Vegan japchae with chewy sweet potato noodles, crisp veggies, and your choice of plant-based bulgogi, tofu, or Just Egg. Easy and customizable!
Vegan Japchae (Korean Glass Noodle Stir-Fry)
Vegan japchae with chewy sweet potato noodles, crisp veggies, and your choice of plant-based bulgogi, tofu, or Just Egg. Easy and customizable!
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Ingredients
Noodles & Sauce
- 8 ounces dangmyeon sweet potato noodles
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons brown sugar to taste
- black pepper to taste
Stir-Fried Vegetables
- 1-2 tablespoons vegetable oil as needed for stir-frying
- 1 small onion thinly sliced
- 2 green onions cut into 2” pieces
- 6 ounces shiitake mushrooms sliced
- 1 medium carrot peeled and julienned
- 1 small zucchini julienned
- 1 red bell pepper julienned
- 2-4 cloves garlic minced
- salt and pepper to taste
Spinach
- 5-6 ounces fresh spinach about 3 cups loosely packed
- 1 teaspoon toasted sesame oil
- salt to taste
Protein (use as many as you like!)
- 1/2 14 oz block extra-firm tofu
- 7 ounces plant-based bulgogi see notes
- 1/2 cup liquid Just Egg
Garnish
- 2 tablespoons toasted sesame seeds
Instructions
Prepare the noodles
- In a very large mixing bowl, whisk together ingredients for the sauce: soy sauce, toasted sesame oil, brown sugar, and black pepper.
- Cook the dangmyeon according to package directions. Drain them in a colander. (Don’t rinse them.) Shake off excess water, and transfer to the mixing bowl with the sauce. Stir to thoroughly coat the noodles. The oil in the sauce will help keep them from sticking together. Set aside.
Cook the spinach
- Bring a pot of water to a rolling boil. Add spinach and blanch for just about 10-20 seconds until wilted. Drain the spinach and run under cold water or transfer to an ice bath to quickly stop the cooking. Gather the spinach in your hands and squeeze out the excess liquid. Give it a rough chop. Add it to a small bowl and season with toasted sesame oil and salt.
Stir fry the vegetables
- Usually I will stir fry most of the vegetables together to save time. Preheat a large wok or frying pan over medium-high heat and drizzle in oil. Stir fry sliced onion and mushrooms first for about 2 minutes, then add carrot and cook for another 2 minutes. I then add zucchini, red bell pepper, garlic, and green onions plus a generous pinch of salt. Stir fry until the veggies are tender yet still a little crisp. Remove to the mixing bowl with the noodles and sauce but don’t mix them in yet.
- For the most traditional result, stir fry each vegetable individually, removing the cooked vegetables to a bowl between batches. Add more oil to the pan as needed and season each vegetable with a generous pinch of salt. Each vegetable only requires a few minutes apiece; they should be tender yet still a little crisp.
Cook your protein
- If using tofu, I will typically cut it into small pieces and pan-fry with oil, salt and pepper until golden brown. Feel free to season the tofu to your preference.
- When using plant-based bulgogi (like the one from Trader Joe’s or Nasoya/Pulmone) I like to cut the beef strips lengthwise. They are already cooked so I simply pan-fry them for a few minutes to warm them through and crisp them up a little bit. Remove to the same mixing bowl with your noodles and veg.
- When using Just Egg, I preheat a nonstick skillet over medium-low heat and brush or spray with oil. (Crucial to prevent sticking.) I add a thin layer of Just Egg (avoid adding too much). Tilt the pan slowly to cover the entire bottom of the pan. Allow the Just Egg to cook over the medium-low heat untouched to form a very thin egg crepe. Use a rubber spatula to gently loosen the egg from the pan and flip it. Transfer to a cutting board and allow to cool and set before slicing into ribbons. For an easier option, feel free to simply scramble the Just Egg. Either way, remove to the cooked egg to the mixing bowl with your noodles, veg, and meat.
- Add the seasoned spinach in to the mixing bowl with all the other ingredients. Now you can mix everything together. Taste and add more soy sauce, sugar, or pepper to taste. Top with toasted sesame seeds and enjoy.
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