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Vegan Japchae Korean Noodles

Rated as 4.5 out of 5 Stars

"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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27 m servings 455 cals
Original recipe yields 4 servings


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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.


  • 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 g fat; 73.5 g carbohydrates; 13 g protein; 0 mg cholesterol; 1552 mg sodium. Full nutrition

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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.