Jjapchae
Jjapchae is a beloved Korean stir-fried noodle dish featuring translucent, chewy glass noodles made from sweet potato starch, tossed with a colorful medley of sautéed vegetables, mushrooms, and often beef or other proteins. It is seasoned with a savory-sweet sauce primarily based on soy sauce and sesame oil, making it a staple at Korean celebrations, holidays, and family gatherings.
🍽️ Nutrition at a glance
Jjapchae is a balanced dish that provides a good source of carbohydrates for energy, along with moderate protein and fat from the noodles, vegetables, and optional meat. A typical serving offers key nutrients like vitamin A from carrots, vitamin C from spinach and bell peppers, and minerals such as iron and potassium.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 80 mcg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Magnesium | 30 mg |
| Manganese | 0.5 mg |
| Selenium | 10 mcg |
Per 1 cup (about 240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jjapchae is a dish of celebration and symbolism; its long, uncut noodles represent longevity and the vibrant mix of colors signifies a wish for a colorful and prosperous life. Nutritionally, the use of sweet potato starch noodles (dangmyeon) gives it a unique, chewy texture and makes it naturally gluten-free when prepared traditionally.
AI estimate may be inaccurate · Terms