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4.45 from 9 votes

Spicy Seafood Japchae

Korean sweet potato starch noodles made with seafood and a spicy kick!
Servings: 2
Author: Hyosun


For the noodles

  • 4 ounces dangmyeon 당면 (Korean sweet potato starch noodles)
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon sesame oil
  • 1/2 to 1 tablespoon gochugaru preferably finely ground - see note

For the seafood and vegetables

  • 1 small squid about 4 ounces
  • 8 small shrimp peeled and deveined
  • 1/4 medium onion thinly sliced
  • 1/3 small carrot cut into matchsticks
  • 2 to 3 fresh shiitake mushrooms or mushrooms of your choice, thinly sliced
  • 2 ounces enoki mushrooms - optional
  • 1 scallion sliced diagonally
  • Salt and pepper


  • 2 tablespoons soy sauce
  • 1-1/2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 1 tablespoon sesame oil


  • Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain.
    Spicy seafood japchae
  • Clean the shrimp and squid. Cut the squid into bite size pieces.
    Spicy seafood japchae
  • Prepare the vegetables, and mix all the sauce ingredients in a small bowl.
    Spicy seafood japchae
  • Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru.
    Spicy seafood japchae
  • Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes.
    Spicy seafood japchae
  • Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper.
    Spicy seafood japchae
  • Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted.
    Spicy seafood japchae
  • Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste.
    Spicy seafood japchae


You can grind your regular gochugaru in a spice grinder. I used 1 tablespoon gochugaru for the first photo, and 1/2 tablespoon for the second photo.