How To Make Japchae | Recipe | Cook With Me

Japchae (Glass Noodles) is one of my favorite dishes to make! This is a great recipe to save for special occasions like holidays, or birthdays. What's your go-to dish?

0:00 Intro
0:05 Japchae Recipe
0:23 The Secret To Cooking Japchae
0:53 Tip For Pans That Get Dry
1:58 Where Glass Noodles Get Their Name From
2:30 My Favorite Way To Sweeten My Sauces For Savory Food

Japchae Recipe
Oil
Glass Noodles
1/2 onion
1 carrot
1/4 red bell pepper
1/4 yellow bell pepper
2 cups spinach
2-3 leaves red cabbage
3-4 cloves garlic
Soy sauce
Maple syrup
Sesame oil
Black pepper
Salt
Toasted sesame seeds

1. Soak 1/2 bag (roughly 2 handfuls) of glass noodles in warm water.
2. Julienne onions, carrot, bell peppers, mushrooms.
3. In a very large pan, over medium high heat, add 1 tbsp of oil.
4. Sautee carrots, bell peppers, red cabbage, and spinach, each separately, seasoning with salt and pepper.
5. Remove veggies from pan and add to a very very large bowl.
6. Add 1 tbsp of oil to pan and sautee onions, garlic together.
7. Add salt and pepper and then deglaze with 1 tbsp of soy sauce and 1 tsp of maple syrup.
8. Remove from pan and add to the large bowl.
9.Cook noodles for approximately 6 to 8 minutes, until they are chewy (not hard).
10. Shake off excess water and add to bowl of veggies.
11. Add 2 tbsp of soy sauce, 1 tbsp of maple syrup, 1 tbsp of sesame oil, black pepper, and 1 tbsp of sesame seeds.
12. Mix using chopsticks or hands. Taste and adjust accordingly.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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