Japchae  

Fri, 25 September 2026

2 Servings 

Ingredients 

• 150g sweet potato glass noodles 

• 1 onion, thinly sliced 

• 1 bunch baby spinach 

• 1 pepper, thinly sliced 

• 1 carrot, thinly sliced 

• Sesame oil, to taste 

• Sesame seeds, to garnish 

• A pinch of salt, for seasoning the vegetables 
   

Sauce 
 

• 138ml water 

• 3½ Table spoon Korean soy sauce 

• 3½ Table spoon brown sugar 

• 1 Table spoon vegetable oil 

• 1 Teaspoon  minced garlic 

Method 
 

1. Bring a large pot of water to the boil. Add the sweet potato glass noodles and cook for 6–8 minutes or until softened. 

1. Drain the noodles well, leaving a small amount of cooking water in the pot. 

1. Add the soy sauce, minced garlic, vegetable oil and brown sugar. Stir-fry over medium heat until the sauce has reduced and is absorbed into the noodles. 

1. In a separate pan, stir-fry the onion, pepper and carrot with a pinch of salt until just tender. 

1. Add the stir-fried vegetables and baby spinach to the noodles and toss everything together until well combined. 

1. Finish with sesame oil and sesame seeds. Serve warm.