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    Vegan Japchae Recipe

    Published: Nov 23, 2021 · Modified: Feb 13, 2023 by Jomelyn · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    This vegan japchae recipe is super delicious, nutritious, and easy to make. It is made with sweet potato glass noodles and savory stir-fried vegetables without meat. It is gluten-free, low-carbohydrate, low-calorie, and dairy-free and it is a satisfying and budget-friendly recipe.

    Finish dish of vegan japchae on the table.

    Why You Will Love This Recipe

    • This is a vegan and vegetarian chap chae recipe and does not contain any meat in it, but you can easily add some chicken, beef, or pork to customize it easily by pre-frying some and mixing it in at the very end.
    • The glass noodles that soaked up all the sweet and savory sauce are so good that you will be going to keep making them.
    • This noodle recipe without meat is healthy and nutritious with lots of different colorful vegetables. The good thing about making it at home is you can customize all the vegetables and ingredients that you wanted to add.
    • If you love this recipe, be sure to check more recipes like this:
      • Vegan Udon Stir-fry
      • Mushroom Vegetable Fried-Rice
      • Vegan Tofu Dumplings
      • Sticky Sweet Sesame Tofu
      • Orange Chicken Tofu

    What is Japchae

    Japchae is a Korean word meaning "mixed vegetables". It is very popular in Korea and around the world. Japchae has one important ingredient which is glass noodles made from sweet potatoes. Japchae is typically served as a side dish or banchan, but it can also be served with cooked rice as a main dish.

    Japchae or chap chae 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 mushrooms or tofu, or a combination of both. There are several variations of this dish, either with or without meat and choose 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.

    For traditional japchae, the springy and chewy noodles are paired with thin slices of beef or pork. But we are making it simple and with no meat in this recipe. Mushrooms are the best substitute. Crispy fried tofu is the second option.

    Finish dish of vegan japchae.

    Ingredients

    • Glass noodles - This type of noodle (dangmyeon) is made from the sweet potato when cooked. It is usually sold in Asian Stores or online. Some japchae noodle substitutes are cellophane noodles (a.k.a. “glass noodles”) or Chinese vermicelli, which are similar but made with mung bean starch. or rice noodles.
    • Mushrooms - This no-meat japchae uses mushrooms as a meat substitute. I use dried shitake mushrooms and seafood mushrooms. You can use another type of mushroom of course.
    • Vegetables - One of the best parts of cooking your Korean vegetable noodle is using your favorite vegetables. I use bell peppers, carrots, and spinach here.
    • Aromatics - Adding onion and garlic for more aroma and flavors.
    • Sauces - Soy sauce, sesame oil, sesame seeds, and brown sugar makes a good and yummy sauce for this recipe.
    Ingredients to japchae recipe.

    Instructions

    Clean and slice your vegetables and aromatics. You can add as many vegetables as you wish. Feel free to use what you have in the fridge. I like to slice my vegetables thinly or in matchstick sizes.

    Instructions on cooking japchae.
    • Soaking dried mushrooms. Start by soaking the dehydrated mushrooms in hot water for about 2 hours or until they rehydrate. Using boiling water will help to rehydrate these faster. While waiting for mushrooms to hydrate, prepare all the other ingredients.
    • Cooking glass noodles. Boil water in a pan and cook your spinach for 30 seconds and drop in ice-cold water for 30 seconds then squeeze excess water. The blanching technique keeps the nice color and or texture of your vegetables.
    • Blanching spinach. 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.
    • Set them aside. You can cut the spinach a few inches long and drizzle some cooking oil in glass noodles to avoid sticking together.

    Preparing and stir-frying the vegetables

    Stir-frying all the veggies separately.

    Stir-fry the veggies in different batches separately. This method makes this dish extra special. Start with onion and garlic, saute until fragrant then set aside. Followed by the rest of the veggies, stir fry each of them for about 1-2 minutes then take them out and set them aside. Don't worry, it won't take much time.

    Making the sauce, adding the noodles and veggies together

    Step-by-step photos on how to make vegan japchae.
    • Make the Sauce. In the same skillet, add soy sauce, sesame oil, sesame seeds, and brown sugar. Stir well until well blended and cook for a minute or until it is heated through.
    • Add the cooked glass noodles. Toss the potato starch noodles and stir them with the sauce until well combined.
    • Add the rest of the stir-fried vegetables. Mix everything together. Cook until everything is warm completely. About one or two minutes.
    • Taste test and adjust the seasoning accordingly. Sprinkle more sesame seeds before serving.

    Helpful Tips

    • For the traditional japchae recipe, you have to cook all the vegetables separately for a clean taste, but in my experience, it makes it so special but does not make a lot of a difference in taste.
    • While waiting for the mushrooms to rehydrate, you can soak the glass noodles in warm water for about 20 minutes instead of boiling them. This will ensure that the noodles will cook perfectly without being mushy.

    Storage and reheating tips

    Allow the dish to cool. Store in an air-tight glass container in the fridge for about 3-5 days. I have not tried freezing it but it will probably ok while the texture will be different. Reheat in a saucepan to medium heat, stirring occasionally.

    Frequently Asked Question

    Is japchae gluten-free?

    Yes! Compare to other noodles made with wheat, japchae is made out of sweet potato start which is a lot healthier and gluten-free.

    What does japchae taste like?

    Japchae is a slightly sweet and savory Korean dish made with stir-fried glass noodles and mixed vegetables. The noodles are chewy with different kinds of vegetables. The sauce makes this dish extra special and it's been absorbed by the noodles.

    Is japchae usually vegetarian and vegan?

    Both beef and pork are commonly used for japchae. However, it uses a lot of different kinds of vegetables and can be made vegetarian and vegan. To make this dish vegetarian and vegan, use mushrooms and tofu as a substitute for meat.

    Finish dish of vegan japchae on the table.

    Vegan Japchae (Korean Stir Fried Glass Noodle)

    Jomelyn Mauermann
    This vegan japchae recipe is super delicious, nutritious, and easy to make. It is made with sweet potato glass noodles and stir-fried vegetables without meat. It is gluten-free, low-carbohydrate, low-calorie, and dairy-free so it is a satisfying and budget-friendly recipe.
    5 from 21 votes
    Print Pin
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Side Dish
    Cuisine Asian, Korean
    Servings 6 servings
    Calories 164 kcal

    Equipment

    skillet
    Mixing Bowls

    Ingredients
      

    • .5 ounce rehydrated mushrooms (soaked with hot water)
    • 8 ounces seafood mushrooms
    • 2 tablespoons cooking oil
    • 2 cloves minced garlic minced
    • 1 small onion chopped
    • 2 tablespoons brown sugar
    • 4 ounce sweet potato noodles
    • 8 ounces spinach
    • 1 cup yellow bell pepper sliced thin
    • 1 cup red bell pepper sliced thin
    • 1 teaspoon minced garlic
    • 2 tablespoon s toasted sesame oil
    • 4 tablespoons soy sauce
    • 1 tablespoon sesame seeds
    • ½ teaspoon brown sugar

    Instructions
     

    • Soaking dried mushrooms. Start by soaking the dehydrated mushrooms in hot water for about 2 hours or until they rehydrate. Using boiling water will help to rehydrate these faster. While waiting for mushrooms to hydrate, prepare all the other ingredients. Slice each of them into uniform sizes.
    • Blanching Spinach. Boil water in a pan and cook your spinach for 30 seconds, take it out and drop it in ice-cold water for 30 seconds then squeeze excess water. The blanching technique keeps the nice color and or texture of your vegetables.
    • Cooking glass noodles. 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.
    • Set them aside. You can cut the spinach a few inches long and drizzle some cooking oil in glass noodles to avoid sticking together.
    • Stir-fry the vegetables in different batches separately. This method makes this dish extra special. Start with onion and garlic, saute until fragrant then set aside. Followed by the rest of the veggies, stir fry each of them for 1-2 minutes then takes them out and set them aside.
    • Sauce. In the same skillet, add soy sauce, sesame oil, sesame seeds, and brown sugar. Stir well until well blended and cook for a minute.
    • Add the boiled glass noodles. Toss the potato starch noodles and stir them with the sauce until well combined.
    • Add the rest of the cooked vegetables. Mix everything together. Cook until everything is warm through. About one or two minutes.
    • Taste test and adjust the seasoning accordingly. Sprinkle more sesame seeds before serving.

    Notes

    Recipe Notes:

    • For the traditional japchae recipe, you have to cook all the vegetables separately for a clean taste, but in my experience, it makes it so special but does not make a lot of a difference in taste.
    • While waiting for the mushrooms to rehydrate, you can soak the glass noodles in warm water for about 20 minutes instead of boiling them. This will ensure that the noodles will cook perfectly without being mushy.

    Nutrition

    Serving: 6servingsCalories: 164kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 703mgPotassium: 370mgFiber: 2gSugar: 6gVitamin A: 4372IUVitamin C: 89mgCalcium: 67mgIron: 2mg
    Keyword How to cook japchae, Japchae recipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Anonymous

      September 03, 2022 at 5:10 pm

      5 stars
      Thank you for the meatless recipe noodle. I love making this adding some tofu. My family's favorite.

      Reply
    2. Janna

      September 03, 2022 at 5:10 pm

      5 stars
      Thank you for the meatless recipe noodle. I love making this adding some tofu. My family's favorite.

      Reply
    3. Janna

      September 03, 2022 at 5:11 pm

      5 stars
      I love making this adding some tofu. My family's favorite meatless japchae.

      Reply
    4. Airish

      October 28, 2022 at 4:01 pm

      5 stars
      One of my favorite glass noodle recipe is this. And it is meatless. Very tasty and healthy. Please make and share more meatless recipe for us.

      Reply
    5. Ben

      October 29, 2022 at 1:39 am

      5 stars
      Yummy meatless japchae. We love this recipe it so much. Thank you.

      Reply
    6. Ramona

      November 12, 2022 at 9:27 pm

      5 stars
      This is so good without meat! One of our favorite japchae recipe. Thank you

      Reply
    7. Soohyun

      March 09, 2023 at 6:04 pm

      5 stars
      I can’t imagine how specific recipe is. You are so talented in this😊 Thank you for detailed recipe to make easily!!

      Reply
      • Jomelyn

        March 09, 2023 at 6:16 pm

        5 stars
        Thank you for the kindness:) I really love Korean Foods.

        Reply
    8. Emily

      April 08, 2023 at 4:29 pm

      5 stars
      One of the most favorite noodles Ive ever made. Yummy!!!

      Reply

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