Johnna’s Japchae, a new twist on a Korean favorite

Author Johnna


  • 2 large sweet potatoes , sliced with a spiral slicer
  • 2 t . toasted sesame oil
  • ¼ cup Gluten-free soy sauce (Tamari), Braggs Aminos or Coconut Aminos
  • 1 T . Toasted sesame oil
  • 1 T . Maple syrup
  • 1 yellow onion , thinly sliced
  • 2 t . toasted sesame oil
  • 4 oz . sliced baby bella mushrooms
  • 3 carrots , sliced into matchsticks
  • 1 red pepper , thinly sliced
  • 6 to 8 stems of kale , remove from stems and chop kale
  • 2 T . Sesame seeds
  • 1 bunch green onions , finely chopped


  1. In a small bowl, combine soy sauce, sesame oil and maple syrup. Set aside.
  2. In a large deep skillet, toss sweet potato noodles with sesame oil and cook over medium-low heat. Constantly toss, cooking to warm and slightly soften.
  3. Once soft, toss with the soy sauce, sesame oil and maple syrup mixture.
  4. In another pan, stirfry onion with 2 t. sesame oil. Once transparent, add mushrooms, carrots, red pepper and kale. Toss often, greens will relax and reduce a bit in size.
  5. Once vegetables have heated through (cook as you would for stirfry, to heat but not make mushy), plate noodles on serving plates and top with vegetables. Sprinkle with sesame seeds and green onions.