At restaurants japchae tends to be quite oily and too rich. I wanted to season it to suit my taste. Authentically you have to fry the vegetables separately, but I stir-fried together.Add green and red peppers, komatsuna or bok choy. You can use anything suitable for stir-fry dishes. I like Chinese garlic chives for this. Use various vegetables for a colourful dish. If you use Malony, do not overcook. Add more ingredients if you like a stronger seasoning. Recipe by uHee

As in the photo, I ate it with flaked Salmon. Its just seasoned Salmon with salt & pepper, seared and pressed down to get it to flake. Pairs well with stir fried beef or pork strips too. Traditional recipe includes eggs, this recipe doesn't.I'm trying to explore more vegetable-base recipes for vegetarian family and friends.Let's go talk about the Japchae.

I like to make Japchae using healthy noodles and a lot of vegetables.

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj

I like the Moranbong brand Japchae seasoning so I tried to recreate my own mix following the ingredients list on the back of the package.It is a little different from the authentic ones but you can still enjoy nice Korean taste with rice.Why not add onions, green vegetables like garlic chives or bok-choy or shitake mushrooms, shimeji mushrooms or wood ear mushrooms?It is better to add the green vegetables like garlic chives at the finishing stage Step 4. You can retain the colour and texture of the green vegetables.It looks authentic if you garnish with kinshi-tamago (thinly sliced thin omelets) as a topping. Recipe by Homard Ebiko

I usually make japchae with cellophane noodles, but this time I wanted to have something easier and healthier!! So, I tried this and it was delicious.It's rather easy, so nothing, really.Add in whatever you like. This time, I added some leftover lettuce. You can also use Chinese chives, green peppers, or whatever you have in your refrigerator, It'd probably also be good with some pork. Recipe by Htmimi

I made this dish since I had some leftover kimchi. Recipe by Kajihara Ato

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

I recreated a recipe that I saw in a cookbook.I recommend using cellophane noodles made of green soy beans. Recipe by Yuuyuu0221

I got my inspiration from ready-made japchae. I realized that you could make this dish easier and a lot more delicious when my kid said,"you cook through the noodles with everything else whenever you get the store-bought mixes!"We ended up with this flavor after taste-testing it together many times.Now, it's become a go-to dish to prepare whenever we want to use up the vegetables in the refrigerator.Because the harusame bean noodles are cooked in the seasonings, they taste very good and their texture stays firm and delicious!Try halving the ingredients if there's too many servings!You can also use whatever ingredients you have in the refrigerator. Why don't you make it with your favorite vegetables? Recipe by smapkayo

This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so.When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently.The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.For 3 servings. Recipe by SCRUMPCIOUS

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa