Seaweed (japchae) Recipe

Soak and cook seaweed

If using dried wakame or thicker dried seaweed, place 1 cup in a bowl and cover with cold water for 5–10 minutes until rehydrated. Drain, squeeze out excess water, and cut into 1-inch pieces if needed. If using thin seasoned gim sheets, lightly toast and cut into thin strips; no soaking required.

Cook glass noodles

Bring 6–8 cups of water to a boil in a large pot. Add the sweet potato noodles and cook according to package (usually 6–8 minutes) until just tender but still springy. Stir occasionally to prevent clumping. When done, drain and rinse under cold water to stop cooking. Cut noodles into 8–10 inch lengths with kitchen shears or knife for easier eating. Toss with 1 tsp toasted sesame oil to prevent sticking and set aside.

Prep and blanch spinach (if using)

Bring a small pot of salted water to a boil. Blanch spinach for 10–15 seconds until wilted. Drain, immediately plunge into ice water, then squeeze out excess moisture and roughly chop. Season lightly with a pinch of salt and 1/2 tsp sesame oil and set aside.

Cook vegetables

Heat 1 tbsp neutral vegetable oil in a large wide skillet or wok over medium-high heat. Add sliced onions and julienned carrot; stir-fry 2–3 minutes until beginning to soften. Add mushrooms and cook another 2–3 minutes until softened and any liquid evaporates. Add minced garlic and stir 30 seconds until aromatic. Push vegetables to one side of the pan or remove to a bowl to keep them crisp-tender.

Marinate and cook protein

If using beef or tofu, toss 8 oz with 1 tbsp soy sauce, 1/2 tsp sesame oil and 1/2 clove minced garlic. Heat 1 tsp oil in the pan over high heat and quickly sear the beef or tofu strips until cooked through (beef 1–2 minutes per side thinly sliced; tofu golden on both sides). Remove and set aside.

Make japchae sauce

In a small bowl combine 3 tbsp soy sauce, 1 tsp dark soy (or extra soy), 1 tbsp sugar, 1 tbsp gochujang (or 1 tbsp gochugaru for flakier heat), 2 tsp toasted sesame oil, and 1/4 tsp black pepper. Stir until sugar dissolves.

Combine noodles, vegetables, seaweed and protein

Return the pan or wok to medium-high heat and add remaining 1 tbsp neutral oil if needed. Add the drained noodles and pour the sauce over them, stirring and tossing for 1–2 minutes to evenly coat and warm the noodles. Add the cooked vegetables, blanched spinach, rehydrated/cut seaweed (or gim strips), cooked protein (if used), and scallions. Toss everything together gently for another 1–2 minutes to marry flavors and warm through. Taste and adjust seasoning with a pinch of salt or additional soy if needed.

Transfer japchae to a serving platter. Drizzle an extra 1/2 tsp toasted sesame oil over the top, sprinkle with toasted sesame seeds, and adjust spiciness by offering extra gochujang or gochugaru at the table. Serve warm or at room temperature.