Go Back
–+ servings
Japchae

Savoring Japchae: Your New Favorite Comfort Noodle Dish

Discover the delicious flavors of Japchae, a versatile Korean noodle dish made with sweet potato noodles and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Sweet Potato Noodles Provides unique chewy texture
For the Protein
  • 1 lb Beef (or Chicken/Tofu) Flank steak or sirloin yields best flavor
For the Vegetables
  • 1 cup Carrots Slice thinly for even cooking
  • 1 cup Bell Peppers Mix colors for visual appeal
  • 2 cups Spinach Fresh or frozen can be used
  • 1 cup Onions Yellow onions work best
For the Seasoning
  • 3 tbsp Soy Sauce Opt for low-sodium for a healthier option
  • 2 tbsp Sesame Oil Gives a nutty flavor and rich aroma
For the Garnish
  • 2 tbsp Green Onions Chop finely and sprinkle before serving

Equipment

  • large skillet
  • wok
  • Bowl

Method
 

Step‑by‑Step Instructions for Japchae
  1. Soak the sweet potato noodles in a bowl of hot water for about 20-30 minutes, then drain.
  2. Thinly slice your choice of protein into bite-sized pieces, and prepare vegetables by slicing them into thin strips.
  3. Heat a tablespoon of oil in a skillet or wok over medium-high heat, add the sliced beef and cook for about 3-5 minutes until browned. Remove and set aside.
  4. In the same pan, stir-fry the vegetables for about 4-5 minutes until tender yet still slightly crisp.
  5. Return the beef to the pan, add soaked noodles, soy sauce, and sesame oil. Stir-fry for about 3-4 minutes.
  6. Remove from heat and garnish with sliced green onions. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Store leftover Japchae in an airtight container for up to 3 days; for longer storage, freeze in a freezer-safe container for up to 2 months.

Tried this recipe?

Let us know how it was!