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.





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


  • 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




  • 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


To Serve

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



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.


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.


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.


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.


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

Browse all recipes

Social media

@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
#koreanfood #korea #tottenhamhotspur #tottenham #football #tottenhamstadium #tottenhamhotspurstadium @chefandrewhales @jooyoung1229 @spursofficial @tottenhamhotspurstadium3 days ago via Instagram
@judyjoochef Instagram profile imageVery honored to attend the Korean President’s state dinner. My cousin, Eugene, as my date! 🥰 
#korea #korean #statedinner4 days ago via Instagram
@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
@itv @itvxofficial @saturdayjamesmartin #jamesmartin #korea #korean #koreanfoodrecipes #koreanfoodstreet #koreanstreetfood #cooking #chefs #chefsofinstagram #kimchi #kimchipancake4 days ago via Instagram
@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

#dads #birthday #daddy #americandream1 week ago via Instagram