Vegan Korean Japchae
Hey y’all! I am back yet again with another South Korean dish that I just love. Japchae is a savory-sweet noodle stir fry traditionally made with beef and glass noodles. It’s colorful, comforting, and full of texture. Overtime, I learned how to make a vegan version using tofu and simple ingredients I could find back here in the US. What I love most about this recipe is how easy it is to meal prep and how beautifully it keeps in the fridge- it’s perfect for busy weeks or lunch meal prep.
What is Japchae?
Japchae literally means “mixed vegetables” in Korean. Traditionally, it’s a celebratory dish made with sweet potato glass noodles (dangmyeon), colorful vegetables, soy sauce, and sesame oil, often served at special occasions or holidays. The chewy noodles, crisp veggies, and savory-sweet flavor make it a dish that’s easy to love. Skipping the meat for this dish and using mushrooms instead, the authentic flavor is still there, making it both lighter and plant-based.
Why You’ll Love This Recipe
100% vegan and full of plant-based protein
Ready in under 30 minutes
Perfect for meal prep and stays fresh for days
Packed with colorful veggies and flavor
Gluten free option (if you substitute soy sauce for tamari)
Ingredients
For the Noodles & sauce
8 oz sweet potato glass noodles
1/4 cup soy sauce
2 tbsp sesame oil
3 tbsp sugar
minced garlic
For the stir-fry
14 oz block of firm tofu, diced
1/4 cup carrot matchsticks
1 red bell pepper, thinly sliced
1 cup spinach
1/2 onion, thinly sliced
2 stalks of green onion, chopped
sesame seeds
3 tbsp cornstarch
1/2 tsp salt
Step-by-Step Instructions
Boil the noodles in a large pot for 6-8 minutes. While the noodles cook, start to combine the soy sauce, sesame oil, sugar, and sesame seeds in a bowl and stir. Strain and rinse the noodles in cold water and set aside. Drizzle a tsp of the sauce on the noodles to prevent sticking.
Combine cornstarch and salt into a bowl and toss in the tofu until evenly coated. On medium high heat, pre-heat the pan with a drop of oil and then pan-fry the tofu until golden brown and slightly crispy. Place the finished tofu over the noodles.
In the same pan, add another drop of oil and stir-fry the onion, mushrooms, green onions, until soft, about 2-3 minutes. Add them garlic and sauté for a minute more. Add to the bowl of noodles and tofu.
Continuing with this pan, add more oil, sauté the carrots, bell peppers, and salt. Once soft, add spinach and toss until wilted. Add to the bowl with the noodles.
Pour in the remaining sauce and toss until evenly coated and add any extra seasonings if needed. Vegan Korean Japchae is ready to be served!
How to Store/Reheat
Store leftovers in an airtight container in the drigdge for up to 4 days. To reheat, toss in a skillet over medium heat with a splash of water or soy sauce to revive the noodles.
Final Thoughts
I hope you enjoy this vegan hapchae as much as I do! It’s the perfect balance of flavor, texture, and nourishment. If you make this recipe, tag me on Instagram- I’d love to see your version!