Big Nood Energy Ep. 4: Japchae 잡채 (Korean Sweet Potato Noodle Stir Fry That Slaps)

Veg-packed, slippery noods with a fried egg on top. What’s not to love?

Let’s talk Japchae (잡채)—Korea’s gift to the world of slippery, sweet-savoury noodle magic. Made with dangmyeon (sweet potato starch noodles, also known as glass noodles), this dish is usually wheeled out for special occasions… but frankly, it deserves weekday fame too. I’ve cranked the veg up, kept it simple, and added a fried egg because sometimes tradition needs a lie down.

A quick bit of history while the noodles soak: Japchae dates back to the 17th century, supposedly whipped up for a royal banquet. It didn’t even 

have noodles back then, which feels criminal. Thankfully, someone fixed that.

One thing you do need to get right? The veg. It’s not a free-for-all stir fry. Each bit is prepped a particular way—spinach gets a quick blanch, mushrooms go solo with their own moment, and the other veg are cooked in layers to keep everything vibrant, flavourful, and crunchy in the right places. Minimal mush. Maximum freshness.

I read a lot while developing this—respect to the legends like Maangchi, Our Korean Kitchen, and My Korea by Hooni Kim. I’ve taken what I’ve learned and given it my own Cheeky Chilli twist.

Also, yes, you can shred up a traditional egg sheet if you’re feeling extra. But personally, I’m team fried egg, yolk dribbling into the noodles like a sauce. But you do you.

Japchae 잡채 Korean Sweet Potato Noodle Recipe:

Serves: 2 mains / 4 sides

Difficulty: Easy

What You’ll Need:

Noodles + Mushrooms

• 2 nests dangmyeon noodles (sweet potato starch noodles)

• 10 dried shiitake mushrooms (sliced once soaked)

• 400ml chicken stock (or veg stock if you’re going plant-mode).

  → Soak the mushrooms in the stock—but don’t chuck the liquid. You’ll need it later to cook the noodles and pack in the flavour.

  
  

Veggie Pile-On

• 150g baby spinach

• 2 small brown onions, thinly sliced

• 3 spring onions (white parts sliced lengthways, green bits chopped)

• 1 carrot, julienned

• ½ red pepper, matchsticks

• ½ yellow or green pepper, matchsticks

• 3 garlic cloves, minced ( 1 for mushrooms the rest for noodles) 

  
  

Veg/Noodles

• 3 tbsp neutral oil

• 4 tbsp soy sauce (plus a dash more if needed)

• 2 tbs Sesame oil plus a drizzle at the end (for everything, basically)

• 1 tbs sugar 

  
  

Garnish Game:

• Sweet pickled turnips

• Sliced chilli

• Sesame seeds

• Fried egg (optional but very much needed)

How to Make It:

1. Soak + Soak

• Soak your noodles in cold water for 1 hour.

• Soak the mushrooms in your stock (cover with a plate to keep them down) and set aside reserving the stock for later.

2. Veg Prep (Don’t Skip This Bit)

• Blanch the spinach in salty boiling water for 1.5 mins. Drain, rinse under cold water, squeeze dry, snip with scissors and toss with a dash of sesame oil. Set aside.

• In a hot pan, add 2 tbsp neutral oil. Chuck in onions and white spring onions. Stir until translucent (3 mins).

• Add carrots and peppers. Stir-fry another 3 mins—soft but still a bit of crunch. Remove and pile onto the spinach plate.

3. Mushroom Power

• Wipe the pan, add 1 tbsp oil, and heat it up. Add mushrooms, 1 clove garlic, a 2 tbsp of soy and 1 tbsp of sesame oil. Stir like your life depends on it.

• After 2 mins, splash in 4 tbsp of the mushroom soaking stock. Cook for another 3 mins, then remove and add to the veg plate.

4. Time for Noods

• In the same pan, pour in the leftover mushroom soaking stock (should be around 300ml).

• Add 2 cloves garlic, 2 tbsp soy, a 1 tbsp of sesame oil and your drained soaked noodles.

• Simmer on medium for about 5 mins. Cut the noodles in the pan with scissors when they get unruly.

• Once the liquid's mostly gone and the noodles are tender, add the veg + mushrooms back in. Add in the green parts of the spring onions for freshness and Mix thoroughly. Taste. Needs salt? Dash in more soy. Needs vibe? Hit it with a drizzle of sesame oil.

5. Plate + Garnish

Into bowls they go. Top with:

• Sesame seeds

• Pickled turnips

• Chilli

• And a fried egg if you’re smart

Serve It With:

This makes a banging main on its own, or a power side next to something juicy like my Korean roast poussin stuffed with sticky rice. Go full feast mode.

A Quick Note on Research:

I do my homework so you don’t have to. This recipe is a love letter to Japchae, shaped by classics like Our Korean Kitchen, Maangchi, and My Korea by Hooni Kim. I’ve taken inspiration, added my own twist, and kept it true to Cheeky Chilli’s messy, delicious vibe.