This vegan japchae recipe is super delicious and easy to make that rich with colorful veggies. It is gluten-free, low-carbohydrate, low-calorie, and gluten-free but it is so satisfying and budget-friendly recipe.
What is Japchae?
Japchae is a Korean word meaning mixed vegetables. It is very popular in Korea and around the world. Japchae one important ingredient is glass noodles made from sweet potatoes. Japchae is typically served as a side dish but it can also be served with rice. Japchae should have a balanced sweet and savory flavor, crunchy vegetable texture, and bouncy noodle texture. Normally, japchae uses meat as a protein source but you can also use mushroom or tofo or a combination of both. There are several variations of this dish, either with or without meat, and choosing all different kinds of vegetables according to your desire. You can find glass noodles in many Asian markets in the noodle section aisle or order online.
How to make Japchae?
Start by soaking your dehydrated mushrooms in hot water for about 2 hours. While waiting for mushrooms to hydrate, prepare all the other ingredients.
Clean and slice your vegetables. You can add as many vegetables as you want. Feel free to use what you have in the fridge. I like to slice my vegetables thinly or matchsticks sizes.
Boil water in a pan and cook your spinach for 30 seconds and drop in ice-cold water for 30 seconds then squeze excess water and season with garlic, sugar, soy sauce, toasted sesame oil and seeds. Blanching technique keeps the nice color and or texture of your vegetables.
In the same boiling water, toss your glass noodles and cook until soft and chewy or about 7-10 minutes. Try to stir occasionally to avoid sticking. Drain your noodles and season them with soy sauce, sugar and sesame oil.
Heat your cooking oil using a large skillet in a medium heat. Sautee your garlic, onions and green onions until translucent and aromatic.
Drop your mushrooms and cook until soften or caramilized.
Add the rest of the vegetables and stir fry for 2-5 minutes.
For the traditional japchae recipe, you have to cook all the vegetables separately for a clean taste but in my experience it does not make a lot of a difference and it save some time and dishes so I break the rule and cook them together.
How to Store Japchae?
Store in an air-tight container in the fridge for about 3 days. I have not tried freezing it but it will probably ok but the texture will be different.
Vegan Japchae (Korean Stir Fried Glass Noodle)
- Large Pan or Wok
- Mixing Bowls
- .5 ounce rehydrated mushrooms (soaked with hot water)
- 5 pieces white mushrooms
- 2 tablespoons cooking oil
- 2 cloves minced garlic
- 1 small onion
- 1 bunch green onions
- 2 tablespoons brown sugar
- 2 tablespoon s toasted sesame oil
- 1 tablespoon sesame seeds
- 4 ounce sweet potato noodles
- 1/2 large bell pepper
- 1 large carrots
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon brown sugar
- 1 teaspoon soy sauce
- 8 ounces spinach
- Soak dried mushrooms in hot water until size dobled up or about 2 hours. In the meantime, prepare and slice all the vegetables and noodles if neccesarry.
- Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon and drop it in ice cold water for 30 seconds. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with a pinch of minced garlic, 1 teaspoon soy sauce and a pinch of toasted sesame seeds, 1 teaspoon toasted sesame oil and 1/2 teaspoon of sugar. Set it aside.
- In the same pot of boiling water, toss your glass noodles cover and cook for 1 minute. Stir occasionally. Cover and cooking for another 7 minutes until the noodles are soft and chewy. Strain excess water and cut them a few times with kitchen scissors. In a mixing bowl, combine your cook noodles, 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 2 tablespoons brown sugar. Mix well by hand or some utensil.
- Heat up a skillet over medium high heat. Add 2 tablespoons of cooking oil. Sautee onion, the green onion, garlic until translucent. Add all your mushrooms and cook in medium heat until caramilized or soften. Toss bell pepper and carrots and stir fry for 2 minutes.
- Add your seasoned spinach and seasoned potato glass noodles into the skillet. Stir to mix everything until well combined. Cook in medium-high heat until all the ingredients warm enough or about 2 minutes. Season with salt and pepper to taste. Sprinkle with some toasted sesame seeds. Serve and enjoy.