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cooked vegan japchae in large pan

Vegan Japchae Recipe | Korean Glass Noodle Stir-Fry

Vegan Japchae is a plant based, flavor-loaded, Korean glass noodle stir-fry. This easy version of japchae wows with bouncy noodles and a plethora of vegetables that make a truly comforting and satisfying vegan dish.
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Course: Appetizer, brunch, Dinner, Entree, lunch, Main Course, Side Dish, Snack
Cuisine: Korean
Keyword: glass noodle, gluten-free option, japchae, noodles, roasted vegetables, sesame oil, stir fry, vegan
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 388kcal

Equipment

  • 1 large pot to boil noodles
  • 1 strainer for noodles and clean vegetables
  • 1 cutting board
  • 1 chef's knife
  • 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
    japchae sauce ingredients

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
    water at rolling boil on stove
  • Once cooked, drain and rinse them under cold water.
    rinse noodles 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.
    add sauce to glass noodles to prevent sticking

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
    wilted blanched spinach in ice batch
  • 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.
    blanched spinach for japchae

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
    saute onions and garlic
  • Then, add the japchae noodles into the pan. Stir fry and gently toss.
    Next, add all of the japchae sauce. Mix gently.
    add sauce to glass noodles
  • 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
    shiitake mushrooms in pan cooking
  • Add the carrots and bell pepper.
    Then add scallion whites. Sauté.
    1 carrot, 1 yellow or red bell pepper, 3 scallions
    saute vegetables
  • 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
    sauteed vegetables for japchae

Assemble:

  • REMOVE vegetables from the pan and ADD to the noodles.
    Add in the cut up spinach.
    Gently toss everything together.
    vegan japchae with sesame seeds garnish

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

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.

Nutrition

Nutrition Facts
Vegan Japchae Recipe | Korean Glass Noodle Stir-Fry
Amount per Serving
Calories
388
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
4
g
Sodium
 
450
mg
20
%
Potassium
 
325
mg
9
%
Carbohydrates
 
64
g
21
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
2697
IU
54
%
Vitamin C
 
59
mg
72
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.