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To anyone who is balking at the vegetable prep (3:15): some grocery stores sell frozen vegetable blends that would work for this. My local grocery stores have bell-pepper-and-onion blends, and "stir fry" blends (which veggies are in that one vary depending on the brand). As long as you don't thaw them first and adjust the cooking time based on how small/big the veggie pieces are, they should work just fine. (Google "how to stir fry frozen vegetables without getting soggy" if you need more detailed info.) Like Aaron said, the magic in these recipes is usually in the sauce (1:23), so a shortcut like this might be worth it if you don't have the time, patience, or knife skills to do the veggie prep from scratch.
Japchae can also be made with tofu for protein. If you find it too spicy with the gochujang, you can try to add a bit of peanut butter into; it worked to have my roommate's girlfriend eat some with us (she's REALLY sentitive to spicy foods)
"Trust me"! We trust you... you've never let us down. Sometimes the little extra effort in prepping the additional veggies is a HUGE trade off in the flavor departments. I cannot wait to make this. It looks so amazing. You guys are just the BEST!!! 🥢 (P.S.- If you haven't ordered the cookbook people.. you are missing out on a treasure. I think I ordered mine when it first became available through Amazon... and it's already kind of covered in grease spits and red gochugaru smudges on it's pages. I highly recommend it. A true GEM! Thank you Aaron and Claire!!)
That size of cuts for the garlic chives is how I like my green onions. Big enough to eat like a pepper. That way it doesn't have an off-putting texture to me.
I love dishes like this - I don't like to eat side vegetable dishes, so these dishes that have a bunch of vegetables in them make the dish look more delicious and make me feel healthier!
I seriously love your video with a flare of smart sense of humour! You are so good and I don’t even cook! I’ll try to do this myself. Thank you, guys!!!
That was one of the prettiest meals you've made & that's saying alot because everything you make is always very pleasing to the eye. Pulled out the Claire cutting the carrot 🥕 clip😂. Don't feel bad Claire, lots of us don't have Aaron's amazing knife skills.❤❤❤❤
I saw this and had to have it. So I made this for lunch today. Absolutely delicious. The pork belly is perfect in here. I love your recipes; they are easy to follow and so yummy! We will definitely have this one again!
You have lots of really good videos and i was wondering if you could put together a basic beginners file for people like me who are just starting out learning to cook your Korean cuisine.
We had Japchae yeasterday, it's one of the favorites cause you can eat it warm or cold. It's summer now, have you recipes for some cold dishes we should know? My son likes cold Udon with a dip from soymilk and roasted sesame for example (for me I love it with yogurt in the dip).
I just made your japchae from your cookbook. It turned out great and very yummy. You made your recipes very easy to follow. This spicy version I am definitely going to make. Thank you for making Korean food that I can easily make at home. Much ❤
I have made your regular Japchae recipe a number of times to take to work. My colleagues love it! I'm not a huge fan of super spicy, but this sounds really good. I'd like to try mild spicy. What I struggle with is colour. I can't eat bell peppers. As beautiful as they look, to me, they are absolutely disgusting. Can you suggest any other vegetables I could use instead? I eat everything else, just not peppers. As an Australian, I absolutely love your recipes. I have cooked so many. I have concluded, I should have been born Asian! Thank you for your content.
That look good. I will be adding the bean sprouts back and using pork loin instead. I can't wait to try this. Oh! I made your Cucumber Kimchi last week and it was a hit. I must make more😁.
Looks delicious! 🤤 I LOVE your channel! You make everything seem easy enough for me to do. I've made so many of your recipes my husband now jokes that I should have been born in Korea. 😂 Keep it up! Kamsamnida! ❤️
Been a follower of this channel for a while now, you guys are amazing and the dishes are just delightful! The only question remains though: which cooking oil do you use / suggest using for stir fry?
@wadsworth2351 I think I'm going to switch to avocado oil, I've been hearing some bad things about the seed oils like vegetable and canola oil in terms of being super unhealthy to use.
I am making it this weekend, but I am going to mix bulgogi with the spicy japchae! My husband is going to lose his mind! Thank you for such a great recipe!
We are in The Matrix. I literally bought glass noodles for the first time ever last week. Made a dish with them. Long story short, it was a disaster. And I had to eat it all because of inflation. Thank God for Aaron and Claire!
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo on facebook and basically said “OMG I love that dish, but never cook it because of how long it takes” 😂
@@slacktoryrecords4193 I wasn’t there for the cooking so I can’t say. I’m guessing she had done all of the prep work first, then read the directions and started soaking the noodles, then started cooking afterwards. I’m guessing an hour and a half was a bit of an exaggeration on her part.
Will green onions substitute for the garlic chives? Or would spinach be a better substitute, as you initially recommended? I ask because I cannot get garlic chives anywhere closer than a 3.5 hour drive away (and then I'd have to drive another 3.5 hours back home.)
Yes, green onions will be a perfect substitute for garlic chives. (The reason why I recommended spinach here is because that’s what we normally use for classic japchae, but in general, green onions work better as a substitute for garlic chives. )
Aaron, what happened to the "bleep" sound effects when you introduce the ingredients? I miss those. Hopefully, they will return for future videos. I love japchae. I will have to make this spicy version.
![Your ULTIMATE & EASY JapChae Recipe that you’ll use over and over! [Korean Glass Noodles] 🇰🇷간단한 잡채](/img/n.gif)
Get Written Recipes here! bit.ly/3UNZC96
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It's in my Amazon check-out, but I really enjoy your videos
To anyone who is balking at the vegetable prep (3:15): some grocery stores sell frozen vegetable blends that would work for this. My local grocery stores have bell-pepper-and-onion blends, and "stir fry" blends (which veggies are in that one vary depending on the brand). As long as you don't thaw them first and adjust the cooking time based on how small/big the veggie pieces are, they should work just fine. (Google "how to stir fry frozen vegetables without getting soggy" if you need more detailed info.)
Like Aaron said, the magic in these recipes is usually in the sauce (1:23), so a shortcut like this might be worth it if you don't have the time, patience, or knife skills to do the veggie prep from scratch.
I really enjoyed Claire's evaluation. Her enthusiasm comes across.
As someone who loves spicy food, this looks amazing, will try it as soon as I can!!
Trust me. You're gonna love this so much! 😍
As someone who loves spicy food, this looks amazing, will try it as soon as I can
Japchae can also be made with tofu for protein. If you find it too spicy with the gochujang, you can try to add a bit of peanut butter into; it worked to have my roommate's girlfriend eat some with us (she's REALLY sentitive to spicy foods)
"Trust me"! We trust you... you've never let us down. Sometimes the little extra effort in prepping the additional veggies is a HUGE trade off in the flavor departments. I cannot wait to make this. It looks so amazing. You guys are just the BEST!!! 🥢 (P.S.- If you haven't ordered the cookbook people.. you are missing out on a treasure. I think I ordered mine when it first became available through Amazon... and it's already kind of covered in grease spits and red gochugaru smudges on it's pages. I highly recommend it. A true GEM! Thank you Aaron and Claire!!)
I never could Korean before but this channel really makes me want to cook. And so I have!
That size of cuts for the garlic chives is how I like my green onions. Big enough to eat like a pepper. That way it doesn't have an off-putting texture to me.
I love dishes like this - I don't like to eat side vegetable dishes, so these dishes that have a bunch of vegetables in them make the dish look more delicious and make me feel healthier!
This is definitely an easy and quick recipe. Plan to cook this in the next few days. Thanks Aaron
Thank you for all of your recipes! I love Korean food!
I seriously love your video with a flare of smart sense of humour!
You are so good and I don’t even cook!
I’ll try to do this myself.
Thank you, guys!!!
Thank you for watching!! 😍
I make the regular recipe all the time, we love it! This is going to be so good to make this weekend 😊
Yay! Please let me know how it goes! 😆🙌
This looks so delish! Love japchae but never had it spicy. Must try!
Trust me. You're gonna love this so much! 😍
This looks super great. I'll give it a shot
That was one of the prettiest meals you've made & that's saying alot because everything you make is always very pleasing to the eye. Pulled out the Claire cutting the carrot 🥕 clip😂. Don't feel bad Claire, lots of us don't have Aaron's amazing knife skills.❤❤❤❤
I love your channel. Just an older woman from middle America. Thank you two very much.
Thank you so much! Love you more! 😆
Yummy recipe! 감사합니다
Great video as always. Would love to see behind scenes or day in the life.
Oh yes please guys!!!!!
This looks amazing. Thank you for all your recipes.
Thank you for watching! 😍
Looks so delicious! 😊
I saw this and had to have it. So I made this for lunch today. Absolutely delicious. The pork belly is perfect in here. I love your recipes; they are easy to follow and so yummy! We will definitely have this one again!
Great to hear it! Thank you! 😍
You have lots of really good videos and i was wondering if you could put together a basic beginners file for people like me who are just starting out learning to cook your Korean cuisine.
I must Must try this! I don’t think I’ve had japchae before!!
We also have an authentic Japchae recipe on our channel, please give that a try too. You won't regret it! 😎
We had Japchae yeasterday, it's one of the favorites cause you can eat it warm or cold.
It's summer now, have you recipes for some cold dishes we should know? My son likes cold Udon with a dip from soymilk and roasted sesame for example (for me I love it with yogurt in the dip).
I just made your japchae from your cookbook. It turned out great and very yummy. You made your recipes very easy to follow. This spicy version I am definitely going to make. Thank you for making Korean food that I can easily make at home. Much ❤
Thank you so much for sharing that! That’s awesome to hear it! 😁
Can't wait to try this! I got my book yesterday😸
That’s great! I hope you enjoy the book 😍
I was just looking for a recipe for this and hoping you had one! My little sisters coming soon and we both love spicy Japche
I like the way you respect your food ❤
I want this ! I will try it out. Thanks. It looks so delicious
I have made your regular Japchae recipe a number of times to take to work. My colleagues love it! I'm not a huge fan of super spicy, but this sounds really good. I'd like to try mild spicy. What I struggle with is colour. I can't eat bell peppers. As beautiful as they look, to me, they are absolutely disgusting. Can you suggest any other vegetables I could use instead? I eat everything else, just not peppers.
As an Australian, I absolutely love your recipes. I have cooked so many. I have concluded, I should have been born Asian! Thank you for your content.
So delicious recipe ❤
I can't wait to make it!! Thank you!
You’re most welcome. Hope you enjoy it! 🙌
I think the whole dish is nutritionally balanced，Want to taste
You read my mind every time!
Made this today! Thank you!
I just ordered your cook book! Can’t wait to read it! Love your recipes ❤
Thank you! Hope you enjoy the book! 😆🔥🔥
Delicious! I absolutely have to make this. ❤️
I like how the cc translated your gochujang to Gucci jam
Claire is the luckiest woman in the world!
Have the cookbook ! Yay
Yay! Hope you enjoy the book! 😁
I like this so much💜
That looks amazing! 🤤❤
Thanks Alyson! 😍
Looks delicious! ^^
That look good. I will be adding the bean sprouts back and using pork loin instead. I can't wait to try this. Oh! I made your Cucumber Kimchi last week and it was a hit. I must make more😁.
Sounds like a fantastic plan! Hope you enjoy this and cucumber kimchi as well! 😁
Looks delicious! 🤤
I LOVE your channel! You make everything seem easy enough for me to do. I've made so many of your recipes my husband now jokes that I should have been born in Korea. 😂 Keep it up! Kamsamnida! ❤️
🤣🤣 Thank you so much for enjoying my recipes! 😁🙏
We make this recipe effectively the same except with Udon instead of dangmyeon noodles and that's also amazing
Thank you
You're always welcome! 🤗
I love to make japchae, so this spicy version should be interesting! ❤️❤️
Korean nodus wow so delicious food
🤯🤯🤯
I… must… make this….!!!
thank you for sharing!
Thanks for watching! 😍
Been a follower of this channel for a while now, you guys are amazing and the dishes are just delightful! The only question remains though: which cooking oil do you use / suggest using for stir fry?
You can use any neutral oil with a high smoke point such as vegetable, canola, grapeseed, avocado, peanut oil, etc. Hope this helps! 🤗
@@AaronandClaire indeed it does! Thanks 😉
@wadsworth2351 I think I'm going to switch to avocado oil, I've been hearing some bad things about the seed oils like vegetable and canola oil in terms of being super unhealthy to use.
Excited to try this!
Yooo Aaron, any suggestion on a dish with konjac noods? Trying to loose some weight but can't make them taste good, or maybe it's just a texture issue
Love this channel
Wow i love it
I think this is my first time commenting but, i love the content. Keep it up!
Thanks for watching! 😍
nice recipe
Enjoy the food recipe
Awesome.
Amazing, 👌👌👌
Fantastic
Soo good
Yeammy & delicious
Have to make this asap
😆🔥🔥
I couldn't resist buying your book after seeing this video. Can I assume you may come out with similar books for other Asian meals like Oyako don????
So yummy
This looks super delicious but definitely not traditional.... love it though 😊
I love bean sprouts 😢. I’m sure you can just add them at the end
Good job
Everytime I develop trust issues I‘ll turn to Aaron!
Very good
yummy!!!
I am making it this weekend, but I am going to mix bulgogi with the spicy japchae! My husband is going to lose his mind! Thank you for such a great recipe!
You had me at Gochujang!
Nice video ♥️
Wow
Trust me looks delicious
😆😆🙌
I like this food
Yikes that looks so spicy 🌶️ it would burn a hole in my gut! But I’m sure it must be delicious for some 😅
You should have it Malaysian sambal belachan 😊
We are in The Matrix. I literally bought glass noodles for the first time ever last week. Made a dish with them. Long story short, it was a disaster. And I had to eat it all because of inflation.
Thank God for Aaron and Claire!
With this recipe, you don't have to worry about it! 😍
I like the flavor. My sweet potatoes noodles stuck to my pans
So my girlfriend made this tonight and it was absolutely delicious. However, while the cooking time was fairly short, the prep took about an hour, so calling this a 15 min recipe might be a bit misleading. A Korean friend saw her dinner photo on facebook and basically said “OMG I love that dish, but never cook it because of how long it takes” 😂
I can see it taking a half-hour or a little longer. I wonder what part of the prep took so long?
@@slacktoryrecords4193 I wasn’t there for the cooking so I can’t say. I’m guessing she had done all of the prep work first, then read the directions and started soaking the noodles, then started cooking afterwards. I’m guessing an hour and a half was a bit of an exaggeration on her part.
Will green onions substitute for the garlic chives? Or would spinach be a better substitute, as you initially recommended? I ask because I cannot get garlic chives anywhere closer than a 3.5 hour drive away (and then I'd have to drive another 3.5 hours back home.)
Yes, green onions will be a perfect substitute for garlic chives. (The reason why I recommended spinach here is because that’s what we normally use for classic japchae, but in general, green onions work better as a substitute for garlic chives. )
@@AaronandClaire thank you! I shall make a note!
Nice & good
Good 👍
As someone who loves spicy food, this looks amazing, will try it as soon as I can!!
16
1
Please tell us some recipes of veg Korean food
Please 😊😊😊😊😊
Please 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
It's like you know the American people very well.
Aaron, what happened to the "bleep" sound effects when you introduce the ingredients? I miss those. Hopefully, they will return for future videos. I love japchae. I will have to make this spicy version.
What can I use instead of meat?
You can use fish cakes or fried tofu too 👍
@@AaronandClaire Thank you, fried tofu it is.
can we change or skip mirin?
Yes! You can skip mirin or substitute with water with a little bit of sugar in this recipe. 🤗
thank youu
I made this today. Next time I will leave out the sugar and add more spice.
Yummmmmm
Nooder!
Nice vedio
Yummy