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.
I remember in a Korean restaurant in the Philippines, 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.
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.
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 to serve this noodle dish 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.
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.
Things to Know
- Vegan Japchae can be served either hot or cold which depends on your preference. However, most Korean restaurants serve it as a cold side dish.
- To last longer, store in the fridge for up to 5 to 7 days. If in freezer, it can last up to 2 months.
- To reheat, you can use either 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.
Substitution or Variation
- You can add meat to this dish such as sliced beef or pork belly if you like. But for vegan or vegetarian friendly, you can add tofu as a protein.
- If no shitake mushroom, you can use oyster or any type of mushroom
- You can add other vegetables like bean sprouts, bell pepper, or zucchini.
Other Korean Food Recipes to Try
If you love Korean food, here are other similar recipes that you can cook at home:
📋 Recipe Card
Vegan Japchae Recipe (Korean Glass Noodles)
- 150 gram of cellophane noodles
- 6 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 4 cloves garlic
- ½ cuup red onion
- 5 leaves spring onion
- 1 cup Julienne carrot
- 2 cup of chopped cabbage
- 1 cup of shitake mushroom
- 2 tablespoon Vegetable Oil
- 1 teaspoon Sesame Seed
- 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.