If you’re looking for a delicious and healthy dish, this Korean Japchae recipe is a great choice. Japchae is a popular Korean noodle dish made with glass noodles and a mix of fresh, colorful vegetables. While traditional Korean Japchae includes meat, this vegan version uses tofu, mushrooms, and a variety of veggies for a flavorful, plant-based twist. It’s an easy, satisfying meal you can enjoy any day of the week.
What Is Japchae? A Classic Korean Noodle Dish
Japchae is a well-loved Korean dish made with glossy glass noodles and a colorful variety of vegetables. These slippery noodles, made from sweet potato starch, have a naturally chewy texture that gives the dish its signature bite.
Traditionally, Korean Japchae is stir-fried with vibrant veggies like spinach, carrots, bell peppers, and mushrooms. In many versions, it’s also cooked with thinly sliced beef or another type of meat, which adds a touch of richness and extra flavor.
Why Japchae Is Gaining Global Popularity
One of the best things about Korean Japchae is its versatility. For example, by simply skipping the meat or seafood, you can easily turn it into a vegetarian or vegan-friendly dish. Because of this, it’s a popular choice among plant-based eaters.
On top of that, its light, savory flavor and quick prep time have helped Japchae grow in popularity far beyond Korea. Today, as more people explore healthy Asian recipes, Korean Japchae continues to stand out—not only for its fresh ingredients, but also for its balanced taste.
Japchae Noodles for a Healthy Meal
Many people add sugar for a touch of sweetness in their Japchae recipes, but I find it just as delicious without it. Skipping the sugar not only keeps the flavor great but also makes it a bit healthier.
If you love seafood, try adding small shrimp to this dish for a twist. In my experience, Japchae with shrimp is a hit, especially with kids! This Korean vegan Japchae recipe is a crowd-pleaser that everyone will enjoy, whether they’re vegan or not.
Don’t be afraid to try new ingredients; experimenting with this dish only makes it more fun!
Korean Vegan Japchae Recipe
Ingredients:
- 200g sweet potato glass noodles
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 1 carrot, julienned
- 2 cups of broccoli
- 1 red bell pepper, thinly sliced
- 5-6 mushrooms of your choice, like shiitake or button mushrooms
- 2 tablespoons soy sauce (adjust to taste)
- 1 tsp of salt & black pepper
- 1/2 block of firm tofu, cut and pan-fried into any size
- Sesame seeds for garnish (optional)
Instructions:
Cook the Glass Noodles
To make Korean Japchae, start by boiling a pot of water. Add the sweet potato glass noodles and cook according to the package instructions. Once done, drain and rinse the noodles under cold water to stop the cooking. Set aside.Pan-Fry the Tofu
In a large pan or wok, heat a small amount of oil over medium heat. Add the tofu slices and pan-fry until both sides are golden brown, flipping once. Set the tofu aside to cool, then cut it into bite-sized pieces.Sauté the Garlic and Onions
To prepare the vegetables for Korean Japchae, heat about 1 tablespoon of oil in a large pan over medium heat. Add the minced garlic and sauté for about a minute, just until it becomes fragrant. Then, add the sliced onion and cook until it softens and turns translucent.Cook the Vegetables
Next, add the julienned carrots, bell peppers, broccoli, and mushrooms. Sauté for 4–5 minutes, or until the veggies are tender but still slightly crisp. Season with a pinch of salt and black pepper as they cook.Mix Everything Together
In a large mixing bowl, combine the cooked noodles, sautéed vegetables, and tofu. Drizzle with soy sauce and sesame oil, and sprinkle with a bit more black pepper. Gently toss until the noodles are evenly coated and everything is well mixed. Taste and adjust with more soy sauce if needed.Garnish
Top with sesame seeds for a final touch of flavor and a nice presentation.Serve and Enjoy
Korean Japchae can be enjoyed warm or at room temperature. It works beautifully as a main dish but also makes a flavorful side for any meal.
How to Store and Enjoy Leftover Japchae
If you have leftover Japchae, let it cool and store it in the fridge right away. It keeps well for 2 to 3 days and makes an easy, flavorful meal when you’re short on time.
Want to keep it longer? Freeze it in portions. When you’re ready to eat, just microwave straight from the freezer—no need to thaw. Heat for 2–3 minutes, stir, then warm again until hot.
Korean Japchae also makes a great lunch on the go. I love pairing it with steamed rice and a side of radish kimchi for a spicy, satisfying combo that always hits the spot.
