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.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.

  • Combine soy sauce and sugar in a bowl.

  • 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

455 calories; protein 13g; carbohydrates 73.5g; fat 12.3g; sodium 1551.8mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2020
I really liked it, and definitely would make it again. However, it made more than I expected - I halved the recipe and still got 3.5 servings. Read More

Most helpful critical review

Rating: 3 stars
08/01/2018
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 people have big appetites so I thought it would be fine. Hubby didn t like the texture of the shiitake mushrooms so next time I make this (yes I will make it again with changes) I plan on using cremini or regular white mushrooms. The taste was really not bad but we each did put in some sriracha as we like things to be a bit more hot/spicy. It just didn t impress. As I said though I plan on making it again cutting everything in half and changing up the mushrooms maybe throwing in some hot peppers. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2018
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. Read More
Rating: 5 stars
04/15/2020
I made this for my wife and she was blown away now she wants me to make it on my day off, she calls it Japchae Wednesday. I am actually going to pick up more noodles today. Read More
Rating: 5 stars
05/23/2020
I really liked it, and definitely would make it again. However, it made more than I expected - I halved the recipe and still got 3.5 servings. Read More
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Rating: 4 stars
04/15/2018
Ooops! I spiralized a regular sweet potato and used that instead of dangmyun but it still turned out great! Read More
Rating: 5 stars
05/16/2018
This was a perfect recipe. I garnished with lemon and added a little sriracha yum!! Read More
Rating: 3 stars
08/01/2018
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 people have big appetites so I thought it would be fine. Hubby didn t like the texture of the shiitake mushrooms so next time I make this (yes I will make it again with changes) I plan on using cremini or regular white mushrooms. The taste was really not bad but we each did put in some sriracha as we like things to be a bit more hot/spicy. It just didn t impress. As I said though I plan on making it again cutting everything in half and changing up the mushrooms maybe throwing in some hot peppers. Read More
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Rating: 4 stars
07/17/2018
its really super esay to make. followed the recipe and it came out perfect and taste even better. Read More
Rating: 5 stars
05/16/2018
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. Read More
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