Vegetarian Japchae Recipe
This Vegetarian Japchae Recipe features chewy Korean sweet potato noodles stir-fried with colorful vegetables in a savory-sweet sesame soy sauce. It's a delicious, healthy, and easy Korean dish perfect for dinner, meal prep, or special occasions!
Ingredients
For the Noodles:
- 200 g 7 oz Korean sweet potato noodles (dangmyeon)
For the Sauce:
- 3 tablespoons soy sauce or tamari for gluten-free
- 1½ tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 clove garlic finely minced
- 1 teaspoon toasted sesame seeds
Vegetables:
- 1 small carrot julienned
- 1 small red bell pepper thinly sliced
- 1 small yellow bell pepper thinly sliced
- ½ medium red onion thinly sliced
- 2 –3 shiitake mushrooms thinly sliced (rehydrate if dried)
- 100 g 3.5 oz spinach
- 2 scallions cut into 2-inch pieces
- ½ small zucchini julienned
Other:
- Neutral oil avocado or vegetable oil for stir-frying
- Extra sesame seeds for garnish
Instructions
Step 1: Cook the Noodles
- Boil a large pot of water and cook sweet potato noodles for 6–8 minutes until tender but chewy.
- Drain, rinse under cold water, and toss with a little sesame oil. Set aside.
Step 2: Make the Sauce
- In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and toasted sesame seeds.
Step 3: Prepare and Cook the Vegetables
- Heat oil in a large pan over medium-high heat.
- Stir-fry each vegetable group (carrots, peppers, onion, mushrooms, zucchini, scallions) individually for 1–2 minutes until just tender. Set aside.
- Blanch the spinach briefly in boiling water (about 30 seconds), drain, and squeeze out excess water.
Step 4: Assemble the Japchae
- In the same pan, add the cooked noodles and pour the sauce over.
- Toss gently to coat the noodles.
- Add all cooked vegetables and spinach.
- Toss everything together carefully until well mixed and heated through.
Step 5: Garnish and Serve
- Sprinkle extra sesame seeds over the japchae before serving. Enjoy warm, at room temperature, or cold!
Notes
- Texture Tip: Cook vegetables separately to keep them crisp and colorful.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or enjoy cold.
- Variations: Add tofu, tempeh, or chickpeas for extra protein. Mix in gochujang for a spicy twist!
- Gluten-Free Option: Use tamari instead of soy sauce.