Vegetarian Japchae
Delight your taste buds with Vegetarian Japchae, a classic Korean dish that's packed with vibrant vegetables, sweet potato glass noodles (dangmyeon), and a savory umami-rich sauce. This vegetarian take on the traditional japchae highlights fresh ingredients like tender spinach, sautéed shiitake mushrooms, crisp carrots, and bell peppers, all tossed together with sesame oil and a soy-based glaze for an irresistible depth of flavor. The dish is quick to prepare, taking just 50 minutes from start to finish, and can be served warm or at room temperature, making it perfect for any occasion, from a comforting weeknight dinner to a crowd-pleasing potluck dish. Finished with a sprinkle of sesame seeds and sliced green onions, this one-pan recipe is a vibrant, satisfying, and nutritious option packed with authentic Korean flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Sweet potato glass noodles (dangmyeon)
- 1 medium Carrot
- 100 grams Spinach leaves
- 150 grams Shiitake mushrooms
- 1 medium Red bell pepper
- 1 small Yellow onion
- 5 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Sugar
- 3 large Garlic cloves
- 1 tablespoon Sesame seeds
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
- 2 stalks Green onions
Instructions
Bring a large pot of water to a boil, then add the sweet potato glass noodles. Cook according to package instructions, usually about 6-7 minutes, until the noodles are tender.
Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
Cut the carrot into julienne strips, the red bell pepper into thin strips, and the onion into thin slices.
Remove the stems from the shiitake mushrooms and slice them thinly. Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the onions and garlic, sauté for 2 minutes.
Add the carrot and red bell pepper to the pan. Stir-fry for about 3 minutes until softened.
Add the shiitake mushrooms and spinach leaves to the cooked vegetables, cook for another 2 minutes until the mushrooms are tender and the spinach is wilted.
In a small bowl, combine soy sauce, sesame oil, sugar, and ground black pepper. Mix well to create the sauce.
Add the cooked noodles to the vegetables in the pan. Pour the sauce over the noodles and vegetables, tossing everything together to combine.
Turn off the heat, sprinkle sesame seeds and sliced green onions over the top. Toss briefly to mix.
Serve the Vegetarian Japchae warm or at room temperature, garnished with extra sesame seeds if desired.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 39.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2011 mg | 43% | |
*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.
