Japchae (Korean Noodle Stir-Fry)
Why You’ll Love This Recipe
Japchae is a beloved Korean noodle stir-fry made with sweet potato glass noodles, a medley of colorful vegetables, and savory-sweet sauce. Often served during festive occasions and gatherings, Japchae is celebrated for its slightly chewy texture, vibrant presentation, and perfectly balanced flavors. Whether served warm or at room temperature, it’s a versatile and satisfying dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potato glass noodles (dangmyeon)soy saucesesame oilgarlicsugarspinachcarrotsonionshiitake mushroomsbell peppers (red or yellow)eggsesame seedsvegetable oilblack pepper
directions
Cook the sweet potato noodles according to package instructions. Rinse under cold water and drain. Set aside.
In a small bowl, mix soy sauce, sesame oil, garlic, sugar, and a pinch of black pepper to make the sauce.
Blanch the spinach briefly in boiling water, then squeeze out excess water and cut into bite-sized pieces.
Julienne the carrots, onions, bell peppers, and mushrooms.
In a large skillet or wok, heat a little oil over medium heat. Sauté the vegetables separately for a few minutes each until tender-crisp, seasoning lightly with salt.
Scramble the eggs, cook them into a thin omelet, and slice into strips.
In the same pan, add a bit more oil and toss in the cooked noodles. Pour in the sauce and stir to coat evenly.
Add all the cooked vegetables and egg strips back into the pan with the noodles. Mix well until heated through.
Sprinkle with sesame seeds and additional sesame oil if desired.
Servings and timing
This recipe serves approximately 4-6 people.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes
Variations
Add thinly sliced beef, pork, or chicken for a protein boost.
Use tofu for a vegetarian version.
Include other vegetables like zucchini or green onions for extra color and flavor.
Add a hint of gochugaru (Korean red chili flakes) for a spicy kick.
storage/reheating
Store Japchae in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet or microwave with a splash of water or sesame oil to refresh the noodles.
FAQs
What are Korean glass noodles made from?
They are made from sweet potato starch and have a chewy texture when cooked.
Is Japchae eaten hot or cold?
It can be enjoyed warm, at room temperature, or cold—it’s delicious any way.
Can I make Japchae ahead of time?
Yes, it’s a great make-ahead dish and actually tastes better after the flavors meld.
Are Japchae noodles gluten-free?
Yes, the noodles themselves are gluten-free, but be sure to use gluten-free soy sauce if needed.
What makes Japchae unique?
The combination of chewy noodles, a rainbow of veggies, and a sweet-savory flavor makes it stand out.
Can I use regular noodles instead?
For authentic taste and texture, sweet potato glass noodles are best, but you can substitute with rice noodles if needed.
How do I prevent the noodles from sticking?
Rinse with cold water after boiling and toss with a little sesame oil.
Conclusion
Japchae is a flavorful and colorful dish that showcases the harmony of Korean cuisine. With its unique noodles, balanced taste, and stunning presentation, it’s perfect for celebrations or as a comforting everyday meal. Easy to adapt and full of texture, Japchae is sure to become a favorite on your table.
Print
Japchae (Korean Noodle Stir-Fry)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Japchae is a popular Korean dish featuring chewy sweet potato noodles stir-fried with colorful vegetables, beef, and a sweet-savory soy-based sauce. It’s a versatile and celebratory meal that’s also perfect for weeknight dinners.
Ingredients
- 8 oz sweet potato glass noodles (dangmyeon)
- 6 oz beef (sirloin or ribeye), thinly sliced
- 2 cups spinach
- 1 medium carrot, julienned
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 medium onion, sliced
- 4–5 shiitake mushrooms, sliced
- 4 tbsp soy sauce (divided)
- 2 tbsp sesame oil (plus more for tossing noodles)
- 2 cloves garlic, minced
- 1 tbsp sugar (divided)
- 1/4 tsp black pepper
- 1–2 tbsp vegetable oil (for stir-frying)
- 1 tbsp toasted sesame seeds
Instructions
- Cook the sweet potato noodles according to package instructions. Rinse with cold water, drain well, and toss with a little sesame oil to prevent sticking.
- Blanch spinach in boiling water for 30 seconds, rinse under cold water, squeeze out excess moisture, and chop roughly.
- In a skillet, sauté beef with 2 tbsp soy sauce, 1/2 tbsp sugar, minced garlic, and black pepper until cooked through. Set aside.
- Individually stir-fry carrots, onions, bell peppers, and mushrooms in a bit of vegetable oil and salt until tender-crisp. Set each aside.
- In a large mixing bowl, combine cooked noodles, spinach, vegetables, and beef.
- Add remaining 2 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp sesame oil, and additional garlic to taste. Toss everything until well combined.
- Garnish with toasted sesame seeds before serving.
Notes
- For a vegetarian version, omit beef or substitute with tofu or additional mushrooms.
- Add thinly sliced omelet strips or scrambled eggs for extra protein.
- Include zucchini or other seasonal vegetables for variety.
- Adjust sweetness with a touch of honey or mirin if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
