Japchae is a delicious vegan version of a popular Korean sweet potato noodle dish! It’s savory with the perfect balance of sweetness.

This Korean noodle dish is cooked with glass noodles made from sweet potato starch (dangmyeon). These noodles give this dish a distinctly sweet undertone to vegan japchae that is absolutely delicious. This vegan version is also surprisingly simple to make.

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Why Use Sweet Potato Noodles for Japchae?

Not only are sweet potato noodles a delicious and traditional ingredient used to make japchae (vegan or not), these noodles are also pretty healthy, low-calorie, and full of vitamin A.

How Can I Add Protein to My Vegan Japchae?

While I typically skip this step, adding baked tofu to your vegan japchae is a great way to add protein to this dish. To make it, simply cut a block of extra firm tofu into cubes and bake them at 350 degrees for 30 minutes.

The Ingredients You’ll Need to Make Vegan Japchae

• Soy Sauce + Salt
• Sugar
• Sesame Oil + Canola Oil
• Veggies (spinach, green and red bell pepper, mushrooms, and shredded carrots)
• Red Onions or Shallots
• Garlic
• Gochujang Sauce
• Sweet Potato Vermicelli Noodles
• Sesame Seeds

Vegan Japchae Instructions

1. To make your vegan japchae, I always start with mixing my sauces in a small bowl and it aside so my sauce mixture is ready for use when I need it. So mix up your sesame oil, soy, sugar, and salt and keep aside.
2. Then, add canola oil to your pan and sauté your onions until translucent (about a minute). Next, add in your garlic and cook another 30 seconds or so.
3. Now you can add in your fresh veggies and sauté for a minute or so before adding in some salt. You don’t need to cook your veggies for very long because we want them to remain pretty crisp. Keep in mind not to overcook your veggies, or otherwise, they will wilt and turn out mushy.
4. Finally, you can add in your cooked vermicelli noodles, and your sauce, and cook until the sauce has thickened and coated the noodles evenly.
5. Finish your vegan japchae by garnishing with sesame seeds before serving and add your gochujang sauce in right before eating.

Looking For More Recipes? Check These Out!

• Cheesy Korean Pancakes
• Vegan Pad Thai
• Vegan Teriyaki Sauce

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Vegan Japchae

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Ingredients

• 1.5 tbsp soy sauce
• 1 tbsp sugar
• 1/4 tsp salt (plus add some additional salt when you sauté your veggies – to taste)
• 1 tbsp sesame oil
• 1 tbsp canola oil
• fresh veggies (I used spinach, green and red bell pepper, mushrooms, and shredded carrots)
• 1/4 c red onions (or shallots)
• 1 tbsp chopped garlic
• ~1 tbsp gochujang sauce (or to taste! And make sure it is the SAUCE not paste since the paste is much stronger)
• sesame seeds (for garnish)
• vermicelli noodles (make sure these are the ones made from potato starch)

Instructions

• Mix your sauce ingredients and set aside: sesame oil, soy, sugar, and salt.
• Add canola oil to your pan and sauté your onions until translucent; then add in your garlic and cook another 30 seconds or so.
• Add in fresh veggies and sauté for a minute or so before adding in some salt.
• Make sure not to cook the veggies too much since we want them to be crisp still and not mushy.
• Then add in your cooked vermicelli noodles, and your sauce, and cook until the sauce has thickened and coated the noodles evenly.
• Garnish with sesame seeds before serving and add your gochujang sauce in right before eating. I use the brand "chung jung one" and it's my favorite! (not sponsored lol)

Notes

• For this vegan japchae I love using spinach, green and red bell pepper, mushrooms, and shredded carrots for the veggies. But, I also think cabbage or bok choy could work well in this dish.
• I recommend using gochujang sauce with this japchae but feel free to use regular gochujang paste if you prefer. I get my sauce from Ralph’s  or Fred Meyer and I use the Chung Jung One brand. This sauce is milder than regular gochujang paste and works really well with this recipe.