Korean Japchae Glass Noodles with Vegetables
Chewy sweet potato glass noodles stir-fried with mushrooms, spinach, carrot, and sesame oil in the classic Korean style.
Japchae is a dish built on patience rather than difficulty: each vegetable is cooked separately and briefly so it keeps its own color and texture, then everything is tossed together with the noodles at the very end. The noodles themselves are made from sweet potato starch, which gives them that signature glassy, chewy bite completely different from wheat noodles.
Because those noodles are naturally gluten-free, this dish works for anyone avoiding wheat without any substitution needed, and using mushrooms as the main savory element instead of the beef some versions include makes this a fully plant-based main. Sesame oil tossed through at the end is what gives japchae its distinctive nutty aroma.
This is traditionally served slightly warm or at room temperature, which makes it a good make-ahead option for a potluck or a packed lunch the next day.
Ingredients
- 8 oz sweet potato glass noodles (dangmyeon)
- 3 tbsp tamari — divided
- 2 tbsp sesame oil — divided
- 1 tbsp sugar
- 8 oz shiitake mushrooms — sliced
- 1 carrot — julienned
- 1 onion — sliced
- 3 cups spinach — blanched and squeezed dry
- 3 cloves garlic — minced
- 2 tbsp avocado oil — for sautéing
- 1 tbsp sesame seeds — for garnish
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Cook the glass noodles according to package directions, then drain and toss with 1 tablespoon tamari and 1 tablespoon sesame oil. Cut into shorter lengths with scissors if very long.
- 2Sauté the mushrooms and garlic in a little oil until browned, about 5 minutes; season with a splash of tamari.
- 3In the same pan, sauté the carrot and onion separately until just tender-crisp, about 3 minutes.
- 4Toss the blanched spinach with a pinch of salt and a few drops of sesame oil.
- 5Combine the noodles, mushrooms, carrot, onion, and spinach in a large bowl. Add the remaining tamari, sesame oil, and sugar, and toss well.
- 6Garnish with sesame seeds and serve warm or at room temperature.