Bring vibrant Korean flavors to your table with this Japchae recipe—sweet potato glass noodles stir-fried with colorful veggies and tender beef in a perfectly balanced soy-sesame sauce. It’s a crowd-pleasing dish that’s light, glossy, and irresistibly satisfying in every bite.
Prep Time: 20 Min
200g sweet potato noodles 1 cup carrots, julienned 2 cups spinach, blanched and chopped 1 medium onion, thinly sliced 1 cup shiitake mushrooms, sliced 1 small red bell pepper, thinly sliced 2 cloves garlic, minced 3 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon sugar 150g beef or tofu, optional 1 tablespoon sesame seeds, toasted
Cook Time: 15 Min
Ingredients
Bring a large pot of water to a boil and cook the sweet potato noodles for 6–7 minutes. Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.
Blanch spinach for 30 seconds, then squeeze out excess water and cut into bite-sized pieces.
In a skillet, sautée onion, carrots, mushrooms, and bell pepper separately in sesame oil until just tender. Lightly season with salt.
If using beef, sauté thin slices with garlic, soy sauce, and a touch of sugar until browned. For tofu, pan-fry until golden.