Japchae (Korean Stir-Fried Noodles)


  • 400 g sweet potato vermicelli noodles (dangmyeon)
  • ¼ kg beef sirloin, thinly sliced
  • 340 g spinach
  • 1 pc egg, beaten
  • ¼ cup soy sauce
  • 2 tbsp sesame oil
  • 1 pc carrot, peeled and sliced into strips
  • 1 pc white onion, sliced
  • ½ red bell pepper, slice into strips
  • 6 pcs dried shiitake mushrooms
  • 4 cloves of garlic, minced
  • Sugar, to taste
  • Ground black pepper, to taste
  • Salt, to taste
  • Cooking oil
  • Roasted sesame seeds (optional)
  • 1 tsp red hot chili pepper (optional)


  1. Prepare the dried shiitake mushrooms by soaking them in ¼ cup hot water until soft.
  2. Strain the liquid (reserve for later use) then slice the mushrooms into strips.
  3. Cook the noodles according to package instruction then drain.
  4. Toss the noodles with sesame oil so it won’t stick together. Set aside.
  5. In a pan or wok, heat a teaspoon of cooking oil and fry the beaten egg until set.
  6. Fold into half then slice into thin strips. Set aside.
  7. Coat the beef slices with salt and freshly ground black pepper.
  8. Blanch the spinach, and then rinse it with cold water, drain and set aside.
  9. In a medium size wok, heat some cooking oil in high heat then stir fry the beef strips for about 3 minutes. Set aside.
  10. In the same wok, saute the garlic until aromatic, then add the mushrooms.
  11. Continue to stir for half a minute.
  12. Add- in the carrots and onions,
  13. Stir fry for a minute or until the onions are tender.
  14. Add- in the cooked noodles, spinach, bell pepper, beef slices, soy sauce, salt, sugar, ground black pepper, and chili peppers.
  15. Stir until the ingredients are evenly mixed then turn off the heat.
  16. Garnish with the strips of egg and roasted sesame seeds. Enjoy!

Image: justonecookbook.com