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JAPCHAE (KOREAN NOODLE STIR-FRY) BTS INSPIRED

Japchae is a traditional Korean dish that means "mixed-vegetables." Rosendale Collective Team member, Muriel Sarmadi, first developed this Japchae recipe for the BTS ARMY (of fans), during the final BTS Perimssion to Dance Tour in Las Vegas. The noodles are made from glass noodles made from sweet potato starch that have an ever-so-slightly-sweet taste and a satisfyingly chewy texture.

This colorful dish is packed with veggies in a sweet, umami-rich sauce that kept the BTS ARMY coming back for more!

*BTS is one of the most popular Korean Kpop bands, known as the Bangtan Boys. A South Korean boy band formed in 2010 and debuted in 2013 under Big Hit Entertainment.

  • Servings 6-8
  • Dish Main
  • Time 30 minutes
  • Skill Home Cooks

Ingredients

Ingredients ingredients

1 pound Nongshim-Miga (Korean glass noodles made with sweet potato starch)
10 (6 oz) shiitake mushrooms
1 8-ounce bag of spinach
6 scallions
½ a medium onion
1 large carrot
1 large red bell pepper
3-4 cloves garlic, or about 1 Tbsp minced
1 (8 oz) bag of spinach
2 Tbsps oil, plus more if needed
¼ cup soy sauce
3 Tbsps brown sugar, packed
1 Tbsp mirin
½ tsp ground black pepper
3 Tbsps sesame oil
2 tsps toasted sesame seeds
2 teaspoon toasted sesame seeds

Equipment

3 Qt. Standard Weight Stainless Steel Mixing Bowl
6.5 Qt. Stainless Steel Stock Pot with Aluminum-Clad
10 Qt. Stainless Steel Aluminum-Clad Sauce Pot
9 1/2" x 13" Wire in Rim Aluminum Bun / Sheet Pan
7" Aluminum Non-Stick Fry Pan
rubber spatula
8" Stainless Steel Pointed Tip Precision Scissors
12" Stainless Steel Whisk
8" Medium Tin Single Mesh Strainer
Clear Polycarbonate Food Storage Box
4 Qt. Standard Weight Stainless Steel Mixing Bowl
box-large nitrile gloves
measuring cups set
chefs knife
measuring set
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Parts

Ingredients

Step

Bring a large pot of generously salted water to a boil, and as it comes to a boil prep your vegetables.

Step

Slice the shiitake mushrooms. Slice the scallions in half and then cut them into 2” pieces; separate the white parts from the green. Thinly slice the onion, julienne the carrot into 1”-2” pieces, and julienne the red bell pepper into 1”-2” pieces. Mince the garlic.

Step

Heat a large skillet over medium-low heat. Add 2 Tablespoons of oil, then add the mushrooms, and sauté for 8-10 minutes or until the moisture is released and they’re starting to brown. If the pan is dry, add another drizzle of oil, then add the white parts of the scallion, the onion, bell pepper, and carrot, and sauté for about 3 minutes. Add the garlic and sauté for 1-2 minutes longer. Add the spinach and turn off the heat; stir it in and it will wilt in the residual heat of the pan.

Step

Once the water has reached a boil, generously season it with salt then add the Nongshim-Miga glass noodles) and boil according to the package directions, or for about 6 to 7 minutes.

Step

While the noodles cook, whisk together the soy, brown sugar, mirin, and pepper until the brown sugar has dissolved. Whisk in the sesame oil, and set aside.

Step

Drain the cooked Nongshim-Miga (Korean glass noodles) and place them in a large mixing bowl. Pour ⅔ of the sauce into the noodles and gently mix until the noodles absorb all of the sauce. Serve warm or at room temperature.

Step

Add the vegetables to the noodles and add the remaining sauce, tossing gently to combine everything. Serve hot, warm, or at room temperature.

Step

Before serving, garnish with sesame seeds and the reserved green parts of the scallion.