Japchae Recipe (Korean Glass Noodles)

4.8 from 4 reviews

A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in 16 minutes from start to finish!



  • 200 grams sweet potato starch noodles (dangmyeon)
  • 2 teaspoons sesame oil
  • 1 tablespoon canola oil
  • 2 cloves garlic (minced)
  • 1 medium onion (thinly sliced into half-moons)
  • 6 shiitake mushrooms (sliced into strips)
  • ½ red bell pepper (sliced into thin strips)
  • 1 medium carrot (sliced into thin strips)
  • 1/2 pound baby spinach (roughly chopped)
  • 3 stalks scallions (finely chopped on the bias)
  • 1 tablespoon sesame seeds

Japchae sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar


  1. Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes). Drain and rinse under cold water. Drain well and transfer to a bowl. (If noodles are extremely long, cut in half or thirds with scissors). Add sesame oil to the noodles and toss. Set aside.
  2. Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
  3. In a large pan or wok over high heat, add canola oil, garlic and onions and cook for 2 minutes, until onions are translucent.
  4. Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
  5. Add noodles and spinach and toss well. Add sauce and cook for 1 minute. Turn the heat off and transfer to a plate or bowl. Top with scallions and sesame seeds and serve.


This Japchae Recipe will keep refrigerated for up to 3 days.

Keywords: recipe, noodles, Asian, vegan, vegetarian

Recipe Card powered byTasty Recipes