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Vegan Japchae Korean Noodles

Rated as 4.25 out of 5 Stars
2

"This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots."
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Ingredients

27 m servings 455
Original recipe yields 4 servings

Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
  2. Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
  3. Combine soy sauce and sugar in a bowl.
  4. Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Footnotes

  • Cook's Note:
  • You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.

Nutrition Facts


Per Serving: 455 calories; 12.3 73.5 13 0 1552 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

its really super esay to make. followed the recipe and it came out perfect and taste even better.

Most helpful critical review

First of all, this recipe makes way too much! I even left out a couple ounces of the noodle as it looked like it would be too much. Of course, I was making this for three people but two of those...

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First of all, this recipe makes way too much! I even left out a couple ounces of the noodle as it looked like it would be too much. Of course, I was making this for three people but two of those...

its really super esay to make. followed the recipe and it came out perfect and taste even better.

This was relatively easy (just a lot of slicing of veggies) and was tasty. I didn't add the spinach, but still thought it had a good amount of veggies.

This was a perfect recipe. I garnished with lemon and added a little sriracha—yum!!

Ooops! I spiralized a regular sweet potato and used that instead of dangmyun, but it still turned out great!

Delicious! The method works perfectly and the balance of flavors and textures is spot on. I used bok choy instead of spinach. Thank you for the recipe.