Diane’s Sweet & Spicy Japchae Slaw


  • 1 package/340g sweet potato noodles (Dangmyeon)
  • 1 head of napa cabbage, thinly sliced
  • 1/2 head of red cabbage, thinly sliced
  • 5 green onions, thinly sliced – reserve 1/4 cup for garnish
  • 3 carrots, peeled and shredded
  • 3 cups baby kale or spinach
  • 2 orange or yellow peppers, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped parsley
  • Sauce
  • 2 tablespoons soy sauce
  • 1/4 cup rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon Gochujang – more or less depending on your heat preference
  • 1 tablespoon sugar in the raw
  • Juice of 1/2 lime
  • 1 garlic clove, minced
  • 1 heaping tablespoon grated ginger
  • 3 tablespoons toasted sesame seeds – reserve 1 tablespoon for garnish

Step-by-Step Directions:

  1. Cook the noodles in a large pot of boiling water until soft, 5-7 minutes. Drain and rinse thoroughly under cool water. Using tongs or your hands lift the noodles over a clean mixing bowl and cut them from the bottom up in sections with scissors letting the cut pieces fall into the bowl. For this dish I like them about 4-6 inches long but experiment with longer and shorter pieces.
  2. Mix all ingredients for slaw together in large mixing bowl.
  3. Whisk all ingredients for sauce together in a medium mixing bowl.
  4. Add 1/3 of dressing to the slaw ingredients and toss well to combine.
  5. Add more as needed. Refrigerate unused sauce. Works great as a marinade.
  6. Garnish with reserved sesame seeds and scallions.
  7. Enjoy!
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