Easy Japchae
Japchae is a Korean stir-fried sweet potato noodle dish loaded with vegetables and sesame. This simplified version skips specialty ingredients while keeping the signature sweet, savory, and nutty flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 4g
Ingredients
- 8 oz sweet potato starch noodles (dangmyeon) or rice noodles
- 1.5 cup, cut into matchsticks carrots
- 2 cups packed spinach, fresh or frozen
- 3 tablespoons soy sauce
- 1.5 tablespoons sesame oil
- 2 cloves garlic, minced
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat, about 5 minutes. You'll see big bubbles breaking the surface constantly.
- 2
Add the noodles to the boiling water and stir once with a wooden spoon to prevent sticking. Cook until they are tender but still hold their shape, about 5 minutes.
- 3
Pour the noodles into a colander and rinse under cool running water for 10 seconds, stirring gently with your hand to cool them and prevent clumping.
- 4
Place each carrot on a cutting board and cut lengthwise into thin matchsticks about 1/8 inch thick and 2 inches long, like thin fries.
- 5
Pour 1 tablespoon of neutral oil into a large skillet and heat over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.
- 6
Add the minced garlic to the hot oil and stir constantly for 10 seconds until the air smells strongly of garlic—do not let it brown.
- 7
Add the carrot matchsticks to the skillet and stir every 15 seconds for 2 minutes until they soften slightly but still have a bit of crunch.
- 8
Pour in the cooked noodles and spread them across the skillet, then drizzle 3 tablespoons of soy sauce and 1.5 tablespoons of sesame oil evenly over the top.
- 9
Stir everything together with a wooden spoon or tongs, lifting and tossing constantly for 1 minute so the sauce coats the noodles evenly.
- 10
Add the spinach to the skillet and stir constantly for 30 seconds until the leaves are completely wilted and no green remains raw.
- 11
Transfer the japchae to a serving bowl or two plates. Serve warm and eat within 5 minutes for the best texture.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- large skillet (12 inches)
- wooden spoon or tongs
- serving bowl or plates
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