Japchae (Korean Sweet Potato Glass Noodle Stir fry)

Japchae (Korean Sweet Potato Glass Noodle Stir-fry)

Servings: 5 servings
Author: Marv
Print Recipe


  • 8 oz sweet potato noodles
  • 2 large eggs beaten
  • Small pinch of salt
  • 2 cloves garlic minced
  • 3 Tbsp of cooking oil
  • 1/4 medium onion sliced
  • 2 cups of baby spinach
  • 3 to 4 dried shitake mushrooms soaked and sliced
  • 1 carrot shredded or cut into thin strips
  • 6 oz beef rib-eye or substitute with chicken, pork ,tofu, or seafood like shrimp
  • 1/4 cup soy sauce
  • 1 Tbsp of sesame oil
  • 1/4 cup sugar
  • Salt to taste
  • 2 stalks of green onion finely chopped
  • Toasted sesame seeds for garnish


Cooking the noodles:

  • Cook the sweet potato noodles in a large pot of boiling water for about 7 minutes, soft but still chewy. Immediately drain and rinse thoroughly under cold water. If you like, cut the noodles with scissors into 6-to-7 inch lengths for easier eating

Making the omelette strips:

  • Preheat a large skillet with 1 Tbsp of oil. When the oil is hot, pour the eggs into the middle of the pan and swirl around to spread the egg mixture on the pan surface. Let it cook for 1 minute on one side or when the bottom is set and then flip over and cook for another 30 seconds. Remove from the pan. When cool enough to handle, cut into strips and set aside

Stir-frying the noodles:

  • If using meat, put the meat in the freezer for about 15 minutes and then thinly slice it and set aside.
  • In the same skillet, preheat 1 Tbsp of cooking oil in a large skillet over medium-high heat. Add the meat and garlic, Stir-fry until the meat (or whatever you use, in my case shrimp) is cooked, 2 to 3 minutes, dish out and set aside. On the same skillet, heat the skillet back up, add in 2 Tbsp of cooking oil. Add the onion, garlic, spinach, mushrooms, and carrot and cook until the onion is translucent and the spinach is soft, about 2 minutes
  • Add in the cooked noodles and pour in 1/4 cup soy sauce, 1 Tbsp sesame oil, pinch of salt and the sugar. Stir to mix and have a taste. Add more soy sauce if needed. Garnish with green onion and sesame seeds. Serve immediately