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Vegetable Japchae

Delicious Vegetable Japchae: A Colorful Noodle Delight

This Vegetable Japchae offers a delightful mix of colorful veggies and chewy glass noodles, perfect for a nourishing meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Glass Noodles Can substitute with thin rice noodles if needed.
For the Vegetables
  • 50 grams Dried Shiitake Mushrooms Can substitute with fresh mushrooms.
  • 100 grams Fresh Mushrooms Any variety of mushrooms can be used.
  • 100 grams Bean Sprouts Do not overcook.
  • 1 medium Carrots Can substitute with bell peppers.
  • 1 medium Onion Yellow onions are recommended.
For the Sauce
  • 50 ml Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Honey Maple syrup can be used as a vegan substitute.
  • 1 tablespoon Neutral Oil Can use vegetable or canola oil.
  • 1 teaspoon Sesame Oil Do not skip this for authentic taste.
For Garnish
  • 1 tablespoon Toasted Sesame Seeds Optional but highly recommended.

Equipment

  • Skillet
  • Large pan
  • Pot

Method
 

Step‑By‑Step Instructions
  1. Rehydrate shiitake mushrooms by soaking them in lukewarm water for about 10 minutes. Drain and slice into strips.
  2. Blanch bean sprouts in boiling water for 2 minutes, then drain and set aside.
  3. Slice onions, carrots, and mushrooms into thin strips.
  4. Sauté onions in neutral oil in a skillet for 1-2 minutes until fragrant.
  5. Sauté carrots for 2-3 minutes, then add shiitake and fresh mushrooms until tender.
  6. Cook glass noodles in boiling water for 8 minutes, then drain and rinse with cold water.
  7. Combine cooked noodles with soy sauce, honey, and neutral oil in a pan, cooking for 3 minutes.
  8. Add sautéed vegetables and gently stir to combine.
  9. Finish by drizzling sesame oil and sprinkling with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Vegetable Japchae is adaptable with seasonal veggies and can be served warm or at room temperature.

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