Japchae (Korean Glass Noodles Stir Fry)
Japchae is a classic Korean dish made with sweet potato starch noodles, known for their chewy texture and ability to absorb the rich flavors of the sauce. This vegan version of Japchae is loaded with colorful vegetables and a savory-sweet sauce, making it a delightful and healthy meal. Perfect for a quick weeknight dinner or a festive gathering, these noodles are sure to impress everyone.
Table of Contents
- About Japchae Noodles
- Why You’ll Love Vegan Japchae Noodles
- What Is In Our Vegan Japchae Noodles?
- Key Ingredients
- How To Make Japchae Noodles
- Have It Your Way!
- Nutritional Facts about Japchae Noodles
- Other Recipes You’ll Love
- Japchae Noodles Recipe
About Japchae Noodles
Japchae originated in Korea during the early 17th century. The dish was created for a royal banquet by Yi Chung, a court chef, to please King Gwanghaegun. The king loved it so much that it became a staple in Korean cuisine.
Traditionally, Japchae is served during special occasions and celebrations such as weddings, birthdays, and holidays like Lunar New Year (Seollal) and Harvest Festival (Chuseok). It symbolizes good fortune and happiness.
Originally, Japchae was made without noodles and consisted mainly of stir-fried vegetables and mushrooms. Over time, the addition of sweet potato starch noodles became standard, giving the dish its signature texture and making it a beloved comfort food.
Why You’ll Love Vegan Japchae Noodles
- Flavorful: A perfect balance of sweet, savory, and umami flavors.
- Colorful: Packed with a variety of vibrant vegetables.
- Healthy: Low in fat and high in fiber, vitamins, and minerals.
- Easy to Make: Simple ingredients and straightforward cooking process.
- Versatile: Can be served hot or cold, as a main dish or side.
What Is In Our Vegan Japchae Noodles?
This delightful dish includes:
- Sweet Potato Starch Noodles: Known as dangmyeon, these chewy noodles are the heart of Japchae.
- Vegetables: A colorful mix of carrots, spinach, bell peppers, mushrooms, and onions.
- Soy Sauce: For a rich, umami flavor.
- Sesame Oil: Adds a nutty aroma and taste.
- Garlic: Enhances the overall flavor with its pungent notes.
- Sugar: Balances the savory elements with a touch of sweetness.
- Toasted Sesame Seeds: Adds a crunch and nutty flavor.
- Scallions: For garnish and a fresh, mild onion flavor.
Key Ingredients
- Sweet Potato Starch Noodles: Traditional Korean noodles that are gluten-free and have a unique chewy texture.
- Vegetables: Use a variety of your favorite vegetables like carrots, spinach, bell peppers, shiitake mushrooms, and onions.
- Soy Sauce: Choose low-sodium soy sauce for a healthier option.
- Sesame Oil: Provides a distinctive nutty flavor and aroma.
- Garlic: Fresh garlic is best for a robust flavor.
- Sugar: Can be substituted with maple syrup or agave nectar for a healthier alternative.
- Toasted Sesame Seeds: For garnish and added crunch.
- Scallions: Freshly chopped for garnish and flavor.
How To Make Japchae Noodles
- Start by preparing the sauce. In a bowl, combine grated Garlic, Gochugaru, Dark Soy Sauce, Sake, and Brown Sugar. Stir well and set it aside.
- Boil the noodles to packaged instructions (ours were 6 minutes). Drain the water, and rinse them under cold water. Cut the cooked noodles with scissors as much as desired.
- Julienne the vegetables, or cut them into strips as possible so they mix evenly.
- Once all the ingredients are ready and prepped, start heating up a non-stick frying pan at medium high heat. Pour neutral oil and the mushrooms, Cook for 2-3 minutes. Then add the Onions and saute for another minute, then add the Fresno Chili, white part of the Green Onions, Carrots, and Green Bell Pepper. Season with salt and cook for 2-3 minutes. Lastly add the Spinach.
- Add the glass noodles to the pan and stir for minute or so. Next, add the sauce and stir. Continue to cook for 3-4 minutes until the sauce is reduced down. Adjust the seasonings with extra sea salt if necessary. Lastly, add Gochugaru, scallion, and toasted sesame oil then give a quick stir.
- Garnish with the green of the Green Onions, Roasted Sesame Oil, Sesame seeds.
- Enjoy 🙂
Have It Your Way!
- Adjust Vegetables: Use any vegetables you have on hand, like zucchini, snap peas, or broccoli.
- Protein Boost: Add tofu, tempeh, or edamame for extra protein.
- Gluten-Free: Ensure all ingredients, including soy sauce, are gluten-free.
- Lower Sugar: Use a sugar substitute like stevia or omit sugar altogether.
- Spicy Kick: Add gochujang (Korean chili paste) or red pepper flakes for some heat.
- Nut-Free: Omit sesame seeds if you have a nut allergy.
Nutritional Facts about Japchae Noodles
- Low in Fat: Minimal oil is used, making it a low-fat dish.
- High in Fiber: The variety of vegetables provide ample fiber.
- Rich in Vitamins: Loaded with vitamins A and C from the vegetables.
- Gluten-Free: Sweet potato starch noodles are naturally gluten-free.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Gochujang Tofu
- Air Fried Black Pepper Tofu
- Mango Sticky Rice
- Vegetable Udon Noodles Stir Fry (Yaki Udon)
Japchae Noodles Recipe
Japchae Noodles
Japchae is a classic Korean dish made with sweet potato starch noodles, known for their chewy texture and ability to absorb the rich flavors of the sauce. This vegan version of Japchae is loaded with colorful vegetables and a savory-sweet sauce, making it a delightful and healthy meal. Perfect for a quick weeknight dinner or a festive gathering, these noodles are sure to impress everyone.
Ingredients
Cooking Noodles:
- 14 oz Korean Vermicelli / Glass noodles
- 8 cups Water
- 1 Tsp Salt
Sauce:
- ½ tbsp. Garlic minced
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Sake
- 1 Tbsp. Brown Sugar or white
- 1 Tsp. Gochugaru
Stir-Fry:
- 2 Tbsp. Cooking Oil
- 1 medium Onion thinly sliced
- 1 medium Carrot thinly sliced
- 1 Green Bell Pepper thinly sliced
- 4 Shiitake Mushrooms trim off the end and thinly sliced
- 1 Cup Spinach
- Salt to taste
- 2 Green Onions White and Green Parts
- Sesame Oil Roasted (As desired)
- 1 Tsp Sesame Seeds garnish
Equipment
Instructions
- Start by preparing the sauce. In a bowl, combine grated Garlic, Gochugaru, Dark Soy Sauce, Sake, and Brown Sugar. Stir well and set it aside.
- Boil the noodles to packaged instructions (ours were 6 minutes). Drain the water, and rinse them under cold water. Cut the cooked noodles with scissors as much as desired.
- Julienne the vegetables, or cut them into strips as possible so they mix evenly.
- Once all the ingredients are ready and prepped, start heating up a non-stick frying pan at medium high heat. Pour neutral oil and the mushrooms, Cook for 2-3 minutes. Then add the Onions and sauté for another minute, then add the Fresno Chili, white part of the Green Onions, Carrots, and Green Bell Pepper. Season with salt and cook for 2-3 minutes. Lastly add the Spinach.
- Add the glass noodles to the pan and stir for minute or so. Next, add the sauce and stir. Continue to cook for 3-4 minutes until the sauce is reduced down. Adjust the seasonings with extra sea salt if necessary. Lastly, add Gochugaru, scallion, and toasted sesame oil then give a quick stir.
- Garnish with the green of the Green Onions, Roasted Sesame Oil, Sesame seeds.
- Enjoy 🙂
Notes
- Noodle Preparation: Be sure to rinse the cooked noodles under cold water to prevent them from sticking together.
- Cutting Noodles: Cutting the noodles into shorter lengths makes them easier to eat and serve.
- Balancing Flavors: Adjust the soy sauce and sugar to suit your taste preferences.
- Serving: Japchae can be enjoyed hot, at room temperature, or even cold straight from the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Nutrition
Serving: 1ServingCalories: 220kcal
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These are my favorite noodles. Would you mind to share the link for noodles. In my area we don’t have any Asian store. Thank you for the recipe.
Absolutely, here is the link for glass noodles. https://amzn.to/3AtNpjw