Sweet potato glass noodles with veggie & steak stir-fry (Japchae)

Growing up near Koreatown in Los Angeles was like living in a world of culinary wonder. The highlight of my week was always heading to H-Mart. It wasn’t just grocery shopping—it was a treasure hunt. The aisles were packed with vibrant, unfamiliar ingredients and the scents of something exciting waiting to be discovered. I’d wander wide-eyed, clutching a bag of Korean snacks while dreaming of recreating the colorful dishes I’d see at the food court or in the bustling restaurants nearby.

Those trips planted a love for Korean food in me that has never faded. Japchae was one of the first dishes I fell in love with—a vibrant stir-fry of sweet potato noodles, crisp vegetables, and bold, umami flavors. It felt like magic on a plate, with its glossy noodles, bursts of color, and the perfect balance of sweetness and savoriness.

This recipe is my take on Japchae, and it’s special for so many reasons. Not only is it a nod to those formative trips to H-Mart, but it’s also nutrient-dense, high in protein, and endlessly satisfying. I’ve added a modern twist with ingredients like grass-fed steak and tofu, creating a dish that’s both indulgent and nourishing.

What I love most about this recipe is how colorful and versatile it is. You can mix and match veggies, adjust the protein to your liking, and even play with the sauce to suit your flavor preferences. It’s a dish that feels as vibrant as the memories that inspired it—proof that even the simplest meals can carry a world of meaning.

For me, this Japchae is more than just a recipe. It’s a celebration of the vibrant food culture I grew up surrounded by and a reminder of how a single dish can transport you back to moments of joy and discovery. I hope you’ll feel the same magic when you make it at home.

15-20 Min High-Protein Japchae

Serves: 4

Ingredients:

• 7 oz sweet potato noodles

• 5 oz grass-fed steak (thinly sliced)

• 3.5 oz tofu (sliced)

• 1 red bell pepper, carrot, zucchini (thinly sliced)

• 1 small onion (sliced)

• 3.5 oz spinach

• 3 oz mushrooms (optional)

• 2 eggs

• 1 tbsp arrowroot starch/ cornstarch(optional)

• 1 tbsp coconut sugar

• 1 tbsp maple syrup

• 3 tbsp tamari or soy sauce

• 1 tbsp oyster sauce (optional)

• 2 tbsp sesame oil

• 1 tsp garlic (minced)

• Sesame seeds & beet sprouts (optional)

Steps:

1. Marinate steak in coconut sugar, sesame oil, tamari, salt & pepper.

2. Boil noodles (6-7 min), drain & toss with sesame oil.

3. Cook eggs into a thin omelette, slice.

4. Sear tofu (coat in starch for crispiness) & steak.

5. Stir-fry veggies, mushrooms & spinach.

6. Combine everything, toss with tamari, maple syrup, garlic & oyster sauce.

7. Garnish with sesame seeds & sprouts!

Enjoy!!