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Japchae (Quick Korean Noodle Stir-Fry) Recipe

Japchae (Quick Korean Noodle Stir-Fry) Recipe
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How To Make Japchae (Quick Korean Noodle Stir-Fry)

Japchae is a Korean noodle dish with sweet potato starch noodles. Customize it with your desired veggies & proteins, and it comes out delicious each time.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Stir-Fry:

  • 8ozdangmyeon,(sweet potato starch noodles)
  • 2tbspolive oil,or any mild-flavored oil, divided
  • 1small white onion,thinly sliced
  • 6shiitake mushrooms,thinly sliced
  • 1red bell pepper,cored and thinly sliced
  • 1carrot,peeled and thinly sliced
  • 3clovesgarlic,minced or pressed
  • 3handfulsfresh baby spinach
  • toasted sesame seeds,toppings
  • thinly-sliced green onions,toppings

For the Sauce:

  • ¼cuplow-sodium soy sauce,or more, to taste
  • 2tbspmaple syrup
  • 1tbsptoasted sesame oil

For the Steak:

  • 1lbsteak,sirloin or flank, thinly-sliced against the grain into bite-sized pieces
  • 1tbspsoy sauce
  • fine sea salt and freshly-cracked black pepper


  1. Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water.  (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.) 

  2. Transfer the noodles to a strainer, and rinse with cold water until chilled.  Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.

  3. Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine.  Let the steak marinate for 5 minutes (or up to 30 minutes).

  4. Whisk all of the sauce ingredients together in a small bowl until combined.

  5. Heat 1 tablespoon oil in a large sauté pan over high heat.  Add the steak and sauté for 4 to 5 minutes, stirring occasionally, until cooked through.  Transfer steak to a separate clean plate, and set aside.

  6. Reduce heat to medium-high.  Add the remaining 1 tablespoon oil and the onion.  Sauté for 3 minutes, stirring occasionally. 

  7. Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4 to 5 more minutes, stirring occasionally, until the veggies reach desired level of softness. 

  8. Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.

  9. Remove pan from heat.  Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.

  10. Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.

  11. Serve warm, garnished with lots of toasted sesame seeds and green onions.


  • Calories: 283.87kcal
  • Fat: 19.03g
  • Saturated Fat: 6.02g
  • Trans Fat: 0.69g
  • Monounsaturated Fat: 9.72g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 10.87g
  • Fiber: 1.74g
  • Sugar: 6.59g
  • Protein: 17.46g
  • Cholesterol: 46.87mg
  • Sodium: 567.66mg
  • Calcium: 38.11mg
  • Potassium: 422.34mg
  • Iron: 1.75mg
  • Vitamin A: 121.99µg
  • Vitamin C: 27.43mg
If you enjoyed this Japchae (Quick Korean Noodle Stir-Fry) recipe, I'd love to hear your thoughts and experiences making it in the Recipe Sharing forum!

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