Skip to content

Vegan Japchae (Korean Sweet Potato Noodles) Recipe

January 21, 2011

Vegan Japchae

Japchae is one of Korea’s most festive dishes! Traditionally, people made this dish for community parties and family get-togethers. The various ingredients (Shitake mushrooms, spinach, red bell pepper, green onions, carrots, onions, etc) make the dish so colorful and delicious! It’s made with sweet potato noodles which are healthy and yummy. It’s a very accessible Korean dish for any non-adventurous friends you might have!

Vegan Japchae (Korean Sweet Potato Noodles) Recipe (Serves 4-6)

1 bag of Dangmyun (sweet potato noodles)
2/3 cup dried/sliced Shitake mushrooms
1 small bunch of spinach
1 red bell pepper
1 carrot
4 green onions
1 onion
salt (sprinkle every time you stir-fry veggies)
drizzle of soy sauce (for stir frying mushrooms)
4 cloves of minced garlic
4 Tbs soy sauce (more or less, to taste)
2 tsp black pepper (more or less, to taste)
3 Tbs sesame oil (more or less, to taste)
1 tsp sugar (more or less, to taste)
1 tsp sesame seeds

1. Soak the Shitake mushrooms for several hours until soft, squeeze out water well.
2. Cut all vegetables into thin matchsticks (except the spinach).
3. Blanch the spinach and rinse in cold water and squeeze out water. Cut into bite sizes. (If you get small baby spinach, you can skip blanching and just stir-fry it like the other vegetables.)
4. Start water boiling for the noodles.
5. Stir fry the other vegetables individually with oil until soft and then remove (in other words, cook the carrots, and then remove before adding onions, and so forth). Add a sprinkle of salt each time you stir-fry a vegetable, except for the mushrooms which you will drizzle a little bit of soy sauce over. [Note the everyone cooks the vegetables to their preference. I like them soft, but some cook them so they are slightly crisp.] Remove the vegetables to a plate if your noodles haven’t finished cooking.
6. Remove the vegetables to a plate and cook the dangmyun in boiling water for 10 minutes.
7. When dangmyun is done (check if it’s soft and slightly chewy), drain well. Roughly cut into about 4 inch pieces with scissors.
8. Immediately, add soy sauce and sugar, then the dangmyun into the pan/wok and stir fry for 3-5 minutes over medium heat (this way, it will keep the noodles nice and chewy).
9. Add all the veggies to the dangmyun with garlic and black pepper. Mix well and stir fry over low heat for 5 more minutes.
10. Turn off the heat and add sesame oil and sesame seeds and mix well. Serve with rice and banchan, or just by itself!

Sweet Potato Noodles
These are the sweet potato noodles that you can easily get at any Korean grocery store!

Japchae VeggiesStir-fried veggies!

Mixing JapchaeVeggies and the noodles – mixing them together!

Vegan JapchaeCelebrating… Korean style! πŸ˜‰

21 Comments leave one →
  1. May 7, 2011 6:29 pm

    Thanks for this recipe. I often see it in the Korean market near my house but don’t know if it is vegetarian or vegan. I love Korean dishes. I have a blog and this blog especially was when I made Korean dishes:

    I am interested to try your Japchae recipe and the tofu bowl soup (dubu-busut)


    • Sunnie permalink*
      May 7, 2011 7:48 pm

      Hi, Debbie! A lot of the times, they put a little bit of beef in the japchae, so I don’t usually get it at the market. I do get it at restaurants, I just ask them to leave out the meat! Oh wow. Your Korea vegan food blog post is awesome, your plate looks very impressive. Yumm, thanks for sharing. Yes, please do try the japchae recipe, I’m sure you’ll like it!! Enjoy!!! πŸ™‚

  2. May 8, 2011 5:43 pm

    We tried this recipe and love it. The sweet potato noodle is fun to eat and bouncy. πŸ™‚ I often see these packages of the noodles in the Korean market but didn’t know how to cook it. I didn’t know that it is the glassy noodle that the market sells too. Thanks for showing the picture and the name of the noodle so I can put the two and two together. This is simple recipe but delicious. We will bring it to potlucks. Now that I know I can make it at home I won’t buy the ready-made one from the market. πŸ™‚ Thanks for the recipe!

    • Sunnie permalink*
      May 8, 2011 10:18 pm

      Awesome! I am absolutely thrilled to hear that it turned out well, Debbie. πŸ™‚ I hope you do try it for potlucks in the future… Yes…. I really do love japchae, one of my favorite foods… ever! πŸ™‚

  3. Corrin Radd permalink
    June 11, 2012 8:26 pm

    So good! I have a hard time getting my wife to try Korean recipes, but she loved this.

    • Sunnie permalink*
      June 12, 2012 12:31 am

      Hi Corrin, yes japchae is a nice introduction to Korean food type dish. So glad to hear that your wife enjoyed it! πŸ˜‰

  4. Rajeshwari permalink
    August 16, 2012 7:44 pm

    looks yummy,as a vegetarian i found it difficult to try korean recipes,this one is truely awesome.I have seen this noodles in stores but reluctant to buy as I was not sure about the ingredients.Sure,will try this one.

    • Sunnie permalink*
      August 17, 2012 6:05 am

      Great, we hope it turns out well. Enjoy!!

  5. February 22, 2013 4:53 pm

    Oh God, this is heavenly! It was so easy to follow and everybody at home loved it! Thanks guys! Love your blog πŸ™‚

    • Sunnie permalink*
      February 23, 2013 9:08 pm

      Thanks for letting us know how it turned out, Jargal! Very glad you liked it. πŸ˜‰

  6. Rene Dalusong permalink
    May 17, 2013 2:12 pm

    Thank you for the recipe! I made the dish a couple days ago and it was a hit with my husband. We loved it! I’m allergic to soy so I changed the soy sacue and used coconut aminos. It worked out well.

    • Bill permalink*
      May 18, 2013 11:25 am

      Wonderful, glad it worked out well for you! Thanks for letting us know. πŸ™‚

  7. Christine permalink
    October 6, 2013 4:30 pm

    I made this last night for a group of friends who had never eaten Japchae before. One thought the noodles were a little chewy, but their plates were devoured. Good flavor and really not hard to make.

    • Bill permalink*
      October 9, 2013 3:34 am

      Awesome, thanks for letting us know, Christine! So glad everyone enjoyed it! πŸ™‚

  8. Debra permalink
    May 8, 2015 10:51 am

    Delicious. After our recent visit to Korea we have been looking for a vegan recipe. This one fit the bill. Lovely flavour. Excellent recipe, easy to make and a crowd pleaser at our home! I substituted Braggs for a lower sodium and just sprinkled on the sesame oil for a little extra flavour. Probably used more veggies too. Two thumbs up from my gang!

    • Bill permalink*
      May 10, 2015 12:56 am

      Great, glad you liked it and hoped you enjoyed your visit! We happen to be visiting right now!


  1. Banchan: Heart-shaped Strawberry Box Edition | ZenKimchi Korean Food Journal
  2. Vegan Shitake Mushroom Bacon, Lettuce, Tomato, & Avocado Sandwich Recipe « The Vegan 8 Korean
  3. Goodbye, 2012: 10 most viewed posts of the year « The Vegan 8 Korean
  4. Goodbye Year of the Dragon & Our Little Dragon’s 100th Day Celebration « The Vegan 8 Korean
  5. Banchan: Heart-shaped Strawberry Box Edition | ZenKimchi

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: