Description
This classic Korean dish, made with chewy sweet potato noodles and colorful vegetables, is seasoned with soy sauce and sesame oil for a perfectly balanced meal. It’s easy to prepare and a crowd-pleaser at any gathering!
Ingredients
Scale
- 200g sweet potato noodles (dangmyeon)
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 100g spinach, blanched
- 1 medium onion, thinly sliced
- 100g shiitake mushrooms, sliced
- 2 eggs, beaten (optional, for garnish)
- 2 tbsp sesame oil
- 3 tbsp soy sauce (ganjang)
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tbsp sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Cook the noodles: Bring a pot of water to a boil, add the sweet potato noodles, and cook for 6–7 minutes until tender. Drain and rinse under cold water. Toss with 1 tbsp sesame oil to prevent sticking.
- Prepare the vegetables: Heat a pan over medium heat with a drizzle of oil. Sauté carrots, red bell peppers, onions, and mushrooms until tender. Set aside.
- Blanch the spinach: Briefly blanch spinach in boiling water for 30 seconds. Drain, squeeze excess water, and season lightly with soy sauce and sesame oil.
- Make the sauce: Mix soy sauce, sugar, garlic, and a splash of water in a small bowl until sugar dissolves.
- Combine everything: Add cooked noodles, vegetables, spinach, and sauce to the pan. Toss over medium heat until well coated. Adjust seasoning with salt and pepper.
- Garnish and serve: Slice the omelet (if using) into strips and place on top of the japchae. Sprinkle sesame seeds and serve warm or at room temperature.
Notes
- Japchae can be served warm, at room temperature, or cold—making it ideal for parties or meal prep.
- Substitute tofu or chicken for the eggs to customize the protein content.
- Add chili flakes for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg (omit egg garnish)