Go Back
+ servings

Japchae (Chapchae) - Korean Sweet Potato Noodles and Brussels Sprouts Kimchi

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Author: Rebecka Evans


  • 4 lean pork shoulder or rib eye cut into ¼ inch wide and 2½ inch long strips
  • ½ bunch spinach about 4 ounces, rinsed and trimmed
  • 3-4 shiitake mushrooms sliced
  • 2 garlic cloves minced
  • 1 tablespoon plus 2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 4 ounces of dangmyeon sweet potato starch noodles
  • 2 to 3 green onions cut crosswise into 2-inch-long pieces
  • 1 medium onion 1 cup, sliced thinly
  • 4 to 5 white mushrooms sliced thinly
  • 1 medium carrot ¾ cup, cut into matchsticks or shredded
  • ½ red bell pepper cut into thin strips (optional)
  • ground black pepper
  • salt
  • vegetable oil


  • Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture.
  • Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, ½ teaspoon of the sesame oil, and ¼ teaspoon salt in a small bowl. Set aside to marinate.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the pork or beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
  • In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining ¼ cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.


Adapted from Steamy Kitchen