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.

    2 people made this

    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 (13)


    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)


    Subbed chicken for beef, used veggies I had on hand (onion, bell pepper, shiitake mushrooms, cabbage, spinach, carrots) and topped with pickled ginger...Also decreased the sugar by 1 tbsp...delicious and better than take-out!  -  03 Mar 2019  (Review from Allrecipes US | Canada)


    I made this last night, and my 15 year old daughter said "It is the bomb. It's the best meal you've ever made."  -  28 Aug 2018  (Review from Allrecipes US | Canada)