[6][8][7] According to Veritable Records of the Joseon Dynasty, the name originally referred to a stir-fried vegetable and mushroom dish, first made in the early 17th century by Yi Chung (1568‒1619) for King Gwanghaegun's palace banquet.

[6] Cooked without noodles or meat at the time, japchae was considered a luxurious and elegant dish served to the royal family and high-level officials.

Beef and other meats have been added to the noodle dish, while experimentation and adaptations have led to many noodle-less variations made with seafood, herbs, peppers, bean sprouts, and other ingredients.

[10] The assortment of vegetables in japchae may vary, with typical ingredients including mushrooms, carrots, spinach, onions, egg and scallions.

[4][6] Each ingredient is stir-fried separately before being mixed with boiled and drained noodles, and seasoned with soy sauce, sugar, chopped garlic, green onions and sesame oil.