Savory Korean Japchae Spring Rolls with Sesame Dip

Name: Savory Korean Japchae Spring Rolls with Sesame Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Korean glass noodles (dangmyeon); Sesame oil; Soy sauce; Carrot; Red bell pepper; Spinach leaves; Shiitake mushrooms; Onion; Garlic cloves; Rice paper wrappers; Sesame seeds; Cilantro leaves; Soy sauce; Rice vinegar; Sesame oil; Honey; Chili flakes; Garlic clove

A fusion of Korean glass noodles wrapped in crisp rice paper with a nutty dip

This dish combines the iconic flavors of Korean Japchae in a portable, finger-friendly spring roll format, paired with a delicious sesame dipping sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Japchae Filling

Korean glass noodles (dangmyeon)

100 g

Sesame oil

1 tablespoon

Soy sauce

1 tablespoon

Carrot

1/2 cup, julienned

Red bell pepper

1/2 cup, julienned

Spinach leaves

1/2 cup, roughly chopped

Shiitake mushrooms

1/4 cup, sliced

Onion

1/4 cup, thinly sliced

Garlic cloves

2 cloves, minced

For the Spring Roll Assembly

Rice paper wrappers

Sesame seeds

1 tablespoon

Cilantro leaves

For the Sesame Dipping Sauce

Soy sauce

2 tablespoons

Rice vinegar

1 tablespoon

Sesame oil

1 tablespoon

Honey

1 teaspoon

Chili flakes

1/2 teaspoon

Garlic clove

1, finely minced

Preparation

Preparing the Japchae Filling

Soak Noodles

Soak the glass noodles in hot water for 10 minutes. Drain and cut into shorter lengths.

Sauté Aromatics

Heat sesame oil in a skillet over medium heat, add garlic and onion, sauté for 2 minutes.

Cook Vegetables

Add carrot, bell pepper, and mushrooms, sauté for another 3 minutes. Stir in spinach last.

Combine Noodles

Add the noodles, soy sauce, and stir-fry for an additional 3 minutes until well combined. Set aside to cool slightly.

Preparing the Sesame Dipping Sauce

Mix Ingredients

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, chili flakes, and garlic.

Adjust Seasoning

Adjust seasoning to taste.

Cooking Process

Assembly

Soak rice paper for 10–15 seconds and lay them flat.

Ensure filling is cool before assembling to avoid tearing rice papers.

Rolling

Place 1-2 tablespoons of filling on one end, fold sides, and roll tightly.

Lightly wet the rice paper to make it pliable but not soggy.

Final Touch

Sprinkle with sesame seeds and arrange cilantro inside each roll.

Plating & Serving