Vegan Japchae
Japchae is one of those dishes that manages to feel both celebratory and completely weeknight-friendly at the same time. The chewy sweet potato glass noodles soak up a savory-sweet sauce built from soy sauce, sesame oil, and just a touch of sugar, creating that glossy, deeply satisfying coating the dish is famous for. Golden shiitake mushrooms, tender carrot matchsticks, silky wilted spinach, and crisp red bell pepper make every forkful a little different, and the whole thing comes together in one big bowl toss that somehow looks impressive without much fuss. Traditional japchae sometimes includes egg or beef, but this version is entirely plant-based without sacrificing any of the richness or depth — the mushrooms bring plenty of savory weight on their own. The technique of seasoning and cooking each vegetable separately before combining everything at the end is the real secret to getting distinct textures rather than a soggy pile. It serves four, works warm straight from the pan or at room temperature for a party spread, and honestly tastes even better the next day once the noodles have had time to absorb every last bit of sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried sweet potato glass noodles (dangmyeon)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp toasted sesame seeds
- ¼ tsp black pepper
For the stir-fry
- 3 tbsp neutral oil, divided (such as avocado or canola oil)
- 8 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium carrot, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 4 oz fresh baby spinach
- 3 green onions, cut into 1-inch pieces
- ½ tsp salt, plus more to taste
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions, usually 6–8 minutes, until tender and translucent throughout. Drain in a colander, rinse under cold water, and use kitchen scissors to cut the noodles into roughly 6-inch lengths. Transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the soy sauce, sesame oil, sugar, 1 tsp toasted sesame seeds, and black pepper until the sugar dissolves. Pour about two-thirds of the sauce over the drained noodles and toss to coat. Set the remaining sauce aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!