Vegan Japchae Korean Noodles

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This vegan japchae is a delicious Korean noodle dish typically served cold but also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.


  • 1 (12 ounce) package Korean sweet potato noodles (dangmyun)
  • 5 teaspoons sesame oil, divided
  • ¼ cup soy sauce
  • 4 teaspoons white sugar
  • 1 tablespoon vegetable oil
  • 3 carrots, cut into matchsticks
  • 1 onion, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • 6 green onions, chopped
  • 4 cloves garlic, minced
  • 1 (16 ounce) bag fresh spinach
  • 1 tablespoon sesame seeds (Optional)


Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.

Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.

Combine soy sauce and sugar in a bowl; set aside.

Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.

Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Preparation time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Servings: 4 – Yield: –



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