Can I use different noodles?

Not this time. Sorry. You know how much I love giving you options when it comes to swapping out one ingredient for something else? A lot! But there's nothing quite like these slippery Korean sweet potato noodles. For reference, I tried making this recipe with rice vermicelli noodles once. It was yummy, but just not right. Luckily, dangmyeon are fairly easy to track down, both online, and at many Asian grocery stores these days.

Are glass noodles vegan? What about gluten free?

The Korean glass noodles themselves are vegan. In fact, this entire japchae recipe is vegan. Now, uncooked glass noodles are gluten free. However, it's important to note that this recipe is not gluten free as written. If you're following a wheat-free diet you'll need to swap out the soy sauce for something like tamari or liquid aminos.

What if I don't have dark soy sauce?

This recipe calls for both regular and dark soy sauces. Dark soy sauce is sweeter and thicker than regular soy sauce. It's also used as a food coloring to impart deep caramel hues to meat, noodles and stir fries. Read all about dark soy sauce here . However, it's not an obligatory ingredient for this recipe. You can either skip it and just use regular soy sauce in its place - or pick some up here on Amazon.

Do I actually need a wok to make japchae?

Nope! Not at all. Any reasonably large frying pan or skillet will do.

Easy Japchae - Korean Glass Noodles

Name: Japchae Recipe (Korean Glass Noodles)
Prep time: 15 min
Cook time: 12 min
Total time: 20 min
Cuisine: Korean
Ingredients: 200 grams sweet potato noodles (dangmyeon), dry; 2 teaspoons sesame oil; 1 tablespoon neutral oil such as vegetable or grapeseed oil; 2 cloves garlic, minced; 1 medium onion, thinly sliced into half-moons; 6 shiitake mushrooms, sliced into strips; ½ red bell pepper, sliced into thin strips; 1 medium carrot, sliced into thin strips; 1/2 pound baby spinach, roughly chopped; 3 stalks scallions, finely chopped on the bias; 1 tablespoon sesame seeds; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 teaspoons sugar; 1 tablespoon sesame oil

Japchae Recipe (Korean Glass Noodles)

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4.9 from 7 reviews

A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Yield: 4 people 1x
Category: Main
Method: Stir frying
Cuisine: Korean
Diet: Vegan

Ingredients

Units Scale

200 grams sweet potato noodles (dangmyeon), dry
2 teaspoons sesame oil
1 tablespoon neutral oil such as vegetable or grapeseed oil
2 cloves garlic, minced
1 medium onion, thinly sliced into half-moons
6 shiitake mushrooms, sliced into strips
1/2 red bell pepper, sliced into thin strips
1 medium carrot, sliced into thin strips
1/2 pound baby spinach, roughly chopped
3 stalks scallions, finely chopped on the bias
1 tablespoon sesame seeds

Japchae sauce

3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
1 tablespoon sesame oil

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Instructions

Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes).
Drain and rinse the noodles under cold water. Drain again and transfer them to a bowl. If the noodles are long, cut them in half or thirds with scissors.
Drizzle sesame oil over the noodles and toss. Set aside.
Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
In a wok or deep skillet over high heat, add oil, garlic and onions. Cook for 2 minutes, or until onions are translucent.
Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
Add the noodles and spinach and toss well.
Stir in the sauce and toss the noodles and vegetables to coat them evenly.
Turn the heat off and transfer the japchae to a serving bowl or plate.
Top with scallions and sesame seeds and serve.

Notes

This japchae recipe will keep refrigerated in an airtight storage container for 2-3 days.

Nutrition

Serving Size: 1 serving
Calories: 231
Sugar: 10.3g
Sodium: 537mg
Fat: 7.8g
Saturated Fat: 0.9g
Unsaturated Fat: 2.8g
Trans Fat: 0g
Carbohydrates: 36.1g
Fiber: 10.3g
Protein: 9g
Cholesterol: 0mg

Find it online: https://pickledplum.com/japchae-recipe/