Vegetarian Japchae
Vegetarian Japchae
Ingredients
For the Japchae
- 500 g Korean glass noodles (dangmyeon)
- 1 onion
- 1 carrot
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 200 g mushrooms, sliced
- 1/4 cup chives, chopped, optional
- 200 g spinach, optional
- 2 tablespoons oil, for stir-frying, as needed
- 1/2 teaspoon salt, or as needed
- 1 tablespoon sesame oil, plus more for finishing
- 1 teaspoon minced garlic
- 1 tablespoon sesame seeds, for finishing
For the Sauce
- 110 g soy sauce
- 70 g granulated sugar
- 60 g grapeseed oil
Instructions
- 1
Place the Korean glass noodles (dangmyeon) in a large bowl and cover with room temperature water. Let them soak for 30 minutes. This is a passive step.
- 2
While the noodles are soaking, prepare all the vegetables. Slice the onion, carrot, red bell pepper, yellow bell pepper, and mushrooms into thin strips, approximately 5 cm long.
⏱️ 10 min
- 3
If using spinach, remove any hard stems. Bring a pot of water to a boil. Blanch the spinach leaves in the boiling water for 10 seconds. Immediately remove and rinse under cold water to stop cooking. Squeeze out any excess water thoroughly. In a small bowl, season the blanched spinach with 1/4 teaspoon of salt, 1 teaspoon of sesame oil, and 1 teaspoon of minced garlic. Set aside.
⏱️ 5 min•🌡️ 100
- 4
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Stir-fry the vegetables separately, starting with the lighter colors. First, stir-fry the sliced onion until slightly softened, about 2-3 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 3 min
- 5
Next, stir-fry the sliced bell peppers (red and yellow) until slightly tender-crisp, about 2-3 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 3 min
- 6
Then, stir-fry the sliced carrot until tender-crisp, about 3-4 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 4 min
- 7
Finally, stir-fry the sliced mushrooms until they release their liquid and are lightly browned, about 4-5 minutes. Season each batch of vegetables with a pinch of salt as you stir-fry them. Remove from the pan and set aside.
⏱️ 5 min
- 8
Drain the soaked noodles well. Bring a pot of water to a boil. Add the drained noodles and boil for 3 minutes. Immediately rinse the boiled noodles under cold water and drain them thoroughly to prevent sticking.
⏱️ 5 min•🌡️ 100
- 9
In a clean large pan or wok, combine the soy sauce, granulated sugar, and grapeseed oil for the sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 3 min
- 10
Add the boiled and drained noodles to the simmering sauce. Toss the noodles continuously with tongs until they have absorbed most of the sauce and are evenly coated, about 3-5 minutes.
⏱️ 5 min
- 11
Once the sauce has reduced and coated the noodles, add all the stir-fried vegetables (onion, bell peppers, carrot, mushrooms) and the seasoned spinach (if using) to the pan. Add the chopped chives (if using). Mix everything together gently but thoroughly until all ingredients are well combined.
⏱️ 3 min
- 12
Finish the dish by drizzling with 1 tablespoon of sesame oil and sprinkling with sesame seeds. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Japchae
For the Japchae
- 500 g Korean glass noodles (dangmyeon)
- 1 onion
- 1 carrot
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 200 g mushrooms, sliced
- 1/4 cup chives, chopped, optional
- 200 g spinach, optional
- 2 tablespoons oil, for stir-frying, as needed
- 1/2 teaspoon salt, or as needed
- 1 tablespoon sesame oil, plus more for finishing
- 1 teaspoon minced garlic
- 1 tablespoon sesame seeds, for finishing
For the Sauce
- 110 g soy sauce
- 70 g granulated sugar
- 60 g grapeseed oil
Instructions
- 1
Place the Korean glass noodles (dangmyeon) in a large bowl and cover with room temperature water. Let them soak for 30 minutes. This is a passive step.
- 2
While the noodles are soaking, prepare all the vegetables. Slice the onion, carrot, red bell pepper, yellow bell pepper, and mushrooms into thin strips, approximately 5 cm long.
⏱️ 10 min - 3
If using spinach, remove any hard stems. Bring a pot of water to a boil. Blanch the spinach leaves in the boiling water for 10 seconds. Immediately remove and rinse under cold water to stop cooking. Squeeze out any excess water thoroughly. In a small bowl, season the blanched spinach with 1/4 teaspoon of salt, 1 teaspoon of sesame oil, and 1 teaspoon of minced garlic. Set aside.
⏱️ 5 min•🌡️ 100 - 4
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Stir-fry the vegetables separately, starting with the lighter colors. First, stir-fry the sliced onion until slightly softened, about 2-3 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 3 min - 5
Next, stir-fry the sliced bell peppers (red and yellow) until slightly tender-crisp, about 2-3 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 3 min - 6
Then, stir-fry the sliced carrot until tender-crisp, about 3-4 minutes. Remove from the pan and set aside. Add a little more oil if needed.
⏱️ 4 min - 7
Finally, stir-fry the sliced mushrooms until they release their liquid and are lightly browned, about 4-5 minutes. Season each batch of vegetables with a pinch of salt as you stir-fry them. Remove from the pan and set aside.
⏱️ 5 min - 8
Drain the soaked noodles well. Bring a pot of water to a boil. Add the drained noodles and boil for 3 minutes. Immediately rinse the boiled noodles under cold water and drain them thoroughly to prevent sticking.
⏱️ 5 min•🌡️ 100 - 9
In a clean large pan or wok, combine the soy sauce, granulated sugar, and grapeseed oil for the sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 3 min - 10
Add the boiled and drained noodles to the simmering sauce. Toss the noodles continuously with tongs until they have absorbed most of the sauce and are evenly coated, about 3-5 minutes.
⏱️ 5 min - 11
Once the sauce has reduced and coated the noodles, add all the stir-fried vegetables (onion, bell peppers, carrot, mushrooms) and the seasoned spinach (if using) to the pan. Add the chopped chives (if using). Mix everything together gently but thoroughly until all ingredients are well combined.
⏱️ 3 min - 12
Finish the dish by drizzling with 1 tablespoon of sesame oil and sprinkling with sesame seeds. Serve immediately and enjoy!
⏱️ 1 min