Japchae: Korean Sweet Potato Noodle Stir-Fry Recipe

Let’s talk about one of my favorite things: noodles.

If you haven’t tried sweet potato noodles—also called glass noodles or dangmyeon—you’re missing out. These slightly chewy noodles, combined with crisp, colorful vegetables and tender meat, create a harmonious dish with a balance of textures and flavors that’s simply irresistible.

As Hi-Soo Shin Hepinstall writes in Growing Up in a Korean Kitchen:

“Vegetables, strips of meat, and sweet potato noodles are lightly cooked, independently, and then blissfully tossed together, making a sumptuous and delightful harmony of colors, textures, and flavor…”

She captures Japchae perfectly: a vibrant, satisfying dish that appeals to every palate. Her book is full of meaningful stories and authentic recipes that inspire home cooks.

Don’t Let the Recipe Intimidate You

Japchae can look involved at first, but it’s straightforward. The most time-consuming part is chopping the vegetables. After that, the technique is simple: stir-fry each vegetable briefly to preserve bright color and satisfying texture, then combine everything with the noodles and sauce. The result is absolutely worth the prep.

Traditional Japchae is made with sweet potato noodles, thin strips of meat, carrots, mushrooms, spinach, and a sweet-savory sauce. It’s commonly served as a side dish (banchan), but it’s hearty enough to be a main course. To keep it vegetarian, simply omit the meat and add more mushrooms or your preferred vegetables.

Recipe you might like:

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If you make Sweet Potato Noodle Stir Fry (Japchae), I’d love to hear about it in the comments. Share photos on social media—tag @sandraseasycooking and use #sandraseasycooking if you post on Instagram or Facebook.

I’m also putting together a list of cooking essentials—stay tuned for updates.

Yield: 6 servings

Sweet Potato Noodle Stir Fry – Japchae

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Ingredients

Noodles + Stir-Fry:

• 12 oz sweet potato noodles (Dangmyeon)
• 2 Tbsp vegetable oil
• 1/2 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 lb spinach
• 2 carrots, julienned
• 4 green onions, chopped (reserve some for garnish)
• 1/2 cup red cabbage, napa, or regular cabbage, chopped
• 1 red bell pepper (or any color you prefer), sliced
• 4 shiitake mushrooms, sliced (rehydrate if dried)
• 5 button mushrooms, sliced
• Sea salt, to taste
• 8–10 oz thinly sliced beef, pork, or chicken

Sauce:

• 5 Tbsp sesame oil
• 3 Tbsp soy sauce (or to taste)
• 1/2 tsp oyster sauce (optional)
• 2 Tbsp sugar or preferred sweetener
• 2 Tbsp rice wine
• 1 Tbsp lemon juice
• Splash of water or chicken broth

Garnish:

• Toasted sesame seeds
• Sliced scallions
• Korean chili threads (optional)

Instructions

1. Prep first: chop, mince, and slice all your vegetables. This takes the longest but makes the cooking steps quick and organized.
2. Stir-fry separately: heat a little oil in a pan or wok and stir-fry each vegetable separately for about 4–5 minutes. Season each batch with a pinch of salt to develop flavor. You don’t need to wash the pan between batches—just add a bit more oil if necessary.
3. Cook the meat: in the same pan, cook thinly sliced meat until browned and cooked through, about 3–5 minutes. Leftover bulgogi or already-marinated meat works perfectly here.
4. Combine: add all the sautéed vegetables and cooked meat into a large pot or wok. Stir-fry together for 3–4 minutes, then add the sauce a few tablespoons at a time, tasting as you go. You may not need all the sauce; save any extra for later.
5. Cook the noodles: prepare the sweet potato noodles according to package directions (usually 7–8 minutes), rinse under cold water, drain thoroughly, and add them to the vegetable-meat mixture. Gently toss until everything is evenly coated in the sauce.
6. Garnish and serve: finish with toasted sesame seeds, sliced scallions, and chili threads if using. Japchae can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for a few days.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving
Calories 434
Total Fat 16.8g
Saturated Fat 2.7g
Trans Fat 0.1g
Cholesterol 31.7mg
Sodium 350mg
Carbohydrates 59.3g
Fiber 2.7g
Sugar 9g
Protein 13.5g

This information was provided and calculated by Nutritionix. Nutrition facts may vary.

Did you make this recipe?

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