Vegetarian Japchae

Dive into the vibrant flavors of Vegetarian Japchae, a beloved Korean noodle dish that’s as colorful as it is delicious. Made with chewy, gluten-free sweet potato glass noodles (dangmyeon) and a medley of sautéed vegetables like shiitake mushrooms, spinach, and julienned carrots, this recipe offers a satisfying combination of textures and savory-sweet flavors. Tossed in a perfectly balanced sauce of soy sauce, sesame oil, and a hint of sweetness, each bite is packed with umami goodness. Ready in under an hour, this versatile dish is great as a light main course or a stunning side, and it can be served warm or at room temperature. Garnished with nutty sesame seeds and fresh green onions, Vegetarian Japchae is a crowd-pleasing option for weeknight dinners or special occasions, offering all the indulgence of traditional Japchae without the meat.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Sweet potato glass noodles (dangmyeon)
• 1 medium Carrot
• 100 grams Spinach leaves
• 150 grams Shiitake mushrooms
• 1 medium Red bell pepper
• 1 small Yellow onion
• 5 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Sugar
• 3 large Garlic cloves
• 1 tablespoon Sesame seeds
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Ground black pepper
• 2 stalks Green onions

Directions

Step 1

Bring a large pot of water to a boil, then add the sweet potato glass noodles. Cook according to package instructions, usually about 6-7 minutes, until the noodles are tender.

Step 2

Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Step 3

Cut the carrot into julienne strips, the red bell pepper into thin strips, and the onion into thin slices.

Step 4

Remove the stems from the shiitake mushrooms and slice them thinly. Mince the garlic cloves.

Step 5

Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the onions and garlic, sauté for 2 minutes.

Step 6

Add the carrot and red bell pepper to the pan. Stir-fry for about 3 minutes until softened.

Step 7

Add the shiitake mushrooms and spinach leaves to the cooked vegetables, cook for another 2 minutes until the mushrooms are tender and the spinach is wilted.

Step 8

In a small bowl, combine soy sauce, sesame oil, sugar, and ground black pepper. Mix well to create the sauce.

Step 9

Add the cooked noodles to the vegetables in the pan. Pour the sauce over the noodles and vegetables, tossing everything together to combine.

Step 10

Turn off the heat, sprinkle sesame seeds and sliced green onions over the top. Toss briefly to mix.

Step 11

Serve the Vegetarian Japchae warm or at room temperature, garnished with extra sesame seeds if desired.

Nutrition Facts

Serving size	(918.5g)

Amount per serving	% Daily Value*
Calories	1581.5

Total Fat 61.4g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 30.7g
Cholesterol 0mg	0%
Sodium 3047.8mg	0%
Total Carbohydrate 243.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 39.6g
Protein 19.6g	0%

Vitamin D 27IU	0%
Calcium 268.7mg	0%
Iron 7.8mg	0%
Potassium 2010.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 4.9%

Carbs: 60.7%