• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MJ and Hungryman

  • About
  • Blog
  • Feeding tips
  • Recipes
  • Resources
menu icon
go to homepage
  • Baby Led Weaning
  • Recipes
  • Feeding tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Baby Led Weaning
    • Recipes
    • Feeding tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    MJ & Hungryman » Baby/Kid-Friendly Recipes » Vegetarian

    Vegetarian Japchae (Korean Sweet Potato Noodles)

    By Min On July 7, 2023

    This post may contain affiliate links. Please see our disclosure policy for more details.

    Share or Save It for Later!

    Jump to Recipe
    An overhead shot of Korean japchae on a large white plate with chopsticks.

    It is so easy to make this vegetarian japchae, featuring stir-fried glass noodles, vibrant vegetables, and a savory sauce bursting with flavor. It's perfect for special occasions and as an everyday side dish or main meal.

    An overhead shot of Korean japchae on a large white plate with chopsticks.

    Vegetarian Japchae Recipe

    I will forever associate this traditional Korean noodle dish with my mom who was known as the "japchae queen" amongst our community growing up.

    And I can confidently say that you seriously haven't had japchae until you've tried my mom's! It is simply the best, and I absolutely refuse to order it at Korean restaurants.

    I've asked her to write down the recipe so I can include it in my "Beloved Family Recipes" collection to pass down to my children someday, but she always tells me to move by feel, taste as I go, and as for the seasoning, just eyeball it!

    Said like a true Korean home cook.

    So the best I could do is to watch her every move like hawk as I have been doing for many years. And because I love you guys, I measured the seasoning to the best of my ability, but I do have to agree with mom on this one:

    These kinds of dishes turn out best when you move by feel, allowing your taste buds to guide you. In other words, don't make this when you are sick :).

    Ingredients

    Uncooked Korean sweet potato noodles.
    Cooked sweet potato noodles and prepped vegetables.
    • Korean sweet potato noodles - also called dangmyeon, Korean vermicelli or glass noodles. Made from sweet potato starch, these noodles, once cooked, are chewy and springy. You will easily find them at Asian grocery stores.
    • Fresh vegetables - While you can add whatever veggies you wish, the most popular ones include onion, carrots, and red bell peppers.
    • Shiitake mushrooms - this is a must in my opinion as it provides a meaty flavor to the dish.
    • Japchae sauce - a combination of soy sauce, sesame oil, and brown sugar or honey to create the perfect balance of sweet and savory notes

    Step-by-Step Instructions

    All the ingredients combined in a large stainless steel bowl.

    While making Korean stir-fried glass noodles may seem complex due to the number of steps involved, once you understand the cooking process, it becomes relatively straightforward to make.

    It primarily involves cooking glass noodles, stir-frying vegetables, and combining them with japchae sauce.

    1. Cut all the ingredients into thinly sliced/julienned strips. I love to use my mandolin for this as it makes the process go super quick.
    2. Bring a large pot of water to a boil. Add spinach and cook for a few seconds, until the spinach has wilted. Remove immediately and rinse in cold water. Don't discard the water. You're going to use it for the noodles.
    3. Drain and gently squeeze out all the water from spinach. Form into a ball, then using kitchen shears, cut it in half. Combine spinach with 1 teaspoon of sesame oil and pinch of salt. Set aside.
    4. Add noodles to the same pot with boiling water and and cook for 6-8 minutes until softened and chewy. It should NOT be al dente! Drain and rinse under cold water. Using scissors, cut the noodles into shorter lengths, about 8 inches. Toss with 1 teaspoon sesame oil and set aside.
    5. In a small bowl, mix soy sauce, sugar, and sesame oil together until sugar dissolves. Set aside.
    6. Heat 1 teaspoon of neutral oil in a large skillet over medium high heat. Add onion. Stir-fry for about 2 minutes, or until onion is slightly translucent. Remove from pan.
    7. In the same skillet, repeat the whole process with carrots and mushrooms.
    8. In a large mixing bowl, add the cooked noodles and all the vegetables. Pour in the japchae sauce. Using your hands toss until all the ingredients are coated evenly with the sauce. Taste and season with salt, if needed. Add the toasted sesame seeds and a drizzle of sesame oil. Transfer to a large plate and enjoy immediately.

    Tips for Success

    Vegetarian Japchae
    • Don't overcook the vegetables. You want them to be tender-crisp in texture as it adds a great contrast from chewy glass noodles.
    • I love sesame oil so I'm quite heavy handed with it, but again, you can decide how little or how much to add.
    • Let my recipe serve as a guide. Along with adjusting the seasoning to your liking, You can add other vegetables, like sweet bell pepper, bean sprouts (which my mom often adds),  or just keep it really simple with 1 or 2 ingredients.
    • One rule that my mom stressed is to cook the colorful vegetables separately so that each and every ingredient retains its maximum flavor, color, and texture without blending with the other ingredients.

    Serving Suggestions

    A side view of japchae in a large white plate.

    Japchae is a versatile dish that can be enjoyed warm, at room temperature, or cold!

    Here are some suggestions:

    • Main meal - enjoy with a side of kimchi.
    • Side dish - pairs especially well with bulgogi or mandu (Korean dumplings)
    • Bento Box - For a well-rounded meal on the go, you can include alongside other items like rice, protein, and additional vegetable sides. Here are more delicious bento box lunch ideas.
    • Cold noodle salad - garnish with some fresh herbs like cilantro or green onion. Serve alongside miso tofu!

    Storage Suggestions

    Transfer leftovers to an airtight container and refrigerate for 2-3 days. Reheat in a pan on the stovetop over medium heat. Add a splash of water to prevent the noodles from drying out and stir-fry until heated through.

    You can also microwave. Note that reheated japchae will be slightly softer in texture compared to when freshly cooked. It will still be delicious though!

    More Korean Recipes

    • Cooked pancake slices on a white platter with dipping sauce.
      Korean Vegetable Pancakes (Yachaejeon)
    • a bowl of Korean radish soup placed on a wooden board
      Korean Radish Soup
    • cooked chicken, carrots, potatoes with green onion inside an instant pot
      Instant Pot Korean Chicken and Potatoes
    • pumpkin porridge in a white bowl with a spoon to show its thickness
      Korean Pumpkin Porridge with Rice Dumplings

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    An overhead shot of Korean japchae on a large white plate with chopsticks.

    Vegetarian Japchae

    It is so easy to make this vegetarian japchae, featuring stir-fried glass noodles, vibrant vegetables, and a savory sauce bursting with flavor. It's perfect for special occasions and as an everyday side dish or main meal.
    4.50 from 2 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 -6
    Author: Min | MJ and Hungryman

    Ingredients

    • 6 ounces dried Korean sweet potato vermicelli noodles dangmyeon
    • 1 teaspoon sesame oil
    • 1 tablespoon neutral oil
    • 1 small onion sliced
    • 1 carrot peeled and shredded (I used a pre-shredded one)
    • 6 dried shitake mushrooms soaked in warm water and cut into matchstick strips
    • 1 bunch of spinach
    • 4 tablespoons low-sodium soy sauce
    • 1 tablespoon brown sugar or honey
    • 2 tablespoon sesame oil
    • salt
    • toasted sesame seeds

    Instructions

    • In a pot, bring water to a boil. Add spinach and cook for a few seconds, until the spinach has wilted. Remove immediately and rinse in cold water. Don't discard the water. You're going to use it for the noodles.
      Drain and gently squeeze out all the water from spinach. Form into a ball, then using scissors, cut it in half. Combine spinach with 1 teaspoon of sesame oil and pinch of salt. Set aside.
    • Add noodles to the pot and and cook for 6-8 minutes until softened and chewy. It should NOT be al dente! Drain and rinse under cold water. Using scissors, cut the noodles into shorter lengths, about 8 inches. Toss with 1 teaspoon sesame oil and set aside.
    • In a small bowl, mix soy sauce, sugar, and sesame oil together until sugar dissolves. Set aside.
    • Heat 1 teaspoon of neutral oil in a large skillet over medium high heat. Add onion. Stir-fry for about 2 minutes, or until onion is slightly translucent. Remove from pan.
    • In the same skillet, repeat the whole process with carrots and mushrooms.
    • In a large mixing bowl, add the noodles and all the vegetables. Pour in the soy sauce mixture. Using your hands toss until all the ingredients are coated evenly with the sauce. Taste and season with salt, if needed. Add the toasted sesame seeds and a drizzle of sesame oil. Serve immediately.

    Notes

    Transfer leftovers to an airtight container and refrigerate for 2-3 days. Reheat in a pan on the stovetop over medium heat. Add a splash of water to prevent the noodles from drying out and stir-fry until heated through.

    Nutrition

    Calories: 259kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sugar: 6g
    Course Side Dish
    Cuisine Asian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Kid-Friendly Vegetarian Recipes

    • A four image collage with pumpkin pancakes, pumpkin muffins, pumpkin risotto, and pumpkin pasta bake.
      Healthy Pumpkin Puree Recipes (Kid-Friendly)
    • An overhead shot of plated pumpkin pasta with parmesan and parsley.
      Creamy Pumpkin Pasta Sauce
    • four pizza quesadilla triangles spread out on a parchment paper with pizza sauce spread on two pieces and fresh basil sprinkled throughout
      Easy Pizza Quesadilla Recipe
    • A close up shot of baked cream cheese pasta.
      Easy Cream Cheese Pasta

    Share or Save It for Later!

    Share: [addtoany]

    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Lauren says

      March 23, 2015 at 6:52 pm

      Gamsahabnida! (That's basically one of a handful of words in Korean I was taught as a kid, much to Halmeoni's consternation...) I've only heard stories of my grandmother's japchae, but never knew exactly what it was, or even what to look for. This helps put me in the right direction! Daedanhi gamsahabnida! Prosperous and blessed new year to you and your family!

      Reply
      • Min says

        March 23, 2015 at 7:33 pm

        Hi Lauren! You're very welcome!! Love that you wrote to me in Korean ;). Yes, japchae is def one of the most iconic Korean dishes, and while the technique/method is the same, there's always a subtle difference in taste depending on who makes it. That's the mystery that is Korean cooking ;). It's probably because people don't really follow recipes...just eyeball everything. Hope you give this dish a try! 😉

        Reply
    2. Sarah @ SnixyKitchen says

      February 26, 2015 at 7:34 pm

      Holy moly - I LOVE japchae (although I have to admit, I've only ever had it AT a restaurant). I need to come visit your mom so I can have hers;) I think the best recipes are the ones for which people don't have a recipe written down - they've got the taste down pat that they know it can't fail with a little variation here and there. Lucas and I are definitely going to make this ASAP! Happy belated NY!

      Reply
    3. Alice @ Hip Foodie Mom says

      February 20, 2015 at 6:26 am

      Min, I love japchae!! This looks sooo good! one of my faves! My mom says the same thing. . and with all of her Korean food recipes . . they don't measure anything!!! I guess it's good that we have to figure it out on our own! 🙂 Happy Lunar New Year!! TGIF!

      Reply
    4. Kari @ bite-sized thoughts says

      February 19, 2015 at 2:41 pm

      It must be hard being away from family at times like these...I hope this dish gave you the comfort you were looking for. It certainly sounds amazing!

      Reply
    5. Linda W. says

      February 19, 2015 at 4:02 am

      4 stars
      This is by far my favorite Korean dish. At our local Korean restaurant it's all I ever order. Thanks for the great recipe.

      Reply
    6. Arman @ thebigmansworld says

      February 19, 2015 at 1:23 am

      Happy New Year!

      This is one of my all time favourite dishes- My friend Jae's mum makes this and always gives me leftovers because I eat them by the bucketful...cold.

      Pinned!

      Reply
    7. Jeanette | Jeanette's Healthy Living says

      February 18, 2015 at 4:43 pm

      I LOVE Japchae! Happy New Year and I can't wait to try your recipe.

      Reply
    8. EA-The Spicy RD says

      February 18, 2015 at 3:57 pm

      Such a fun dish, and even better cooked in PJs!!! Love your mom's advice too 🙂 Happy Lunar New Year to you and Hungryman!!

      Reply
    9. Liz says

      February 18, 2015 at 2:10 pm

      Thank you Min for the nice recipe.

      Reply
    10. Rebecca @ Strength and Sunshine says

      February 18, 2015 at 1:13 pm

      This is totally something crazy I would make and impress my family with! So yummy!

      Reply
    11. Melanie @ Nutritious Eats says

      February 18, 2015 at 12:33 pm

      Please come make this for me!!

      Reply
    12. francesca says

      February 18, 2015 at 12:02 pm

      This dish needs to appear in my week. Happy New Year!

      Reply
    13. Lisa @ Healthy Nibbles & Bits says

      February 18, 2015 at 10:28 am

      I need to stop by your house for some of this lovely japchae! It's DEFINITELY one of my favorite Korean dishes! Happy (early) new year to you, Min!

      Reply
    14. dixya | food, pleasure, and health says

      February 18, 2015 at 10:05 am

      oh yummmmmmmm i love vermicelli noodles.

      Reply
    15. Marisa @ Uproot from Oregon says

      February 18, 2015 at 9:10 am

      Thanks for sharing one of your mom's prized recipes! This looks wonderful and I am also a big fan of sesame oil.

      Reply
    16. felicia | Dish by Dish says

      February 18, 2015 at 9:01 am

      Happy Lunar New Year sweetie! I'm missing my family too - right now they're digging into steamboat back in Singapore to celebrate Chinese New Year! Can't wait to be back in Singapore next week! This plate of noodles looks so good, and I think that it will be very at home on my dining table! 🙂 Sending much love and warmth to you!

      Reply
    17. Alanna says

      February 18, 2015 at 8:32 am

      You are speaking my language with this one (and all of your recipes). This looks like the perfect dish to be sitting down to on a freezing day like today!! Can you be my personal Korean teacher and help me get back into my roots?? Haha 🙂

      Reply
    18. Elizabeth @ Enjoy Every Bite says

      February 18, 2015 at 8:18 am

      This looks delicious! I've never tried Korean food but always love authentic Asian dishes! Pinning 🙂

      Reply
    19. Danielle Omar -- Food Confidence RD says

      February 18, 2015 at 7:44 am

      OMG this looks amazing, totally my kind of food! Can't wait to make it. Pinned!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

    • Facebook
    • Instagram
    • Pinterest

    search

    Trending Now

    Three yogurt bowls with granola and various toppings.

    Yogurt Granola Bowls (5 Ideas)

    Three muffins stacked on top of each other with the top one sliced in half.

    Healthy Pumpkin Banana Muffins

    Pumpkin chia pudding with yogurt and chopped pecans in a large bowl.

    Easy Pumpkin Chia Pudding

    four pizza quesadilla triangles spread out on a parchment paper with pizza sauce spread on two pieces and fresh basil sprinkled throughout

    Easy Pizza Quesadilla Recipe

    A close up shot of sliced bread.

    Healthy Pumpkin Banana Bread (So Moist)

    Pumpkin yogurt topped with graham crackers and pecans.

    Easy Pumpkin Pie Yogurt

    Jump to Recipe
    An overhead shot of Korean japchae on a large white plate with chopsticks.

    Is your baby 4-6 months old?

    Give your baby a head start on solids even before their first bite!
    I'M READY!
    Jump to Recipe
    An overhead shot of Korean japchae on a large white plate with chopsticks.

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!
    Jump to Recipe
    An overhead shot of Korean japchae on a large white plate with chopsticks.

    Is your toddler becoming picky?

    Arm yourself with these strategies that will transform your mealtimes!
    YES, PLEASE!

    popular feeding tips

    yogurt bowl with beets, second bowl with broccoli and peanut butter, and the third bowl with pumpkin puree and oatmeal.

    Best Yogurt for Babies

    A four image collage of healthy baby snacks including iron.

    Best Healthy Baby Snacks

    A four image collage showing how to serve protein finger foods for baby

    Best Baby Finger Foods

    four iron rich vegetable meals for babies, including spinach, swiss chard, peas

    Best Iron Rich Foods for Babies and Toddlers (50+ recipes)

    Footer

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 MJ & Hungryman LLC · Privacy Policy | Contact

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    SAVE & ACCEPT