Japchae Korean Noodle with Vegetable
Japchae, a beloved Korean noodle dish, is a harmonious medley of sweet potato glass noodles (dangmyeon) and vibrant stir-fried vegetables like carrots, spinach, shiitake mushrooms, and bell peppers. Coated in a savory-sweet sauce made with soy sauce, sugar, and sesame oil, this recipe delivers irresistible umami flavors and silky, chewy textures in every bite. Perfect for vegetarians and easily customizable, japchae is a versatile dish that can be enjoyed warm or at room temperature, making it ideal for family dinners, potlucks, or meal prep. Garnished with sesame seeds for a nutty finish, this quick and satisfying recipe comes together in just 45 minutes and serves four hearty portions.
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Recipe Information
Ingredients
- 200 grams Sweet potato glass noodles (dangmyeon)
- 1 large Carrot
- 200 grams Spinach
- 6 pieces Shiitake mushrooms (fresh or rehydrated)
- 1 medium Onion
- 1 medium Red bell pepper
- 2 stalks Green onion
- 2 teaspoons Minced garlic
- 5 tablespoons Soy sauce
- 2 tablespoons Sugar
- 2 tablespoons Sesame oil
- 3 tablespoons Cooking oil
- 1 tablespoon Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Bring a pot of water to boil and cook the sweet potato glass noodles according to the package instructions (usually 6–8 minutes). Drain and rinse under cold running water to stop the cooking process.
Toss the cooked noodles with 1 tablespoon of sesame oil to prevent sticking and set aside.
Blanch the spinach briefly in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out the excess water and cut into 2-inch pieces.
Julienne the carrot, onion, and red bell pepper into thin strips.
Thinly slice the shiitake mushrooms and chop the green onions into 1-inch pieces.
Heat 1 tablespoon of cooking oil in a large pan or wok over medium heat. Add the carrots and stir-fry for 2 minutes. Remove and set aside.
In the same pan, add another tablespoon of cooking oil. Stir-fry the onion and red bell pepper for 2–3 minutes. Remove and set aside.
Add the final tablespoon of cooking oil to the pan and stir-fry the shiitake mushrooms and minced garlic for 2–3 minutes. Remove and set aside.
In a small bowl, mix the soy sauce, sugar, 1 tablespoon of sesame oil, salt, and black pepper to create the sauce.
Return the cooked glass noodles to the pan and add the sauce. Toss the noodles in the sauce until evenly coated. Heat for 2–3 minutes.
Add all the cooked vegetables, spinach, and green onions to the noodles. Toss everything together gently until well combined.
Garnish with sesame seeds before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
