The Korean dish featuring glass noodles stir-fried with vegetables and meat is japchae. Its noodles are made from sweet potato starch and become springy and translucent when cooked, while vegetables and meat add contrasting color, aroma, and texture.
Japchae is commonly seasoned with soy sauce, sesame oil, garlic, and sugar. Typical ingredients include spinach, carrots, onions, mushrooms, and strips of beef, although vegetarian and seafood versions are also widely prepared. The ingredients are often cooked separately before being combined, helping each retain its character.
Despite its modern reputation as a noodle dish, japchae began as a vegetable-centered dish associated with the Joseon court. Noodles became a defining component later. It may be served hot, warm, or at room temperature, either as a celebratory dish or as part of a larger Korean meal. Japchae can also appear as a substantial banchan, so it is not limited to one course or serving style.