Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Haemul-japchae is a seafood version of the Korean glass noodle stir-fry, featuring shrimp, squid, spinach, carrots, and onions tossed together in soy sauce and sesame oil.

Replacing meat with seafood allows the briny, mineral depth of the ocean to soak into the chewy sweet potato noodles, while the vegetables' natural sweetness keeps the overall flavor light and balanced. The noodles absorb the seasoning and take on a springy, glossy character, and the shrimp and squid contribute two distinct textures: a firm, bouncy snap from the shrimp and a satisfying chew from the squid. Scoring the squid before cooking causes it to curl and develop a pattern on the surface as it hits the heat, improving both texture and presentation. Seafood must be cooked over high heat and quickly to stay tender rather than rubbery, and the noodles should be soaked thoroughly beforehand so they absorb the seasoning evenly during the stir-fry. The dish often replaces beef japchae on holiday and celebration tables, and adding mussels or scallops deepens the broth-like quality of the finished dish.

Ingredients

servings

IngredientAmountUnit

glass noodles150 gg

shrimp150 gg

squid100 gg

spinach100 gg

carrot1 piecepiece

onion1 piecepiece

soy sauce3 tsts

sugar2 tsts

sesame oil2 tsts

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Soak 150 g glass noodles until pliable, then boil them just until chewy and drain well.

While still warm, toss with 1 tsp soy sauce and a little sesame oil so the strands do not stick together.
2

Prep

Pat 150 g shrimp dry, and cut 100 g squid into bite-size pieces, scoring the surface lightly if possible.

Remove excess moisture thoroughly because wet seafood steams in the pan instead of searing quickly.
3

Control

Cook 100 g spinach briefly, just until wilted, then squeeze out the water.

Slice 1 carrot and 1 onion thinly, and stir-fry over medium heat until softened and lightly sweet, keeping the vegetables separate if the pan is crowded.
4

Control

Heat the pan over high heat, then add the shrimp and squid and stir-fry for about 1 minute.

As soon as the shrimp turn pink and the squid curls, remove them so they stay tender.
5

Control

Return the noodles to the pan, add the remaining 2 tsp soy sauce and 2 tsp sugar, and stir-fry over medium heat.

When the noodles look glossy and seasoned through, fold in the vegetables and seafood.
6

Finish

Lower the heat and drizzle in the remaining sesame oil, tossing everything gently so the seafood does not break.

If the noodles feel dry, add only a splash of water, then serve while warm and glossy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Shrimp and squid mix oceanic umami into sweet potato starch noodles and crisp vegetables.
Finish cue: If the noodles feel dry, add only a splash of water, then serve while warm and glossy.
Avoid this: While still warm, toss with 1 tsp soy sauce and a little sesame oil so the strands do not stick together.