Vegan Japchae Recipe (Korean Glass Noodles Stir Fry)
Feb 01, 2021 • Updated Mar 14, 2024
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This 30-minute Vegan Japchae is a healthy, meatless version of the popular Korean glass noodles stir fry. My vegan and gluten-free version has all the traditional flavors from shiitake mushrooms, spinach, scallions, onions, and an easy homemade japchae savory sauce.
What Makes This Recipe Great
Japchae is a traditional Korean noodle dish loaded with veggies, pork, and glass noodles, and topped with an egg. The sauce is a sweet and savory sesame oil sauce that gives the recipe so much flavor.
My healthy spin turns this classic Korean glass noodles recipe into a Vegan Japchae recipe with just a few simple swaps and no loss in flavor!
This meatless, healthier version is just as tasty but completely vegan and vegetarian. It’s a beautiful dish that is perfect for large crowds and special occasions.
What is Japchae
Korean japchae (잡채) is a stir-fry dish made with glass noodles. Japchae translates to “mixed vegetables” because of the way it is prepared. More on that in a minute!
It’s stir-fried Korean sweet potato starch noodles (glass noodles) with a distinct soy/sesame oil sauce and lots of veggies. It’s a very casual dish enjoyed around the holidays.
Ingredient Notes
Making this vegan version of japchae is much easier than you might think. Traditionally all of the vegetable ingredients are sautéed individually and tossed with the chewy glass noodles to combine. Here are some of the traditional japchae ingredients we’ll be using:
- Japchae Noodles: These translucent noodles are also called sweet potato starch noodles and Korean sweet potato glass noodles. You can find them in most Asian grocery stores or online.
- Veggies: A variety of vegetables including carrot, sweet onion, shiitake mushrooms, spinach. Feel free to add whichever vegetables you enjoy, such as red bell pepper or bok choy.
- Egg Substitute: I like to use vegan JUST “egg” for this recipe, optional.
- Garnish: Use sesame seeds and scallions/green onions to garnish.
Japchae Sauce
- Gluten-Free Soy Sauce: I like the brand Tamari for gluten-free soy sauce. This can be found at most local grocery stores.
- Coconut Sugar: I like Wholesome brand. You can also use other granulated sugar as an easy swap.
- Sesame Oil: I like this brand and use it for all of my recipes that call for sesame oil.
- Garlic: Use freshly minced garlic or a jar of minced garlic.
- Salt and Pepper: Use to taste.
What are Korean Glass Noodles?
Korean glass noodles or sweet potato starch noodles have a very unique texture. They can be purchased dry and become very springy and soft once cooked. Because they are made with sweet potato starch they are naturally gluten-free and essential to making any kind of japchae!
You can easily find Korean glass noodles at any Korean grocery store, or Asian grocery store. You can also find it online if you don’t have access to an Asian market.
The Ultimate Celebration Food!
Japchae is commonly enjoyed around the Lunar New Year as glass noodles symbolize a long life. However, it’s common to find japchae at celebrations and gatherings like birthdays and family dinners too.
Growing up, japchae was always prepared in large quantities and I suspect it’s a great go-to party food because it’s really easy to make!
Alongside japchae, you’ll often find kimchi, pajeon (or Korean pancakes), bulgogi, kimbap, and all kinds of ban chan, or side dishes. There’s usually quite a lot going on at the Korean dinner table!
Step-by-Step Instructions
- Prepare Your Vegetables. Finely julienne and chop your vegetables.
- Make the Japchae Sauce. Prepare your japchae sauce by whisking ingredients together in a small bowl.
- Cook the Glass Noodles. Bring a large pot of water to a boil and add your japchae noodles to the hot water until soft and translucent, about 6-7 minutes. They should be almost slippery in texture. Rinse with cold running water and drain, cut with scissors, and mix in 1 tbsp of your sauce and let sit.
- Choose your method below to finish the japchae.
Traditional Method
- Sauté all of your veggies individually, with sesame or vegetable oil and a touch of salt and pepper in a large skillet.
- Add each ingredient to the pan, sauté lightly (you want to maintain the crunch, so don’t overcook) over medium-high heat then add into a large mixing bowl.
- Sauté your noodles for a few minutes as well and add to the vegetable bowl.
- Gluten-Free Korean Pancakes (by The Korean Vegan)
- Gamja Jorin, Korean Braised Potatoes (by Okonomi Kitchen)Blanch and pat dry your spinach, add to the bowl and mix well to combine.
Quick Method
- Start by sautéing carrots, then add onion, mushrooms, and scallions to the large pan over medium high heat.
- Add spinach at the very end and cook very lightly.
- Then, toss in your cooked noodles along with the remaining sauce to the cooked ingredients and sauté until combined.
Serve
- Garnish with sliced vegan egg, if using, sliced scallion, and sesame seeds to top.
Expert Tips
- Glass Noodles: You can easily find Korean glass noodles at any Korean grocery store, or Asian grocery store. You can also find it online if you don’t have access to an Asian market.
- Serving: Serve stir-fried Korean glass noodles warm or at room temperature.
- Large Groups: If you’re feeding a large group of people, this vegan japchae is perfect for sharing. Simply double or triple the recipe and follow the same instructions.
Serving Notes
Japchae is a common Korean cuisine and typically enjoyed around the Lunar New Year as glass noodles symbolize a long life. However, it’s common to find japchae at celebrations and gatherings like birthdays and family dinners too.
Growing up, japchae would always be prepared in large quantities and I suspect it’s a great go-to party food because it’s really easy to make!
Alongside japchae, you’ll often find kimchi, pajeon (or Korean pancakes), bulgogi, kimbap, gochujang sauce (Korean hot sauce) and all kinds of ban chan, or side dishes. There’s usually quite a lot going on at the Korean dinner table!
Recipe FAQs
Yes! In fact, this vegan japchae is also entirely gluten-free because I use Tamari instead of regular soy sauce (which is not gluten-free).
It is! I made this recipe even healthier by using plant-based ingredients, simple swaps, and tons of veggies.
Stir-fried Korean glass noodles are best served warm or at room temperature.
If you’re feeding a large group of people, this vegan japchae is perfect for sharing. Simply double or triple the recipe and follow the same instructions.
More Easy Korean Recipes
Vegan Dduk Guk (Korean Rice Cake Soup)
Vegan “Bulgogi” (Korean Beef Dish)
Korean Pancakes (by The Korean Vegan)
Gamja Jorin, Korean Braised Potatoes (by Okonomi Kitchen)
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Vegan Japchae (Korean Glass Noodle Stirfry)
Ingredients
- roughly 250g japchae noodles
- 1 carrot julienned
- 1/3 sweet onion thinly sliced
- 3-4 scallions julienned
- 1 cup shiitake mushrooms sliced
- 4-5 cups spinach
- neutral oil
- salt and pepper to taste
- Japchae sauce
- 1/4 cup gluten free soy sauce
- 2 tbsp coconut sugar can use other granulated sugar
- 2 tbsp sesame oil
- 4 cloves garlic minced
- Optional for garnish
- 2 tbsp white sesame seeds
- sliced green onion/scallion
- vegan JUST egg
Instructions
- Prepare your vegetables by finely julienning and chopping, and prepare your japchae sauce by whisking ingredients together in a small bowl.
- Bring water to a boil and cook your japchae noodles until soft and translucent, about 6-7 minutes. They should be almost slippery in texture. Rinse with cool water and drain, cut with scissors and mix in 1 tbsp of your sauce and let sit.
- Next, to prepare the traditional way, sauté all of your veggies individually, with oil and a touch of salt and pepper. Add each ingredient to the pan, sauté lightly (you want to maintain the crunch, so don’t overcook) then add into a large mixing bowl. Sauté your noodles for a few minutes as well and add to the vegetable bowl. Blanch and pat dry your spinach, add to the bowl and mix well to combine. Alternatively, to prepare a bit more quickly, start by sautéing carrots, then add onion, mushrooms and scallions to the pan. Add spinach at the very end and cook very lightly, then toss in your noodles along with remaining sauce and sauté until combined.
- Garnish with sliced vegan egg if using, sliced scallion and sesame seeds to top.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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