Vegan Japchae Recipe (Korean Glass Noodles)

(Last Updated On: October 15, 2020)

Japchae is a stir-fried vegan Korean sweet potato glass noodle that is mixed with vegetables and seasoned with soy sauce and sesame oil. It is a popular side dish that is served in most Korean restaurants.

Vegan Japchae Korean Glass Noodles with cabbage, carrots and mushroom in a plate

Korean food is one of my favorite cuisines in the world since I love spicy food, and it is healthy & nutritious too. While in the Philippines, I have noticed there are many Korean restaurants in most streets in the city. The Filipino locals are known to love and adore Korean cuisines.

One time, my Korean friend invited me to one of the most popular Korean dining places in Cebu city called Samgyupsalamat, a barbecue restaurant that serves unlimited beef or pork to grill. In that restaurant, they serve many delicious side dishes along with the meat, and one side dishes that I enjoyed a lot is their stir-fried vegan Korean glass noodles called Japchae. 

It is made from a sweet potato glass noodle, which is one of my favorite Korean side dishes since it is flavorful yet not spicy. This dish is served on special occasions including birthdays, holidays, or wedding parties. Because I love this dish, I will be showing my vegan Japchae Korean glass noodles recipe.

Recipe Ingredients

The recipe ingredients of this vegan Japchae recipe do not contain any meat contents since this is a vegan-friendly dish. Also, this recipe is simple to make.

Ingredients of Vegan Japchae Korean Glass Noodles

CELLOPHANE NOODLES: This is a transparent glass noodle that is made from potato starch and water. It is similar to Chinese Rice Vermicelli, but this is a Korean glass noodle, which is found in most Asian stores.

VEGETABLES: The common vegetables I use for this dish includes Cabbage, Carrots, Spring Onion and Shitake Mushroom.

SEASONING SAUCE: 3 sauces I use to season my Korean glass noodles are soy sauce, and sesame oil. It gives a nice saltiness, sweetness, and a sesame taste to the noodle.

HERBS & SPICES: The rest of the ingredients I used are chopped garlic & red onion, sesame seeds and vegetable oil for stir frying the noodle.

What do you serve this recipe with?

In most Korean households and other Korean restaurants I tried, you will notice that this sweet potato glass noodle is served with other side dishes.

To me, I like to serve it with my Spicy Korean beef stir fry and Kimchi fried rice. Furthermore, other side dishes that go well include pickle kimchi, sweet potatoes, steamed egg, and stir-fried bean sprouts.

Cooking Instruction

The step to cook my vegan japchae is quite easy since it you only need to boil the sweet potato glass noodle and stir fry the vegetables.

Firstly, mix the soy sauce, sesame oil, and the sesame seeds in a small bowl for later use. Next, pour water in a separate pot and wait for it started to boil. When the water is boiling, add the cellophane noodles and let it simmer for 6 to 7 minutes.

Once the noodle is soft, transfer into a colander to drain the water. Rinse the noodle in cold water and leave it there while you will start cooking the vegetables. Make sure you cut the noodle using scissors since this will help stir the noodle easier.

Once you are done with the noodle, add vegetable oil in a separate pan. Add chopped garlic and onion, and stir for few minutes till it becomes cooked. Next, add the shitake mushroom and stir fry for another few minutes till it turns light brown.

After that, add the julienned carrots and spring onions. Stir to mix till the carrot becomes soft, and then add the chopped cabbage. Give a quick stir before adding the drained noodle. Lastly, add the sauce mixture into the pan while stirring the noodle. Stir one more time for few minutes before turning off the fire.

Vegan Japchae Korean Glass Noodles with cabbage, carrots and mushroom in a pan

Recipe FAQS

1. Can I add meats in my Korean glass noodle recipe?

You can add meat to this dish such as sliced beef or pork belly if you like. Although, I don’t put any pork in my dishes because I am a Muslim and I don’t eat pork.

2. Is this vegan Japchae served hot or cold?

They can be served either hot or cold which depends on your preference. However, in my experience, when I ate this vegan side dish in Korean restaurants, they usually serve it as a cold side dish.

3. How long can you store Japchae in the fridge?

To me, you can refrigerate up to 5 to 7 days. Normally, when you store in the refrigerator, it must not be more than 7 days to prevent bacterial growth. If you prefer a longer shelf life, you can keep it in the freezer for 2 months

4. How can you warm or reheat this noodle dish?

You can reheat this Korean noodle either through a microwave or through a skillet/pan. If heating through a skillet or pan, make sure you add a drop of sesame oil to help soften the noodle.

Vegan Japchae Recipe (Korean Glass Noodles)

5 from 13 votes
Recipe by Saif Al Deen Odeh Course: SidesCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

160

kcal

Japchae is a vegan Korean glass noodles recipe that is mixed with vegetables, and seasoned with soy sauce and sesame oil.

Ingredients

  • 150 gram of cellophane noodles

  • 6 tablespoons of soy sauce

  • 1 tablespoon of sesame oil

  • 4 cloves garlic

  • 1/2 cuup red onion

  • 5 leaves spring onion

  • 1 cup Julienne carrot

  • 2 cup of chopped cabbage

  • 1 cup of shitake mushroom

  • Vegetable Oil

Directions

  • In a small bowl, add the soy sauce, sesame oil, and sesame seed. Stir to mix and leave it for later use
  • In a separate pot, pour water and turn on the fire. When the water started to boil, add the cellophane noodle and let it simmer for 5 minutes.
  • Once the noodle is soft, transfer into the colander to drain the water. Rinse the noodle in cold water and leave it there for later use.
  • Add vegetable oil in the pan or skillet. Once the oil is hot, add chopped onions and garlic. Stir for few minutes till it looks cooked
  • Add the shitake mushroom and stir to for few more minutes or till it turns brown color.
  • Add the julienned carrots and spring onions. Stir to mix till the carrot becomes soft,
  • Next, add the chopped cabbage and give a quick stir before adding the drained noodle.
  • Add the sauce mixture into the noodle. Stir one more time for few minutes before turning off the fire.
  • Lastly, garnished the noodle with sesame seeds (optional) before serving. Bon Appetite.

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9 Comments

  1. Japchae is actually one of my fave things to eat in Korean restaurants! Can’t wait to give this version a try.

  2. I was so excited to find this recipe! I had something similar at an Asian heritage potluck at church and have never been able to find a recipe like this.

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