Vegetarian Japchae (Korean Glass Noodles)

Name: Vegetarian Japchae (Korean Glass Noodles)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 8 oz Dangmyeon (8 ounces sweet potato starch noodles (dangmyeon), see notes above); 2 tbsp Brown Sugar (2 tablespoons brown sugar); ¼ cup Soy Sauce (1/4 cup soy sauce); 3 cloves Garlic (3 – 5 cloves garlic minced — up to 5); 0 pieces Black Pepper (fresh cracked pepper to taste); 12 oz Mushroom (12 – 16 ounces mushrooms, thinly sliced, see notes above — up to 16); 1 piece Yellow Onion (1 large onion, sliced); 1 piece Carrot (1 to 2 large carrots, peeled and thinly sliced, see notes above — up to 2); 4 pieces Scallion (4 to 6 scallions cut into 2.5-inch pieces — up to 6); ¼ cup Olive Oil (1/4 cup olive oil); 0 pieces Kosher Salt (kosher salt to taste); 8 oz Baby Spinach (8 ounces baby spinach); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds); 1 tbsp Sesame Oil (1 tablespoon sesame oil); 0 pieces Hot Sauce (hot sauce, such as Sriracha, if you wish) — optional

Vegetarian Japchae is a classic Korean stir-fried noodle dish featuring sweet potato starch noodles, mixed vegetables like mushrooms, carrots, and spinach, all seasoned with a savory-sweet soy-based sauce and finished with sesame oil.

50 minKorean

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Kosher

Ingredients

For 4 servings

Dangmyeon8 oz · 8 ounces sweet potato starch noodles (dangmyeon), see notes above
Brown Sugar2 tbsp · 2 tablespoons brown sugar
Soy Sauce¼ cup · 1/4 cup soy sauce
Garlic3 cloves · 3 – 5 cloves garlic minced — up to 5
Black Pepper0 pieces · fresh cracked pepper to taste
Mushroom12 oz · 12 – 16 ounces mushrooms, thinly sliced, see notes above — up to 16
Yellow Onion1 piece · 1 large onion, sliced
Carrot1 piece · 1 to 2 large carrots, peeled and thinly sliced, see notes above — up to 2
Scallion4 pieces · 4 to 6 scallions cut into 2.5-inch pieces — up to 6
Olive Oil¼ cup · 1/4 cup olive oil
Kosher Salt0 pieces · kosher salt to taste
Baby Spinach8 oz · 8 ounces baby spinach
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds
Sesame Oil1 tbsp · 1 tablespoon sesame oil
Hot Sauce0 pieces · hot sauce, such as Sriracha, if you wish · optional

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Steps

1Place the noodles in a large bowl and cover with cold water. You may need to weigh the noodles down with a lid. Let stand for 40 minutes.
2Make the sauce: In a small bowl, stir together the brown sugar, soy sauce, garlic, and pepper.
3Assemble the japchae: In a large, wide heavy pot or sauté pan, combine the mushrooms, onion, carrot, and scallions. Season with a good pinch of kosher salt. Add the olive oil and 1/4 cup water, and toss with your hands to combine. Pile the spinach on top.
4Drain the noodles and, using scissors, cut them into 5- to 6-inch lengths. Place the noodles over the spinach. Give the sauce a stir and drizzle evenly over top.
5Cover the pan and set it on the stovetop. Turn heat to medium-high and cook for 10 minutes. Uncover and give everything a stir.
6Finish the dish: Add the sesame seeds and sesame oil and stir to combine. Serve immediately with hot sauce on the side if you wish.