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Japchae: Korean Glass Noodles

Japchae: Korean Glass Noodles

It's National Noodle Day! What better way to celebrate than to talk about one of my favorite comfort foods. I am a fan of Korean food, but even though I am within walking distance from some of the best spots of Little Korea in Boston (aka Allston), I want to enjoy a bowl of noodles in the comfort of my own home.

If you're like me, maybe you've been wondering how to make Japchae, also known as Chapchae, and here's the how-to, from me to you!


Time: 60 Minutes | Yield: 3-5 Servings


  • 6 oz clear sweet potato noodles (dangmyeon)

  • 1 large onion, chopped (I personally prefer a vidalia onion)

  • 8 shitake mushrooms, sliced

  • 2 garlic cloves, chopped

  • 1 lb ground beef

  • 3 oz chopped spinach, sauteed

  • 4 carrots, julienned

  • 2 tbsp EVOO

  • 2 tbsp sesame oil

  • 2 tsp sesame seeds

  • 1 tsp brown sugar

  • 1/4 cup low-sodium soy sauce

  • Salt & Pepper to taste


  1. In a large skillet, add EVOO over medium heat. When skillet is heated, add onion, mushrooms and carrots and cook gently until soft (approx five minutes). Set aside once cooked

  2. In a large pot, bring water to boil and cook sweet potato noodles until soft (per package instructions, about 20-30 minutes)

  3. In separate skillet, cook ground beef until well and set aside - draining excess juices

  4. Once noodles are cooked, cut in 6 inch lengths

  5. In large skillet, add 2 tbsp sesame oil and add garlic until fragrant, then add soy sauce and sugar until sugar dissolves

  6. Add all veggies (onion/mushroom/carrot mix + spinach), beef, and noodles and toss until sauce is absorbed

  7. Garnish with sesame seeds and serve immediately

Did you try this recipe out? Let me know how it went in the comments below!

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