JAPCHAE + CLIP
Japchae: Korean glass noodles
1 min 25 sec · 10 original digital images · English narration · 11 subtitle options
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Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.
BEFORE YOU COOK
Gather your ingredients
For 3–4 servings
- Dry sweet potato glass noodles: 200 g
- Spinach: 160 g · Onion: 200 g
- Carrot: 60 g · Soaked wood ear mushrooms: 52 g
- Soy sauce: up to 65 g, adjusted to taste
- Rice syrup: 21 g · Sesame seeds: 6 g
- Minced garlic: 10 g
- Neutral cooking oil: 14 g · Perilla oil: 14 g
- Fine salt and black pepper: to taste
- Water for the noodles: 1 litre
Season gradually: the vegetables are already salted. Ingredient weights refer to the measured recipe, not the quantities depicted in the illustrations.
Contains soy and sesame; soy sauce may contain wheat. Check ingredient labels.
FOLLOW THE COOKING ORDER
From vegetables to glossy glass noodles
1. Slice the vegetables
Cut the onion and carrot into strips and the soaked wood ear mushrooms into manageable pieces.
2. Stir-fry the vegetables
Heat 14 g neutral oil. Fry the carrot first, then add the onion and mushrooms. Season lightly with salt and cook until tender.
3. Blanch the spinach
Blanch in boiling salted water for about 30 seconds. Rinse under cold water and squeeze out excess moisture.
4. Season the spinach
Mix with 10 g minced garlic and a little fine salt.
5. Cook the noodles
Bring 1 litre of water to a boil. Add the dry noodles and start checking after about 5 minutes. Follow the packet guidance; cook until tender with no hard white center. Five minutes is a checkpoint, not a fixed cooking time.
6. Add perilla oil
Near the end of cooking, stir 14 g perilla oil into the pot with the noodles and cooking water.
7. Drain thoroughly
Drain the cooked noodles in a strainer.
8. Toss and season
Combine noodles, vegetables and spinach. Gradually add soy sauce, 21 g rice syrup and a little black pepper. The recipe uses 65 g soy sauce, but adjust to taste because the vegetables are already salted. Finish with 6 g sesame seeds.