Korean Sweet Potato Noodles became one of my favorite dishes after I first tried them at a small family-run restaurant. The moment I took my first bite, I knew I had to make them at home. Korean Sweet Potato Noodles have a unique, chewy texture that’s unlike any other noodle I’ve ever tasted. I was surprised to learn that they are made from sweet potatoes, which gave them a slightly sweet flavor, balancing perfectly with savory seasonings. From that day, Korean Sweet Potato Noodles became a go-to meal in my kitchen.
The Ingredients
When I decided to recreate the dish, I made sure to gather all the key ingredients. The noodles themselves are made from sweet potato starch, which is why they have that wonderful chewy texture. I also made sure to get a few fresh vegetables, like carrots and spinach, and a savory sauce made with soy sauce, garlic, and sesame oil. These simple ingredients combined to make a delicious meal that was healthy and full of flavor. I love how Korean Sweet Potato Noodles can be customized with different vegetables or proteins, depending on what I have in my fridge.
Cooking the Noodles
The first step in making Korean Sweet Potato Noodles is to cook the noodles, which takes just a few minutes. I always boil them in water until they are soft and transparent. The noodles don’t need long to cook, and when they’re ready, I drain them and set them aside. The next step is the fun part: mixing everything together. I stir-fry the vegetables, adding a little soy sauce and sesame oil for flavor. Then, I add the noodles and toss everything together, making sure the sauce coats every strand. Korean Sweet Potato Noodles come together quickly, and I love how colorful the dish looks once everything is mixed.
A Family Favorite
Korean Sweet Potato Noodles have become a family favorite over time. I’ve made this dish for friends and family on many occasions, and they always love how different yet delicious it is. The chewy noodles, savory sauce, and crunchy vegetables make it a well-rounded meal. Whenever I make it, I remember my first experience with Korean Sweet Potato Noodles at that cozy restaurant. It’s amazing how one dish can bring so much joy and inspiration into my cooking life.
Table of Contents
Chef’s Notes- Korean Sweet Potato Noodles
- To maintain the perfect chewy texture of the sweet potato noodles, make sure not to overcook them. Follow the package instructions carefully, and always rinse them under cold water after boiling to remove excess starch.
- Give the beef enough time to marinate—15 to 20 minutes is ideal to infuse the flavors. The longer you marinate, the more flavor you’ll have in the beef.
- Feel free to get creative with the vegetables! You can swap the shiitake mushrooms with other mushrooms like button or cremini, and replace spinach with kale, bok choy, or even napa cabbage.
- When assembling the dish, layer the noodles, vegetables, and beef rather than mixing them all at once. This will ensure that each component keeps its distinct flavor and texture.
- If you prefer a slightly sweeter or saltier flavor, adjust the amount of sugar or soy sauce in the noodle dressing. A dash of sesame oil can also add an extra depth of flavor.
- For some extra kick, sprinkle chili flakes or drizzle a little bit of gochujang (Korean chili paste) into the noodle dressing or on top of the finished dish.
- Don’t skimp on the sesame seeds! They add texture, flavor, and a bit of visual appeal to the dish.
- This dish keeps well in the fridge for up to three days, so consider making extra for quick lunches or dinners later in the week.
Korean Sweet Potato Noodles
4
servings20
minutes15
minutes450
kcal35
minutesDiscover the vibrant flavors of Korea with this easy Homemade Korean Sweet Potato Noodles (Japchae) recipe! Bursting with colorful vegetables and tender beef, these chewy noodles are perfect for a satisfying lunch or a delightful main course. Quick to prepare and irresistibly tasty, this dish will impress your family and friends with its authentic taste and beautiful presentation. Dive into this culinary adventure and bring a touch of Seoul to your dinner table today!
Ingredients
- Beef Marinade
2 tsp light soy sauce
2 tsp granulated sugar
2 tsp minced garlic
1/2 tsp freshly ground black pepper
- Noodle Dressing
1/4 cup light soy sauce
2 tsp granulated sugar
1/2 tsp minced garlic
1.5 tbsp sesame oil
1/2 tsp kosher salt
1/2 tsp black pepper
- Noodles & Vegetables
8 oz sweet potato glass noodles (dangmyeon) dried
4 tbsp vegetable oil
1 tsp kosher salt divided
1 large onion peeled and sliced into 1/4-inch wedges
3 stalks green onion cut into 2-inch lengths, separated into white and green parts
7 oz fresh shiitake mushrooms stems removed and sliced 1/5-inch
2 medium carrots peeled and cut into 1/8-inch batons
1 red bell pepper sliced into 1/5-inch strips
4.5 cups baby spinach tightly packed
2 tbsp white sesame seeds
- Alternative Ingredients:
Sweet Potato Noodles: Substitute with glass noodles bean thread noodles or vermicelli noodles.
Beef Short Ribs: Use chicken breast or tofu for a vegetarian option.
Light Soy Sauce: Use tamari for a gluten-free alternative.
Vegetable Oil: Can be replaced with sesame oil for added flavor.
Kosher Salt: Substitute with sea salt.
Shiitake Mushrooms: Replace with cremini or button mushrooms.
Red Bell Pepper: Any color bell pepper can be used.
Baby Spinach: Kale or bok choy are excellent alternatives.
Directions
- Marinate the Beef (20 minutes): Begin by slicing the beef into thin strips, approximately 1/4-inch thick and 2/5-inch wide. Trim any excess fat from the meat, then cut each piece in half lengthwise to form smaller portions. Place the beef strips into a bowl, add the marinade ingredients, and thoroughly mix. Allow the beef to marinate for about 15 to 20 minutes to absorb the flavors.
- Prepare the Sauce and Noodles (15 minutes): In a large mixing bowl, combine all the noodle dressing ingredients and set aside. Cook the sweet potato noodles according to the package instructions, typically boiling for 8 minutes. Once cooked, drain the noodles and rinse them briefly under cold water to remove excess starch. Shake off any remaining water and add the noodles to the bowl with the dressing without mixing them immediately.
- Cook the Vegetables – First Batch (3 minutes): Heat 2 tablespoons of vegetable oil in a large non-stick skillet over high heat. Add the sliced onion, the white parts of the green onions, and shiitake mushrooms to the pan along with 1/2 teaspoon of salt. Sauté the vegetables for about 2.5 to 3 minutes, stirring constantly until they begin to soften but do not brown. Remove the vegetables from the pan and set them aside atop the noodles.
- Cook the Vegetables – Second Batch (3 minutes): In the same skillet, add another tablespoon of oil and cook the carrot sticks and red bell pepper slices for approximately 1.5 minutes, continuously stirring to prevent burning. Add the baby spinach, green parts of the green onions, and the remaining 1/2 teaspoon of salt. Continue to cook for another 1.5 minutes until the spinach is wilted. Transfer these vegetables to the noodle bowl without mixing.
- Cook the Marinated Beef (1.5 minutes): Still using the same skillet, add the final tablespoon of vegetable oil over high heat. Add the marinated beef strips to the pan and cook for about 1.5 minutes until they are lightly browned and cooked through. Once done, place the beef over the noodles in the bowl without mixing yet.
- Combine and Serve (2 minutes): Sprinkle most of the white sesame seeds over the assembled ingredients in the noodle bowl, reserving some for garnish. Now, gently toss and mix all the components together to evenly distribute the flavors. Transfer the mixed noodles to a serving bowl, garnish with the remaining sesame seeds, and serve the dish warm.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Notes
- To ensure perfectly chewy noodles, avoid overcooking the sweet potato noodles and rinse them thoroughly after boiling. For added flavor, consider sprinkling extra sesame oil or a dash of chili flakes to taste. This dish pairs wonderfully with a side of kimchi or a fresh cucumber salad. For a vegetarian version, substitute the beef with tofu and omit the fish sauces. Leftovers can be stored in the refrigerator for up to three days, making it an excellent option for meal prepping. Experiment with different vegetables like zucchini or snap peas to customize the dish to your preference.
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 60g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 1200mg
- Potassium: 600mg
- Fiber: 4g
- Sugar: 12g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 4mg
FAQ- Korean Sweet Potato Noodles
Can I make this recipe vegetarian?
Yes! Simply swap the beef with tofu or tempeh and skip the fish sauces (if using). You can still enjoy all the flavors and textures without the meat.
What can I substitute for sweet potato noodles (dangmyeon)?
If you can’t find sweet potato glass noodles, you can use glass noodles (bean thread noodles) or vermicelli noodles as an alternative. These will still give you a similar chewy texture.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat the noodles in a skillet with a little vegetable oil or sesame oil to bring back the flavors and texture.
Is this dish gluten-free?
This recipe can be made gluten-free if you substitute light soy sauce with tamari, which is gluten-free. Ensure all other ingredients, like the noodles, are also certified gluten-free.
Can I add more vegetables to this dish?
Absolutely! Feel free to add extra vegetables such as zucchini, snap peas, or mushrooms. The more colorful the dish, the better, and it’s a great way to boost the nutritional content.
