Japchae

Korean sweet potato noodles tossed with vegetables and sesame.

Preparation: 25 min · Cooking: 20 min · Total: 45 min · 4 servings

Ingredients

• 250 g sweet potato glass noodles
• 180 g mushrooms
• 150 g spinach
• 1 pc carrot
• 4 tbsp gluten-free soy sauce
• 2 tbsp sesame oil

Instructions

1. Measure the ingredients

   Measure 250 g sweet potato glass noodles, 180 g mushrooms, 150 g spinach, 1 carrot, 4 tbsp gluten-free soy sauce, and 2 tbsp sesame oil.

   Every ingredient is measured before the stove is turned on.

2. Prepare the vegetables

   Slice the 180 g mushrooms thinly, cut the carrot into 4 cm matchsticks, and wash and drain the 150 g spinach. Keep each vegetable separate.

   The mushrooms are evenly sliced, the carrot pieces are thin, and the spinach is clean and drained.

3. Cook the glass noodles

   Boil the 250 g sweet potato glass noodles according to the package timing; begin checking after 7 minutes. Drain when tender but still chewy, then rinse briefly under cool water.

   A noodle is flexible and tender with a slight chew, not hard or mushy.

   Check the glass noodles: 420 seconds

4. Blanch the spinach

   Put the spinach into boiling water for 30 seconds, just until wilted. Drain, rinse under cold water, and squeeze gently until no water drips.

   The spinach is bright green, wilted, and no longer dripping.

5. Sauté the mushrooms and carrot

   Heat 1 tbsp sesame oil in a wide skillet over medium heat until shimmering. Add the mushrooms and carrot and sauté for 4–5 minutes, until the mushrooms are tender and the carrot is still slightly crisp.

   The mushrooms are tender and the carrot bends slightly while retaining a little bite.

6. Season and combine

   Add the cooked noodles, spinach, 4 tbsp gluten-free soy sauce, and the remaining 1 tbsp sesame oil to the skillet. Toss over low heat for 2 minutes until everything is evenly coated and hot.

   The noodles are glossy and evenly mixed, with no pool of sauce in the pan.

7. Check the noodles and vegetables

   Taste one noodle and one carrot piece. The noodle should be cooked through and chewy, while the vegetables remain distinct and the pan contains no excess water or oil.

   The noodles are tender and chewy, the vegetables retain texture, and the seasoning is evenly distributed.

8. Serve warm

   Divide the japchae among four bowls and serve warm. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour above 32°C; use within 3 days.

   The noodles are glossy, warm, and separate rather than clumped.

Tips

• A timer tells you when to check; the doneness and safety cues determine when the food is ready.
• Contains soy and sesame. Check the soy sauce label for gluten-free certification if needed; the optional egg-ribbon garnish also contains egg.

Common mistakes

• Overcooking noodles makes them sticky.
• Skipping the separate spinach blanch and drain can make the pan watery.

Substitutions

• Use rice noodles if sweet potato noodles are unavailable, though the texture will differ.

Storage

Refrigerate in a shallow covered container at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3 days.

Reheating

Reheat in a skillet with a splash of water until hot throughout, reaching 74°C; serve immediately.

About this recipe

Japchae is often served for Korean celebrations and family gatherings, prized for glossy noodles and colorful vegetables.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.