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Japchae (Korean Stir-Fried made with sweet potato glass noodles, vegetables, and steak) with Umami Fire Seasoning


For the Noodles:

  • 8 ounces sweet potato glass noodles (dangmyeon)

For the Sauce:

For the Stir-Fry:

  • 2 tablespoons vegetable oil

  • 1 medium onion, thinly sliced

  • 1 large carrot, julienned

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 4 ounces spinach, blanched and squeezed dry

  • 4 ounces shiitake mushrooms, sliced

  • 2 cloves garlic, minced

  • 1/2 pound beef sirloin or chicken breast, thinly sliced (optional)

  • 2 green onions, chopped

  • 1 tablespoon sesame seeds

  • Salt and pepper to taste


Prepare the Noodles:

  • Cook the sweet potato glass noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Prepare the Sauce:

  • In a small bowl, mix together the soy sauce, sugar, sesame oil, and Umami Fire seasoning. Set aside.

Stir-Fry the Ingredients:

  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion and carrot, and stir-fry for 2-3 minutes until they start to soften.

  • Add the bell peppers and stir-fry for another 2-3 minutes.

  • Add the spinach, shiitake mushrooms, and minced garlic. Stir-fry for another 2 minutes until the vegetables are tender.

  • If using beef or chicken, heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the sliced meat and stir-fry until cooked through, about 3-4 minutes. Remove from the skillet and set aside.

Combine Everything:

  • Add the cooked glass noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, and toss to combine.

  • Add the cooked meat (if using) and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.


  • Transfer the Japchae to a serving platter.

  • Garnish with chopped green onions and sesame seeds.

  • Serve hot or at room temperature.

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