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+ servings

Japchae (Korean Stir-Fry)

Servings 8


  • ½ cup coconut aminos
  • 1 Tbsp. Korean red pepper flakes (gochugaru, available at Asian markets)
  • 1 Tbsp. fish sauce
  • ½ tsp. coconut sugar
  • 1 tsp. salt (+more to taste)
  • 1 egg
  • 2 Tbsp. + 1 tsp. toasted sesame oil
  • 1 lb. pork chops
  • 7 oz. sweet potato noodles (dangmyeon, available at Asian markets)
  • 7 large carrots
  • 2 cups white mushrooms
  • 1 red bell pepper
  • 5 cloves garlic
  • 4 cups fresh spinach packed
  • 2 green onions
  • 2 Tbsp. toasted sesame seeds


  • In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
  • Heat a small frying pan with 1 tsp. sesame oil.
  • In a small bowl, scramble the egg. Pour into pan and spread it around like a thin crepe.
  • Cook egg 1 minute, then carefully flip and cook another 30 seconds. Remove from pan, then use scissors to cut into thin slices. Set aside.
  • Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 10-15 minutes or until no longer pink in center. Remove from wok/pan and set aside.
  • While pork is cooking, bring half a pot of water to a boil.
  • Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
  • Cut carrots into matchsticks and set aside.
  • Cut bell pepper, mushrooms and green onion into thin slices and set aside.
  • Heat the oil in a wok or large frying pan over medium heat.
  • Add carrots, bell pepper and mushrooms and cook until just beginning to soften.
  • Crush garlic over veggies in the wok.
  • Add pork, spinach, noodles and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
  • Serve finished japchae garnished with egg slices, green onion, toasted sesame seeds, and more red pepper flakes if desired.
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