45 min

    Japchae is a traditional Korean dish, made with sweet potato noodles, slices of tender steak and vegetables stir-fried in a sesame oil-based sauce. It is a delicious and colourful meal.

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    Serves: 8 

    • 3 tablespoons soy sauce
    • 2 1/2 tablespoons sugar
    • 2 tablespoons sesame oil
    • 2 teaspoons minced garlic
    • 225g glass noodles, ideally sweet potato (dangmyeon)
    • 120g steak, sliced into 5cm long strips
    • 170g fresh spinach
    • salt and ground black pepper to taste
    • 1 tablespoon vegetable oil, divided
    • 1 small sweet onion, thinly sliced
    • 4 mushrooms, stemmed and sliced
    • 1 small carrot, cut into matchsticks

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Whisk soy sauce, sugar, sesame oil and minced garlic in a bowl until sugar has dissolved into sauce.
    2. Bring a large pot of lightly salted water to the boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce; toss to coat.
    3. Mix sliced steak and 1 tablespoon sauce together in a bowl.
    4. Bring a pot of water to the boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
    5. Heat 1 teaspoon oil in a large pan over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same pan. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same pan. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
    6. Cook and stir beef in the same pan until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same pan until heated through, 1 to 2 minutes; add to steak and onion mixture. Add remaining sauce to steak and noodle mixture and toss to coat using your hands.

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    Reviews in English (8)


    I used sukiyaki-style cut sirloin and bok choy (instead of spinach). I also used a thinner kind of glass noodles than the Korean dang nyun, because these were the ingredients I had on hand. I also used a special soy sauce that had mirin in it. I simplified the steps 3 to 6 by sauteeing the ingredients in the wok, in this order: onions, then beef, then as the beef cooked, julienned carrots, then bok choy (which I had blanched, not boiled). I poured all the sauce in Step 1 onto the noodles, and tossed it to coat evenly. I didn't mix in the veggies and beef, but used them instead as topping. It was delicious! And it tasted so much like the Chap Chae at a favorite restaurant. But I am adding dang nyun to my shopping list, because I plan to cook this again soon!  -  27 May 2014  (Review from Allrecipes US | Canada)


    I make the recipe but I make 3x the amount of sauce. Takes me back home. I take this recipe to a Korean church for potluck every so often and always get a thumbs up.  -  13 Oct 2017  (Review from Allrecipes US | Canada)


    I used chicken because that's what I had, and had to leave out the onions because I forgot to buy them, but otherwise followed the recipe exactly. The Japchae was delicious, but seemed to be lacking something as the flavor was very subtle. (Most likely due to missing onions though, as that's a strong flavor profile, so I'm not holding that against this recipe). I will definitely make it again, likely a beef and a pork variety.  -  20 Jan 2017  (Review from Allrecipes US | Canada)

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