How to Cook Japchae Bap

How to Cook Japchae Bap

How to Cook Japchae Bap

Japchae-bap is a delicious Korean dish that combines two popular Korean dishes: “japchae” and “bap.” Japchae is a Korean stir-fried glass noodle dish made with sweet potato noodles (also known as dangmyeon) and a variety of vegetables and proteins, often seasoned with soy sauce and sesame oil. Bap, on the other hand, simply means rice in Korean. How to Cook Japchae Bap

How to Cook Japchae Bap

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Japchae-bap, therefore, is a dish that combines the flavors and ingredients of japchae with rice. It’s a satisfying and hearty meal that’s easy to prepare. Here’s how you can make japchae-bap:


– Sweet potato glass noodles (dangmyeon)
– Vegetables (common choices include bell peppers, carrots, spinach, mushrooms, and onions)
– Protein (common options include beef, chicken, or tofu)
– Soy sauce
– Sugar
– Sesame oil
– Garlic
– Sesame seeds
– Salt and pepper
– Cooked rice


1. Prepare the Sweet Potato Glass Noodles:

– Cook the sweet potato glass noodles according to the package instructions. Typically, you’ll need to boil them in water until they are soft and translucent but still slightly chewy. Drain and rinse them under cold water to stop the cooking process. Toss the cooked noodles with a bit of sesame oil to prevent sticking.

2. Prepare the Vegetables:
– Slice the vegetables into thin strips or julienne them. You can use a variety of colorful vegetables for added flavor and presentation.

3. Cook the Protein:
– If using beef, chicken, or tofu, slice it into thin strips or bite-sized pieces.
– Heat a pan with some oil and cook the protein until it’s cooked through. You can season it with a bit of soy sauce, sugar, and garlic for flavor. Remove the protein from the pan and set it aside.

4. Stir-Fry the Vegetables:
– In the same pan, stir-fry the sliced vegetables until they are tender but still crisp. Season with salt, pepper, and a splash of soy sauce for flavor.

5. Combine the Ingredients:
– In a large bowl, combine the cooked sweet potato noodles, cooked protein, and stir-fried vegetables. Add more soy sauce, sugar, and sesame oil to taste. Toss everything together until well combined.

6. Serve Japchae-bap:
– To serve, place a portion of cooked rice in a bowl or on a plate.
– Top the rice with a generous portion of the japchae mixture.
– Garnish with sesame seeds and additional sesame oil if desired.

Japchae-bap is a flavorful and satisfying dish that offers a mix of textures and tastes. It’s a great way to enjoy the flavors of japchae with the addition of rice for a complete meal. Feel free to customize it with your favorite vegetables and protein sources to suit your preferences.

JapChae Bap

Japchae Bap is something that I always make whenever I cook Japchae (Korean glassy noodles). It’s a great way to use leftover Japchae – and it’s actually one of the most popular things on the menu at Korean Chinese restaurants.

I actually like to make Japchae Bap when the Japchae is freshly made and warm. I think the rice mixes better with the other ingredients and there’s definitely more juice to work with.

I have a Japchae recipe on my blog; Click HERE to get the recipe. You will want to add about 1 or 1 1/2 cups steamed white rice (preferably sticky rice) to about 2 cups warm japchae. Mix it together well, if you need to, you may add a little more sesame oil or soy sauce to it.

I love Japchae, too. Jap Chae is more of a “party food” in Korea. Whenever there was a get together or some kind of a big party, there was a huge bowl of Jap chae on the table. It’s not really a everyday food so you know you’re gonna have some yummy jap chae if you were invited to a Korean party like baby’s first birthday parties or someone’s 70th party. <done>

Jap Chae is usually not a quick or easy dish to make. Traditionally, you are supposed to make each vegetable and meat toppings separately and then mix everything together with the noodles in the end. Let me tell you. Time consuming! I always tell people this. I’m lazy. Especially when it comes to cooking. I don’t like to spend too much time standing in the kitchen in front of the stove or the oven. Too hot. Too tiring.. especially during Summer like this. So I knew there was no way in heck I was going to cook all the veggies and meat separately.

So I will tell you a secret.. I cheat and make all the vegetables and meat together in one skillet. Done within 30 minutes. Super quick and easy! So I call this recipe a skillet jap chae. My husband loves Jap Chae, too. He always prefers mine to any of the ones at Korean restaurants. Homemade Jap Chae is also great because you can add or omit any of the things that I don’t like much. If you like your Jap Chae a little sweeter, you can add more sugar, salty? Add more soy sauce. More meat? Add more meat. Vegetarian? Skip the meat. I usually add some carrots in my Jap Chae but I didn’t have any in my fridge so I just added more spinach and mushrooms.

Jap Chae uses “Dang Myeon” which is a kind of glassy noodles, sometimes called cellophane noodles, sometimes potato noodles. The noodles are slightly sweet and the texture is definitely different from the other types of noodles.

To make Jap Chae, first cook the noodles in boiling water until cooked.

Prepare Shiitake mushrooms by slicing them thinly.

Prepare beef: You can pretty much use any types of meat for Jap Chae. I do recommend more tender meat, such as rib eyes or tritips. Cut the meat small and thin and marinate it in Japchae sauce.

Heat about 1 tablespoon olive oil in a large skillet. Add the mushrooms and the marinaded beef and stir together until the beef is browned.

Marinade the noodles in the noodle sauce.

Add the marinaded noodles to the skillet and stir well.

Add about 3-4 handfuls of baby spinach to the skillet. Cover and cook, until the spinach is wilted.

When the spinach is wilted, stir well with the noodles and the other ingredients in the skillet.

Sprinkle with sesame seeds.

Whisk two eggs together in a bowl until well mixed. Grease a flat pan with oil or cooking spray and cook the egg mixture until cooked. Thinly slice the cooked eggs.

Place some sliced eggs on top of the Jap Chae and ta-da! All ready to be eaten!

{Quick and Easy} Korean Skillet Jap Chae

24 oz Cellophane (yam) glass noodles (or 1 package)
1 tablespoon sesame oil
1 yellow onion, sliced in strips (optional)
1 cup sliced shiitake mushrooms
3-4 handfuls baby spinach
1 cup beef (preferably ribeye or tritip), cut into thin strips or in small cubes
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon apple cider vinegar
Sesame seeds
Salt and pepper to taste
2 tablespoons sugar
For the meat marinade: 1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
pinch of salt, pepper, and sugar
1 teaspoon rice wine
For the noodle marinade: Olive oil
3 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
Bring water to boil. Add the noodles and let it boil about 6 minutes. Drain water and squeeze the water out of the noodles. In large bowl, drizzle olive oil over noodles and stir constantly with chopsticks to prevent the noodles from sticking together. Add the noodle marinade and set aside.
Marinade the beef; in small bowl, stir the beef in the beef marinade. Set aside and let it marinade about 20 minutes.
In large skillet, add the sesame oil over high heat. Add meat, mushrooms and onions (if you’re using any) and stir about 3-4 minutes. Add the soy sauce, rice wine, and apple cider vinegar, stirring occasionally. Add the marinaded noodles to the skillet and stir to mix. Add the spinach, and continue to cook, covered, for about 4-5 minutes or until the spinach is wilted. Add the salt and pepper and sugar to taste or add more soy sauce if it needs it. Continue to stir well with chopsticks or tongs until well mixed. Remove from heat.
Pour the beaten eggs onto a griddle or a flat pan over medium heat. (You will want to cook the eggs slowly rather than fast. The texture will be better if it is cooked over medium heat.) When the eggs are cooked, remove from heat and slice it into 1/2-inch strips.
Top japchae with sesame seeds and sliced egg strips and serve.

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