Sweet potato starch noodles stir fried with vegetables
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes.


80g dangmyeon (sweet potato starch noodles), 30g beef (top round or sirloin) (sub.: pork, chicken, shrimp, squid, etc.), (beef seasoning: 1 tsp soy sauce, 1/2 tsp sugar) 1 tsp sesame oil, 1/8 tsp black pepper, 1 shiitake mushroom (sub.: any mushroom), 30g zucchini, 20g carrot

Condiments - 2 tbsp soy sauce, 1 tsp brown sugar, 2 tbsp vegetable oil, 1/8 tsp black pepper, 150ml water, 1 tsp sesame oil, 1 tsp sesame seed


  1. Put the sweet potato starch noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  2. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  3. Pre-season beef (thin strips or ground beef) and cook quickly over high heat.
  4. Julienne mushroom, zucchini and carrot and cook each ingredient separately in oiled pan.
  5. Make seasoning sauce.
  6. In a pan, bring 4 to a boil then add the noodles. Simmer until noodles absorb all the sauce then remove from heat.
  7. Add beef, vegetables, sesame oil and sesame seeds to 5 and mix. After mix it and transfer it to a large plate and serve.