Easy Korean Japchae

A Korean classic made easy. Sweet potato noodles tossed with colourful vegetables and Mama Kim's Korean Master Sauce for a savoury-sweet meal that's perfect warm, at room temperature or chilled.

Serves: 2–3
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

• 100g sweet potato noodles (dangmyeon)
• 100g beef strips or shiitake mushrooms
• 1/2 onion, thinly sliced
• 1 small carrot, julienned
• 1/4 red capsicum, thinly sliced
• 1/4 yellow capsicum, thinly sliced
• 2 shiitake mushrooms, sliced
• 2 handfuls baby spinach
• 1/2 cup Mama Kim's Korean Master Sauce
• Soy sauce, to taste
• Salt, to taste
• 1 tbsp sesame oil
• Sesame seeds, to garnish

Instructions

1. Cook the sweet potato noodles according to packet instructions (usually 6–7 minutes). Drain well.
2. While still warm, toss the noodles with Mama Kim's Korean Master Sauce and half of the sesame oil.
3. Heat a large frying pan over medium-high heat. Cook the beef or mushrooms until lightly browned.
4. Add onion, carrot, shiitake mushrooms and capsicum. Stir-fry for 2–3 minutes until just tender while still vibrant in colour.
5. Add the seasoned noodles and toss gently for 30–60 seconds until combined and heated through.
6. Add the baby spinach and toss for 20–30 seconds until just wilted.
7. Taste and adjust seasoning with soy sauce or salt as needed.
8. Finish with the remaining sesame oil and sesame seeds before serving.

Tips

• Drain the noodles well before adding the sauce to prevent diluting the flavour.
• Do not overcook the vegetables. Japchae is best when the vegetables remain colourful and slightly crisp.
• If the noodles need more savoury flavour, add a little soy sauce first.
• If adding more soy sauce darkens the noodles too much, season with a pinch of salt instead.
• For extra colour, use a mix of red and yellow capsicum.
• Japchae tastes great warm, at room temperature or chilled the next day.