Japchae (Korean Noodles)

Japchae: Classic Korean Stir-Fried Noodles

Japchae (잡채) is a classic Korean stir-fried dish made with chewy sweet potato noodles (dangmyeon), marinated beef (soegogi), and colorful veggies like spinach (sigeumchi), shiitake mushrooms (beoseot), carrots (danggeun), and onion (yangpa). It’s tossed in a savory-sweet sesame-soy sauce and topped with thin egg strips (jidan). This japchae recipe is everything you want: authentic enough to respect tradition but easy enough to make at home just like my beef bulgogi. I use Korean glass noodles (dangmyeon) for that signature chewy texture, and I tested it to be doable on a weeknight—no crazy prep, just straightforward steps and accessible ingredients. It’s visually stunning with vibrant colors and restaurant-quality flavor, and it nails the balance between chewy noodles, tender beef, and crisp veggies.

The Ingredients (and Substitutions) for Japchae Noodles

• Ribeye or Sirloin or NY Strip Steak: Ribeye is a traditional choice and what I used, but all these cuts of beef are great. Anything that is extremely tender and can be sliced thin can work just as well.
• Marinade: I marinated the ribeye with a classic sauce made with soy, garlic, sesame oil, and sugar. I added a splash of mirin, which is technically not traditional and is a slight departure from the classic recipe, but trust me, it adds a nice touch. You can also skip the mirin if you don't have it.
• Korean sweet potato starch noodles (dangmyeon), also known as Korean-style glass noodles or cellophane noodles - you can buy them at an Asian grocery or online. They’re chewy, translucent, and absorb the flavors of the sauce perfectly, making them essential to authentic japchae. You can sub with traditional glass noodles (mung bean or potato starch), rice vermicelli, udon, or soba noodles. As a last resort, ramen or even spaghetti can work—definitely not authentic, but with the sauce and veggies, it still makes a tasty dish.
• Veggies: I use classic options like bell peppers, carrots, and spinach, but this recipe is flexible. You can easily swap in or add vegetables like zucchini, snap peas, or baby corn—whatever you have on hand works well.
• Mushrooms: I use Shiitake mushrooms - they are traditional in Korean cooking and add deep umami flavor with a slightly chewy texture. Oyster mushrooms, porcinis, or even creminis make great substitutions for shiitake mushrooms. You can usually easily find any of these mushrooms at Asian grocery stores.
• Spinach: You can use frozen spinach instead of fresh. Just remember to heat it thoroughly, squeeze out all the water, and add a pinch of salt.
• Eggs: I make a rolled egg sheet (jidan) or crepe, a common practice in traditional japchae. It's a must if you want a reastaurant-quality dish!
• Tip: This photo shows all the ingredients you need (with labels). Take a screenshot for your shopping list:

Key Preparation Tips

• Slicing beef ribeye or sirloin: If your ribeye is not frozen already, wrap in plastic, and place in the freezer between 30-45 minutes until it’s ever so slightly frozen. This will make it a lot easier to slice thin.
• Fresh vs. dried shiitake mushrooms: It’s a lot easier to slice fresh shiitake mushrooms, but they aren’t always as easy to find as dried. If using dried shiitakes, make sure to rehydrate them in hot water, placing another bowl on top to immerse the mushrooms (they like to float). Once rehydrated (this should take anywhere from 5-10 minutes depending on the size), squeeze out the water, cut the stem off, and slice the mushrooms as you would in the recipe.
• Hot pan: When cooking the ribeye, you want a very hot pan to cook the meat very fast. That's how it's done at your favorite Korean restaurant. The longer you have it in the pan, the tougher the meat will become. 
• The noodles need to be drained VERY well! If there is too much residual water left, they will not absorb the sauce very well and this dish will be watery.

How to Make Korean Japchae Noodles (Step-by-Step Photos)

Note: This is only an overview of the recipe with helpful step-by-step photos. The detailed recipe + the ingredient amounts are at the bottom of this post - if you want to jump straight down to the recipe - CLICK HERE.

• Marinate the steak: Whisk together soy sauce, sugar, sesame oil, mirin, and garlic until the sugar dissolves. Put the sliced rib-eye into the marinade and set aside.

• Japchae Noodle Sauce: In a measuring cup or small bowl, combine the sesame seed oil, soy sauce, sugar, sesame seeds, and black pepper until the sugar dissolves. Set aside.

• Cook the sweet potato noodles (dangmyeon) according to package instructions. Drain them very well—rinse with cold water and even pat dry—to prevent sogginess. Toss these Korean glass noodles with two-thirds of the sauce to start flavoring.

• Make the egg strips (jidan) by cooking beaten eggs in a thin layer without browning. Let cool, then roll and slice thinly. This adds color and a subtle egg flavor, a traditional garnish.

• Cook the veggies: Authentically, I cook all the veggies separately to maintain their distinct textures and colors.
• Blanch the spinach in salted boiling water, then shock it in cold water and squeeze out excess moisture.
• Dry sauté shiitake mushrooms with a pinch of salt until just wilted. Use either fresh shiitake or rehydrate dried shiitake properly before cooking them.
• Lightly cook the onions, carrots, and bell peppers in the same pan until softened but still crisp.

• Sear the marinated ribeye quickly over high heat to keep it tender.
• Slice rolled egg sheet (jidan): Roll the cooled egg sheet, and slice into thin strips.

• Assemble: Combine the Korean glass noodles, vegetables, egg strips, and beef in a large bowl. Pour the remaining sauce over everything and gently mix by hand, ensuring even coating. Adjust seasoning if needed.

• How to plate it: Transfer to a serving platter, sprinkle with scallions and sesame seeds, and serve hot, warm, or at room temperature. This step-by-step recipe respects authentic textures and flavors while keeping it manageable for home cooking. I would love to hear your feedback in the comments section below.