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Japchae

kpopkiwi

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

45 m servings 201 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
  2. 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.
  3. Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl.
  4. 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.
  5. 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.
  6. 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


Per Serving: 201 calories; 7 g fat; 31.5 g carbohydrates; 3.6 g protein; 7 mg cholesterol; 368 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

I'm not sure if I just followed the directions wrong or what, but wow. I couldn't eat it.

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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 al...

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 lac...

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 ...

Awesome but I would make more sauce to soak the noodles. Otherwise- yumminess

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.

Made this with my teen daughter for first time. I omitted the chili paste because of a food allergy, and served over jasmine rice instead. We could not find the sweet potato noodles in the marke...

I'm not sure if I just followed the directions wrong or what, but wow. I couldn't eat it.

Very good! I used mostly peanut oil as I ran out of sesame oil. It tastes great.

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 jus...