A bowl of japchae—springy, garlicky, salty-sweet glass noodles made from sweet potato starch, strewn with a dazzling spectrum of vegetables and meat—is an all-purpose crowd-pleaser across Korea.
Japchae Recipe:
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If You're New to Korean Cooking, Make These Noodles (Japchae) | America's Test Kitchen
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More Korean dishes please
at 4:02 the "marinade" comes from nowhere; it's not the beef marinade, nor the dressing at the end, but some third, unseen dressing, that (based on the video) we have no idea what it comprises
So much sugar, surely
The Fat…The Fat…The Fat…Nope. Not happening…
Lan Lam is not Korean name
She boiled and salted everything
overcooked them
Please bring the Real Korean
How does this taste like anything but salt? Soy and salt in almost everything when soy is salty enough on it's own.
Word of warning: this dish goes bad quickly so don’t leave it sitting out for too long.
Japchae is one of my favorite food growing up so thanks for video. My mother taught cooking (& others) in college and cooked it at home all the time. Though, I found your recipe adding bit too much sugar. easily can cut in half. Another common item being used is pan fried rolled egg, sliced julienne which add nice yellow color and protein to it (especially if you don't have meat around)
I enjoy all the videos…I am really enjoying your updated theme song that plays during "ad break" times😊
Why does this video look like it has adaptive/fast motion rate enabled?!
Yeah, I tried again switching browsers. I don't notice it when the camera is is Julia, but as soon as we switch to the Lan camera it's obvious.
I suspect the camera, or its settings, used to record Lan (at the beginning anyway) is what's causing the sensation. Too crisp, IMO.
I stopped noticing it eventually.
Been a huge fan of ATK for years. We’ve purchased many of your cookbooks. We support PBS because of ATK and Cooks Country. All of the sudden, many of your videos are ending abruptly. This is a poor editing technique. It is not enjoyable watching your new videos knowing they are ending unfinished. Do better.
THANK you for a magnificent recipe!
That's a LOT of salt
That's a lot of salt, sugar and oil. No thank you.
❤❤❤❤❤
I recently had a lovely japchae from a restaurant that had butter in the sauce! It was quite lovely, adds just a little body and tastes much richer than sesame oil.
Looks delicious! Surprised so much sesame oil goes into it
I'd leave out the peppers
That my main issue with Korean food is too much sugar. Not a fan of sweet marinade beef.
아메리칸 테스트 키친에 잡채가 소개되는 날이 오다니
That’s not your average short rib u get from butcher. That meat looks like top quality
Traditionally no sugar!
Japchae is a dish that can be considered part of Korea’s noble (yangban) cuisine. In noble households, it was made as a rich and lavish dish with plenty of meat, various vegetables, and sometimes even seafood. In modern times, restaurants have adapted japchae as a side dish, increasing the amount of glass noodles. Traditional japchae, however, contains much more meat and vegetables, while the versions with more noodles are more affordable, restaurant-style adaptations. As a Korean, I feel deeply honored that beautiful Lan Lam is introducing Korean cuisine.
ATK: Lan Lam doesn't need a sidekick; it distracts from her peaceful nature.
Well done, Lan. Cheers
I don’t understand these “culinary experts” who don’t chop off stems.
When I was in culinary school, I would have been (and was) criticized for not cutting off stems.
Herbs, spinach, broccoli etc should be trimmed without stems.
Bravo!
This is my mom's ultimate soul food. When warm it just hits the spot. The veggies n meat. ATK thank you. I can't stress enough how much I recommend this to everyone. My mom makes them with oyster mushrooms cuz the chewiness goes really well with the beef.
Maangchi’s quick japchae is the best / authentic tasting and far easier than this.
Is that Wagyu?
Oooh! If I use gluten free soy sauce, I could eat this! 🎉😊😊😊
I don't care for these clickbait video titles
If you want to use less sugar for the marinade you can grate Korean/Singo/Asian pears which was a traditional sweetener and meat tenderizer
Honestly this doesn't really look like any japchae I've ever had but it does look like a yummy dish. I have glass noodles and I've been winging it making things with them but it's turned out kind of meh so I think I'll give this a whirl.
😊 Happy Mother’s Day to you and yours
Should I also summon an asian to make it like you did? I thought anyone can make it.
I’m korean and this recipe is so wrong on so many levels it’s not even funny. Now I’m questioning all the recipes I got from ATK
I just recently became addicted to these wonderful noodles, perfect timing on this recipe Lan!
Why yes! This recipe segment did end rather abruptly. The final 40 seconds:
Lan: It's sweet. It's savory, really tender.
Julia: Mm-hmm. That spinach is good!
J: The texture of the noodles…
L: Mm-hmm.
J: …they're kinda snappy, kinda bouncy…
L: That chew next to the crispness of the veg…
J: Mm-hmm.
L: …is just… You just keep wanting more.
J: Lan, this is terrific. Thank you for showing me how to make this!
L: You're very welcome.
J: If you want to make this iconic Korean dish, start by slicing boneless beef short ribs thinly and toss with a soy sauce marinade.
J: Dress the dangmyeon noodles while they're still hot and cook the vegetables individually before adding them to the noodles.
J: From America's Test Kitchen, Lan's own recipe for Japchae.
J: Gotta lift the bowl up, get a little closer to the final destination… <laughs>
L: <laughs>
J: …if you know what I mean.
L: It's a little bit neater that way.
J: Uh-huh.
The most beautiful cut of beef ive ever seen
That looks fantastic
At least it is Lan that's doing it. Thank goodness.
No no no. Japchae is one of the hardest (read: time-intensive) Korean dishes to make. If you want to start cooking Korean, start with something like kimchi-fried rice instead!!!
Looks good, but I would use tofu (vegetarian).
But, I would never make this, it is way too much work!
It looks like a yummy room-temperature meal for summer days.
No.1🎉🎉🎉