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Flavorful Korean Japchae Sweet Potato Noodle Salad Recipe Easy and Perfect for Beginners

Korean japchae sweet potato noodle salad - featured image
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A vibrant and chewy Korean japchae noodle salad made with sweet potato noodles, fresh veggies, and a savory-sweet sauce. Perfect for beginners and quick to prepare, this dish offers a fresh twist on a classic Korean favorite.

Ingredients

Scale
  • 7 oz (200 g) dried sweet potato noodles (dangmyeon)
  • 4 oz (115 g) thinly sliced beef sirloin or shiitake mushrooms (for vegetarian version)
  • 2 cups fresh spinach leaves, washed and tough stems removed
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, thinly sliced
  • ½ medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons toasted sesame oil
  • 1½ teaspoons sugar
  • Salt and pepper to taste
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 1 stalk green onion, finely sliced (optional garnish)

Instructions

  1. Soak the sweet potato noodles in warm water for 20-30 minutes until softened but still chewy.
  2. Bring a large pot of water to a boil and cook the noodles for 6-7 minutes, stirring occasionally to prevent sticking. Drain and rinse under cold water. Set aside.
  3. Bring a small pot of salted water to boil. Blanch the spinach for about 30 seconds until just wilted, then drain and rinse under cold water. Squeeze out excess water and set aside.
  4. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the beef slices or mushrooms, season lightly with salt and pepper, and stir-fry until cooked through, about 3-4 minutes. Remove from skillet and set aside.
  5. In the same skillet, add the remaining tablespoon of sesame oil. Add minced garlic and sliced onion; cook until fragrant and translucent, about 2 minutes.
  6. Add julienned carrot and bell pepper; stir-fry for another 3-4 minutes until veggies are tender but still crisp.
  7. Return cooked beef or mushrooms and blanched spinach to the skillet with the veggies. Add the drained noodles on top.
  8. Pour soy sauce and sprinkle sugar evenly over the ingredients.
  9. Using tongs or chopsticks, gently toss everything together in the skillet over low heat for 2-3 minutes, allowing noodles to absorb the sauce. Taste and adjust seasoning with salt or more soy sauce if needed.
  10. Transfer the japchae noodle salad to a serving bowl or plate. Garnish with toasted sesame seeds and sliced green onions. Serve warm or at room temperature.

Notes

Soak noodles in warm water before boiling to prevent sticking and ensure even cooking. Rinse noodles under cold water after cooking to stop cooking and keep texture. Toss noodles gently to avoid breaking. If sauce is dry, add a teaspoon of water or broth. Use low sodium soy sauce to reduce salt. Toast sesame seeds for added crunch and aroma. Can be served warm or at room temperature. Leftovers keep well refrigerated for up to 3 days; reheat gently with added moisture.

Nutrition

Keywords: Korean japchae, sweet potato noodles, japchae salad, Korean noodle salad, easy Korean recipe, vegetarian japchae, gluten-free japchae

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