Glass noodle and vegetable stir-fry (Japchae) from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on June 30, 2019

    This was really great. We made it with fresh favas and with Vietnamese brown rice noodles. It was a big hit at our dinner party. The quantities were very large for 4 people so you will have lots of left overs. I had fresh peas so I added those as well. Will make this again.

  • imaluckyducky on March 18, 2014

    Pg. 193 5 Stars. Wow! This stir-fry is dynamite. Comes together surprisingly fast - including the time it took me to prep everything too standing at the counter scarfing the finished product straight out from the wok, it took 43 minutes. Obviously if prepped beforehand, this would be done in under 10 minutes, easy. Longest part would be waiting for the noodle water to come to a boil. Didn't have any green beans, so I doubled the amount of spinach because why not. The sauce itself is subtle, probably because I used a low-sodium tamari, but I couldn't resist throwing a squirt of sriracha in the mix. It will serve 4 very generously. Looking forward to having it for lunch tomorrow. Will make again!

  • aileent1 on July 11, 2012

    Excellent and the dangmyeon noodles were a lot of fun for all of us. I stuck to the basic vegetables because I had them on hand and I cooked the mushrooms longer than indicated in the recipe to get them a bit brown on the edges.

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