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Authentic Korean Japchae with Sweet Potato Noodles

A close-up of savory Japchae sweet potato noodles mixed with dark green spinach, bright orange carrots, and sliced shiitake mushrooms.
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Make classic Korean Japchae using chewy sweet potato starch noodles (dangmyeon) in a balanced sweet and savory sauce.

Ingredients

Scale
  • 8 oz sweet potato starch noodles (dangmyeon)
  • 4 oz beef sirloin, thinly sliced (optional)
  • 1 medium carrot, julienned
  • 1/2 yellow onion, thinly sliced
  • 4 shiitake mushrooms, sliced
  • 1/2 red bell pepper, thinly sliced
  • 4 cups spinach
  • 2 tablespoons soy sauce (for vegetables)
  • 1 teaspoon sesame oil (for vegetables)
  • 1 teaspoon sugar (for vegetables)
  • 1 tablespoon cooking oil
  • For the Sauce: 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • For Garnish: 1 teaspoon toasted sesame seeds

Instructions

  1. If using beef, marinate it with 1 tablespoon soy sauce, 1 teaspoon sugar, and a pinch of pepper for 10 minutes.
  2. Cook the spinach: Blanch spinach in boiling water for 30 seconds. Drain immediately, squeeze out excess water, and toss with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and a pinch of sugar. Set aside.
  3. Cook the noodles: Boil the sweet potato noodles according to package directions, usually 6-8 minutes until tender but chewy. Drain immediately and rinse with cold water to stop cooking. Cut the noodles into manageable lengths (about 6 inches). Toss the noodles with 1 tablespoon sesame oil to prevent sticking.
  4. Prepare the vegetables and meat: Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Stir-fry the marinated beef until cooked through. Remove and set aside.
  5. In the same skillet, stir-fry the carrots, onions, mushrooms, and bell pepper separately or in sequence until tender-crisp. Season each batch lightly with a mixture of 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil.
  6. Combine the sauce: Whisk together the sauce ingredients: 4 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1/2 teaspoon black pepper.
  7. Assemble: Return the cooked beef, all stir-fried vegetables, and the cooked noodles to the skillet. Add the seasoned spinach. Pour the prepared sauce over everything.
  8. Toss well over medium heat for 2-3 minutes until the noodles are evenly coated and heated through.
  9. Serve immediately, garnished with toasted sesame seeds.

Notes

  • For a vegetarian version, omit the beef and add 4 oz of firm tofu, pressed and cubed, stir-fried until golden.
  • To achieve the best chewy texture, do not overcook the sweet potato noodles; they should remain slightly firm after rinsing.
  • You can substitute brown sugar with honey or maple syrup if needed for the sauce.

Nutrition

Find it online: https://spoonfulsnap.com/japchae-sweet-potato-noodles-recipe/