Sweet potato starch noodles with vegetables and meat (Japchae) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 323) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yellow egg paper strips (Gyeran-noreunja-jidanchae)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef tenderloin or chicken breast for pork belly.

  • rosasharne on April 15, 2026

    very ish version w snow peas and bean sprouts

  • shapije1 on February 02, 2026

    This is my go-to japchae recipe—I always receive compliments and requests for the recipe when serving it to guests. I often go for a vegan version by leaving out the meat/egg and adding more veggies. So colorful and easy to make in bulk quantities for parties or packed lunches.

  • anya_sf on May 22, 2021

    I made the online recipe which the blog post says is the one from this book: https://www.maangchi.com/recipe/easy-japchae There's a fair amount of prep, but the cooking part is quick and easy. Used pork loin, made the egg garnish, added sliced red bell pepper and green onions with the vegetables. It turned out great; 3 of us finished it all.

  • jenburkholder on August 18, 2020

    We’ve made this several times exactly as written and like it a lot. The “easier” method really does work, contrary to all sense when reading the recipe. On a whole, I’d say it’s not quite as good as the traditional method, but with the time savings this one comes out ahead most nights.

  • Smokeydoke on July 03, 2020

    This recipe is almost identical to her famous YouTube one. She simplified the method but tbh I didn’t follow it because I like her original recipe even if it does take more time. It’s a great recipe, there’s a lot of flavor from the vegetables. I never follow the direction for seasoning, I do it purely by taste, using her measurements as a guideline and I added a lot more salt, sugar and soy sauce than called for. And I always use leftover meat, in this case smoked pork butt, so it added another dimension of flavor. I wouldn’t use unseasoned meat here, especially chicken breast. This dish does take considerable time and effort, I only make it for special occasions and parties. Photo included.

  • Lepa on January 23, 2020

    I made this without meat. I love the easy method but in the end it didn't have enough taste. I also needed to steam the veggies and noodles for an extra two minutes before they were tender.

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