Authentic Japchae Recipe
Japchae (also spelled as chap chae) is my favorite Korean noodle dish. I love Korean recipes, they are healthy, spicy and absolutely delicious.
In this recipe, you will learn how to make authentic and simple Japchae.
Other Recipes You Might Like
The Ingredients for Japchae Noodles
I love the springy and chewy texture of Japchae noodles, which are made from sweet potato starch.
- Sweet potato noodles
- Vegetables such as spinach, carrots and scallions
- Mushrooms such as shiitake mushrooms
- Seasonings such as soy sauce and sugar
This dish is vegan and vegetarian-friendly.
How long do you soak the sweet potato noodles before cooking? Many readers ask me this question. Here are my tips:
- Sweet potato noodles are fatter and tougher, so soaking in water won’t get you the desired results. I always boil the noodles in hot boiling water for 5 minutes, drain and cut into shorter lengths.
- Traditionally, the noodles are mixed together with the other ingredients by hand. For ease of cooking, I always make the noodles in a skillet.
- For extra flavors, you can add beef bulgogi or Korean fish cakes to the dish.
How Many Calories per Serving?
This recipe is only 396 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome Korean meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Japchae (Chap Chae) Recipe
- 8 oz. sweet potato noodles
- 4 oz. spinach
- 1 1/2 tablespoons oil
- 2 cloves garlic (minced)
- 1/2 small onion (thinly sliced)
- 3-4 fresh shiitake mushrooms (sliced)
- 1 small carrot (cut into thin strips)
- 1 stalk scallion (cut into 1-inch lengths)
- 1/2 tablespoon sesame oil
- salt to taste
- 1 teaspoon toasted white sesame
- 4 tablespoons soy sauce
- 2 1/2 tablespoons sugar
- Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
- Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half.
- Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute.
- Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this be kept in the fridge and reheated the next day?
Yes, it can last 1-2 days and then reheated in a skillet.
This recipe is a keeper. I have made it at least a dozen time already and my family still continues to ask for it. Big thumbs up!
if i cannot find the sweet potato noodles , what’s a good alternative ?
You can try any noodles you like.
I’ve had Japchae several times, both at a nearby Korean mart and at a chain that uses it as a base in a bowl, and love it. I was able to buy the noodles from the neighborhood mart and plan to make them today.
However, I don’t understand the treatment of the spinach in the directions. I have stir-fried spinach with good results and it seems like that would produce a more flavorful result. So that is what I plan to do. If there is a reason to not do this, I guess I will find out.
You can stir fry the spinach. I am just doing it the traditional ways.
Do you recommend a brand of sweet potato noodles?
No, any brands should be fine.
I forgot to mention, I used flax seeds instead of sesame seeds.