!! Yes, it's still yummy without beef. Glad you enjoyed it.

By: Patti

Patti — Tue, 02 Feb 2021 07:56:51 +0000

This is the best recipe. It is well balanced between salty and sweet. I made it without the beef and used shredded egg omelet instead.

By: JinJoo

JinJoo — Sun, 05 Jul 2020 02:45:57 +0000

Awesome!! Thank you for trying my recipe and for the 5 stars! Happy 4th!

By: JinJoo

JinJoo — Tue, 04 Feb 2020 00:37:34 +0000

In reply to Leslie Daniels. Fantastic! I'm soo happy to hear that and thank you for giving me 5 stars!! Cheers!

By: Leslie Daniels

Leslie Daniels — Mon, 03 Feb 2020 17:48:25 +0000

Easy clear instructions. Delicious! Had a dinner for 15 ladies made japchae, bulgogi and kohlrabi all from your blog. Thank you!