Delicious Korean Japchae: Your New Comfort Food Classic

Experience the vibrant flavors of Korean Japchae, a comforting dish featuring chewy sweet potato noodles, savory beef, and colorful veggies.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Soaking Time 30

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

8 ounces Sweet Potato Glass Noodles Soak in warm water before cooking

For the Protein

1 pound Tender Beef Substitute with chicken, shrimp, or tofu if desired

For the Vegetables

2 cups Mixed Vegetables Carrots, bell peppers, spinach or any seasonal produce

For the Sauce

4 tablespoons Soy Sauce Low-sodium varieties recommended

For the Flavor

2 tablespoons Sesame Oil Toasted sesame oil preferred for better flavor

For Garnish

2 tablespoons Green Onions Chives can be used as an alternative

For Spice (Optional)

1 tablespoon Gochujang Adjust based on spice preference

Equipment

large skillet or wok
cutting board
Knife

Method

Step-by-Step Instructions for Korean Japchae

Soak sweet potato glass noodles in warm water for about 30 minutes, then drain well and set aside.
Heat a tablespoon of oil in a large skillet over medium-high heat. Add sliced beef and stir-fry for 3-5 minutes until browned, then remove from skillet.
In the same skillet, add more oil if needed and stir-fry mixed vegetables for about 4-5 minutes until tender but still crisp.
Return beef to skillet with vegetables, add drained noodles, soy sauce, and sesame oil. Toss for 2-3 minutes until heated through.
Serve warm, garnished with chopped green onions.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Add water when reheating to avoid dryness.

Tried this recipe?

Let us know how it was!