Japchae (Korean Royal Sweet-Potato Glass Noodles with Spinach, Mushrooms & Sesame) – Authentic South Korea Recipe
Originally created for the Joseon Dynasty king in the 17th century: glossy, nutty sesame glass noodles and jewel-toned vegetables.
- Country of Origin
- 🇰🇷 South Korea (East Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bouncy sweet-potato glass noodles (dangmyeon), Wood-ear and shiitake mushrooms, Blanched spinach, Toasted sesame oil, Soy sauce
Ingredients for Japchae (Korean Royal Sweet-Potato Glass Noodles with Spinach, Mushrooms & Sesame) (4 Servings)
- 1.25 lbs (or 2.5 cups) bouncy sweet-potato glass noodles (dangmyeon), prepped into bite-sized pieces
- 1.5 cups wood-ear and shiitake mushrooms, washed and trimmed
- 1 cup blanched spinach
- 1 medium onion and 3 cloves garlic, finely minced with toasted sesame oil
- 1.5 tbsp traditional South Korea seasoning (soy sauce, garlic, roasted sesame seeds)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, toasted sesame oil, and soy sauce, garlic, roasted sesame seeds for 30 seconds.
- Add bouncy sweet-potato glass noodles (dangmyeon) and wood-ear and shiitake mushrooms, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the South Korea sauce clings glossily to every strand.
- Finish with blanched spinach and serve piping hot.