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Picture of Cook the Book: Japchae, Korean Sweet Potato Noodles
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1953 kcal 98 %
  • Fat 80 g 123 %
  • Saturated 22 g 108 %
  • Carbs 239 g 80 %
  • Fiber 16 g 65 %
  • Protein 77 g 153 %
  • Cholesterol 306 mg 102 %
  • Sodium 4073 mg 170 %
  • Calcium 298 mg 30 %
  • Magnesium 344 mg 82 %
  • Potassium 2541 mg 54 %
  • Iron 18 mg 98 %
  • Zinc 15 mg 136 %
  • Phosphorus 1098 mg 157 %
  • Vitamin A 1109 µg 123 %
  • Vitamin C 47 mg 52 %
  • Thiamin (B1) 3 mg 247 %
  • Riboflavin (B2) 2 mg 155 %
  • Niacin (B3) 34 mg 212 %
  • Vitamin B6 2 mg 154 %
  • Folate equivalent (total) 1130 µg 283 %
  • Vitamin B12 4 µg 151 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 7 mg 49 %
  • Vitamin K 649 µg 541 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Japchae, Korean Sweet Potato Noodles

Ingredients

  • 8 ounces sweet potato noodles
  • 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
  • 1/4 cup plus 1 teaspoon soy sauce
  • 1/4 medium onion, sliced
  • 3 to 4 pyongo or shiitake mushrooms, sliced
  • 1 carrot, shredded or cut into thin strips
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup sugar
  • Toasted sesame seeds for garnish

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