Japchae (Korean Noodle Stir-Fry)

Japchae is one of my favorite Korean dishes. This used to be a royal dish but now it is a dish that is commonly served on special occasions like weddings and birthdays. But these These chewy, delicious noodles are so good that I wish to make them even on normal days! While they’re usually served as banchan, I also liked to serve them as a second dish, or even a main.

I love the consistency of Dangmyeon or Korean Potato Starch noodles that is being used for this dish. This is not to be confused with Glass Noodles or Rice Noodles. Dangmyeon is slightly thicker and the consistency is bouncier than glass noodles. It serves as the perfect vessel to seasoning to make the Japchae.

I also discovered a version that makes it super easy to make this beautiful dish, something that I learned from Maangchi https://www.maangchi.com/recipe/easy-japchae, with some tweaking on my end. It’s so easy to assemble and it comes out beautifully every single time.

Japchae (Korean Noodle Stir-Fry)

Prep time: 15 minutes

Cooking Time: 15 minutes

Serves 6-7


  • 300 g dangmyeon (Korean potato starch noodles), soaked in water for 40 mts, then cut into 6 inch pieces.
  • 5-7 dried wood ear mushrooms soaked in water for 30 mts, without stems and thinly sliced.
  • 1 cup Shitake mushrooms, sliced thinly
  • 1 large onion, sliced thinly
  • 1 cup of carrots, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 2 cups of spinach leaves
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds

Meat (Optional):

  • 300 g of meat (pork, beef, or chicken thigh), sliced thinly like matchsticks.
  • 2 tsp soy sauce
  • 1 tsp of cornstarch
  • 2 tsp sugar or 1 packet of stevia


  • 1/3 cup soy sauce
  • 3 tbsp. sugar or 2 packets of stevia
  • ½ to 1 teaspoon ground black pepper
  • 5 garlic cloves, minced

Eggs for garnish:

2 eggs, beaten, cooked, and sliced thinly


  1. Mix the meat with the soy sauce, sugar/sweetener, and cornstarch. Set aside for 5 minutes.
  2. On a skillet, heat 1 tsp. of sesame oil and add the meat in one layer. Wait for 3-5 minutes before you flip and stir fry for 1-2 minutes. Set aside.
  3. Combine all the ingredients for the seasoning in one bowl.
  4. On a large pot, place the wood ear mushrooms and shiitake mushrooms at the bottom
  5. Add the onions, carrots, & bell peppers.
  6. Add 1/4 cup of water and 1/4 cup of vegetable oil and mix all the mushrooms and vegetables together.
  7. Add the spinach evenly on top.
  8. Add the potato starch noodles.
  9. Drizzle the seasoning sauce on top. Cover and cook for 10 minutes in medium heat.
  10. After 10 minutes uncover and add the cooked meat. Mix well. Adjust the flavor, this is the best time to do so. If your starch noodles are a bit dry (depends on the brand), add 1/8 cup of water and sesame oil.
  11. Serve with egg strips top, and toasted sesame seeds. Enjoy!

One Comment Add yours

  1. wheretomabe says:

    I love japchae but never made it myself. Thanks for the recipe. I’ll have to try to make it myself next time.


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