Sweet potato starch noodles stir fried with vegetables

Japchae 잡채

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.

If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.


Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.

Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae!


 (serves 4):

  • 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
  • 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 2 garlic cloves, minced
  • 1 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 large egg
  • 4 ounces spinach, washed and drained
  • 4 ounces of dangmyeon (sweet potato starch noodles)
  • 2 to 3 green onions, cut crosswise into 2 inch long pieces
  • 1 medium onion (1 cup), sliced thinly
  • 4 to 5 white mushrooms, sliced thinly
  • 1 medium carrot (¾ cup), cut into matchsticks
  • ½ red bell pepper, cut into thin strips (optional)
  • ground black pepper
  • salt
  • vegetable oil



Marinate the beef and mushrooms

  1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.shiitakejapchae seasoning

Make the egg garnish (jidan):

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
  2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
  3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.japchae egg garnish
  4. Let it cool and slice it into thin strips.

Prepare the noodles and vegetables:japchae vegetables

  1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
  2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
  3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
  6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
  7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
  8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.japchae beef

Mix and serve:

  1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.japchae (잡채)
  2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

japchae (잡채)



  1. jeongham& has 2,256 comments

    opps. i meant i succeeded in making the japchae.

    i followed everything you did and it tasted good even my relatives said so. the only thing is that they said that i needed to remove the surface of the stem of the spinach. i asked because they said something contrary to what i followed.

  2. Maangchi New York City joined 8/08 & has 11,304 comments

    jungham (정함),

    I don’t understand what you mean. Just follow the recipe and watch video please.

  3. 정함& has 2,256 comments

    잡채를 요리하는 것이 성공!

    By the way maangchi, did you do anything to the spinich besides cutting away the roots and putting them into boiling water?

  4. Maangchi New York City joined 8/08 & has 11,304 comments

    You have already made good hobakjuk and mandu. I’m sure your next cooking japchae will turn out great! Congratulation!

  5. kristine& has 2,256 comments

    I have tried mandu and hobakjook and they both turned out great, so I am planning on venturing into making japcha next. wish me luck. Thank you for the great receipe and video.

  6. Maangchi New York City joined 8/08 & has 11,304 comments

    Please ask about my recipe that I write. Nobody uses corn starch in Japchae!

  7. 정함& has 4 comments

    Maangchi, may i ask you if corn starch is needed in making 잡채? (i read it in one of the reply in this page) If yes, when should i add the corn starch?

  8. Maangchi New York City joined 8/08 & has 11,304 comments

    yes, you can use chicken instead of pork or beef. Thank you

  9. 정함& has 4 comments

    Maangchi씨, 소고기를 먹지 않아요. 닭고기를 써도 돼요?

  10. Maangchi New York City joined 8/08 & has 11,304 comments

    Thank you for the update! I’m glad to hear that your bulgogi and Japchae turned out delicious!

  11. Juunichi& has 2,256 comments

    Hi Maangchi!

    I made both japchae and bulgogi today! Here are some pictures!~


    Both turned out extremely delicious~! I’ve made japchae before, but I love your recipe the best. And this is my first time making bulgogi, and it was mouth-watering! It came out so tender! I pan-fried it instead of grilling it, but it still came out really yummy! Thank you for sharing your recipes!! =DDD

  12. Maangchi New York City joined 8/08 & has 11,304 comments

    very nice! I’m already looking forward to your update! : ) I hope it turns out good!

  13. Rob& has 1 comment

    Well done video. I watched it with the sound off and feel confident I could do it. Thanks for making this look easy and doable.

  14. Maangchi New York City joined 8/08 & has 11,304 comments

    Yeah, japchae is always popular for pot luck when people get together. Happy Thanksgiving day!

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