Vegan Japchae Korean Glass Noodles – Sweet and Gluten-Free

Vegan Japchae Korean Glass Noodles

Vegan Japchae Korean glass noodles. I just finished a short 4 miles run and about to buy my Korean food for dinner, ah cravings. But unfortunately, the store doesn’t accept cards and I didn’t bring any cash, sad moment for me.

The following day I decided to go to the grocery and cook something Korean because of what happened. I remember my friend shared with me her recipe version of Japchae Korean Glass noodles which she said I can make vegan.

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What Is Japchae Korean Glass Noodles?

A famous Korean cuisine of sweet and savory stir-fry noodles typically with vegetables, meat and egg. It uses cellophane noodles made of sweet potato starch known as Dangmyeon in Korea.

The strands of noodles used in Japchae are bigger and darker in color (when uncook) which is different from other Asian glass noodles which are very thin although both can be cooked with soup or stir-fried. 

The best thing about this recipe or other Asian recipe is that you can easily make it Vegan by replacing meat with Tofu or in this case mushrooms.

Check the Asian or Korean section of your grocery store to find the glass noodles. It is pack in a big resealable plastic packaging. I would normally divide it into half and cook the first half first which is good for 3-4 days depending on your serving portion and if paired with rice. 

This is not the first time I’m making this vegan Japchae Korean glass noodles but since I’m craving it I decided to share this simple and easy recipe. It only requires a few ingredients but you can add more according to your preference.

This vegan Japchae Korean glass noodles can be served as a side dish or make it your main dish and add rice. I remember cooking this recipe last Christmas because the colors of the vegetables are so nice and perfect for the season. Although you can serve it also on any occasion or when you’re just craving it like how I am craving this.

Vegan Japchae Korean glass noodles image
Japchae Korean Noodles

How To Prepare Japchae ?

I mentioned earlier that these vegan Japchae Korean glass noodles are easy to cook however every ingredient needs to be cooked separately. Yep! That’s how it is done, don’t follow what I did before, the second time I made this recipe I tried putting one by one the vegetables in the same pan to save time the taste that came out is different from the first time I made it. It is not flavorful for me.

When cooking Japchae enjoy the cooking process and do how it’s really done like how Koreans will cook it. In that sense, you’ll enjoy the food more it’’s more flavorful and you get the right crispiness of the vegetables and not overcook it too.

The best thing about this sweet potato noodles because it’s neutral it absorbs all the flavors of the veggies and the sauce.

As much as possible I try cooking my own meals because I appreciate more the time and effort I put into it. I can also control the amount of oil or seasoning that I will put and given the fact that it’s more cost-efficient than buying outside but I do still have my cravings from time to time and buy food sometimes.

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Vegan Japchae Korean Glass Noodles

Ingredients

  • 250g Japchae Sweet Potato Noodles
  • 1 small carrot
  • 1 red bell pepper
  • 1 pack baby Spinach
  • 1 pack of Shiitake mushroom
  • 1 clove garlic
  • 1 onion (optional)
  • 1 pack Tofu (optional)
  • 1-2 tbsp Canola/Olive oil
  • Sesame seeds (toasted, for garnishing)
Vegan Japchae Korean Glass Noodles 2
Vegan Japchae Korean Noodles
For the sauce
  • 3-5 tbsp Soy sauce ( you can also use Tamari; I use light soy sauce)
  • 2 tbsp sugar
  • 1 tbsp sesame oil

*To make this recipe really Gluten-Free use Tamari GF sauce. Adjust the taste of sauce according to your preference.

Instructions

  1. Prepare the sauce in a bowl. (soy sauce, sugar, sesame oil) mix well and add a few chops of garlic.
  2. Wash all vegetables. Cut and slice vegetables (match stick length) Bell pepper and Carrots. 
  3. Remove the stems of the Baby Spinach.
  4. In a separate bowl add mushroom and pour the sauce you made, but not all. Save at least 2 tbsp to be used in the sweet potato noodles. Combine well the sauce and mushroom.
  5. Boil a large pot of water and cook sweet potato noodles. The time of cooking the noodles will depend on the direction behind the packaging. Once cooked drain and put in a separate bowl. Pour the sauce you save for the noodles and mix well.
  6. Blanch baby Spinach using the same pot and put on a separate plate.
  7. Heat a pan with oil and sauté bell pepper for a few minutes according to your crispiness preference. Once cooked remove and set aside.
  8. Sauté carrot and do the same.
  9. Sauté mushroom until golden brown and set aside.
  10. * Do the same if using tofu. Cut first into small cubes and fry.
  11. Clear the pan for any leftover veggies and saute garlic in very low heat until its golden brown. 
  12. Add the noodles and all the vegetables. Toss and mix well everything until all the ingredients absorb the sauce and flavor.
  13. Add toasted sesame seeds for garnishing.
  14. Your vegan Japchae Korean Glass noodles is now ready to serve.

*I added a few chili flakes on my version because I like it a bit spicy and sweet.

Nutrition

Estimated servings (3-4 persons) Calories 382|Total Fat 11.9g|Saturated Fat|1.2g Cholesterol 0mg |Sodium 742mg| Total Carbohydrate 67.4g| Dietary Fiber 3.8g |Total Sugars 8.6g |Protein 3.7g |Vitamin D 0mcg |Calcium 114mg |Iron 3mg |Potassium 536mg

*The nutrition information is an estimate using an online nutrition calculator (very well fit). Please consult a nutritionist for accurate and proper advice.

Vegan Japchae Korean glass noodles image

Vegan Japchae Korean Glass Noodles

Made of sweet potato starch noodles so it’s naturally gluten-free and uses simple vegetables as ingredients.
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine korean,
Servings 4 people
Calories 382 kcal

Ingredients
  

  • 250 g Japchae Sweet Potato Noodles
  • 1 small carrot
  • 1 pc red bell pepper
  • 1 pack pack baby Spinach
  • 1 pack pack of Shiitake mushroom
  • 1 clove garlic
  • 1 tbsp Sesame seeds toasted
  • 1 onion optional
  • 1 pack tofu optional
  • 1-2 tbsp Canola oil

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil

Instructions
 

  • Prepare the sauce in a bowl. (soy sauce, sugar, sesame oil) mix well and add a few chops of garlic.
  • Wash all vegetables. Cut and slice vegetables (match stick length) Bell pepper and Carrots.
    Ingredients
  • Remove the stems of the Baby Spinach.
  • In a separate bowl add mushroom and pour the sauce you made, but not all. Save at least 2 tbsp to be used in sweet potato noodles. Mix well the sauce and mushroom.
    shiitake mushroom for japchae
  • Boil a large pot of water and cook sweet potato noodles. The time of cooking the noodles will depend on the direction behind the packaging. Once cooked drain and put in a separate bowl. Pour the sauce you save for the noodles and mix well.
    sweet potato noodles
  • Blanch baby Spinach using the same pot and put on a separate plate.
  • Heat pan with a little oil and sauté bell pepper for a few minutes according to your crispiness preference. Once cooked remove and set aside.
  • Sauté carrot and do the same.
  • Sauté mushroom until golden brown and set aside.
  • * Do the same if using tofu. Cut first into small cubes and fry.
  • Clear the pan for any leftover veggies and saute garlic in very low heat until its golden brown.
  • Add the noodles and all the vegetables. Toss and mix well everything until all the ingredients absorb the sauce and flavor.
  • Add toasted sesame seeds for garnishing.
  • Your vegan Japchae Korean Glass noodles is now ready to serve.
    Vegan Japchae

Notes

Nutrition: Estimated serving for 4 persons
Calories 382 | Total Fat 11.9g | Saturated Fat 1.2g | Cholesterol 0mg | Sodium 742mg |Total Carbohydrate 67.4g | Dietary Fiber 3.8g | Total Sugars 8.6g | Protein 3.7g |Vitamin D 0mcg | Calcium 114mg | Iron 3mg | Potassium 536mg
*The nutrition information is an estimate using an online nutrition calculator (very well fit). Please consult a nutritionist for accurate and proper advice.
 
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Keyword Japchae, Vegan

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Published by therunningbaker24

A hobbyist by heart. A plantbased runner who enjoys dairy-free baking. I like to run and write on the sideline and recently discovered my fondness of baking and making guilt-free desserts. Just like running I get the same relaxing feeling when I bake.

20 thoughts on “Vegan Japchae Korean Glass Noodles – Sweet and Gluten-Free

  1. I love japchae. I’ve never made a vegan version before, though. I’ll definitely have to try this recipe! I agree, it tastes so much better when you cook each ingredient separately-but sometimes I get lazy and cook them together so I don’t have to wash as many dishes!

    1. Hi Janel thank you! I agree with you 😂 I use a bigger plate and put them all there once I chopped and sauted sometimes its fun and yes sometimes not especially washing all the dishes 🙂 Try it soon.

  2. 5 stars
    this is a super recipe!
    I am always fascinated by vegan recipes and their fabulous taste.
    thanks for sharing this awesome one.
    can’t wait to try.

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