Recipe

Fast & Easy Vegan Japchae

By pre-soaking the noodles beforehand, this dish can literally come together in ten minutes. And shhh.. there's a secret ingredient!

Written by Doobydobap

Quick & Easy Vegan Japchae

I've made japchae on my channel before but this is an updated recipe from my aunt 8) She's the one who told me that soaking the noodles beforehand can make this a one-pan dish. Usually with japchae, you have to cook the noodles, drain, and wash then stirfry. You also have to be careful with the timing so that the noodles do not bloat. With this pre-soaking method, everything can come together in ten minutes.

There's also a little secret ingredient: balsamic vinegar! This is by no means traditional but my own twist. I find that a little bit of the acidity really brightens the dish and balances out some of the unctuousness and saltiness that japchae can sometimes have. The vinegar will merely act as a flavor enhancer.

Ingredients

Serves 4 people

  • 200g dry dangmyun /tapioca / glass noodles
  • 1 cup blanched or fresh spinach 
  • 1 cup carrot, julienned
  • 1 cup onion, julienned
  • 1 bell pepper, julienned (preferably in different colors if you want a colorful japchae like this!)
  • 15g dried woodear mushrooms
  • ¼ cup water 
  • 1 tbsp sesame seeds
  • 2 tbsp neutral oil

Sauce

  • ¼ cup light soy sauce 
  • 1 tbsp dark soy sauce
  • 2 tbsp sugar 
  • 1 tbsp minced garlic
  • 2 tbsp balsamic vinegar (my secret sauce!)
  • 2 tbsp sesame oil 
  • 1 tbsp neutral oil

Directions

  1. Soak the noodles in cold water for 2 hours until doubled in size. You can also blanch the noodles according to package directions and rinse under cold water to stop cooking further. Soak the dried woodear mushrooms in water and 1 tsp of sugar as well.
  2. Heat a large skillet on high and drizzle neutral oil in a large skillet. 
  3. Sautee the vegetables on high heat until the onions are translucent, but the vegetables are still crunchy. Make sure not to overcrowd your pan-- if you think that you will overcrowd the pan and steam the vegetables, sautee in batches.  
  4. Set aside the sauteed vegetables. 
  5. In the same pan, add the noodles, water, and sauce in. 
  6. Simmer and stir-fry the noodles in sauce for one to two minutes or until it takes on color. 
  7. Add the sauteed vegetables and mushrooms. Mix. 
  8. Garnish with sesame seeds. Enjoy! 

Fast & Easy Vegan Japchae

4 from 43 votes
Recipe by Doobydobap Course: Lunch, DinnerCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

By pre-soaking the noodles beforehand, this dish can literally come together in ten minutes. There's also a secret ingredient here you might be interested in!

Ingredients

  • 200 g dry dangmyun /tapioca / glass noodles

  • 1 cup blanched or fresh spinach

  • 1 cup carrot, julienned

  • 1 cup onion, julienned

  • 1 bell pepper, julienned (preferably in different colors if you want a colorful japchae like this!)

  • 15 g dried woodear mushrooms

  • ¼ cup water

  • 1 tbsp sesame seeds

  • 2 tbsp neutral oil

  • Sauce
  • ¼ cup light soy sauce

  • 1 tbsp dark soy sauce

  • 2 tbsp sugar

  • 1 tbsp minced garlic

  • 2 tbsp balsamic vinegar (my secret sauce!)

  • 2 tbsp sesame oil

  • 1 tbsp neutral oil

instructions

  • Soak the noodles in cold water for 2 hours until doubled in size. You can also blanch the noodles according to package directions and rinse under cold water to stop cooking further. Soak the dried woodear mushrooms in water and 1 tsp of sugar as well.
  • Heat a large skillet on high and drizzle neutral oil in a large skillet.
  • Sautee the vegetables on high heat until the onions are translucent, but the vegetables are still crunchy. Make sure not to overcrowd your pan-- if you think that you will overcrowd the pan and steam the vegetables, sautee in batches.
  • Set aside the sauteed vegetables.
  • In the same pan, add the noodles, water, and sauce in.
  • Simmer and stir-fry the noodles in sauce for one to two minutes or until it takes on color.
  • Add the sauteed vegetables and mushrooms. Mix.
  • Garnish with sesame seeds. Enjoy!

Recipe Video

Notes

Did you make this recipe?

Tag @doobydobap on Instagram and hashtag it #doobydobap dontyuckmyyum

Like this recipe?

Follow us @doobydobap on Pinterest

Recent recipes

Fried Eggplants with Doubanjiang Sauce

Fried Eggplants with Doubanjiang Sauce

Recipe Fried Eggplants with Doubanjiang Sauce Extremely crispy on the outside and juicy on the inside. This is personally my favorite vegan dish of all
Best Beef Hayashi Omurice

Best Beef Hayashi Omurice

Recipe that elevates the already amazing S&B Hayashi Sauce
Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies

Ooey gooey and slightly crispy
Garlic Tongdak

Garlic Tongdak

too much garlic is not a thing

Hi, I’m Tina aka Doobydobap!

Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!


Recent recipes

Fried Eggplants with Doubanjiang Sauce

Fried Eggplants with Doubanjiang Sauce

Recipe Fried Eggplants with Doubanjiang Sauce Extremely crispy on the outside and juicy on the inside. This is personally my favorite vegan dish of all
Best Beef Hayashi Omurice

Best Beef Hayashi Omurice

Recipe that elevates the already amazing S&B Hayashi Sauce
Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies

Ooey gooey and slightly crispy
Garlic Tongdak

Garlic Tongdak

too much garlic is not a thing

Hey Doobies, thanks for visiting! Join my mailing list for more delicious recipes and stories.

Processing…
Success! You're on the list.

Comments