Name: Japchae
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 120g sweet potato glass noodles (dangmyeon); 150g ribeye or sirloin beef, thinly sliced; 1 medium carrot, julienned; 2 cups baby spinach; 1 red bell pepper, thinly sliced; 1 small yellow onion, sliced; 4 shiitake mushrooms, sliced (rehydrated if dried); 2 garlic cloves, minced; 4 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon sugar; 1 tablespoon sesame seeds; 2 green onions, sliced

Japchae is one of those dishes that immediately brings comfort, elegance, and flavor together in one bite. This beloved Korean noodle stir-fry features glass noodles made from sweet potato starch, tossed with colorful vegetables, marinated beef, and a perfectly balanced sweet-savory soy sauce dressing. Whether you’re enjoying it warm or at room temperature, japchae is a celebration of textures and vibrant taste.

What makes japchae so special is how customizable and approachable it is. You can make it vegetarian, add more spice, or even double the sesame oil for a richer finish. Served during Korean holidays or as a delightful weeknight dinner, it always manages to impress with its glossy noodles, tender beef, and fresh veggie crunch.

What Kind of Noodles Should I Use for Japchae?

Japchae noodles are called dangmyeon, made from sweet potato starch. These translucent noodles are naturally gluten-free and have a delightfully chewy texture once cooked. You can find them in most Asian grocery stores or online, and they’re worth the hunt for an authentic japchae experience.

Ingredients for the Japchae

Sweet Potato Glass Noodles (Dangmyeon): The backbone of japchae, these noodles are light, chewy, and soak up all the sauce beautifully.

Ribeye or Sirloin Beef: Thinly sliced for tenderness, marinated in a soy-based sauce for bold umami flavor.

Carrots: Julienned for color and sweetness that balances the savory elements.

Baby Spinach: Quickly wilted and tossed in sesame oil to add a soft, earthy green.

Red Bell Pepper: Adds a pop of color and juicy crunch.

Yellow Onion: Sautéed until soft to bring a mild sweetness to the dish.

Shiitake Mushrooms (fresh or dried): Their deep, earthy flavor enhances the umami richness.

Garlic: Minced and sautéed to infuse the entire dish with aromatic depth.

Soy Sauce: The key seasoning ingredient—salty, savory, and the foundation of japchae’s signature taste.

Sesame Oil: Adds nutty aroma and gloss to the noodles.

Sugar: A touch of sweetness rounds out the salty soy sauce and balances the dish.

Sesame Seeds: Sprinkled on top for texture and a toasty finish.

Green Onions: Sliced thinly for a fresh, slightly sharp bite to finish the dish.

How To Make the Japchae

Step 1: Prep the Ingredients

Start by slicing your beef thinly and marinate it with a mixture of soy sauce, sugar, sesame oil, and minced garlic. Soak the dried shiitake mushrooms if using, and julienne all the vegetables for even cooking.

Step 2: Cook the Noodles

Bring a pot of water to a boil and cook the sweet potato noodles according to the package instructions (typically 6–7 minutes). Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.

Step 3: Stir-Fry the Vegetables

Individually sauté each vegetable with a touch of oil and light seasoning to preserve their color and texture. This includes carrots, onions, bell pepper, spinach, mushrooms, and garlic.

Step 4: Cook the Beef

In the same pan, cook the marinated beef until browned and fully cooked. Set it aside with the veggies.

Step 5: Combine and Toss

Add the noodles to a large mixing bowl. Pour in soy sauce, sugar, and sesame oil. Add the cooked vegetables and beef. Gently toss everything together until evenly coated and warmed.

Step 6: Garnish and Serve

Sprinkle with sesame seeds and chopped green onions before serving. Japchae can be served warm or at room temperature.

How to Serve and Store Japchae

Japchae is incredibly versatile—serve it warm as a main dish or at room temperature as a party side. It pairs beautifully with kimchi, grilled meats, or can shine all on its own.

To store, transfer cooled japchae into an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet with a splash of water or microwave covered until warmed through.

Frequently Asked Questions

Can I make japchae vegetarian?

Absolutely. Just omit the beef and double up on mushrooms or add tofu for extra protein.

Can I prepare japchae ahead of time?

Yes! Japchae tastes great even after a day. Just store it properly and reheat before serving.

Why do I need to cook the vegetables separately?

Cooking vegetables separately keeps their textures and colors intact, which gives japchae its beautiful presentation and balanced bite.

Can I use other noodles?

Only sweet potato starch noodles give japchae its signature texture, so try not to substitute unless necessary.

Is japchae gluten-free?

If you use gluten-free soy sauce (like tamari), yes—the noodles themselves are naturally gluten-free.

Want More Noodle Ideas?

If you love this savory-sweet japchae, you’ll definitely want to check out these other cozy noodle favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you skip the beef or swap in tofu? Maybe you added some chili flakes for heat?

I love seeing how you make these dishes your own. Got a question or tip? Drop it below so we can all learn and enjoy japchae even more.

Follow along on Pinterest for more tasty creations: Life with Nina Recipes

Japchae

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 3 to 4 servings 1x
Category: Main Dish
Method: Stir-Fry
Cuisine: Korean

Print Recipe

Description

A classic Korean glass noodle stir-fry featuring sweet potato noodles, tender beef, sautéed vegetables, and a savory-sweet soy sesame sauce. Japchae is both festive and weeknight-friendly, and it tastes just as great the next day!

Instructions

1. Slice beef thinly and marinate with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and half the minced garlic. Set aside.

2. If using dried mushrooms, soak until rehydrated, then slice. Julienne the carrot, slice onion, bell pepper, and green onions.

3. Boil water and cook sweet potato noodles for 6–7 minutes. Drain, rinse in cold water, and toss with 1 teaspoon sesame oil.

4. In a pan with a bit of oil, sauté carrots for 2–3 minutes. Remove. Repeat with onions, bell peppers, mushrooms, and spinach separately.

5. Cook the marinated beef in the same pan until fully browned.

6. Add noodles to a large bowl, pour in remaining soy sauce, sugar, and sesame oil. Add all cooked vegetables and beef. Toss everything together gently until well coated.

7. Sprinkle sesame seeds and sliced green onions on top. Serve warm or at room temperature.