Sweet potato noodles with vegetables in a sesame-soy glaze
Japchae (Korean Glass Noodles)
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Japchae (Korean Glass Noodles)
Sweet potato noodles with vegetables in a sesame-soy glaze
★4.5(22)
A beloved Korean celebration dish of bouncy sweet potato glass noodles stir-fried with colorful vegetables, beef, and a sweet sesame-soy sauce.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Japchae is the dish that shows up at every Korean celebration — birthdays, holidays, family gatherings — and for good reason. The translucent sweet potato noodles have an irresistibly bouncy, chewy texture that is completely unique, and the combination of individually stir-fried vegetables creates a beautiful rainbow of colors and flavors.
The technique of cooking each vegetable separately may seem fussy, but it ensures every component is perfectly cooked and seasoned. When you toss everything together at the end with the glossy sesame-soy sauce, each bite delivers a different combination of textures and flavors.
Ingredients
- 8 oz sweet potato glass noodles (dangmyeon)
- 6 oz beef sirloin, thinly sliced
- 2 cups fresh spinach
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 medium onion, thinly sliced
- 4 dried shiitake mushrooms, rehydrated and sliced
- 2 green onions, cut into 2-inch lengths
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Sesame seeds for garnish
- Black pepper to taste
Instructions
- 1
Marinate sliced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 clove minced garlic, and a dash of pepper for 15 minutes.
- 2
Cook sweet potato noodles in boiling water for 6-7 minutes until tender but chewy. Drain, rinse with cold water, and cut into manageable lengths with scissors. Toss with 1 tablespoon sesame oil.
- 3
Blanch spinach for 30 seconds, squeeze out excess water, and season with a dash of sesame oil, soy sauce, and garlic.
- 4
Stir-fry carrots with a pinch of salt for 2 minutes. Remove. Stir-fry bell pepper and onion separately, 2 minutes each. Stir-fry mushrooms for 2 minutes.
- 5
Stir-fry marinated beef over high heat until cooked through, about 3 minutes.
- 6
In a large bowl, combine noodles, all vegetables, beef, remaining soy sauce, sugar, and sesame oil. Toss gently but thoroughly.
- 7
Garnish with sesame seeds and green onions. Serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Sweet potato noodlesCellophane (mung bean) noodles
Thinner and less chewy, but a more widely available option.
BeefFirm tofu or extra mushrooms
Makes it vegetarian while maintaining substance.
Shiitake mushroomsAny fresh mushrooms
Cremini or button mushrooms work if shiitake are unavailable.
Tips & Storage
Pro Tips
Cut the cooked noodles with kitchen scissors so they are easier to eat and toss.
Each vegetable needs only minimal seasoning since the final sauce ties everything together.
This dish is traditionally served at room temperature, making it perfect for entertaining.
Storage
Refrigerate for up to 3 days. The noodles will firm up when cold.
Reheating
Bring to room temperature or microwave briefly. Add a drizzle of sesame oil to refresh.
Nutrition Facts
Per serving (1 generous plate) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates50g
Fat12g
Fiber3g
Sugar8g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are dangmyeon noodles?
- They are Korean sweet potato starch noodles that are translucent when cooked and have a distinctly bouncy, chewy texture.
- Can I make this vegetarian?
- Yes, omit the beef and add extra mushrooms or tofu. The dish is equally delicious without meat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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