Korean Sweet Potato Noodles (Japchae)

Korean Sweet Potato Noodles (Japchae)
  • Steak Marinade:
  • 1/4 cup soy sauce
  • 4 teaspoons mirin (Japanese sweet wine)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 pound flank steak, sliced across the grain
  • Noodle Sauce:
  • 1/4 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 pinch ground black pepper
  • 8 ounces Korean sweet potato noodles (dangmyun)
  • 1 egg
  • 2 cups baby spinach, or more to taste
  • 1 teaspoon light olive oil
  • 1 large carrot, cut into matchsticks
  • 1/2 onion, sliced


  1. Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
  2. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
  3. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
  4. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
  5. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  6. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

04/06/2018
Korean Sweet Potato Noodles (Japchae), recipe PT15M PT1H 5 455 calories

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