What are dangmyeon noodles?

They are Korean sweet potato starch noodles that are translucent when cooked and have a distinctly bouncy, chewy texture.

Can I make this vegetarian?

Yes, omit the beef and add extra mushrooms or tofu. The dish is equally delicious without meat.

Plate of colorful japchae with glass noodles, spinach, carrots, and mushrooms

Sweet potato noodles with vegetables in a sesame-soy glaze

Japchae (Korean Glass Noodles)

Name: Japchae (Korean Glass Noodles)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian, Korean
Ingredients: 8 oz sweet potato glass noodles (dangmyeon); 6 oz beef sirloin, thinly sliced; 2 cups fresh spinach; 1 carrot, julienned; 1 red bell pepper, julienned; 1 medium onion, thinly sliced; 4 dried shiitake mushrooms, rehydrated and sliced; 2 green onions, cut into 2-inch lengths; 3 tbsp soy sauce; 2 tbsp sugar; 2 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp vegetable oil; Sesame seeds for garnish; Black pepper to taste

45 minMedium

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

4 servings

Difficulty

Medium

Cost

Moderate

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Japchae (Korean Glass Noodles)

Sweet potato noodles with vegetables in a sesame-soy glaze

A beloved Korean celebration dish of bouncy sweet potato glass noodles stir-fried with colorful vegetables, beef, and a sweet sesame-soy sauce.

20m

Prep Time

25m

Cook Time

45m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Asian Cuisine Korean Cuisine Main Course Side Dish

Sarah Chen

January 29, 2022(Updated April 12, 2026)

Japchae is the dish that shows up at every Korean celebration — birthdays, holidays, family gatherings — and for good reason. The translucent sweet potato noodles have an irresistibly bouncy, chewy texture that is completely unique, and the combination of individually stir-fried vegetables creates a beautiful rainbow of colors and flavors.

The technique of cooking each vegetable separately may seem fussy, but it ensures every component is perfectly cooked and seasoned. When you toss everything together at the end with the glossy sesame-soy sauce, each bite delivers a different combination of textures and flavors.

Ingredients

8 oz sweet potato glass noodles (dangmyeon)
6 oz beef sirloin, thinly sliced
2 cups fresh spinach
1 carrot, julienned
1 red bell pepper, julienned
1 medium onion, thinly sliced
4 dried shiitake mushrooms, rehydrated and sliced
2 green onions, cut into 2-inch lengths
3 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp vegetable oil
Sesame seeds for garnish
Black pepper to taste

HeatTool

Test Kitchen Pick

Saute Pan

Helpful Tool

Why a wide pan helps here

Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.

A wider pan makes the sauce-and-finish step much easier.

Better for tossing noodles in sauce
More useful than a single-purpose pasta gadget

A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.

Shop saute pan options for this recipe

Instructions

1
Marinate sliced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 clove minced garlic, and a dash of pepper for 15 minutes.
2
Cook sweet potato noodles in boiling water for 6-7 minutes until tender but chewy. Drain, rinse with cold water, and cut into manageable lengths with scissors. Toss with 1 tablespoon sesame oil.
3
Blanch spinach for 30 seconds, squeeze out excess water, and season with a dash of sesame oil, soy sauce, and garlic.
4
Stir-fry carrots with a pinch of salt for 2 minutes. Remove. Stir-fry bell pepper and onion separately, 2 minutes each. Stir-fry mushrooms for 2 minutes.
5
Stir-fry marinated beef over high heat until cooked through, about 3 minutes.
6
In a large bowl, combine noodles, all vegetables, beef, remaining soy sauce, sugar, and sesame oil. Toss gently but thoroughly.
7
Garnish with sesame seeds and green onions. Serve warm or at room temperature.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

Substitutions

Sweet potato noodlesCellophane (mung bean) noodles

Thinner and less chewy, but a more widely available option.

BeefFirm tofu or extra mushrooms

Makes it vegetarian while maintaining substance.

Shiitake mushroomsAny fresh mushrooms

Cremini or button mushrooms work if shiitake are unavailable.

DepthPantry

Test Kitchen Pick

Sesame Oil

Helpful Pantry Staple

Why the sesame oil matters

A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.

This ingredient adds most of its value in aroma and finish.

Adds nutty depth with very little effort
Useful in noodles, dressings, and marinades

Toasted sesame oil is a small bottle that tends to have outsized payoff.

Shop sesame oil for this recipe

Tips & Storage

Pro Tips

Cut the cooked noodles with kitchen scissors so they are easier to eat and toss.
Each vegetable needs only minimal seasoning since the final sauce ties everything together.
This dish is traditionally served at room temperature, making it perfect for entertaining.

Storage

Refrigerate for up to 3 days. The noodles will firm up when cold.

Reheating

Bring to room temperature or microwave briefly. Add a drizzle of sesame oil to refresh.

Nutrition Facts

Per serving (1 generous plate) · 4 servings

Calories360

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein16g

Carbohydrates50g

Fat12g

Fiber3g

Sugar8g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What are dangmyeon noodles?: They are Korean sweet potato starch noodles that are translucent when cooked and have a distinctly bouncy, chewy texture.
Can I make this vegetarian?: Yes, omit the beef and add extra mushrooms or tofu. The dish is equally delicious without meat.

Explore More

More Asian Recipes More Korean Recipes More Main Course More Side Dish Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Ingredients

8 oz sweet potato glass noodles (dangmyeon)
6 oz beef sirloin, thinly sliced
2 cups fresh spinach
1 carrot, julienned
1 red bell pepper, julienned
1 medium onion, thinly sliced
4 dried shiitake mushrooms, rehydrated and sliced
2 green onions, cut into 2-inch lengths
3 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp vegetable oil
Sesame seeds for garnish
Black pepper to taste

Instructions

1
Marinate sliced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 clove minced garlic, and a dash of pepper for 15 minutes.
2
Cook sweet potato noodles in boiling water for 6-7 minutes until tender but chewy. Drain, rinse with cold water, and cut into manageable lengths with scissors. Toss with 1 tablespoon sesame oil.
3
Blanch spinach for 30 seconds, squeeze out excess water, and season with a dash of sesame oil, soy sauce, and garlic.
4
Stir-fry carrots with a pinch of salt for 2 minutes. Remove. Stir-fry bell pepper and onion separately, 2 minutes each. Stir-fry mushrooms for 2 minutes.
5
Stir-fry marinated beef over high heat until cooked through, about 3 minutes.
6
In a large bowl, combine noodles, all vegetables, beef, remaining soy sauce, sugar, and sesame oil. Toss gently but thoroughly.
7
Garnish with sesame seeds and green onions. Serve warm or at room temperature.

Tips & Storage

Pro Tips

Cut the cooked noodles with kitchen scissors so they are easier to eat and toss.
Each vegetable needs only minimal seasoning since the final sauce ties everything together.
This dish is traditionally served at room temperature, making it perfect for entertaining.

Storage

Refrigerate for up to 3 days. The noodles will firm up when cold.

Reheating

Bring to room temperature or microwave briefly. Add a drizzle of sesame oil to refresh.

Japchae (Korean Glass Noodles)

Japchae (Korean Glass Noodles)

Japchae (Korean Glass Noodles)