Side Dishes

Konjac Japchae

Name: Konjac Japchae
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Konjac noodles; 10 g Carrot; 10 g Cucumber; 10 g Onion; 5 g Enoki mushrooms; 10 g Green chili pepper; 10 g Red chili pepper; 10 g Young garlic chives; 30 g Egg; 3 g Cooking oil; 5 g Seasoned soy sauce (mat-ganjang); 5 g Brown sugar; 2 g Minced garlic; 2 g Green onion, minced; 0.5 g White pepper; 3 g Sesame oil; 3 g Sesame seeds; 10 g Lemon juice

곤약잡채

A light japchae made with konjac noodles instead of glass noodles, stir-fried with carrot, onion, chilies, cucumber, enoki and chives, topped with egg strips. Konjac and mushrooms add texture, and a sauce of seasoned soy sauce, garlic and green onion keeps the sodium low.

🇰🇷 A twist on Japchae — see the classic korean glass noodle stir-fry recipe →

📝 Step-by-Step Instructions

Rinse the konjac noodles, drain and sprinkle lightly with lemon juice.

Julienne the carrot, onion and chilies and stir-fry.

Peel the cucumber in a spiral, cut the enoki and garlic chives to suitable lengths, and stir-fry each briefly.

Cook the egg yolk and white into separate thin sheets and slice into strips.

Make the sauce in a pan and stir-fry the konjac in it.

Add the vegetables from step 2 to the konjac and stir-fry once more, then mix in the vegetables from step 3. Plate, top with the egg strips and finish with sesame oil and sesame seeds.

📊 Nutrition Facts (per serving)

49.3Calories (kcal)

4.4 gCarbs

1.6 gProtein

2.8 gFat

75.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.