Korean Japchae with Glass Noodle and Shiitake

You can cook Korean Japchae easily by using Doubanjiang and Japanese Sukiyaki sauce. If you use Potato noodles instead of green bean noodles, it is just the same as Korean Japchae texture. Also, when you cook at home, you can use Japanese Forest-grown Shiitake that makes it more delicious than eating in Korea.

Ingredients (4 servings)

  • 50g Glass Noodles
  • 5g Dried Jew's ear ( thinly sliced )
  • 5 Dried shiitake mushrooms( thinly sliced )
  • 1/3 bunch ( 100g ) Spinach
  • 1/2 ( 70g ) Carrot Medium size
  • 100g Ground beef( or mixed ground meat )
  • 1 Tbsp Sesame oil
  • A dash of Salt and pepper
  • 1 Tbsp Toasted sesame seeds( white )
  • 1 tsp Soy sauce -A
  • 1/2 tsp Grated garlic -A
  • A dash of Pepper -A
  • 1 Tbsp Sake -B
  • 1.5 tsp Doubanjiang -B
  • 2 tbsp Sukiyaki sauce -B
  • 1/2 tsp Chicken soup cube -B


Reconstitute the Jew's ear and shiitake with water and slice them thinly.
Boil and wash the glass noodles. Squeeze out the water and cut into bite-size pieces.
Cut the spinach in 4cm lengths. Cut the carrot in thin 4cm pieces.
Add Seasoning-A to the ground beef and mix.
Heat the sesame oil on the frying pan, add Step 4 ingredients, then stir-fry on medium heat.
When the glass noodles are cooked and flavored, add the shiitake mushrooms and Jew's ear and stir-fry.
Add the carrot and spinach and stir-fry.
Add Seasoning-B and fry. Lastly, mix in salt, pepper, and toasted sesame seeds.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?


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