Due to popular demand, I’m going to post this recipe. What can I say? People saw the picture of my japchae on Facebook and clamored for it! Who am I to deny the will of the people?



Before actually launching into the recipe, I’d like to mention that my cooking philosophy is to work with whatever random crap I can find in my house. Also, I’d like to mention that I based this recipe off of one from maangchi.



  • Korean dangmyun noodles (sweet potato vermicelli noodles pictured at right)
  • A carrot chopped into matchstick strips
  • Some sliced up onion
  • MUSHROOMS ~ any yummy kind ~ shitake, shimeji, emoki, regular white mushrooms you find in the produce aisle. Purists might not be with me on this, but I say do what you want!
  • Spinach! Handfuls of spinach!
  • Soy sauce
  • Sesame oil
  • Coconut oil
  • Sugar
  • Garlic
  • Toasted sesame seeds if you want to be fancy


So here’s how I made it!

  1. Bring water to a boil in a pot and throw the dangmyun noodles in! Boil them for 5 to 10 minutes and when they’re ready, scoop them out into a bowl.
  2. Throw some handfuls of spinach into the pot and boil it for a couple of minutes!
  3. Add a table spoon of soy sauce and a tablespoon of sesame oil to your bowl of noodles. Mix it all around!
  4. Now drain out the spinach. You can slice it into smaller pieces if you want.  Throw it in the bowl with the noodles.
  5. Take your empty pot or a frying pan and slather a small spoonful of coconut oil on the bottom. Heat it up so it’s hot and ready. Then sauté those carrots, onions, mushrooms and whatever else you want. If you’re a garlic fan, add garlic here.
  6. Now’s the moment of truth when the magic happens and it all comes together. Take the veggies and add them to the bowl. Then add 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 to 3 tablespoons of sugar, and mix it up, baby!  You can put toasted sesame seeds on top when you’re done and all you’re friends will say, “Oooooooo, fancy!”

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