Japchae 잡채, Korean Stir-fried Glass Noodles

Japchae is a delicious and healthy Korean noodles. It’s also very easy to make vegan or gluten-free version of this dish. 

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Japchae (Korean Stir-fried Glass Noodles)

5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 4


  • 10 oz Glass Noodles dang-myeon In korean (also known as sweet potato noodles, some packagings may say Korean vermicelli noodles but it is not the same as other asian vermicelli noodles. Check the ingredients and it should be 100% sweet potato starch or very high percentage should be sweet potato.)
  • 4 oz Onion sliced
  • 2 oz Carrot match sticks
  • 4 oz Spinach
  • 4 oz Beef Sirloin thin strips. can be omitted or replaced with mushroom or your choice of protein
  • 6 units Shiitake Mushroom sliced. can be replaced with your favorite mushroom. If dried shiitake is used, it should be soaked in water for a few hours ahead to soften it.
  • ½ tsp Salt amount may vary
  • 1 pinch Black Pepper
  • ½ tsp Sesame Seeds optional
  • 1 tsp Sugar as needed
  • Vegetable Oil as needed

For Seasoning Sauce

  • 4 TBS Soy Sauce more or less depending on type and brand
  • 4 TBS Water
  • 2 TBS Sugar
  • 2 tsp Garlic minced, optional
  • 2 TBS Sesame oil


  • Boil water for noodles.
  • Make seasoning sauce.
  • Marinate beef with 2 TBS of the seasoning. (If you are omitting beef, remove 2 TBS of seasoning for future use.)
  • Lightly sauté onion, carrot with vegetable oil on high heat. Add a little bit of salt and pepper.
  • Sauté spinach with a little water and a touch of salt and pepper on high heat until wilted.
    (More traditional way is to blanch spinach in boiling water with salt, wash in cold water, squeeze out water and then season with salt, pepper and garlic but I find this method way too time consuming to make a big difference in the overall taste)
  • Mix mushroom with 2 TBS seasoning.
  • Cook mushroom and beef on high heat.
  • Boil noodles according to the instructions on the packaging. Rinse in cold water thoroughly and drain. Cut noodles with scissors once or twice (Cutting is optional. Do NOT overcut.)
  • Coat a preheated pan with vegetable oil, add the noodles and remainder of the seasoning. Mix well and cook for a few minutes.
  • Add back all vegetables and meat. Mix well.
  • Taste add salt, pepper and sugar as needed. For extra shine, you can add more sesame oil.
  • Garnish with sesame seeds. (optional)


  • Vegetables can be replaced with any vegetables you like but I would keep onions unless you really hate onions. For veggies, a variety of colors make the dish more appetizing. 
  • Garlic is really nice to have but you can get away without it.
  • For vegan version, just omit beef or add more mushrooms or protein of your choice.
  • For gluten-free version, buy gluten-free soy sauce. Korean glass noodles are made with sweet potatoes so it does not contain gluten but check the ingredients before buying.
Salt: The amount of salt may vary depending on the type and the brand of the salt you use. Always taste the food and add salt gradually. Kosher salt or sea salt is always better than table salt (refined) in terms of taste and nutrition.
Good to Know
Salt: If available, natural sea salt always makes food taste better. Remember sea salt has different saltiness than table salt. So taste as you add it gradually. If you are using coarse salt, make sure it's mixed really well.
Keyword Healthy, noodles
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