Jap Chae with Prawns

My mum used to make this dish for dinner parties, so it always has a special-occasion feel for me. I love the springiness of Korean sweet potato noodles (which, by the way, are gluten-free), but they sometimes get a little long and/or tangled. If that happens, just cut them with kitchen scissors after cooking and rinsing them. Traditionally, this dish is made with beef; here I’ve used prawns, but you can substitute any protein, including tofu, scallops or chicken.

Ingredients

SERVES 6

Noodles

Eggs

  • 1 tsp vegetable oil
  • Pinch of sea salt
  • 2 large eggs, lightly beaten with a splash of water

Prawns

  • 1 tbsp vegetable oil
  • 2 large cloves garlic, grated or finely chopped
  • 24 tiger prawns, peeled (including tails, if liked) and deveined, and patted dry
  • Sea salt
  • 1 tbsp mirin

 

Vegetables

 

  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 12 chestnut, button or shiitake mushrooms, destemmed and sliced
  • 1 large carrot, julienned
  • 1 (140 g/5 oz) pack baby spinach
  • 3 spring onions, cut into 5 cm (2 in) pieces

Sauce

To Serve

  • 1⁄2 spring onion, cut lengthways into thin strips, soaked in ice water until curled and then drained
  • Black sesame seeds

Method

FOR THE NOODLES

Bring a large pot of water to the boil. Add the noodles and cook according to the pack instructions until soft. Briefly rinse in cold water and then drain well. Transfer to a large bowl, toss with the soy sauce until coated and set aside.

FOR THE EGGS

In a medium non-stick frying pan, heat the oil over a medium heat. Beat the salt into the eggs, then add the egg mixture to the pan, swirling to evenly coat the base. Cook for about 2 minutes, without touching, until the egg is set but just barely browned on the base. Flip and continue to cook for a further 15–20 seconds until the base is set, again trying not to get too much colour on the egg. Slide onto a chopping board, carefully roll into a log and cut crossways into thin strips. Set the egg strips aside and wipe out the pan.

FOR THE PRAWNS

Add the oil to the frying pan and heat over a medium-high heat. Add the garlic and cook for 10 seconds, stirring frequently until fragrant. Don’t let the garlic brown. Add the prawns, season with salt and cook for 11⁄2 minutes, stirring frequently until the prawns are barely pink. Add the mirin and cook for 3 minutes, stirring frequently, until the prawns are cooked through. Transfer the prawn mixture to a bowl.

FOR THE VEGETABLES

In the same pan, heat the oil over a medium heat. Add the onion and cook for 1 minute, stirring frequently until slightly softened. Add any juices from the bowl of prawns and toss to coat. Add the mushrooms and carrot and cook until slightly softened. Add the spinach in handfuls, tossing with the other ingredients and adding more as it wilts. Cook for 2–3 minutes until all the spinach is wilted. Add the spring onions and drained noodles and toss together.

FOR THE SAUCE

Add the sugar, sesame oil, sesame seeds, soy sauce and salt to the pan. Toss well and cook for 2 minutes until the noodles are heated through and glossy. Add the egg strips and prawns and gently toss.

Transfer to a platter, top with the spring onion curls and sesame seeds and serve immediately

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@judyjoochef Instagram profile imageIt was a pleasure sharing my story with Bella Wu for her project “Out of the Shadows”, which spotlights women forging their own paths.

From engineering, to finance, to reinventing myself through the kitchen, food media, and television — my journey has always come back to joy, authenticity, and embracing both wins and failures. 

Today, success feels quieter: peace, the people I love, and the simple things beyond the spotlight.

And, I’m so proud of Bella — Even while still in high school, she has already founded evermorehues, a sustainable candle company that supports female entrepreneurs. Her creativity and drive at such a young age are truly inspiring.

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@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!
Savory. Earthy. Umami heaven 🍲🔥

My comfort stew of choice — loaded with tofu, courgette, potatoes, and spicy chilies. Serve it with rice or next to a sizzling BBQ spread.

I make this warming little stew on repeat—it’s a bubbling bowl of comfort that’s as nourishing as it is bold. I always sneak in extra tofu (my fave!), and if you can get your hands on Korean zucchini, do it—they’re sweeter, crunchier, and totally up the game. Trust me, this one’s a hug in a bowl with serious flavor cred.

Comment Umami for the recipe.

Save this for your cozy night rotation 🍲🔥

💡: @samsunguk
 🛒: @koreafoodsuk
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

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Honored to be joined by the amazing @jujuchangabc — Emmy® Award-winning co-anchor of ABC News’ Nightline — who will be guiding the conversation for a special evening at @thekoreasociety 🥢.

From engineering → to banking → to becoming a chef and restaurateur, my career path has been anything but linear. With Juju leading the discussion, I’ll be sharing stories from my journey, the lessons I’ve learned along the way, and the inspiration that shaped my latest book, K-Quick.

We’ll explore what it means to pivot, pursue passion, and—of course—how food has shaped every step of my life. 🍳

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@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen — where underrated pub food gets the love it deserves. 🔥🥢

Chadol Sukju Bokkeum is quick, cozy, and totally craveable. One bite and you’ll understand why Koreans swear by it at every pojangmacha (a certain kind of Korean street food stalls known for comfort foods, aka “pocha” for short)

🥩 Ultra-thin beef brisket (chadolbagi)
 🌱 Crisp bean sprouts
 🧄 Garlic, soy, oyster sauce, mirin — the holy grail stir-fry base
 🌿 Finished with sesame oil + scallions

It’s salty, savory, and ready in under 30 minutes. Serve it up with rice (or a cold drink). Pub vibes, perfected.

📍 Ingredients via @koreafoodsuk
💄 Glam by @jonesroadbeauty & @justbobbidotcom
🍜 @kwangjuyo_official @sayluci 
👩🏻‍🍳 Pro tip: Don’t overcook the sprouts — that crunch is everything!

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