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    Home » Noodles and Rice

    Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    Published 11/25/2020. Updated 01/23/2021

    Jump to Recipe

    Made with bouncy sweet potato starch noodles, japchae is a classic dish everyone loves! Find out how to make authentic, delicious japchae with this time-tested, readers’ favorite recipe!

    DSC5028 4 e1742779559614 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    What is japchae?

    Japchae (잡채) literally means “mixed vegetables.” However, the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon, 당면), also known as glass noodles. Japchae is an essential dish for traditional holidays and special occasions.

    There are many variations using different ingredients, such as Spicy Seafood Japchae and Kongnamul Japchae.

    For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It’s also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

    To make vegan japchae, simply omit the meat and add a little more mushrooms or other vegetables. Pan-fried tofu is also an excellent substitute for the meat.

    Serve it as an appetizer or a side dish or over a bed of rice to make it a main dish.

    DSC5189 3 e1742779639374 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    How to make japchae

    Noodles:

    Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews.

    DSC4902 2 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    There are various ways to prepare japchae noodles. Some people presoak the noodles before cooking them. Some don’t rinse the noodles after cooking. Even the package instructions vary, depending on brands. I don’t find it necessary to soak the noodles. The noodles cook up pretty fast without being soaked. I boil for about 8 minutes until the noodles are soft and elastic. These noodles should NOT be “al dente!”

    I then rinse the noodles in cold water, drain well, marinate with the prepared sauce, and then pan-fry to give them a soft yet bouncy texture.

    PicMonkey Collage - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    Meat and vegetables:

    I usually use lean, tender beef but pork loin is also very common in japchae. The classic vegetable additions are carrots, spinach, mushrooms, onions and scallions. Other common vegetable options are chili peppers, bell peppers, garlic chives, cucumbers, etc.

    Shiitake (pyogo beoseot, 표고버섯) and wood ear mushrooms (mogi beoseot, 목이버섯) are most typical in this dish, but oyster mushrooms (neutari beoseot, 느타리버섯) are also commonly used.

    The japchae ingredients are separately cooked and combined at the end into a deliciously colorful dish. This traditional method is what makes this dish so special! Once you have the meat and vegetables prepared, it really doesn’t take much time to cook.

    Here, I’ve streamlined the process a little and cook some ingredients together, where appropriate. Regardless, do not overcook the vegetables. The vegetables should be slightly crunchy or “al dente” to pair well with soft noodles.

    Seasonings:

    The real secret to successfully creating the authentic flavor of this dish is to find the right balance between soy sauce and sugar. This japchae recipe will give you that right balance! Be sure to proportionately increase the sauce amount if you’re using more ingredients than the amounts called for in the recipe.

    To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.

    DSC 1052 1 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    How to store leftovers

    Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

    More japchae recipes

    Spicy seafood japchae
    Kongnamul japchae (Soybean sprout japchae)

    Watch how to make it

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC5028 4 e1742779559614 300x300 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    Japchae (stir-fried starch noodles with beef and vegetables)

    4.67 from 494 votes
    Appetizer, Side Dish
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 7 ounces Korean potato starch noodles (dangmyeon, 당면)
    • 1 carrot (about 3 ounces)
    • 1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
    • 2 scallions
    • 4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) or pork loin
    • 3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms. See note 1.
    • 6 ounces fresh spinach (preferably a bunch of spinach)
    • oil for stir frying
    • salt
    • egg garnish (jidan) - optional

    Sauce

    • 3.5 tablespoons soy sauce
    • 3 tablespoons sugar (or brown sugar) You can use a little less if you want.
    • 2 tablespoons sesame oil
    • 2 teaspoons minced garlic
    • 1 tablespoon roasted sesame seeds
    • black pepper to taste

    Instructions

    • Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
      DSC5216 640x427 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
      DSC 0919 1024x685 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
      PicMonkey Collage - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
      Spinach for japchae 1 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
      DSC4946 2 640x427 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
      DSC5095 640x427 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
      DSC5101 640x427 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
      DSC5117 640x427 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    Optional egg garnish

    • Separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.) Roll it and thinly slice.
      DSC 0425 768x514 - Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    Notes

    1. Shiitake and wood ear mushrooms are typical for japchae. Dried shiitake has a concentrated flavor and meatier texture. You can use any kind of fresh/dried mushrooms such as oyster mushrooms or button mushrooms.
    2. In this updated recipe, you'll use the same pan for cooking the noodles and spinach and for stir-frying the noodles and other ingredients. 
    3. Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Canuck Gal 🇨🇦 says

      June 08, 2025 at 11:01 pm

      5 stars
      Japchae is my absolute favourite comfort food and this made me an expert on the first try.
      I made extra portions to share with my friends and there was nothing left on their plates!
      You can taste the love from your Mother through this dish. Thank you for sharing Hyosun!

      Reply
      • Hyosun says

        June 11, 2025 at 8:18 pm

        aww great to hear that! Glad you’re now an expert and your friends enjoyed it.

        Reply
    2. Maria says

      January 17, 2025 at 7:29 pm

      5 stars
      Wow! This recipe turned out so good! I felt like I was having takeout from my favorite restaurant. Thank you for breaking it down ininto simple steps!

      Reply
      • Hyosun says

        January 18, 2025 at 5:47 pm

        I’m so happy to hear that! Hope you enjoy it many more times.

        Reply
    3. Stephanie Neifeld says

      November 02, 2024 at 3:13 pm

      5 stars
      We LOVE this recipe! It’s pretty much in my weekly rotation. Everyone I’ve made it for loves it too. I’ve also done the Spicy Seafood version and that’s great also.

      Reply
      • Hyosun says

        November 04, 2024 at 12:58 pm

        That makes me happy!! We love the spicy version too.

        Reply
    4. Breanna Workman says

      August 24, 2024 at 11:29 am

      5 stars
      Very very delicious and umami rich 😍
      Only thing I do different, is I add 1/2 tsp msg to the marinade, and use maangchi marinade recipe for marinating the beef and mushrooms, so that I can use more of this wonderful marinade at the end because it’s so good. I still use a bit for when the mushrooms and beef cook, but less. And double up ok them mushrooms because they are SOO GOODDD. I make sure I use dried mushrooms and brown sugar not white from now on bc it makes a huge difference

      Reply
    5. Sandra says

      July 14, 2024 at 4:01 pm

      5 stars
      Thank you so much for streamlining the cooking process! I love this dish, but have only made it once before because of difficulty of cooking it and the number of pots used. This was much simpler and the results were delicious! I will make this much more often now. Thank you again!

      Reply
    6. Elena L. says

      May 29, 2024 at 2:43 pm

      5 stars
      You can change so many of the ingredients to what you have in the fridge as long as you have that sauce! This has been my go-to recipe when I need to up my vegetable intake and it never disappoints,,, Super fast and yommy 😉

      Reply
      • Hyosun says

        June 08, 2024 at 10:03 pm

        Yes! So versatile! I’m glad to hear this recipe is your go-to. Thanks!

        Reply
    7. Natalie Fry says

      March 21, 2024 at 2:44 pm

      5 stars
      I was so shocked how well this turned out for it being so simple! I will definitely be trying more recipes here. First time having the potato starch noodles, we loved them. Sesame oil doesn’t sit well with my husband though, what could I substitute for that next time?

      Reply
    8. Olivia loves Oma says

      February 17, 2024 at 3:43 pm

      5 stars
      This is the best dish for those who want to try Korean for the first time. Adults and children will love the texture of those chewy sweet potato noodles. Satisfies those cravings, and so easy to make.
      I know the recipe doesn’t call for it, but I velvet the beef with cornstarch and season with a little salt and pepper. Marinate that in the fridge before pulling it all together.

      Reply
    9. Katie says

      February 14, 2024 at 8:52 pm

      5 stars
      I just made this tonight. This was fantastic! The recipe was well balanced and I love how streamlined it was. I look forward to making it again!

      Reply
      • Hyosun says

        February 14, 2024 at 9:36 pm

        Great to hear that! Thanks for trying it out and for the great review!

        Reply
    10. Amy says

      January 27, 2024 at 7:51 am

      Is there a difference between sesame oil and toasted sesame oil? I can’t seem to find sesame oil anywhere – even on Amazon. It’s all toasted sesame oil. Looking forward to making this recipe!

      Reply
      • Hyosun says

        January 28, 2024 at 9:07 pm

        Korean sesame oil is typically toasted. Read more here: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/

        Reply
    11. Hope says

      September 21, 2023 at 8:50 pm

      5 stars
      MY NEW FAVORITE MEAL!!! I’m so happy my friend sent me this recipe. Right now I have to eat a very restricted diet so I was beyond happy when she told me about sweet potato starch noodles. This recipe was so easy to follow and made incredible leftovers. I swear it just got better and better. Thank you so much ❤️

      Reply
    12. John says

      September 12, 2023 at 12:40 pm

      5 stars
      Thanks for an excellent recipe–it was so tasty, and it’s a keeper! The tips were much appreciated. I think once in awhile, I may add just a tiny bit of gochujang to the sauce. Now I am going to look for your other recipes.

      Reply
      • Hyosun says

        September 15, 2023 at 10:01 am

        Thanks! You may also like my spicy seafood japchae. https://www.koreanbapsang.com/spicy-seafood-japchae/

        Reply
    13. Beverly Bowman says

      September 06, 2023 at 4:10 pm

      5 stars
      I’ve never seen so many positive comment for one recipe. I’m anxious to try your recipe. I have one question. After you mix together with your hand do you return to pan to reheat or it served cold.

      Thank you.

      Reply
      • Hyosun says

        September 08, 2023 at 5:50 pm

        You serve after you mix everything together. The dish will be slightly warm if you mixed it as all the ingredients were prepared. It can also be served at room temperature. Japchae reheats well in the microwave if it was kept in the fridge.

        Reply
      • Gigi says

        February 28, 2024 at 8:46 pm

        5 stars
        I found this recipe yesterday and was inspired to make it today. No regrets! This was delicious! She made it look so simple and it truly was.

        Reply
    14. Alohi808 says

      February 26, 2023 at 8:31 am

      5 stars
      This is now my go to recipe for japchae and I make it at least once a week. I love love love how it only uses one pan and you mix all the sauce ingredients together and distribute it out along the cooking process. I usually leave out the spinach because it goes sour kind of quickly, but when I do use it I’ve sub’d out frozen already cooked (eye balled the amount, slightly thawed and tossed in at the end to get it warmed) and it still turned out great! Thank you so much for another wonderful recipe!!

      Reply
      • Hyosun says

        February 26, 2023 at 6:03 pm

        I’m glad to hear you love this recipe. You can also use green bell peppers for the green vegetable in this dish. Thank YOU for using my recipes!!

        Reply
    15. Lena says

      February 18, 2023 at 3:54 pm

      5 stars
      I tried this and it was so delicious! Thank you for the detailed step by step instructions, they made it really easy to recreate this dish. I also made your Dubu Jorim and Spicy Cucumber Salad as side dishes, what a feast! I replaced the spinach with blanched flower sprouts, a substitute that definitely works.

      Reply
    16. JoAnna Pittman says

      January 19, 2023 at 8:28 pm

      5 stars
      This was DELICIOUS. Took me a while to make as I’ve never made Japchae before, but wow – it was so worth it! I’m sure I’ll be quicker next time. Thank you for your detailed, thoughtful recipe!

      Reply
      • Hyosun says

        January 20, 2023 at 9:51 pm

        Great it turned well for you for the first time! Yes it will definitely get quicker next time. Thank YOU for trying it out and for the feedback!

        Reply
    17. Jessica says

      January 08, 2023 at 11:21 pm

      5 stars
      Great recipe! This was my first time making japchae. I’ve only ever had it as one of the side dishes at Korean barbecue restaurants. This recipe was easy to follow and tasted just as good as the Korean restaurants!

      Reply
      • Hyosun says

        January 09, 2023 at 5:24 pm

        Awesome!! Glad you liked it.

        Reply
    18. Marilyn says

      November 25, 2022 at 7:53 am

      This is very good! But, when I made it as a beginner cook, it took me almost 2 hours. XD Even now, it takes me a solid hour. Take the time estimation here with a grain of salt!

      Reply
    19. Sylvia says

      November 22, 2022 at 6:38 am

      Thank you for posting this recipe. I’ve made Japchae a number of times but it’s never been amazing. Ive tried different recipes but this one by far is the best!

      Reply
    20. JMcL says

      October 13, 2022 at 8:33 am

      Love the simplicity of this recipe. I substituted the spinach with blanched, new, young buds of hot pepper plants that I grow and it added a small kick to the Japchae. The new buds had “TicTac” sized hot peppers and the combination complimented this recipe. This is a great website and it’s not my first time here.

      Reply
    21. Rhiannon says

      August 29, 2022 at 7:15 pm

      Hi! I am wondering what soy sauce everyone is using and if Kikkoman soy sauce is ok to use as I can’t find the Sempio brand. Would I need to adjust the other sauce ingredients to compensate for the different soy sauce? Thanks 🙂

      Reply
      • Hyosun says

        September 03, 2022 at 7:57 am

        It will taste different but you can use it without adjusting any other ingredients.

        Reply
        • Manny says

          November 23, 2024 at 11:03 pm

          Which soy sauce do you use?

          Reply
          • Hyosun says

            November 24, 2024 at 11:36 am

            Please see my Korean essential seasoning ingredients for photos and details. https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/

            Reply
      • Stacy says

        January 20, 2023 at 11:28 pm

        5 stars
        I used kikkomen reduced salt and it was perfect!

        Reply
        • Joe says

          January 30, 2023 at 8:15 pm

          5 stars
          I really like the Kikkomen organic soy sauce. It’s full salt but really delicious compared to the low salt version. I just use less in recipes…

          Reply
    22. Debbie says

      May 14, 2022 at 6:42 pm

      5 stars
      Very delicious! I was looking for a recipe for this that did not require cooking all of the vegetables separately using more plates to season and set everything aside. I love how this is mainly done in one pan so reduced a potential mountain of washing! I did not have spinach on hand but I replaced this with shredded white cabbage, still turned out great! Thank you for the efficient and tasty recipe!

      Reply
    23. Georgianne Messina says

      May 03, 2022 at 1:28 am

      5 stars
      I’ve tried to make japchae a while back. It wasn’t good. This recipe is fantastic. Your directions were so easy to follow. My husband was very surprised that this was made in our kitchen. Absolutely delicious. Thank you very much.

      Reply
      • Hyosun says

        May 03, 2022 at 9:40 pm

        Aww I’m so happy to hear that!!! Thank you so much for letting me know!

        Reply
    24. M says

      February 05, 2022 at 8:34 pm

      5 stars
      This is the holy grail of japchae recipes! I’ve been trying to find one I like for about 10 years and none of them produced the precise flavor I was searching for. This one does and it is absolutely incredible! I’m very picky about my japchae and this is the best recipe ever!

      Reply
      • Hyosun says

        February 05, 2022 at 11:23 pm

        Wow I’m delighted to hear that!! Glad you’ve finally found your best recipe! Hope you find many more recipes you like here.

        Reply
    25. Christine C. says

      January 17, 2022 at 2:37 pm

      5 stars
      Thank you so much. This was excellent! It was my first time making japchae and I’m definitely hanging on to this recipe. Made it without the beef, but am getting ribeye for the next batch.

      Reply
      • Hyosun says

        January 20, 2022 at 9:45 pm

        Awesome!! Happy to hear that. Thank you for letting me know.

        Reply
    26. Maisie says

      January 04, 2022 at 1:09 pm

      5 stars
      This is the best japchae recipe I’ve tried, so far, and my family agrees. I really love and appreciate that it’s all done in one pan! It really cut down on the counter clutter and the clean-up! Thank you! This one is definitely going into the regular rotation.

      Reply
    27. Sarah says

      December 18, 2021 at 8:33 pm

      5 stars
      This was absolutely delightful! Seriously, restaurant quality. I subbed in 4oz of Impossible ground ‘beef’ and it was absolutely delicious! This will definitely be entering my regular dinner rotation. Thank you, Hyosun!

      Reply
      • Hyosun says

        December 19, 2021 at 9:44 pm

        Awesome! Thanks for letting me know.

        Reply
    28. Padma says

      December 05, 2021 at 4:45 am

      So, to make it vegan, what other veggies can be used? I am not into mushrooms. 🙁 if I have to use tofu, at what point it should be added? Should it be marinated?

      Thanks,
      Padma.

      Reply
      • Hyosun says

        December 19, 2021 at 9:46 pm

        Oh I mentioned in the narratives that you can also use chili peppers, bell peppers, garlic chives, cucumbers, etc. Hope some of these will work for you.

        Reply
    29. Kuulei says

      November 06, 2021 at 5:34 pm

      I made this japchae last night, it was delicious!! I have used other recipes but it was all so time consuming! I love your streamlining the recipe. Although I did marinate the meat with a little sauce . Doubled the recipe.

      Reply
    30. Caroline says

      October 03, 2021 at 2:09 am

      5 stars
      Thanks for the recipe. I cooked it today for lunch, added all the ingredients and the kids finished all! I like japchae and will always order this dish when I dine in the korean restaurants here but they are expensive for just a small plate. Your sauce is just perfect! Will definitely make more of this from now on. Thanks very much. ❤from Singapore

      Reply
    31. Marichu Segarra says

      August 28, 2021 at 3:53 pm

      5 stars
      Loved making korean food because of your recipes. Thank you so much.

      Reply
    32. damn Weirdo says

      July 26, 2021 at 4:47 pm

      A dumb question. If I want to double the batch, do I just double the ingredients?

      Reply
      • Hyosun says

        July 26, 2021 at 5:16 pm

        Not dumb question at all! Yes that’s what I do. Enjoy!

        Reply
      • Adele says

        January 02, 2022 at 11:05 pm

        5 stars
        This was really delicious! My daughter is usually very critical but all she said was “Make this again!”

        Reply
    33. JS says

      July 17, 2021 at 12:08 am

      5 stars
      Love this recipe! Due to an allergy, what would you recommend substituting the sesame oil for?

      Reply
      • Hyosun says

        July 17, 2021 at 11:27 pm

        Thank you! You can simply omit it.

        Reply
    34. Lyn says

      July 11, 2021 at 3:56 am

      I’m trying to make this but I was just wondering if I can substitute the sugar with 물엿?

      Reply
      • Hyosun says

        July 13, 2021 at 12:20 am

        not sure about that. It might make the noodles a bit sticky.

        Reply
      • Dengkham Gadoury says

        August 21, 2022 at 10:13 am

        5 stars
        Thank you so much for your best recipe! Bill and I love Korean food so much! You are the best ♥️🙏♥️

        Reply
    35. Lucifer says

      May 12, 2021 at 3:38 am

      5 stars
      My gods and demons woman
      I just made this recipe (though I lacked sesame seeds but it didn’t matter)
      See, I love japchae, it’s my fave Korean dish ever EVER
      and today I made it for the first time, following your recipe
      IT’S YUMMY AF AND I WANT TO MAKE MORE NOW
      as in the universe is singing it’s so good
      BTW I have your whole site bookmarked because I love Korean food anyway
      I mixed 3 variants, one omnivore for me
      One vegan (for a former roommate who is still a close friend)
      And one without any fungus (for his wife who is my bestie and allergic to fungus)
      They will also be thralls to this deliciousness

      Reply
      • Shalene says

        June 01, 2021 at 9:28 pm

        Can you use a sesame stir fry sauce and mix it with a little sugar for the japchae sauce?

        Reply
        • Hyosun says

          June 02, 2021 at 12:08 pm

          I’m not sure how that sauce taste, but give it a try and modify it to your taste.

          Reply
    36. Suzie A. says

      March 23, 2021 at 11:17 pm

      5 stars
      I made this tonight, and it was wonderful! My husband loved it. The printed recipe instructions were very clear and helpful. I appreciate all the detailed information, as well. Can’t get any more authentic!

      Reply
      • Hyosun says

        March 25, 2021 at 10:34 pm

        aww thank you, Suzie! So happy to that.

        Reply
    37. K says

      March 01, 2021 at 9:00 pm

      5 stars
      Made this tonight and it turned out so good. I’e been wanting to make japchae for a long time and finally got around to it. Glad it was your recipe I found. 🙂 Thanks for sharing your recipe and time.

      Reply
    38. JackieW says

      February 18, 2021 at 7:23 pm

      5 stars
      Love your recipes. Made japchae for the first time tonight and the entire family cleared their plates. Thank you!

      Reply
    39. Clarissa Rose says

      January 23, 2021 at 11:26 pm

      5 stars
      I’ve never had japchae before but I think this tasted good!! I’m vegan so I didn’t add any meat, but I still enjoyed it haha, thank you for this recipe!!!

      Reply
    40. David says

      January 14, 2021 at 9:10 am

      5 stars
      Hyosun,

      I made this as a main dish for my family and they absolutely loved it! I live outside Ft. Knox, Ky and we have several Asian Markets to choose from so finding the ingredients was super easy. I have shared this dish and your site with half a dozen or more people. I truly enjoy visiting your blog several times a week to see what you will post next.

      Reply
    41. owlcents says

      January 02, 2021 at 1:34 pm

      I’ve made this twice and my room mate loves it.
      Thank you so much for this recipe. I am going to continue making it and bringing tummy joy to my friends.

      Reply
    42. Karen says

      January 02, 2021 at 9:38 am

      5 stars
      I made this for New Year’s Day. Family loved it! Thank you.

      Reply
    43. Carol Scarbrough says

      December 31, 2020 at 4:23 pm

      5 stars
      I made this, following the recipe exactly, and I used pork and button mushrooms. My husband and I both loved it. I enjoy cooking, and this recipe is excellent and worth the effort. I found the noodles at my neighborhood King Soopers ( Kroger) store, so no problem with finding ingredients. I’m looking forward to trying more of your recipes.

      Reply
      • Hyosun says

        January 01, 2021 at 11:47 pm

        Great to hear you and your husband both loved it! Also good to know Kroger carries the noodles. Thanks for letting me know!

        Reply
    44. Cora says

      December 28, 2020 at 5:56 am

      did you mention about the sauce

      Reply
      • Hyosun says

        December 29, 2020 at 10:09 pm

        I said in the headnotes, “To make the process a little easier, I make a bowl of sauce first to be used throughout the cooking process. Use brown sugar, if available, for color and a bit extra flavor.” And it’s used throughout the recipe steps.

        Reply
    45. Karen Fleet says

      December 18, 2020 at 10:07 am

      I made this and it was WONDERFUL! When in Korea, my family always makes me Japchae because I love it so much. Now that I cannot go to Korea because of Covid-19, I made it from your recipe and it was just perfect! THANK YOU!

      Reply
    46. Bo McCoy says

      December 15, 2020 at 10:07 pm

      5 stars
      You just cannot go wrong with ANY of her recipes. I have cooked 6 of them and they are all outstanding and this one is no exception. My family loved this recipe and it, much like all the others, are keepers.

      I was a little concerned about the ratio of sugar to soy compared to a few others I saw, but then again many Korean dishes have a lot of sugar/honey/syrup in them. It is just what it is. Follow it as written and enjoy!

      Reply
      • Hyosun says

        December 16, 2020 at 9:38 pm

        Aww thank you! That balance between soy sauce and sugar is important in some of Korean dishes, such as this and bulgogi. However, it can be adjusted to taste.

        Reply
    47. Esther Ahn says

      December 06, 2020 at 7:48 pm

      5 stars
      Loved this recipe! It taste just like my mom’s Japchae. The only think I didn’t do was rinse my noodles per my mom’s instructions and it was perfection!

      Reply
      • Hyosun says

        December 06, 2020 at 10:57 pm

        Great! Yes some people don’t. There are different schools of thoughts on that, and it’s a matter of preference.

        Reply
    48. Angely Pontillas says

      December 06, 2020 at 5:28 pm

      5 stars
      i love this recipe. it’s easy to follow and it’s super delicious! i just have one question, do you have calories count for this recipe? i’ve recently been keeping track of my diet and i would really appreci it if you can let me know. thank you so much!

      Reply
      • Hyosun says

        December 06, 2020 at 11:01 pm

        Delighted to hear that! Probably about 300 calories depending on the serving size.

        Reply
    49. Linda says

      November 22, 2020 at 6:31 am

      5 stars
      Amazing recipe! I just tried it and it’s delicious!!!

      Reply
      • Hyosun says

        November 23, 2020 at 12:41 am

        Great to hear that! Thanks for letting me know.

        Reply
    50. Gail says

      November 18, 2020 at 9:57 am

      5 stars
      Even though this recipe was posted TEN years ago it shows as one of the first results when searching for starch noodles recipes. And for a good reason. My last japchae was years ago in Seoul; to be able to cook it at my own home in Spain with the exact same taste I remember is amazing.
      Thank you very much for this

      Reply
    51. Mb says

      November 01, 2020 at 11:48 pm

      5 stars
      What a great recipe! It’s delicious! I made this tonight, it was quick and made 3 containers of leftovers 🙂 I put the starch noodles in a stainless steel bowl and poured boiling water on top to let it get soft for about 10 minutes while I cooked the other ingredients.
      We used ground moose, bell pepper, onion, carrot, and mushrooms as I didn’t have spinach, but will definitely use for next time! Thanks for sharing!

      Reply
    52. Mary Macalino says

      October 06, 2020 at 12:45 pm

      5 stars
      Thank you for sharing this recipe. My family loves it! So easy to follow and delicious tooo!

      Reply
    53. Angel muiri says

      September 15, 2020 at 8:20 am

      5 stars
      Really good recipe, tastes exactly like my favourite Korean restaurant’s Jap Chae

      Reply
    54. Rose says

      August 31, 2020 at 9:07 am

      5 stars
      Omg, this was so good and so easy. I doubled the recipe, thank goodness we can have leftovers.! The potato starch noodles, which we had never tried, were delicious. After step 8 (stir fry beef) we just put everything into the pan instead of the bowl. Definitely going to be a staple dish at our house. I served it with the radish kimchi from this site (I grew Korean radishes this year, very easy and don’t attract bugs) .

      Reply
    55. KimchiBoss says

      August 29, 2020 at 7:48 pm

      5 stars
      The best!

      Reply
    56. Sara K says

      July 15, 2020 at 7:25 pm

      5 stars
      Subbed chicken for the beef but followed the rest of the recipe – yummy!

      Reply
    57. Chelsea says

      July 02, 2020 at 7:12 pm

      5 stars
      My husband and I have probably made this recipe weekly for the past three years! It is the only meal we never tire of, and we’ve shared it with so many friends and family members. Fantastic recipe. Love that we can sub vegetables with whatever we have on hand, though the spinach, carrot, onion, red bell pepper, mushroom and green onion combo is the best way to go. YUMMMM! I double the recipe to ensure we have lots of leftovers. Even our 1yo is growing up a huge fan of this Japchae!

      Reply
    58. Kendall says

      July 02, 2020 at 10:10 am

      5 stars
      Super easy to make and tasted just like the Japchae I’ve been missing from my fav Korean restaurants. 🙁 This will do during quarantine.

      Reply
    59. Cathy says

      June 22, 2020 at 7:52 pm

      5 stars
      Love this recipe, super simple and flavorful. Very easy to customize.

      Reply
    60. Jessica says

      June 15, 2020 at 5:02 pm

      5 stars
      Thank you for the recipe! It was delicious! We add zucchini to the recipe because we love our summer squash!

      Reply
      • Hyosun says

        June 18, 2020 at 1:48 am

        Glad it turned out well for you! Zucchini is great!

        Reply
        • HP says

          June 21, 2020 at 9:14 pm

          5 stars
          So good, made this two nights on a row – with beef night 1, and veggies only night 2 – thanks for the recipe!

          Reply
    61. Lisa Davis says

      June 13, 2020 at 10:20 pm

      5 stars
      We loved it, very easy meal. I was able to get this done in about 30 minutes, my daughter made the sauce while I prepped everything. else. We will add more noodles next time, I added more vegetables and we made more sauce too. My kids eat a every bite and my 15 year old came by trolling for more… He said, Mom, I love the noodles, you need to make this again.” We will.

      Reply
    62. LE says

      June 13, 2020 at 10:14 pm

      Just cooked this for my kids, we would add more noodles, but I think I added more veggies then called for in the recipe. We doubled the sauce and in 20 minutes is was all gone and my 15 year old was looking for more…. great way to sneak in the vegetables.

      Reply
    63. Allegra Dellarosa says

      June 05, 2020 at 10:19 pm

      5 stars
      I cooked this recipe for the first time for my family and they all enjoyed it so much. I did a vegan version and used different vegetables with cabbage and peppers. I kept the onions and green onions. I cooked the cabbage and peppers separately and seasoned them with garlic and tamari. Also I added some mirin and gochujang to the sauce. It’s definitely going to be part of my regular family meals. Thank you!

      Reply
    64. Jennifer says

      June 05, 2020 at 3:56 pm

      5 stars
      This was absolutely delicious! I followed the recipe exactly with each step. Thanks for a wonderful new dish in my repertoire when craving Korean food.

      Reply
    65. Gabriel says

      May 20, 2020 at 1:19 pm

      I tried making this today and followed all the instructions closely, and holy ****, it was delicious!!

      It was definitely tedious (took me over an hour), but I really want to eat it again so I think I’ll make them in a big batch next time, and store the noodles for several meals.

      Hyosun, just wanted you to know that I had a wonderful dinner today because of you! Thank you for your effort of writing such detailed articles + recipes!

      Reply
    66. sarah says

      May 19, 2020 at 10:29 pm

      5 stars
      I make this all the time! I use whatever mushrooms I have on hand and add extra garlic and tons of spinach. This is great for potlucks as you can easily change it to be gluten free and vegetarian with the same flavor that everyone can try!

      Reply
    67. Jana says

      May 19, 2020 at 11:56 am

      Good day. Do you think substituting kale as a substitute for the spinach would work well? I am not a fan of cooked spinach. Looking forward to making this recipe. Thank you.

      Reply
      • Hyosun says

        May 19, 2020 at 9:24 pm

        Yes use tender ones! Baby kale will be great too.

        Reply
        • Jana says

          May 30, 2020 at 11:58 am

          I am hoping to make this today. My mouth 👄 is watering just thinking 💭 about it. My question to you, though, I have a 14.11 ounce bag of the sweet potato 🍠 vermicelli. Do you think 🤔 I could use the whole bag and just double the sauce and all the other ingredients or would you advise against it? I will do whatever you say. And if it is way too much, as it is just for me and my husband, will it freeze well?

          Thank you.
          ❤️❤️❤️

          Reply
          • Hyosun says

            May 30, 2020 at 5:15 pm

            I would recommend proportionately doubling everything for a balanced taste. You can refrigerate up to 3 to 4 days. I don’t think I ever had enough leftover to freeze, but I think it will be okay. If you have a little bit of unused noodles, they are great in soups or stews. Hope this helps.

            Reply
    68. Barbie Doll says

      May 15, 2020 at 7:06 am

      5 stars
      This couldn’t have been easier to make and tastes better than any I’ve had in a restaurant. I added a tiny bit of red pepper flakes to give it a little kick. Also used some Chinese leafy green vegetable instead of spinach. I could eat this over and over again.

      Reply
    69. Kay says

      May 07, 2020 at 11:49 pm

      5 stars
      I made this today, it’s a great, authentic recipe. I followed it very closely. I couldn’t find dangmyeon so I used what I already had, bean thread noodles, which taste very good in japchae. I added some red pepper. It’s a lot of work with all the chopping, I recruited my boyfriend to help.

      Reply
    70. Jazzmin says

      May 04, 2020 at 10:33 pm

      5 stars
      I couldn’t find any glass noodles but I used rice noodles and it was still good! Absolutely amazing recipe!

      Reply
    71. Anita says

      May 02, 2020 at 10:17 pm

      I absolutely love japchae and made your recipe for the first time today. It was delicious, and much less oily than in restaurants. Thank you! I’ll be using my leftover scallions for your egg friend rice recipe. Thanks again!

      Reply
    72. Sabine says

      April 30, 2020 at 5:44 pm

      I’m about to start cooking this recipe, I’m very excited. The thing is, the only sweet potato noodles I can find right now are purple sweet potato noodles, so that’s what I had to buy. I’m wondering if that is going to affect the recipe and, if so, in what way. Thanks for your help in advance!

      Reply
      • Hyosun says

        April 30, 2020 at 10:39 pm

        I haven’t used it, but I don’t think it will affect the recipe. Follow the instructions on the package to cook the noodles. The rest of the recipe should be fine. Good luck!

        Reply
        • Sabine says

          May 06, 2020 at 9:56 pm

          I came back to say that it actually worked perfectly with purple sweet potato noodles! Thanks so much for the recipe, it turned out really well, and I’ll definitely be making it again!

          Reply
    73. Ashley says

      April 30, 2020 at 4:01 am

      4 stars
      Does it matter if I cook all the ingredients together instead of cooking them separately?

      Reply
      • Hyosun says

        April 30, 2020 at 11:04 pm

        There are benefits of cooking the ingredients separately as I explained in the head notes, but you can cook them all together if you like.

        Reply
    74. Liza says

      April 29, 2020 at 10:35 am

      Gonna try to cook the japche today, definitely.

      Reply
      • Hyosun says

        April 30, 2020 at 12:38 am

        Hope you enjoyed it!

        Reply
    75. sarah says

      April 27, 2020 at 3:48 am

      what kind of soy sauce is this using?

      Reply
      • Hyosun says

        April 27, 2020 at 1:21 pm

        Any regular soy sauce will be fine. See the Ingredient tab for what I normally use.

        Reply
    76. Kat says

      April 25, 2020 at 12:57 pm

      5 stars
      This was delicious and your directions we’re clear and concise. I just made it today for lunch. Flavorful and filling. It’s a keeper!

      Reply
      • Hyosun says

        April 27, 2020 at 1:48 am

        Awesome! Very happy to hear that!

        Reply
    77. Lucy Lu says

      April 17, 2020 at 8:40 pm

      5 stars
      So delicious!!! I live in New Zealand and am making Korean dishes for the first time at home during the current lockdown and I looove your recipes! Thank you!

      Reply
    78. Shaun says

      April 17, 2020 at 1:20 pm

      5 stars
      I made this last night for my step-dad and mom (she’s usually not very adventurous as far as trying new foods) and everyone absolutely loved it! The only change I made was I added some thin strips of red bell pepper and cooked it with the onion. Does it matter if you use light or dark brown sugar?

      Reply
      • Hyosun says

        April 18, 2020 at 10:41 am

        Great to hear that! Red bell pepper is nice. No it doesn’t matter, and you can use white sugar as well.

        Reply
    79. Eloisa says

      April 08, 2020 at 10:39 pm

      5 stars
      This was delicious! Much better than the ones at the store. Thank you!

      Reply
    80. Margaret says

      April 08, 2020 at 5:45 am

      Divine…absolute divine. Easy to follow for first timers….thank you!

      Reply
    81. Keena says

      April 06, 2020 at 9:34 am

      5 stars
      I made this for the family last night! It was delicious. Lots of meal successes at home lately making the meals on your website! Thank you!

      Reply
    82. Mo says

      March 27, 2020 at 12:21 pm

      This was awesome- thnx very much for sharing. My family loved it!

      Reply
    83. Emily L says

      March 08, 2020 at 10:49 pm

      Tried your Japchae recipe – easy to follow.
      Family and friends love it.
      Thank you!

      Reply
    84. Kiersten says

      February 07, 2020 at 2:20 am

      5 stars
      I can’t thank you enough for this recipe!!! Jap chae has been my absolute favorite food since my mother’s Korean students offered me some as a child. Restaurants just don’t cut it, and none of my Korean friends are near enough for me to mooch food from anymore. ;D This recipe is what I’d always looked for! I never realized how important it was to cook the ingredients separately, but it really makes a difference! THANK YOU! Now that I’ve introduced him to it, my husband requests it all the time! We’ve made this recipe a handful of times (including tonight) and couldn’t be happier with it!

      I’m so excited to try your gimbap and bulgogi recipes! Have you written a recipe book I could purchase or is it all just on the blog?

      Reply
    85. Daryl says

      February 04, 2020 at 12:36 pm

      5 stars
      I’ve been waiting for this moment, they love the taste of my Japchae, got the exact taste. Though glass noodles isn’t easy to find.
      Thank u thank u so much Ms. Hyosun.
      For how many months have passed until I decided I will try but I still doubt myself. But when I tasted, it’s awesome. I’m now into my next dish- I will delicately read and learn from you again ma’m.

      Reply
      • Hyosun says

        February 04, 2020 at 10:02 pm

        Hi Daryl! That’s awesome to hear! Hope you find many dishes you like on my blog.

        Reply
    86. Bing says

      January 13, 2020 at 7:52 pm

      5 stars
      Very interesting! I want to try these recipes specially the japche…

      Reply
      • Hyosun says

        January 14, 2020 at 9:14 pm

        Hope you make it soon!

        Reply
    87. Tianna says

      January 06, 2020 at 3:08 pm

      Can I let the sauce marinade on the beef for a few (2) days or no? I have all of my ingredients except the noodles, which I ordered online and will be to me in a day. Today is Monday and I will receive the noodles on Wednesday. I’m just trying to do a little prep to make the cooking time go down on Wednesday.

      Reply
      • Hyosun says

        January 06, 2020 at 9:20 pm

        Yes it should be okay for a couple of days. Good luck!

        Reply
    88. Rose says

      December 23, 2019 at 6:56 pm

      5 stars
      This was easy to make and delicious! I did use regular white mushrooms since I had no shiitake. I also didn’t use meat since my daughters a vegetarian. The flavor is close to the Japchae my dear Mom used to make. So thank you.

      Reply
    89. Domhnall Burne says

      December 22, 2019 at 1:43 pm

      Thank you so much for your recipe.
      It works a treat and my Korean visitors loved it.
      Dublin
      Republic of Ireland

      Reply
      • Hyosun says

        January 21, 2020 at 12:06 am

        That’s great to hear! Thank you for using my recipe!

        Reply
    90. Yunhe says

      December 17, 2019 at 6:47 pm

      5 stars
      This recipe was perfect! I used a little less sugar than it called for and added about 1 1/2 tbsp of mirin. I had my students and coworkers at school they it, and they LOVED it enough to come back for seconds. I HIGHLY RECOMMEND this recipe!!!!

      Reply
      • Hyosun says

        December 26, 2019 at 10:31 pm

        Great! Thank you!

        Reply
    91. carol says

      December 11, 2019 at 5:22 pm

      Can I use any other type of noodle as I don”t care for glass noodles? Thank you

      Reply
      • Hyosun says

        December 14, 2019 at 6:10 pm

        Well the starch noodles are the key ingredient for this dish. Yes you can try it with other thin noodles, but will not be the same dish.

        Reply
    92. Franziska Schroder says

      December 05, 2019 at 6:54 pm

      5 stars
      Thank you for the amazing recipe! I usually leave out the shiitake mushrooms (I think they give the dish a weird aftertaste), and add Korean hot pepper flakes and paste.

      Reply
    93. Gina says

      November 25, 2019 at 12:17 pm

      Do you think I could sub chicken thigh for the beef? I am making this for Thanksgiving and some of my guests cannot eat red meat. Thank you!

      Reply
      • Hyosun says

        November 25, 2019 at 12:29 pm

        Of course! Happy Thanksgiving!

        Reply
    94. Joycelyn P Kalaaukahi says

      November 19, 2019 at 7:26 pm

      5 stars
      I’ve been wanting to try and make japchae for the family. I just haven’t found the right flavors that I had tasted. And now here it is . Thank you so much for sharing. I am forever grateful.

      Reply
      • Hyosun says

        November 23, 2019 at 5:14 pm

        Aww thank you! I’m delighted to hear you like my recipe. Enjoy, and hope you find many more recipes you like here.

        Reply
    95. Arthur says

      October 08, 2019 at 4:50 am

      5 stars
      Absolutely in love with this recipe, 5 stars plus for all to try 🙂

      Reply
    96. Gloria Park says

      August 18, 2019 at 12:10 pm

      5 stars
      This is my go-to recipe whenever I crave japchae. Tastes so much better and healthier than store bought or restaurant takeout. Thanks!

      Reply
      • Hyosun says

        August 26, 2019 at 1:16 am

        Glad you’re making it yourself. Thanks for using my recipe!

        Reply
    97. Danielle says

      August 06, 2019 at 5:02 am

      5 stars
      Delicious and so easy – thank you!

      Reply
    98. Hiliary Jewer says

      June 24, 2019 at 1:35 pm

      This has become an immediate favourite. Thank you for sharing!

      Reply
    99. Gigi says

      June 22, 2019 at 3:59 pm

      5 stars
      Was looking for a comparable recipe after going out to Korean bbq. This recipe is better!

      Reply
    100. Jane Bullard says

      March 24, 2019 at 9:55 am

      5 stars
      Thank you for this recipe Hyo-sun. This tastes better than the Asian grocery store and just as good as the Korean restaurant ! My husband and I love it.

      Reply
      • Hyosun says

        March 24, 2019 at 8:16 pm

        So happy to hear that! Thank you so much for taking the time to write me. It means a lot to me.

        Reply
    101. Riane says

      March 20, 2019 at 11:17 pm

      5 stars
      Such a good dinner! So delicious, an instant hit! A friend made it for me, and I loved it so much I tried making it for another friend. He loved it so much, he made it himself the following week. Awesome dish. Thanks for the recipe!

      Reply
    102. BRADY JAMES says

      March 03, 2019 at 3:55 am

      5 stars
      Exceptional sauce. Been looking for something like this for years. Thank you for your posting.

      Reply
    103. Anamarie says

      March 02, 2019 at 3:10 pm

      5 stars
      Honestly like most things I enjoy at restaurants I usually can’t recreate the deliciousness in my own home, but with the recipe I can enjoy Japchae at any time without hurting my wallet!!! I usually eat Japchae at Korean bbq’s, i suddenly had the craving and the closest store near me that sells it was 30 min out. I decided to look online and came upon this recipe and I’m so glad I did!! This recipe is sooo easy I’ve made it twice now and practically know the recipe by heart that’s how easy it is!! I’m so glad you posted this! It’s also very inexpensive to make. I made 3x the amount for the similar price Of the small container I would get at the store. I can now enjoy Korean bbq with all the delicious side in the comfort of my own home. Once again great easy recipe thank you sooo much!

      Reply
      • Hyosun says

        January 21, 2020 at 12:09 am

        Awesome! That’s what home cooking is about. Cheap, easy, and delicious!

        Reply
        • Lynne Tan says

          January 05, 2022 at 9:47 pm

          And definitely more nutritious! Thank you for all your excellent easy to follow Korean recipes!

          Reply
    104. SYLVIA GREIN says

      January 08, 2019 at 7:43 pm

      5 stars
      Finally, a true Korean Jap Chae recipe. I have searched for 20 years but didn’t know to use the sweet potato noodles. This is truly authentic and you can use any meat that your pallet desires.

      Reply
      • Hyosun says

        January 09, 2019 at 2:08 am

        Thank you! It’s a popular recipe on my website. Enjoy!

        Reply
    105. Jessie says

      January 07, 2019 at 5:46 am

      5 stars
      Just finished making this for dinner. The whole family LOVED it! and I have very picky eaters (my kids)! It was so delicious! I live in Korea and this definitely tastes authentic! Thank you so much for sharing and translating some of the stuff in English, as I searched for the products at my nearby store, your pictures and explanations helped a ton. God bless!

      Reply
      • Hyosun says

        January 09, 2019 at 2:20 am

        Aww that’s great to hear! How nice you cook at home when you can easily find so much ready made or restaurant foods everywhere in Korea. Your family is lucky. Nothing beats home cooking! Enjoy Korea!

        Reply
    106. Tracy Ingle says

      December 31, 2018 at 4:05 pm

      5 stars
      Thank you! My Korean mother never gave me any recipes and always just made them for us to eat as children. Now that I’ve been an adult for awhile (ha) it’s nice to be able to make Korean meals for her now! 🙂 And my dad appreciates it too!

      Reply
      • Hyosun says

        January 06, 2019 at 11:32 pm

        Aww nice you cook Korean foods for your parents. You’re a nice daughter! Happy New Year!

        Reply
    107. Diane says

      November 29, 2018 at 5:12 pm

      5 stars
      Easy to follow directions. I’ve made this recipe 3 times, substituting chicken, and it turned out perfectly delicious! It was a hit with my family as well.

      Reply
      • Hyosun says

        November 29, 2018 at 9:11 pm

        Great to hear that! Japchae is so versatile that you can use just about any meat or vegetables. Happy cooking!

        Reply
    108. Jerry clark says

      September 03, 2018 at 1:43 pm

      5 stars
      This recipe is spot on the best. This lady can rock the kitchen with her recipes.

      Reply
      • Hyosun says

        September 03, 2018 at 3:44 pm

        Aww thank you, Jerry! You just made my day!

        Reply
    109. Steph says

      July 20, 2018 at 6:01 pm

      5 stars
      Fantastic….!!, l impressed my korean co-workers when l brought this for lunch w/enough to share.. even better when paired with kimchee

      Reply
      • Hyosun says

        September 03, 2018 at 3:43 pm

        Oh how did I miss your comment! Thank you, Stheph! It’s very nice of you to make Korean food and bring to the office.

        Reply
    110. Susan Hamada says

      June 26, 2018 at 8:41 pm

      Just made your Japchae recipe using watercress instead of spinach. Turned out great!

      Reply
    111. Cheryl says

      May 06, 2018 at 11:42 pm

      Delicious!! Great recipe!! Thank you!! Didn’t use beef but still tasted great! Am pregnant and not able to stomach much food, but this went down really well!!

      Reply
    112. Nora says

      April 02, 2018 at 1:29 pm

      Amazing recipe! Thank you so much

      Reply
    113. David Hicks says

      March 27, 2018 at 8:59 am

      I am going to make this tonight. I can’t wait.

      Reply
    114. Esther says

      March 15, 2018 at 4:16 pm

      Thank you my husband loved this and between the two of us we finished “6 servings”!

      Reply
    115. Rose says

      March 12, 2018 at 7:15 pm

      I made your version of Japchae tonight. It was delicious! I never thought of adding egg before. I did this time and it gave it a better taste. My mom, who was full blooded korean, used to make this dish all of the time but we just called it clear noodles. Lol. Thank you for your recipe.

      Reply
    116. Michelle says

      March 11, 2018 at 9:45 pm

      Hi! Thank you so much for this recipe! My husband and I love this dish, and used to have to order it from restaurants. Your recipe was the first time I tried making this dish myself and it’s amazing! My husband was actually giggling as he tried his first bite because he thought that it was delicious and he was glad that we don’t have to pay to order this dish anymore. I loved watching him eat it because it made him so happy. When I asked him what he thought of it, he said, “It’s SO GOOD! YUM!” We both LOVE your recipe! Thank you again for sharing it!!!

      Reply
      • Hyosun says

        March 13, 2018 at 10:39 pm

        Hi Michelle – So happy to hear you’re making japchae at home and enjoying it with your husband! Thank you very much for letting me know!

        Reply
    117. Kayla says

      December 28, 2017 at 6:49 pm

      Excellent recipes! Taste authentic and easy to make! 🤗

      Reply
    118. Karen says

      December 27, 2017 at 11:05 am

      Thank you for the recipe. I made your japchae on the Dec. 23 for dinner for visiting family. They loved it and the leftovers for breakfast. Super easy to follow instructions and your sauce is great. Delicious.

      Reply
    119. Faith Hill says

      December 13, 2017 at 11:01 pm

      This was so delicious!! I’m making a big bowl of it for a pot luck. THANK YOU SO MUCH FOR THIS RECIPE IT WAS AMAZING!! ❤️❤️

      Reply
    120. Serene says

      December 13, 2017 at 6:34 am

      Love it!! First time I tried cooking this and although took me a while, the result is spot on. Now I don’t need to pay to eat this at a restaurant. Thank you so much.

      Reply
    121. Shienna Mae Barrett says

      November 29, 2017 at 6:02 pm

      best Japchae recipe I have tried! A favourite dish that has a spot in my cooking journal 😊🙂☺️.Thank you for sharing

      Reply
      • Hyosun says

        December 03, 2017 at 9:35 pm

        Aww that’s great to hear! You just made my day. Thank you!

        Reply
    122. K.C. says

      June 12, 2017 at 7:28 pm

      Hi Hyosun! Thank you for posting this delicious recipe. I have prepared Japchae several times…exactly as written :-). My boyfriend asked me to make it spicy. I have never eaten or heard of spicy japchae. Is there a spicy version? Thank you!

      Reply
      • Hyosun says

        June 12, 2017 at 10:41 pm

        Not traditional, but you can add some gochugaru (Korean red pepper flakes) in the sauce to make it spicy. Happy cooking!

        Reply
    123. Eileen says

      April 07, 2016 at 4:21 pm

      Wow, what a great blog and what great recipes you have! I made this japchae last night and it was delicious! My husband and I couldn’t stop eating it.

      I’ve been wanting to make japchae for years now and was excited to find your very helpful step-by-step directions. I also appreciated that you included a photo of the dried noodle package. Thank you for making Korean food easy for a Korean-American who is just starting to learn how to make food like my Mom makes!

      Reply
    124. joy says

      November 14, 2015 at 5:06 am

      Can I use chicken instead of beef?

      Reply
      • Hyosun says

        November 15, 2015 at 10:42 pm

        Sure you can! Enjoy.

        Reply
    125. Aina Zye says

      July 16, 2015 at 12:38 am

      hi, i want to ask if i use another type of noodles like glass noodles..can i still make this recipe? i want to make it but i dont know if i can use the glass noodles..huhu

      Reply
      • Hyosun says

        July 18, 2015 at 11:39 am

        Japchae noodles are made with sweet potato starch, but any starch noodles with the elasticity should be fine. Enjoy!

        Reply
    126. monica ^^ says

      October 02, 2014 at 4:41 am

      I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got it down perfect!
      감사합니다~

      Reply
      • Hyosun says

        October 21, 2014 at 11:11 pm

        Great to hear that! Thanks.

        Reply
    127. monica ^^ says

      October 02, 2014 at 4:40 am

      I have made this dish numerous times because I loved it that much~ Though I had a few difficult moments in balancing the soy sauce and sugar ( I used Shoyu. It turns out to overpower the sugar and sesame oil) today I got the perfect combination of brands to use and just had to post this comment.
      감사합니다~

      Reply
    128. Nicole kim says

      July 07, 2014 at 6:09 pm

      Just made this a minute ago and this recipe is a excellent! Thank you so much for posting this.

      Reply
      • Hyosun says

        July 08, 2014 at 12:58 am

        You’re welcome, Nicole! I’m glad it turned out well for you. Thanks for letting me know.

        Reply
    129. Anne says

      June 25, 2014 at 11:28 pm

      I must try this and will come back to let you know how it went

      Reply
      • Hyosun says

        June 26, 2014 at 12:28 am

        Hope it turns out well for you. Thanks!

        Reply
    130. Sarah says

      February 14, 2014 at 3:57 am

      I know this is an old post but…I just tried this recipe yesterday and it was amazing. I foresee myself making it very often. Thank you for sharing it!

      Reply
      • Hyosun Ro says

        February 14, 2014 at 5:03 am

        My pleasure, Sarah! I’m very happy to hear it turned out well for you. I’m sure other readers will be inspired to make this dish by your comment. Thanks for letting me know!

        Reply
    131. Anonymous says

      August 16, 2013 at 6:55 am

      This dish is utterly delicious !!! I’ve never had Korean dish before but this dish is really amazing 😛 😛

      Reply
      • Hyosun Ro says

        September 05, 2013 at 1:41 am

        Thank you!

        Reply
    132. Anonymous says

      January 22, 2013 at 1:26 pm

      made this last night for my family, my youngest ate every tiny bit, and he is not a vegetable fan but he just kept eating… thank you soo much, I have introduced my children to Korean food via your recipes and now we honestly don’t eat much else…..
      gam sa hap ni da!

      Reply
      • Hyosun Ro says

        January 23, 2013 at 12:38 am

        That’s awesome! Thank you so much for letting me know. Cheers!

        Reply
    133. ahn hee dong says

      August 16, 2012 at 8:51 am

      정말 맛있겠습니다. 감사합니다, 페이스북에 공유하겠습니다.

      Reply
    134. Lilluz says

      May 08, 2012 at 3:31 am

      I shared it with my friends and we all enjoyed it very much! My Korean husband commented that your recipe has a deep flavor similar to authentic japchae! Thank you 🙂

      Reply
      • Hyosun Ro says

        May 08, 2012 at 3:34 am

        Thanks again, Lilluz! Great to hear that. Sounds like you’re implementing quite well as well.

        Reply
      • Alice S says

        April 30, 2023 at 6:42 pm

        5 stars
        Thank you for this recipe! Japchae is my favorite at the Korean restaurant by us, and I wanted to try to cook it.

        Reply
    135. Jessica says

      March 21, 2012 at 6:17 am

      I just made this on Friday. For more color, I used purple-potato dangmyun. It was pretty:) Aside from my totally over-blanching the spinch(I walked away:/bad idea), everything came out just dandy. Thanks for sharing your recipes with us!

      Reply
      • Hyosun Ro says

        March 21, 2012 at 1:35 pm

        Happy to hear that! Thanks for letting me know. I have to try purple dangmyun. I bet it was pretty. I do that (walk away or try to do something else) too sometimes when I blanch something. Happy cooking!

        Reply
    136. Hyosun Ro says

      January 10, 2012 at 2:02 am

      Thank you, Lisa, for letting me know how it turned out for you! Glad to hear you liked it. It’s great that you made it with whatever you had in your fridge. Japchae is that versatile. Cheers!

      Reply
    137. Lisa says

      January 10, 2012 at 1:57 am

      This was so good! Made them for dinner with ingredients I have at home (w/o bell pepper, scallions and added strips of egg omelette). It was so delicious. And you are right about the composition of salt & sugar to make the dish flavourful. Really enjoyed it – thank you for sharing!

      Reply
    138. Hyosun Ro says

      March 02, 2010 at 2:54 am

      You’re welcome! Happy to hear it turned out well for you.

      Reply
    139. Christopher Ro says

      March 02, 2010 at 2:24 am

      Made this for dinner tonight – fantastic. Thanks mom!

      Chris

      Reply
    140. Hyosun Ro says

      February 16, 2010 at 1:58 am

      I am so glad to hear you liked it. Thanks for trying my recipe!

      Reply
    141. muh muh maxwell says

      February 15, 2010 at 7:33 pm

      I just made this on Saturday and it was SOOO DELICIOUS!!! I didn’t use beef or the shiitake mushrooms (i dont like mushrooms) but it still tasted incredible and I didn’t stop eating until I was 3rd trimester food pregnant!

      thank you soo much for the recipe 🙂

      Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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