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Korean Sweet Potato Noodles (Japchae)

A Day In the Kitchen

"If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish."
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1 h 25 m servings 283 cals
Original recipe yields 6 servings

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  1. Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
  2. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
  3. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
  4. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
  5. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  6. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.


  • Cook's Note:
  • Use tamari or coconut aminos in place of soy sauce to make this a gluten-free recipe.
  • Editor's Note:
  • Dry Korean japchae noodles can be found in Asian markets; they can also be purchased online.

Nutrition Facts

Per Serving: 283 calories; 9.9 g fat; 33 g carbohydrates; 14.2 g protein; 48 mg cholesterol; 910 mg sodium. Full nutrition

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Wonderful recipe with a lot of flavor! Very easy to make.