Japchae: Korean Glass Noodles [Recipe]

Japchae, a stir-fried sweet potato noodle dish, is often served as a side dish at Korean parties. This sweet, colorful dish is perfect for any potluck. It’s also a great starter dish for kids who have yet to have their first taste of Korean food.

Served chilled or warmed, Japchae is a refreshing, light, and slippery noodle that pairs great with seasonal vegetables and sliced meat. Below is one rendition of this popular Korean dish, which can be mishmashed to suit your family’s preferences.


Servings: 12

  • 12 ounces of Korean sweet potato noodles (dangmyeon)
  • 6-8 large shiitake mushrooms
  • 1 large carrot
  • 1 bell pepper
  • 2-3 ounces of Korean spinach
  • 2 large eggs
  • Vegetable oil
  • 1/3 cup soy sauce
  • 3 tablespoons sake or white wine
  • 1/2 cup mirin (sweet cooking wine), or 1/4 cup sugar with 2 tablespoons of water
  • 2 garlic cloves, minced
  • Sesame oil (optional)
  • Roasted sesame seeds (optional)
  • Green or spring onion (optional)


  1. Julienne mushrooms, carrots, and bell peppers and set aside.
  2. Beat eggs and cook on low heat like a pancake (you want the eggs to cook as a thin layer). Once cooked, slice eggs into thin strips. Set aside.


  3. Sauté vegetables on medium heat on a skillet with vegetable oil: mushrooms (2 minutes), carrots (2 minutes), bell pepper (1 minute or less), and spinach (1 minute).
  4. In a separate pot, boil noodles for 7 minutes. Make sure to stir on occasion so the noodles don’t stick together.

    boiled noodles

  5. Strain noodles.
  6. For sauce: in a small pan, combine soy sauce, mirin, sake or white wine, and minced garlic on medium heat. Bring mixture to a boil. Allow to boil for 1 minute. *make extra sauce as desired
  7. In a bowl or pot, combine sauce with noodles and vegetables. Mix well. If desired, add sesame oil for extra flavor, and sesame seeds and/or green onion for garnish.


  8. Serve, or store noodles overnight in a sealed container in your fridge.


Previous Post
Next Post