This is one of my favorite Korean recipes. It's authentic, healthy, and absolutely delicious.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Sauce:
Stir Fry Ingredients:

Directions

Instructions Checklist
  • Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.

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  • Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.

  • Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl.

  • Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.

  • Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.

  • Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Nutrition Facts

201 calories; protein 3.6g 7% DV; carbohydrates 31.5g 10% DV; fat 7g 11% DV; cholesterol 7.2mg 2% DV; sodium 367.8mg 15% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2014
I used sukiyaki-style cut sirloin and bok choy (instead of spinach). I also used a thinner kind of glass noodles than the Korean dang nyun, because these were the ingredients I had on hand. I also used a special soy sauce that had mirin in it. I simplified the steps 3 to 6 by sauteeing the ingredients in the wok, in this order: onions, then beef, then as the beef cooked, julienned carrots, then bok choy (which I had blanched, not boiled). I poured all the sauce in Step 1 onto the noodles, and tossed it to coat evenly. I didn't mix in the veggies and beef, but used them instead as topping. It was delicious! And it tasted so much like the Chap Chae at a favorite restaurant. But I am adding dang nyun to my shopping list, because I plan to cook this again soon! Read More
(8)

Most helpful critical review

Rating: 1 stars
08/10/2015
I'm not sure if I just followed the directions wrong or what but wow. I couldn't eat it. Read More
23 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/27/2014
I used sukiyaki-style cut sirloin and bok choy (instead of spinach). I also used a thinner kind of glass noodles than the Korean dang nyun, because these were the ingredients I had on hand. I also used a special soy sauce that had mirin in it. I simplified the steps 3 to 6 by sauteeing the ingredients in the wok, in this order: onions, then beef, then as the beef cooked, julienned carrots, then bok choy (which I had blanched, not boiled). I poured all the sauce in Step 1 onto the noodles, and tossed it to coat evenly. I didn't mix in the veggies and beef, but used them instead as topping. It was delicious! And it tasted so much like the Chap Chae at a favorite restaurant. But I am adding dang nyun to my shopping list, because I plan to cook this again soon! Read More
(8)
Rating: 5 stars
01/10/2018
Awesome but I would make more sauce to soak the noodles. Otherwise- yumminess Read More
(3)
Rating: 5 stars
01/20/2017
I used chicken because that's what I had and had to leave out the onions because I forgot to buy them but otherwise followed the recipe exactly. The Japchae was delicious but seemed to be lacking something as the flavor was very subtle. (Most likely due to missing onions though as that's a strong flavor profile so I'm not holding that against this recipe). I will definitely make it again likely a beef and a pork variety. Read More
(2)
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Rating: 5 stars
02/09/2018
OMG, wishing I could give this one six stars! It was JUST as I remember from my trip to Korea! I did double the sauce and cook the onions/mushrooms/carrots together, as suggested by others, but otherwise I made it as described. Read More
(1)
Rating: 5 stars
10/14/2017
I make the recipe but I make 3x the amount of sauce. Takes me back home. I take this recipe to a Korean church for potluck every so often and always get a thumbs up. Read More
Rating: 1 stars
08/10/2015
I'm not sure if I just followed the directions wrong or what but wow. I couldn't eat it. Read More
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Rating: 5 stars
03/03/2019
Subbed chicken for beef used veggies I had on hand (onion bell pepper shiitake mushrooms cabbage spinach carrots) and topped with pickled ginger...Also decreased the sugar by 1 tbsp...delicious and better than take-out! Read More
Rating: 5 stars
02/07/2015
Had to use vermicelli (clear rice noodles) as it's all I had omitted the beef as we wanted a side dish to our asian pork roast and didn't boil the spinach as I used the baby spinach and it just wilted nicely when added to the other vegetables toward the end of cooking. Also used shiitake mushrooms which gave it a nice authentic asian taste. Really delicious! Read More
Rating: 5 stars
08/29/2018
I made this last night and my 15 year old daughter said "It is the bomb. It's the best meal you've ever made." Read More