Yen Can Cook: Japchae

Korean food is one of my perennial favourite cuisine but dine in at Korean restaurant is never come cheap 🙁 How about duplicate it at home? Today’s I’m going to share the recipe of Japchae, a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil and soy sauce with vegetables and meat. It may be served hot or cold.

The main ingredient of sweet potato noodles is not commonly found at supermarkets but you can try your luck at Jaya Grocer or Big Independent Grocer(BIG) which offers quite a good selections of imported dry goods.

Ingredients (Serve 3-4)


250g sweet potato noodles

4 tablespoons soy sauce

1.5 tablespoon sesame oil

1.5 tablespoon cooking oil

1 small carrot, shredded

1/2 yellow onion, shredded

3-4 dried/fresh shiitake mushrooms, stem removed and sliced

150g spinach (I replace with Baby Bok Choy as I couldn’t get spinach that day)

150g pork, beef or chicken, thinly sliced

2 eggs

2.5 tablespoons sugar

salt to taste

Meat Marinade

1.5 tablespoons soy sauce

6 teaspoon sugar

black pepper & sesame oil




This is the sweet potato noodles I got from BIG and the portion above is half packet (250g)


Step 1: Marinate the meat for at least 3 hours.

Step 2: Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, take out and squeeze it to discard  water. Cut the spinach into smaller stalks. Slightly season with salt and sesame oil, set aside.

Step 3: Continue to cook the sweet potato noodles in the same pot of boiling water (Step 2) for about 6-7 minutes until soft and chewy. Drain the water and cut the noodles using a pair of scissors into shorter strand.

Step 4: Beat the eggs and heat a pan over low-medium heat. Pour in the egg and quickly swirl it around by tilting the pan in all directions until it coats the bottom of the pan evenly.  When the edges are dry and the middle is just set, loosen the edges with a spatula or chopstick and then turn the egg crepe over and let the other side cook for about 10 seconds, then flip the egg crepe out onto a plate to cool. Cut the egg crepe into thin slices.

Step 5: Stir fry the carrot, onions and shiitake mushroom in a wok till soft, then add in the marinated meat stir fry till the meat is fully cooked. Turn the heat to low and add the noodles and spinach into the wok, follow by the soy sauce and sesame oil. Lastly stir in the shredded egg crepe and combine well. Season with salt if necessary. Dish out and serve.





My next Korean recipe will be Budae Jjigae (Korean Army Stew), anyone interested please stay tune ya!

Happy Cooking!


Leave a Reply

Your email address will not be published.