I’m sharing my simple Korean Glass Noodles Recipe that pairs glossy sweet potato starch noodles with colorful stir-fried vegetables and a savory soy-sesame sauce for a surprisingly elegant, fuss-free dish.
I stumbled on this Korean Japchae Recipe the first time I tried to clean out my fridge and it surprised me. The sweet potato starch noodles soak up the sauce so well and fresh spinach wilts into the strands making everything feel silky but still bright.
Colors catch your eye, textures keep you guessing and it somehow tastes way more complicated than it is, which is perfect for lazy weeknights. I always make extra because it goes too fast and I eat the leftovers cold the next day.
If you like silky noodles and bold simple flavors give this a try with Sweet Potato Noodles, you wont regret it.
Ingredients
- Sweet potato noodles: chewy, mostly carbs that hold sauce well, gluten free, it’s surprisingly satisfying.
- Spinach: Bright green, packs fiber and iron, wilts quickly, adds freshness and mild bitterness.
- Shiitake mushrooms: Deep umami, add meaty texture, rich in B vitamins and earthy flavor.
- Carrot: Sweet, crunchy, full of beta carotene, brightens color and gives light sweetness.
- Soy sauce: Salty, savory backbone, adds umami and depth, balances sweetness and sesame.
- Sesame oil: Toasted aroma, strong flavor, a little goes a long way for finishing.
- Beef (optional): Adds protein and richness, marinated briefly it caramelizes, gives savory heft.
Ingredient Quantities
- 200 g sweet potato starch noodles (dangmyeon) about 7 oz
- 150 g fresh spinach (about 5 oz)
- 1 medium carrot (about 100 g)
- 1 medium yellow onion (about 150 g)
- 1 red bell pepper (about 150 g)
- 4-6 shiitake mushrooms (dried and soaked, or ~150 g fresh)
- 3 scallions (green onions)
- 3 cloves garlic
- 2 eggs optional
- 150 g beef sirloin or flank steak optional
- 3 tbsp soy sauce
- 1 1/2 tbsp granulated sugar
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp toasted sesame seeds
- Freshly ground black pepper a pinch
- Salt optional
How to Make this
1. Soak or cook the noodles: put the 200 g sweet potato noodles in very hot water for 10 to 15 minutes until soft but still chewy, or boil 6 to 7 minutes; drain, rinse under cold water, cut a few times with scissors so theyre easier to toss, then toss with 1 tsp sesame oil to keep them from sticking.
2. Make the sauce: whisk together 3 tbsp soy sauce, 1 1/2 tbsp granulated sugar, 2 tbsp sesame oil and 1 minced garlic clove, plus a pinch of freshly ground black pepper; taste and adjust if you want it sweeter or saltier.
3. Prep vegetables and aromatics: blanch 150 g spinach in boiling water 20 to 30 seconds, rinse in cold water, squeeze out excess moisture and set aside; julienne the carrot, thinly slice the yellow onion, cut the red bell pepper into strips, slice shiitake mushrooms, and cut the 3 scallions into 2 inch pieces; mince the remaining 2 garlic cloves.
4. Optional proteins: if using beef, thinly slice 150 g beef and briefly marinate with 1 tsp soy sauce and a pinch of sugar for 5 to 10 minutes; if using eggs, beat 2 eggs with a pinch of salt and make a thin omelet in a nonstick pan, then slice into thin strips.
5. Cook beef and set aside: heat 1 tbsp vegetable oil in a pan over medium high heat, sear the beef quickly until just cooked, remove and keep warm.
6. Stir fry vegetables: in a large skillet or wok heat 1 tbsp vegetable oil, add onions and carrots first, stir fry 2 to 3 minutes, then add mushrooms and bell pepper and the minced garlic; cook until vegetables are tender crisp, toss in the spinach at the end just to heat through, then remove veggies to a bowl.
7. Combine noodles and sauce: using the same pan, warm the noodles briefly, pour the sauce over them and toss well over medium heat so the sauce coats everything; add the cooked vegetables, beef (if using) and egg strips, toss quickly for 1 to 2 minutes so flavors meld but noodles stay chewy.
8. Finish and season: turn off the heat, drizzle another 1 tsp sesame oil if you like stronger sesame flavor, sprinkle 2 tbsp toasted sesame seeds, taste and add a little salt or extra soy sauce if needed, and a final pinch of freshly ground black pepper.
9. Serve warm: transfer to a platter, garnish with extra scallion pieces or sesame seeds if you want, eat right away because japchae is best fresh and slightly springy.
Equipment Needed
1. Large pot for boiling noodles and blanching spinach, dont crowd it
2. Large skillet or wok for stir frying the noodles and vegetables
3. Nonstick frying pan for making the thin egg omelet (if using eggs)
4. Cutting board and a sharp chef’s knife for slicing veggies and beef
5. Kitchen scissors to snip the softened noodles so theyre easier to toss
6. Colander or fine mesh strainer to drain and rinse noodles and spinach
7. Mixing bowl and small whisk or fork to combine the sauce
8. Tongs or long spatula for tossing noodles and mixing everything together
9. Measuring spoons plus a small bowl or cup for the soy sauce, sugar and oils
FAQ
Easy Japchae (Korean Glass Noodle Stir Fry) Recipe Substitutions and Variations
- Sweet potato starch noodles (dangmyeon): swap for mung bean glass noodles for a very similar chew, or try rice vermicelli if you want something thinner and faster; for low-carb use shirataki/konjac noodles but rinse well and dry-fry to remove the smell.
- Fresh spinach: baby spinach is an easy 1 to 1 swap, or use bok choy, Swiss chard, or napa cabbage, just slice the stems thin and cook them a bit longer for tougher greens.
- Beef sirloin or flank: sub thinly sliced chicken breast or thigh, pork tenderloin, or firm tofu for a vegetarian option, marinate the same way and cook until just done so it stays tender.
- Soy sauce: tamari works for gluten-free, coconut aminos if you want lower sodium and a slightly sweeter taste, or use low-sodium soy and adjust seasoning to taste.
Pro Tips
– Soak the noodles just shy of completely soft so theyre still a little firm, theyll finish cooking in the pan and wont turn mushy. After rinsing cold, cut them a few times with scissors and toss with a little sesame oil right away so they dont clump.
– Season components separately, not just the final mix. Give spinach, mushrooms and beef a tiny splash of soy or sesame oil as you prep them, and if you soaked dried shiitake save and strain that soaking liquid, add a tablespoon or two to the sauce for extra umami but taste carefully because it can be salty.
– Keep the pan very hot and dont crowd it, cook dense veggies first and pull everything off while still crisp tender since carryover heat will finish them. Toss everything together only briefly so the noodles stay springy.
– Finish off heat with the last sesame oil and sesame seeds for aroma, not for cooking. If you need to reheat leftovers, quick toss in a hot pan with a splash of water or broth to re-plump the noodles, avoid nuking it in the microwave which makes them gummy.
Easy Japchae (Korean Glass Noodle Stir Fry) Recipe
I’m sharing my simple Korean Glass Noodles Recipe that pairs glossy sweet potato starch noodles with colorful stir-fried vegetables and a savory soy-sesame sauce for a surprisingly elegant, fuss-free dish.
4
servings
503
kcal
Equipment: 1. Large pot for boiling noodles and blanching spinach, dont crowd it
2. Large skillet or wok for stir frying the noodles and vegetables
3. Nonstick frying pan for making the thin egg omelet (if using eggs)
4. Cutting board and a sharp chef’s knife for slicing veggies and beef
5. Kitchen scissors to snip the softened noodles so theyre easier to toss
6. Colander or fine mesh strainer to drain and rinse noodles and spinach
7. Mixing bowl and small whisk or fork to combine the sauce
8. Tongs or long spatula for tossing noodles and mixing everything together
9. Measuring spoons plus a small bowl or cup for the soy sauce, sugar and oils
Ingredients
200 g sweet potato starch noodles (dangmyeon) about 7 oz
150 g fresh spinach (about 5 oz)
1 medium carrot (about 100 g)
1 medium yellow onion (about 150 g)
1 red bell pepper (about 150 g)
4-6 shiitake mushrooms (dried and soaked, or ~150 g fresh)
3 scallions (green onions)
3 cloves garlic
2 eggs optional
150 g beef sirloin or flank steak optional
3 tbsp soy sauce
1 1/2 tbsp granulated sugar
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp toasted sesame seeds
Freshly ground black pepper a pinch
Salt optional
Directions
- Soak or cook the noodles: put the 200 g sweet potato noodles in very hot water for 10 to 15 minutes until soft but still chewy, or boil 6 to 7 minutes; drain, rinse under cold water, cut a few times with scissors so theyre easier to toss, then toss with 1 tsp sesame oil to keep them from sticking.
- Make the sauce: whisk together 3 tbsp soy sauce, 1 1/2 tbsp granulated sugar, 2 tbsp sesame oil and 1 minced garlic clove, plus a pinch of freshly ground black pepper; taste and adjust if you want it sweeter or saltier.
- Prep vegetables and aromatics: blanch 150 g spinach in boiling water 20 to 30 seconds, rinse in cold water, squeeze out excess moisture and set aside; julienne the carrot, thinly slice the yellow onion, cut the red bell pepper into strips, slice shiitake mushrooms, and cut the 3 scallions into 2 inch pieces; mince the remaining 2 garlic cloves.
- Optional proteins: if using beef, thinly slice 150 g beef and briefly marinate with 1 tsp soy sauce and a pinch of sugar for 5 to 10 minutes; if using eggs, beat 2 eggs with a pinch of salt and make a thin omelet in a nonstick pan, then slice into thin strips.
- Cook beef and set aside: heat 1 tbsp vegetable oil in a pan over medium high heat, sear the beef quickly until just cooked, remove and keep warm.
- Stir fry vegetables: in a large skillet or wok heat 1 tbsp vegetable oil, add onions and carrots first, stir fry 2 to 3 minutes, then add mushrooms and bell pepper and the minced garlic; cook until vegetables are tender crisp, toss in the spinach at the end just to heat through, then remove veggies to a bowl.
- Combine noodles and sauce: using the same pan, warm the noodles briefly, pour the sauce over them and toss well over medium heat so the sauce coats everything; add the cooked vegetables, beef (if using) and egg strips, toss quickly for 1 to 2 minutes so flavors meld but noodles stay chewy.
- Finish and season: turn off the heat, drizzle another 1 tsp sesame oil if you like stronger sesame flavor, sprinkle 2 tbsp toasted sesame seeds, taste and add a little salt or extra soy sauce if needed, and a final pinch of freshly ground black pepper.
- Serve warm: transfer to a platter, garnish with extra scallion pieces or sesame seeds if you want, eat right away because japchae is best fresh and slightly springy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 356g
- Total number of serves: 4
- Calories: 503kcal
- Fat: 88g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 108mg
- Sodium: 700mg
- Potassium: 612mg
- Carbohydrates: 54g
- Fiber: 3g
- Sugar: 8g
- Protein: 16g
- Vitamin A: 10026IU
- Vitamin C: 57mg
- Calcium: 76mg
- Iron: 3.1mg
