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Vegan Japchae Recipe (Korean Glass Noodles with Vegetables)

Overhead shot of vegan japchae in a white bowl with mushrooms, spinach, and onion, garnished with sesame seeds
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This vegan japchae recipe features Korean glass noodles stir-fried with vegetables in a savory-sweet sauce. Easy, flavorful, authentic!

  • Author: George
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Noodle
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale

  • 3 large king oyster mushrooms, cut lengthwise into thick strips

  • 4 ounces mature spinach (or baby spinach, see note)

  • 1/2 large onion, thinly sliced

  • 2 small carrots, julienned

  • 4 tablespoons soy sauce (or tamari for gluten free)

  • 2 tablespoons brown sugar (or maple syrup/agave)

  • 3 tablespoons sesame oil, divided (2 tbsp + 1 tbsp)

  • 2 cloves garlic, minced, divided

  • 1/4 teaspoon freshly ground black pepper

  • 4 ounces sweet potato noodles (Korean glass noodles / dangmyeon)

  • Neutral oil (vegetable or canola)

  • Salt, to taste

  • Sesame seeds, for garnish

Instructions

  1. Cook the noodles
     Bring a large pot of water to boil. Add dangmyeon and cook 1 minute less than package directions (usually 6–7 minutes). Drain, rinse under cold water, and toss with 1 tablespoon sesame oil. Cut into shorter lengths with kitchen scissors to keep them from sticking and for easier eating.

  2. Make the sauce
     In a small bowl, whisk together soy sauce, brown sugar, 2 tablespoons sesame oil, 1 clove minced garlic, and black pepper. Set aside. You’ll use a spoonful of this sauce to season the mushrooms later.

  3. Prepare the spinach

    • If using mature spinach: Bring a pot of water to boil, blanch spinach for 1–2 minutes, then transfer to an ice bath. Squeeze out excess water and season with 1 teaspoon sesame oil, 1/2 clove garlic, and a pinch of salt.

    • If using baby spinach: Skip blanching and stir fry it quickly after the carrot in step 4.

  4. Sauté the vegetables in order
     Heat 1 teaspoon neutral oil in a nonstick skillet or wok. Cook the vegetables one at a time, seasoning each lightly with salt:

    • Onion: 2–3 minutes until softened, remove.

    • Carrot: 1–2 minutes until slightly tender, remove.

    • Spinach (if baby spinach): 1 minute until just wilted, remove.

    • Mushrooms: 3–4 minutes until they release moisture and begin to brown, then add 1 tablespoon of the prepared sauce and cook 1–2 minutes more. Remove.

  5. Stir fry the noodles
     Heat 1/2 tablespoon neutral oil in the skillet. Add the noodles and stir fry 3–4 minutes until glossy. Pour in the remaining sauce and toss until evenly coated.

  6. Combine everything
     Transfer noodles to a large mixing bowl. Add onion, carrot, spinach, and mushrooms. Toss gently by hand or with tongs until well mixed. Taste and adjust seasoning if needed.

  7. Serve
     Garnish with sesame seeds. Enjoy warm or at room temperature.

Notes

  • Cut noodles with scissors after rinsing under cold water to keep them from sticking together and to make them easier to eat.

  • Cook vegetables separately since each has a different cooking time. This keeps them crisp, colorful, and perfectly cooked.

  • Spinach options: Mature spinach should be blanched and seasoned, while baby spinach can be stir fried quickly after the carrot.

  • Mushroom variation: King oyster mushrooms give the meatiest bite, but shiitake or oyster mushrooms work well too. Button mushrooms will do in a pinch, or use fried tofu if you prefer.

  • Best served warm or room temperature. Japchae is often enjoyed at holidays and parties where it sits on the table for a while, and the flavors continue to meld.

Find it online: https://www.myeclecticbites.com/mommys-japchae-vegan-version/