Korean Glass Noodle Soup, also known as Japchae-gukbap (잡채국밥), is a warm, comforting dish that beautifully blends the soft, chewy texture of glass noodles with a savory broth. Often enjoyed during the colder months or as a go-to hangover cure, this dish combines hearty flavors and textures in a way that feels like a big, comforting hug in a bowl. The broth is usually made with beef or chicken, but it’s the addition of the glass noodles that takes it to another level of satisfying, especially since the noodles absorb the savory goodness of the soup. Whether you’re craving a cozy meal for yourself or wanting to impress guests with a unique dish, Korean Glass Noodle Soup is a perfect choice!
This soup is incredibly versatile and can be made with whatever protein you have on hand. The dish offers a balance of protein, vegetables, and that signature chewy texture from the noodles, creating a truly well-rounded meal. If you’ve never tried it, you’re in for a treat-trust me!
Korean Glass Noodle Soup Recipe
This Korean Glass Noodle Soup is packed with layers of flavor, with the glass noodles soaking up the umami-rich broth and providing a chewy, satisfying texture. Here’s a recipe to guide you through making this comforting soup at home.
Ingredients Needed
The beauty of this recipe lies in its simplicity. With just a few key ingredients, you can create a bowl of Korean Glass Noodle Soup that bursts with flavor:
- Glass noodles (Dangmyeon): These translucent, chewy noodles are the foundation of the dish. They’re made from sweet potato starch and have a unique texture that pairs wonderfully with the savory broth.
- Beef or chicken: Depending on your preference, you can choose either beef (like short ribs or beef brisket) or chicken (usually boneless, skinless thighs) to create a rich, flavorful broth.
- Soy sauce: The key to seasoning the soup and adding that umami depth. Look for a good quality soy sauce for the best flavor.
- Sesame oil: A little drizzle of sesame oil adds a hint of nuttiness and a rich aroma to the soup.
- Garlic: Fresh garlic is essential for that savory base flavor.
- Scallions: These offer freshness and a mild onion flavor, providing balance to the richness of the soup.
- Egg: A soft-boiled egg is often added to the soup for extra protein and richness. It also adds a smooth, creamy texture when broken into the broth.
- Korean chili paste (Gochujang): Optional but recommended for those who like a slight kick. Gochujang adds a deep, spicy-sweet flavor that elevates the soup.
- Spinach or other leafy greens: For some added color and nutritional value, spinach is commonly added to this dish, though you can also opt for napa cabbage or bok choy.
- Salt and pepper: To taste, but be mindful of the soy sauce, as it already adds saltiness.
Cooking Instructions
- Prepare the broth: Start by boiling your choice of beef or chicken in a large pot with water. Add a pinch of salt and a few cloves of garlic to infuse the broth with flavor. Let it simmer for at least 45 minutes if using beef, or 30 minutes if using chicken, until the meat is tender and the broth is flavorful.
- Cook the glass noodles: While the broth simmers, prepare the glass noodles by cooking them according to the package instructions-usually just boiling them for about 5-7 minutes until they’re soft and translucent. Drain and set aside.
- Sauté the vegetables: In a separate pan, heat a small amount of sesame oil. Sauté the garlic until fragrant, then add chopped scallions and any other vegetables you’re using, such as spinach or mushrooms. Stir-fry them for a few minutes until tender but still vibrant.
- Assemble the soup: Once the broth is ready, strain it to remove the solids, then return the liquid to the pot. Add the cooked glass noodles, sautéed vegetables, and a splash of soy sauce to the broth. If you want a little heat, now’s the time to add a spoonful of gochujang.
- Finish the dish: Bring the soup to a simmer and let it cook for another 5-10 minutes, allowing the noodles to absorb the flavors. Taste the broth and adjust the seasoning with more soy sauce, salt, or pepper as needed.
- Serve: Ladle the soup into bowls, and top each serving with a soft-boiled egg (cut in half) and a drizzle of sesame oil for extra richness. Optionally, garnish with additional scallions or a sprinkle of sesame seeds.
Ingredient Insights
- Glass noodles: Also known as dangmyeon, these noodles are different from traditional wheat noodles. They’re made from sweet potato starch, which gives them that distinctive slippery and chewy texture. Because they’re made from starch rather than flour, they absorb the flavor of whatever liquid they’re cooked in, making them perfect for a flavorful soup like this.
- Sesame oil: This isn’t just for flavoring. It’s also a key component in Korean cooking for adding richness and fragrance. The nutty, toasted aroma of sesame oil is what ties the dish together, giving it that authentic Korean flavor.
- Soy sauce: It’s used as the main seasoning in Korean cuisine, providing the essential salty, umami flavor that elevates many dishes. For this soup, the soy sauce enhances the broth, giving it depth without overpowering the delicate flavors of the glass noodles.
- Gochujang (Korean chili paste): This thick, red paste is a staple in Korean kitchens, made from fermented soybeans, rice, and chili pepper. It adds a spicy, savory-sweet depth to the soup, but it’s completely optional if you prefer a milder version.
Expert Tips
- Broth Flavoring: To get the most flavorful broth, always use high-quality soy sauce. If you have access to Korean soy sauce (jin ganjang), it’s ideal, as it’s less salty and more complex in flavor than regular soy sauce.
- Noodles: Glass noodles can be quite sticky when they sit in the broth for too long, so it’s best to cook them separately and add them just before serving. This way, you can ensure the noodles maintain their chewy texture without becoming mushy.
- Meat Options: If you’re using beef, go for cuts like short ribs or brisket for the most tender results. For chicken, boneless thighs will give you the juiciest, most flavorful meat, but breast meat works if you prefer leaner options.
- Vegetables: While spinach is commonly used in this dish, don’t hesitate to experiment with other leafy greens, such as bok choy, napa cabbage, or even kale. You can also add mushrooms, carrots, or bell peppers for extra crunch and flavor.
Recipe Variations
While this recipe offers a classic version of Korean Glass Noodle Soup, there are several ways to customize it based on your tastes or dietary preferences:
- Vegan Version: Skip the meat and use vegetable broth instead of chicken or beef broth. Replace the egg with a tofu scramble or just load up on extra vegetables like zucchini, mushrooms, and baby corn.
- Spicy Version: If you like it hot, don’t just add gochujang. You can also toss in some sliced fresh chilies or go for a spicy kimchi-based broth for an extra punch.
- Richer Broth: For a deeper flavor, add a small amount of dried anchovy stock (myeolchi) or kombu (seaweed) to the broth. This will lend an extra umami kick to the base.
Final Words
Korean Glass Noodle Soup is the kind of dish that makes you feel nourished, not just physically but emotionally. Its warmth and complexity make it an ideal comfort food, and the chewy noodles combined with the savory broth make each spoonful a delightful experience. It’s one of those meals that you’ll find yourself craving when you need a pick-me-up. Whether it’s a rainy day, a cold winter afternoon, or you just want to try something new, this dish is a winner.
FAQs
What Are Korean Glass Noodles Made Of?
Korean glass noodles, also known as “dangmyeon”, are typically made from sweet potato starch. They have a translucent, chewy texture when cooked and are often used in soups and stir-fries.
What Is The Base Broth For Korean Glass Noodle Soup?
The base broth for Korean glass noodle soup is commonly made with a simple combination of beef, chicken, or vegetable stock. It may also be seasoned with soy sauce, garlic, sesame oil, and gochugaru (Korean chili flakes) to enhance flavor.
Can I Make A Vegetarian Version Of Korean Glass Noodle Soup?
Yes, you can make a vegetarian version of Korean glass noodle soup by using vegetable stock and substituting any animal-based ingredients (such as meat or fish) with tofu, mushrooms, and more vegetables. The seasoning and flavorings can remain the same.
How Do I Cook The Glass Noodles In The Soup?
To cook the glass noodles, simply add them to the boiling broth and simmer for 5-7 minutes, or until they become soft and transparent. It’s important not to overcook them, as they can become mushy.
What Vegetables Are Commonly Used In Korean Glass Noodle Soup?
Common vegetables in Korean glass noodle soup include onions, carrots, spinach, zucchini, and mushrooms. These vegetables add texture and flavor to the broth, but can be customized to personal preferences.
What Meat Can I Use In Korean Glass Noodle Soup?
While beef, chicken, and pork are the most commonly used meats, you can also use seafood like shrimp or even ground meat for a different texture. Thinly sliced beef is a popular choice as it cooks quickly in the broth.
How Do I Season Korean Glass Noodle Soup?
Seasoning is key to making the soup flavorful. Common seasonings include soy sauce, sesame oil, garlic, gochugaru (chili flakes), salt, and pepper. You can also add a splash of fish sauce or a touch of sugar for balance.
Can I Prepare Korean Glass Noodle Soup In Advance?
Yes, you can prepare the soup in advance. However, it’s recommended to store the glass noodles separately from the broth, as they tend to absorb liquid and become soft over time. Reheat the broth and noodles separately before serving.
What Is The Traditional Way Of Serving Korean Glass Noodle Soup?
Korean glass noodle soup is traditionally served as a comforting meal during special occasions, such as birthdays or holidays. It is often garnished with a fried egg, sesame seeds, and chopped green onions, along with a side of kimchi.
Can I Freeze Korean Glass Noodle Soup?
It’s not recommended to freeze Korean glass noodle soup with the noodles already in it, as they will lose their texture upon reheating. However, the broth and vegetables can be frozen, and you can cook fresh noodles when you reheat the soup.