Japchae, The Dish From Joseon Dynasty

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Japchae (literally means “mix vegetables”) is a favorite Korean dish of glass noodles, mixed with stir-fried vegetables and meat. The history of this cultural dish goes all the way back to the Joseon dynasty as a dish for the royal party, created by King Gwanghaegun‘s liege Yi Chung. The dish was first introduced with only vegetables and mushrooms, until after 20th century with its popularity spread across the country, people started to adapt it to their own preferences with beef added.

Japchae is commonly served on celebratory occasions, such as birthdays, holiday dinners and weddings.

Try your hands on cooking this popular dish by following the recipe below; shared by Food & Culture Korea Academy under Korea Joa 2015 program:



  • 80g glass noodles
  • 30g beef (top round or sirloin) (substitute: pork, chicken, shrimp, squid, etc), (beef seasoning: 1 tsp soy sauce, ½ tsp sugar
  • 1 tsp sesame oil
  • 1/8 tsp black pepper
  • 1 shiitake mushroom (sub: any mushroom)
  • 30g zucchini
  • 20g carrot



  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tbsp vegetable oil
  • 1/8 tsp black pepper
  • 150 ml water
  • 1 tsp sesame oil
  • 1 tsp sesame seed

Step 1: Boil noodles on high heat for 5 minutes. Rinse in cold water and drain. Set aside.

Step 2: Pre-seasoned beef (thin strips or ground beef) and cook quickly over high heat. No cooking oil needed.

Step 3: Julienne mushroom, zucchini, and carrot. If using fresh shiitake, use enough oil when cooking. Cook each ingredient separately in oiled pan.Stir-fry light colored ingredients first.

Step 4: Make seasoning sauce. Mix all condiments.

Step 5: In a pan, bring 4 to a boil, then add the noodles. Simmer until noodles absorb all sauce then remove from heat.

Step 6: Add beef, vegetable sesame oil and sesame seeds to (5) and mix.



Follow Food & Culture Korea Academy for more delicious updates of Korean food.

For all other Korea Joa 2015 articles, click here

Korea Joa 2015 is participated by Adrian Cheng and Sng Yunting

Recipe provided by Food & Culture Korea Academy

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