# Korean Japchae with Sweet Potato Noodles

> Glass noodles clump if they are overboiled or left without oil. Boil them for **exactly 6 minutes**, rinse under cold water **immediately** to stop the cooking, and toss in sesame oil straight away — that keeps them separate and springy.

**Korean Cuisine · 55 min · 5 servings · 420 kcal per serving**

Japchae is Korea's celebration noodle dish, built on chewy sweet potato starch noodles and vegetables cooked one at a time so each keeps its own colour and flavour.

## Ingredients


### النودلز
- 300 g — dangmyeon (sweet potato starch noodles)
- 2 tbsp — sesame oil

### Vegetables
- 1 piece — carrot, julienned
- 1 piece — onion, sliced
- 1 piece — mixed bell peppers
- 150 g — spinach
- 150 g — mushrooms, sliced

### Meat
- 250 g — beef, thinly sliced (optional)

### Sauce
- 5 tbsp — soy sauce
- 3 tbsp — brown sugar
- 2 tbsp — sesame oil
- 4 cloves — garlic, crushed
- ½ tsp — black pepper

### To serve
- 2 tbsp — toasted sesame seeds

## Method

1. **The sauce** — Mix all the sauce ingredients until the sugar dissolves.
2. **The beef** — Marinate the sliced beef in two tablespoons of the sauce for 15 minutes, then sear it in a hot pan for 3 minutes.
3. **Vegetables — one at a time** — Stir-fry each vegetable **separately** in a little oil with a pinch of salt: onion 2 minutes, carrot 2 minutes, peppers 1 minute, mushrooms 3 minutes. Blanch the spinach for a minute and squeeze it dry.
4. **The noodles** — Boil the noodles in plenty of water for **exactly 6 minutes**, then drain and rinse under cold water immediately.
5. **Oil straight away** — Toss the noodles in two tablespoons of sesame oil **while they are still wet** — this is what stops them sticking together.
6. **Combine** — In a large bowl, mix the noodles with the remaining sauce, then add all the vegetables and the beef and toss **gently with your hands** for even distribution.
7. **Serve** — Scatter the sesame seeds. Japchae is served hot or at room temperature — both are correct.

## Tips

- Exactly 6 minutes then an immediate cold rinse — any longer and the noodles turn pasty.
- Sesame oil goes on right after the rinse, while the noodles are still wet.
- Cook each vegetable separately; cooking them together gives one muddled flavour and dull colour.
- Toss by hand rather than with a spoon — a spoon breaks the noodles.

## FAQ

### Why did my noodles clump?
Overboiling, no cold rinse, or oil added too late. All three matter: 6 minutes, an immediate rinse, and oil straight away.

### Can I make it vegetarian?
Yes — leave out the beef and add more mushrooms. Japchae is frequently made without meat in Korean temple cooking.

### Can I make it ahead?
Yes — it is served at room temperature and keeps two days in the fridge. Reheat in a pan with a splash of water, or eat it cold.

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Source: https://hanakoleah.com/en/korean-cuisine/korean-japchae-sweet-potato-noodles
Edited by: Marwa Mohamed
Last updated: 2026-09-14