Vegan Japchae is a plant based, flavor-loaded, Korean glass noodle stir-fry of ultimate vegan happiness. This easy version of japchae wows with bouncy noodles and a plethora of vegetables that make a truly comforting and satisfying vegan dish. It’s my go-to for serving family and friends and believe me, this vegan japchae always impresses.
Table of contents
I love vegan japchae
It’s very satisfying so I consider this a complete meal, dinner, lunch, snack…whatever you call it…it’s everything you need in one bowl.
It’s literally like eating a basket of vegetables that you otherwise might forget to cook and leave it in your refrigerator for a week. So, I always make japchae when I want to eat clean, eat lots of nutritious veggies, and get that “carb fix” without having to eat pasta.
If you didn’t know, glass noodles like the potato starch noodles in japchae are considerably a healthier choice and gluten free! Oh my, so good!
Shiitake mushroom, scallions, carrots, and bell pepper are a few additions and the clear noodles are stir fried in an addicting, super easy to make, sweet-savory Asian sauce.
This plant-based recipe is quick and easy with step by step instruction.
KOREAN FOOD OVER THE YEARS
My dear friend is Korean and our idea of fun always involves food. Did I surprise you? So with that said, eating is always our go-to activity and eating at her house when it comes to pure authentic Korean food, is where it’s at.
Not only have I been lucky to try authentic Korean dishes over many decades, I’ve been exposed to this incredible food culture that is like no other. Plus, I’ve evolved a high tolerance for spicy foods, haha!
I don’t think too many people can say that they’ve been lucky enough to eat Korean food made by their friend’s mama, but I can. For that, I am thankful. A mother’s touch is unmatched and I must say, Korean moms don’t mess around.
My fondest memories are of her mom making me Miyeokguk (seaweed soup), Tteokguk Tteok (rice cake stew), and homemade kimchi. Sure, these may seem like the popular ones, but let’s not forget the banchan (sides) and the touches that can only happen within a true Korean household. There are so many more, too many to list.
Not to mention, I’ve gotten to eat all over Los Angeles which has a renowned Koreatown, comprised of some of America’s top Korean restaurants.
Enter, japchae. A stunning noodle dish that always delivers, from the Korean household to busy, bustling restaurant. If you need to know a Korean dish to make, this is the one.
What is good about Vegan Japchae
- It’s vegan and tastes so satisfying.
- Healthy and Gluten-Free Option
- Rainbow of vegetables delivers lots of fiber, flavor, and nutrition.
- Glass Potato Starch Noodles are gluten free, low fat, lower carb, and filling.
- Vegan japchae can be served as main dish.
What is Japchae?
Japchae is a popular Korean dish consisting of stir-fried glass noodles, assorted vegetables, and sometimes beef or other proteins.
- This savory and slightly sweet dish is often served on special occasions and is beloved for its tender, chewy texture and harmonious blend of flavors.
- The distinct long-length cuts of the vegetables, bouncy noodles, blanched spinach, and a light yet flavorful sauce are very important elements of japchae.
- The vegetables should always have a crisp and colorful texture. Never ever too soft or overcooked.
Japchae is colorful and consists of stir frying the vegetables separately so that they stay colorful and crisp when mixed back in with the noodles.
What does Japchae mean in English?
The name “Japchae” means “mixed vegetables,” reflecting the colorful and diverse array of vegetables typically used in the dish.
Is Japchae supposed to be hot or cold?
I have had japchae hot and cold. Let me tell you, it’s always good. Ideally, the temperature is just warm or room temp, but never hot.
- For fresh made japchae, it’s lovely right from the stove. However, it is typically not a very hot dish. It will be nicely warm, but never steaming.
- For leftovers, nothing beats a bowl of cold japchae and I usually drizzle some sriracha on top.
- It can be enjoyed warm or cold, making it a versatile and satisfying dish.
Are Vegan Japchae Noodles Healthy?
Glass noodles, commonly used in japchae, are generally considered to be a healthier option compared to other types of noodles.
Made from mung bean starch or sweet potato starch, these translucent noodles are gluten-free, lower in fat and carbs, and may offer a lower calorie option.
Furthermore, being part of a balanced and vegetable-rich dish like Vegan Japchae enhances its overall nutritional value. For a satisfying and wholesome meal, japchae noodles can be a great choice.
What is Glass Noodle?
Glass noodles, also known as cellophane noodles, sotanghon, or mung bean noodles, are a type of clear noodle made from starch such as mung bean starch, potato starch, sweet potato starch, or canna starch.
These noodles are valued for their see-through aesthetic, slightly chewy texture, and their lower calorie count.
Glass noodles are used in a wide range of dishes, from Asian and Filipino soups and Korean stir-fries to Vietnamese spring rolls and salads.
Due to their gluten-free nature and versatility, glass noodles have become a popular choice for individuals with dietary restrictions or those seeking a lighter alternative to traditional wheat-based noodles.
Vegan Japchae INGREDIENTS
- 8 ounces Korean Vermicelli potato starch noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic – smash and minced
- 1/2 onion – long strips, thinly sliced
- 1 carrot – julienned; matchsticks
- 1 yellow or red bell pepper – julienned; long strips
- 10 shiitake mushrooms – sliced thin, lengthwise
- 1 small bunch Spinach – with stems
- 3 scallions – cut into 2-inch long pieces; SEPARATE scallion whites from the green scallion part.
- Salt to taste
Japchae Sauce:
- 3 tablespoons low sodium soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon brown sugar
- Black Pepper to taste
Garnish:
- 1/4 tablespoon Toasted sesame seeds (optional)
EQUIPMENT
- 1 Large Pot – to boil noodles
- Strainer – for noodles and clean vegetables
- Cutting Board
- Chef’s Knife
- Large Sauté Pan
- Tongs or Long Chopsticks – to mix japchae
- Small bowl
- Large Bowl or Platter
INSTRUCTIONS
- Mix the Japchae Sauce:
- Combine soy sauce, brown sugar, sesame oil, and black pepper into a small bowl. Set aside.
- Prepare the Noodles:
- Boil the sweet potato starch noodles according to the package instructions. Usually about 6-7 minutes in boiling water.
- Once cooked, drain and rinse them under cold water.
- Shake the excess water off, very well.
- Toss with a tablespoon of the japchae sauce so they don’t stick. Set aside.
- Do not overcook. They should have a nice tender bite, but never mushy.
- Blanch the Spinach:
- Add the cleaned spinach with stems to boiling water until just wilted.
- Then, remove and place in an ice bath.
- Finally, remove the spinach from the water, squeezing all the water out by hand. Take a scissor and cut the spinach a few times. Set aside.
- Cook the Vegetables:
- In a large pan, heat the oil over medium heat. Add the minced garlic and sliced onion, then sauté just until fragrant.
- Then, add the japchae noodles into the pan. Stir fry and gently toss.
- Next, add all of the japchae sauce. Mix gently.
- REMOVE everything from the pan into a bowl and set aside.
- Stir-Fry the Vegetables:
- Add a little oil back into the pan then add the shiitake mushrooms. Let them sit for 2 minutes while they begin to cook through.
- Add the carrots and bell pepper.
- Then add scallion whites. Sauté.
- Finally add green scallions and mix everything. Continue to cook until the vegetables have a bright, enhanced color and are slightly tender, but still firm and crisp.
- Assemble:
- REMOVE vegetables from the pan and ADD to the noodles.
- Add in the cut up spinach.
- Gently toss everything together.
- Final Touch:
- Sprinkle the vegan japchae with toasted sesame seeds, and give it a final toss to incorporate the seeds.
- Serve:
- Transfer the vegan japchae to a serving dish and enjoy the delightful flavors of this plant-based Korean dish! Have some gochujang or your favorite chili oil on the side for a spicy add on.
Notes
- Be sure to follow noodle instruction. Most japchae noodles should be placed in boiling water.
- Remove one you taste (tasting is very important) and the bite should be tender and go all the way through without change or any hardness.
- Then rinse with cold water and shaking off excess water is a must. Finally, don’t miss drizzling with japchae sauce so the noodles stay bouncy and don’t stick.
- Always cook veggies in order of cook time.
- The vegetables, including the onions, should not be totally wilted or overcooked. They should hold shape and color. This is a main characteristic of vegan japchae.
- Japchae sauce should be very balanced between salty, sweet, and nutty. Adjust as needed.
Add Ins and Variations
- Add a half tablespoon of dark soy sauce for a richer, more savory sauce.
- Use Korean brewed soy sauce if you can access it.
- Use low sodium soy sauce for a modest salt content in the recipe.
- You can add any protein you like, including previously frozen tofu or sliced tempeh. Stir fry and add the protein when the mushrooms go in the pan.
- Bok choy or cabbage made good add ins for more vegetables.
- Have a side of sweet-spicy gochujang for an extra Korean experience.
What to serve with Vegan Japchae
Rice! I know, it might sound funny to pair the carbs with carbs, but it’s yummy. Steaming rice is a perfect backdrop to vegan japchae.
Other Korean sides are excellent addition to vegan japchae and if you eat eggs, a nice garnish of jammy egg or omelette is extra delicious on the noodles.
- Temperature: Japchae can be served warm, at room temperature, or chilled. It is versatile and can be enjoyed in any form.
- Presentation: Arrange Japchae on a large platter for communal sharing, or serve individual portions in bowls.
- Accompaniments: Japchae is often served with rice, but it can also be enjoyed on its own. Pair it with other Korean side dishes (banchan) like kimchi, pickled vegetables, and Korean pancakes (jeon) for a complete meal.
- Occasions: While Japchae is a staple for special occasions such as weddings, birthdays, and holidays, it also makes a fantastic everyday dish due to its flavorful and nutritious profile.
Eat Healthy Noodles…
Questions
Can I store leftovers?
Yes! Japchae makes for great leftovers so it is best to use a glass container with lid.
Does the vegetable sizes matter?
Yes, definitely cut the vegetables per the instruction for the best texture and appeal to your vegan japchae.
Is this healthy?
Vegan japchae is a much healthier alternative than other noodle dishes. It is versatile to adjust seasonings and offers a lot of colorful vegetables in the recipe.
WATCH THE VIDEO
Vegan Japchae Recipe | Korean Glass Noodle Stir-Fry
Equipment
- 1 large pot to boil noodles
- 1 strainer for noodles and clean vegetables
- 1 Large Sauté Pan
- 1 Tongs or Chopsticks to mix japchae
- 1 small bowl
- 1 Large Bowl or Platter
Ingredients
- 6-8 ounces Korean Vermicelli potato starch noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic smash and minced
- ½ onion long strips, thinly sliced
- 1 carrot julienned; matchsticks
- 1 yellow or red bell pepper julienned; long strips
- 10 shiitake mushrooms sliced thin, lengthwise
- 1 small bunch Spinach with stems
- 3 scallions cut into 2-inch long pieces; SEPARATE scallion whites from the green scallion part.
- Salt to taste
Japchae Sauce:
- 3 tablespoons soy sauce regular or low sodium
- 2½ tablespoon sesame oil
- 2¼ tablespoon brown sugar
- Black Pepper to taste
Garnish:
- ¼ tablespoon Toasted sesame seeds optional
Instructions
Mix the Japchae Sauce:
- Combine soy sauce, brown sugar, sesame oil, and black pepper into a small bowl. Set aside.3 tablespoons soy sauce, 2½ tablespoon sesame oil, 2¼ tablespoon brown sugar, Black Pepper to taste
Prepare the Noodles:
- Boil the sweet potato starch noodles according to the package instructions. Usually about 6-7 minutes in boiling water.6-8 ounces Korean Vermicelli potato starch noodles
- Once cooked, drain and rinse them under cold water.
- Shake the excess water off, very well.
- Toss with a tablespoon of the japchae sauce so they don't stick. Set aside.Do not overcook. They should have a nice tender bite, but never mushy.
Blanch the Spinach:
- Add the cleaned spinach with stems to boiling water until just wilted.Then, remove and place in an ice bath.1 small bunch Spinach
- Finally, remove the spinach from the water, squeezing all the water out by hand. Take a scissor and cut the spinach a few times. Set aside.
Cook the Vegetables:
- In a large pan, heat the oil over medium heat. Add the minced garlic and sliced onion, then sauté just until fragrant.3 cloves garlic, ½ onion, 2 tablespoons vegetable oil
- Then, add the japchae noodles into the pan. Stir fry and gently toss.Next, add all of the japchae sauce. Mix gently.
- REMOVE everything from the pan into a bowl and set aside.
Stir-Fry the Vegetables:
- Add a little oil back into the pan then add the shiitake mushrooms. Let them sit for 2 minutes while they begin to cook through.10 shiitake mushrooms
- Add the carrots and bell pepper.Then add scallion whites. Sauté.1 carrot, 1 yellow or red bell pepper, 3 scallions
- Finally add green scallions and mix everything. Continue to cook until the vegetables have a bright, enhanced color and are slightly tender, but still firm and crisp.Season with salt to taste.Salt to taste
Assemble:
- REMOVE vegetables from the pan and ADD to the noodles.Add in the cut up spinach.Gently toss everything together.
Final Touch:
- Sprinkle the vegan japchae with toasted sesame seeds, and give it a final toss to incorporate the seeds.¼ tablespoon Toasted sesame seeds
Serve:
- Transfer the vegan japchae to a serving dish and enjoy the delightful flavors of this plant-based Korean dish! Have some gochujang or your favorite chili oil on the side for a spicy add on.
Notes
- Keep the vegetables colorful and crisp.
- Noodles should be bouncy.
- The sauce can be adjusted but should be a balance of savory, sweet, and nutty.
- Serve warm, room temp, or cold.
LEAVE A COMMENT