Sweet Potato Noodles (Japchae)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This authentic Beef Japchae is a vibrant Korean classic that perfectly balances sweet and savoury flavours. Known for its distinctively chewy sweet potato glass noodles, this high-protein dish is packed with colourful vegetables including earthy shiitake mushrooms, crisp carrots, and fresh spinach. The combination of tender rib-eye beef and a rich sesame dressing makes it a satisfying main course or a sophisticated side dish for a larger Asian-inspired feast.

Homemade japchae is surprisingly simple to prepare and offers a wonderful way to enjoy a nutritious, vegetable-heavy meal. By stir-frying the ingredients separately before tossing them together, you ensure each element maintains its texture and integrity. It is an excellent choice for a healthy midweek dinner or a celebratory weekend meal, and tastes just as delicious served warm or at room temperature.

Ingredients for Sweet Potato Noodles (Japchae)

230g sweet potato noodles
1/2 bunch spinach (about 110g ), rinsed and trimmed
2 klyftor vitlök, hackad
1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
1/4 teskedar salt
1 matsked vegetabilisk olja
170g beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
60ml plus 1 teaspoon soy sauce
1/4 medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 spring onions, cut into 1-inch pieces
50g sugar
Toasted sesame seeds for garnish

How to make Sweet Potato Noodles (Japchae)

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.

Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoons of the sesame oil, and 1/4 teaspoons salt in a small bowl. Set aside to let the flavours soak in.

Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the spring onions and stir-fry for another minute. Remove from the heat.

In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

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