Japchae, a vegetarian recipe from South Korea

Name: Japchae
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: South Korea
Ingredients: 250 g sweet potato glass noodles (dangmyeon); 200 g fresh spinach; 1 carrot, finely julienned; 150 g shiitake mushrooms, sliced; 1 onion, sliced; Half a red pepper, in strips; 4 tbsp soy sauce; 2 tbsp sugar; 3 tbsp toasted sesame oil; 2 tbsp neutral oil; 2 garlic cloves, chopped; 1 tbsp toasted sesame seeds

Japchae

Local name: 잡채

Also written: japjae · chapchae · jachae

This japchae recipe tosses translucent sweet potato noodles with spinach, carrot and mushrooms, glossy with sesame oil and soy.

Published on 14 February 2026·Updated on 25 September 2026

Vegan#noodles#sesame#mushrooms#stir-fry#korean

Method

Boil the noodles for 6 to 7 minutes, drain and rinse in warm water, then snip them roughly with scissors.
Dress them immediately with 2 tbsp soy sauce, 1 tbsp sugar and 1 tbsp sesame oil so they soak everything up.
Blanch the spinach for 30 seconds, refresh, squeeze dry and season with half a tablespoon of sesame oil and a pinch of salt.
Stir-fry the onion, carrot, pepper and then the shiitake with the garlic separately in the neutral oil over high heat, 2 to 3 minutes each, salting lightly.
Gather everything in a large bowl with the noodles and spinach.
Add the remaining soy sauce, sugar and sesame oil, then toss thoroughly with your hands so every strand is coated.
Scatter with sesame seeds and serve warm or at room temperature.

The Korean method stir-fries each vegetable separately: slower, but every one keeps its own colour and bite. Japchae is a party dish, and it is even better made an hour ahead.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.
Sweat the aromatics
Medium heat, no browning: the onion should turn translucent and sweet, not toasted.

Frequently asked questions

Do I really have to stir-fry each vegetable separately?

It is the Korean method and there is a reason for it: every vegetable has its own timing and water content. Together in the pan they start to steam, lose their colour and go soft. Separately, each keeps its texture and shade.

My noodles taste bland. Why?

They need seasoning immediately after cooking, while still warm, with part of the soy, sugar and sesame oil. Once cold they stop absorbing and the seasoning just sits on the surface.

Can I make it ahead?

Yes, and it is better made about an hour ahead so the seasoning works into the noodles. It is served warm or at room temperature, never piping hot, which makes it convenient for guests.

Japchae

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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