Name: Vegan Japchae (Korean Glass Noodles) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 9 oz firm tofu; Olive oil or coconut oil for brushing; 9 oz sweet potato starch noodles; 1 tablespoon sesame oil (to prevent sticking after cooking); 1 small onion (or ½ large onion), thinly sliced; 2 small carrots, thinly sliced; ½ red bell pepper, thinly sliced; 5-6 shiitake mushrooms, sliced; 2 spring onions, sliced; 4.5 oz spinach; 1 garlic clove, finely chopped or pressed; ½ tablespoon sesame oil (for cooking vegetables); 1 tablespoon tamari (for cooking shiitake mushrooms); ½ teaspoon brown sugar (for shiitake mushrooms); 2 tablespoons water (for shiitake cooking); 1 teaspoon sesame oil (for spinach seasoning); 4 tablespoons soy sauce (use tamari for gluten-free option); 1 tablespoon sesame oil; ½ tablespoon maple syrup; 2 tablespoons water or vegetable stock

Jump to Recipe· 4.2 from 60 reviews

If you’re craving a vibrant, flavorful dish that’s both satisfying and entirely plant-based, this Vegan Japchae (Korean Glass Noodles) Recipe is going to become your new go-to comfort food. Japchae is a beloved Korean noodle stir-fry filled with tender sweet potato glass noodles, crisp vegetables, and perfectly cooked tofu, all brought together by a savory, slightly sweet sauce. Each bite bursts with texture and umami, making it an absolute delight whether for a weeknight dinner or a special gathering. Trust me, once you try this Vegan Japchae (Korean Glass Noodles) Recipe, you’ll be hooked on its charming balance of flavors and its beautiful, colorful presentation.

Ingredients You’ll Need

The image shows six steps of making a noodle dish. The first part has five layers of sliced vegetables arranged neatly on a white plate: dark brown mushrooms, green scallions, bright red bell peppers, orange carrots, and pale purple onions from top to bottom. The second part shows several pieces of golden-brown tofu cooking in a black air fryer basket. Third is a glass jar filled with dark soy sauce next to a small golden spoon on a white marbled surface. The fourth part has clear glass noodles loosely piled inside a beige bowl. The fifth part shows the cooked veggies – sautéed green spinach, brown mushrooms, green scallions, red peppers, orange carrots, and light-colored onions – neatly arranged in sections inside a gray bowl. The sixth part shows the finished dish with these mixed noodles, tofu strips, and vegetables, garnished with white sesame seeds in a beige bowl; everything is well combined with a glossy sauce. Photo taken with an iphone --ar 4:5 --v 7

What’s amazing about this Vegan Japchae (Korean Glass Noodles) Recipe is how a handful of simple, fresh ingredients come together to create such a harmonious and visually stunning dish. Each component adds something vital: the chewy glass noodles provide the perfect base, the tofu gives you a satisfying protein hit, and the array of vegetables brightens both the flavor and color.

9 oz firm tofu: The protein centerpiece, best air-fried or pan-fried to get a crispy outer texture that contrasts beautifully with the tender noodles.
9 oz sweet potato starch noodles: These glass noodles have that perfect chew and gelatinous texture essential for authentic Japchae.
1 small onion: Thinly sliced, adding a touch of sweetness and crunch when cooked.
2 small carrots: Julienne sliced, they bring a subtle sweetness and vibrant orange color.
½ red bell pepper: Adds a pop of bright red and fresh crispness that balances the savory sauce.
5-6 shiitake mushrooms: Earthy and meaty in flavor, they soak up the tamari and deepen the dish’s umami.
2 spring onions: Sliced thin, for a mild onion kick and fresh green color.
½ tablespoon sesame oil: Used to infuse a toasty, aromatic note into the vegetables and noodles.
1 tablespoon tamari: The gluten-free soy sauce alternative that dresses the mushrooms and sauce with deep, salty savoriness.
½ teaspoon brown sugar: Balances out the saltiness with just a hint of sweetness.
2 tablespoon water: Helps soften and cook the mushrooms in the pan.
4.5 oz spinach: Quickly blanched for a fresh, tender green burst in the mix.
1 garlic clove: Minced, to liven up the spinach with a gentle savory punch.
1 teaspoon sesame oil (for spinach): To finish the spinach with that typical nutty flavor.
Japchae Sauce Ingredients: 4 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, ½ tablespoon maple syrup, and 2 tablespoons water or stock – this sauce is the heart of the dish, balancing salty, sweet, and savory notes perfectly.

How to Make Vegan Japchae (Korean Glass Noodles) Recipe

Step 1: Prepare and Cook the Tofu

Start by slicing the firm tofu into thin strips; this shape allows the tofu to crisp nicely and mingle well with the noodles later. Brush the tofu lightly with olive oil or coconut oil to ensure it crisps up perfectly in the air fryer. Then, air-fry at 400°F (200°C) for about 12 minutes until golden and crispy on the outside. If you don’t have an air fryer, pan-frying works beautifully too, giving the tofu deliciously crispy edges that add a delightful texture contrast to your Vegan Japchae (Korean Glass Noodles) Recipe.

Step 2: Cook the Sweet Potato Starch Noodles

Bring a large pot of water to a boil, then add the sweet potato starch noodles. Cook them just as the package suggests, usually until tender but still chewy. Drain well and toss the noodles with a tablespoon of sesame oil immediately after draining — this simple trick prevents sticking and infuses a wonderful nutty aroma, which is unmistakable in every authentic Japchae dish.

Step 3: Prepare and Cook the Vegetables

It’s time for the color and crunch! Thinly slice your onion, carrots, bell pepper, shiitake mushrooms, and spring onions, all thin enough to cook quickly but still maintain their bite. Cook each vegetable separately in a hot pan: start with onions until they become translucent, then set aside. Sauté the carrots until tender crisp, followed by the bell pepper and spring onions. For shiitake mushrooms, add a touch of sesame oil, tamari, brown sugar, and water; cook over medium heat until the liquid mostly evaporates and the mushrooms are richly glazed. Cooking veggies separately ensures each retains its individual flavor and ideal texture.

Step 4: Blanch and Season Spinach

Blanch the spinach in boiling water just for about two minutes until it wilts gracefully, then drain and squeeze out any excess moisture. Combine the spinach with finely minced garlic and teaspoon of sesame oil to give it that punch of savory aroma and depth. Adding the spinach at the end with the other veggies brings a fresh, green vibrancy and a tender bite that perfectly complements the chewy noodles in this Vegan Japchae (Korean Glass Noodles) Recipe.

Step 5: Make the Japchae Sauce and Combine

Create a luscious sauce by blending soy sauce (or tamari for gluten-free), sesame oil, maple syrup, and water or stock—this sauce is the magic glue that holds everything together. Toss your noodles, tofu, and all the cooked veggies in a large bowl, then pour the Japchae sauce over and mix thoroughly. Taste and adjust with salt and pepper as needed. Sprinkle some sesame seeds for that final touch of texture and nuttiness. This step is where all the flavors marry beautifully, offering the signature savory and slightly sweet taste that makes this Vegan Japchae (Korean Glass Noodles) Recipe so irresistible.

How to Serve Vegan Japchae (Korean Glass Noodles) Recipe

A white bowl is full of glossy brown noodles mixed with thin orange carrot strips, green leafy vegetables, white onion slices, red pepper pieces, and browned tofu chunks. The noodles look soft and shiny, and sesame seeds are sprinkled on top for texture. A woman's hand is holding dark wooden chopsticks, lifting a tangled bunch of noodles with some vegetables wrapped inside, showing the noodle strands hanging down in mid-air. The bowl sits on a light pink cloth, all placed on a white marbled surface with a soft light background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Japchae not only makes it look stunning but adds lovely layers of texture and flavor. Toasted sesame seeds scatter perfectly on top, bringing that subtle crunch and nutty note. If you want to get fancy, sprinkle thinly sliced fresh chili or a handful of julienned green onions to add brightness and a gentle heat. A few crisp lettuce leaves on the side also make for satisfying wrap bites.

Side Dishes

Japchae is versatile and works wonderfully alongside various Korean side dishes like kimchi for a spicy pop or pickled radish for a refreshing crunch. It also pairs nicely with steamed white rice or simple cucumber salad, balancing the rich, savory notes with fresh, clean flavors. These sides complete the meal and set the stage for a colorful, satisfying feast.

Creative Ways to Present

For a visually stunning presentation, serve your Vegan Japchae (Korean Glass Noodles) Recipe in a large shallow bowl or platter so the bright veggies and noodles get their moment to shine. Swirl the noodles gently with a pair of chopsticks for rustic appeal. To make it a crowd-pleaser at gatherings, portion into individual lettuce wraps or mini bowls topped with toasted sesame seeds and thinly sliced fresh herbs like cilantro or basil for a fun twist that guests will love.

Make Ahead and Storage

Storing Leftovers

Japchae is a fantastic dish to make ahead because it stays delicious even after refrigeration. Store leftovers in an airtight container in the refrigerator for up to three days. Be sure to keep it sealed well to preserve moisture and prevent the noodles from drying out. When ready to eat, just give it a quick stir to refresh the flavors.

Freezing

While freezing is possible, it’s not ideal as the texture of the glass noodles can become softer and less chewy. If you must freeze, place the Japchae in a freezer-safe container and consume within two months for best quality. Thaw in the refrigerator overnight before reheating gently to avoid mushiness.

Reheating

The best way to reheat Vegan Japchae (Korean Glass Noodles) Recipe is on the stovetop in a non-stick pan over medium heat. Add a splash of water or vegetable broth to keep it moist and toss gently until warmed through. Avoid microwaving if possible because it might heat unevenly and cause the noodles to clump together.

FAQs

Can I use other vegetables for Japchae?

Absolutely! Japchae is wonderfully adaptable. Feel free to swap in bell peppers of any color, zucchini, baby spinach, or even snap peas. Just remember to slice them thinly and cook briefly to keep that ideal tender-crisp texture.

Is it necessary to use sweet potato starch noodles?

Sweet potato starch noodles are key to authentic Japchae because of their distinctive chewy texture and translucency. However, if you can’t find them, glass noodles made from mung bean starch can be a decent substitute, though the texture will be slightly different.

How can I make this recipe gluten-free?

Use tamari instead of regular soy sauce to keep the recipe gluten-free. Tamari has a richer, less salty flavor and pairs perfectly with the other ingredients in this Vegan Japchae (Korean Glass Noodles) Recipe.

Can I prepare this recipe ahead of time for a party?

Yes! Japchae holds up well for several hours at room temperature and tastes great warm or at room temp, making it a fantastic dish to prepare ahead for gatherings. Just keep the sauce separate until mixing to prevent the noodles from getting too soft.

What can I serve Japchae with for a complete meal?

This dish works beautifully as a main course due to its protein from tofu and vegetables. For a fuller meal, pair with a crisp cucumber salad, steamed rice, or other Korean sides like kimchi or pickled vegetables to balance the flavors and textures.

Final Thoughts

I can’t recommend this Vegan Japchae (Korean Glass Noodles) Recipe enough for anyone looking to explore Korean cuisine with a healthy, vibrant plant-based twist. It’s not only a feast for your eyes but also a journey of textures and flavors you’ll want to savor again and again. Give it a go, and you might just find yourself sharing it with friends and family as your new favorite dish!