Vegan Japchae
Vegan Japchae is one of Korea’s most beloved classic dishes, recreated without meat or animal products while keeping all its signature sweet‑savory flavor and wonderful texture! It features chewy, translucent sweet potato glass noodles tossed with a colorful mix of sautéed vegetables and savory tofu, all coated in a perfectly balanced soy‑sesame sauce. Every bite offers a delightful contrast of soft, crunchy, and springy textures, with warm, aromatic notes of garlic and sesame. This dish is naturally vegan‑friendly, versatile, and just as delicious as the traditional version — perfect for a main meal, side dish, or sharing at gatherings.
Shared by kim
Time
35 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #For the Noodles & Protein:
- 150g Korean sweet potato glass noodles (dangmyeon)
- 150g firm tofu, pressed and cut into thin strips
- #For the Vegetables:
- 1 medium carrot, cut into matchsticks
- ½ red bell pepper, cut into thin strips
- ½ yellow or green bell pepper (optional)
- 1 small onion, sliced thinly
- 100g fresh spinach, washed
- 4–5 shiitake or button mushrooms, sliced thinly
- 2 stalks green onion, cut into 4cm lengths
- #For the Sauce:
- 3 tbsp soy sauce or tamari
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ÂĽ tsp black pepper
- 1–2 tbsp water (if needed)
- #For Garnish:
- 1 tbsp toasted sesame seeds
👩‍🍳 Instructions
- 1
Cook the glass noodles according to package instructions, usually boiling for 6–8 minutes until soft and chewy. Drain well, then rinse briefly with cold water to stop cooking, and set aside.
- 2
In a small bowl, whisk together all the sauce ingredients until the sugar dissolves fully.
- 3
Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the tofu strips and fry for 3–4 minutes until golden on all sides. Remove and set aside.
- 4
In the same pan, add the onion, carrot, and bell peppers; stir‑fry for 3 minutes. Next, add the mushrooms and green onion, cooking for another 2–3 minutes until all vegetables are tender yet still crisp.
- 5
Add the spinach and toss quickly for 30 seconds until it just wilts. Return the cooked tofu to the pan.
- 6
Pour the prepared sauce into the pan, then add the cooked glass noodles. Toss everything gently but thoroughly over low‑medium heat for 2–3 minutes until all noodles and vegetables are evenly coated and heated through.
- 7
Turn off the heat, sprinkle generously with toasted sesame seeds, and serve warm or at room temperature.