Easy Vegetarian Japchae
This vibrant Korean glass noodle dish, known as japchae, is a cherished family recipe perfect for special occasions. Featuring chewy sweet potato noodles, a colorful medley of crisp vegetables like spinach, bell peppers, and carrots, and savory plant-based steak, it's a hearty and nutritious vegan alternative to the traditional version. Each ingredient is cooked separately to preserve its unique flavor, then tossed in a rich, slightly sweet, and umami-packed sauce, reminiscent of Korean BBQ. Naturally gluten-free with a gluten-free soy sauce option, this dish is a delicious symphony of textures and flavors for any festive table.
Instructions
- 1
Bring a large pot of water to a boil. Add the uncooked spinach (6 cups) and cook for about minute (1) until bright green. Drain, rinse under cold water, squeeze out excess liquid, and place in a very large bowl. Season with a little [soy sauce], [toasted sesame oil], [cracked black pepper], and [toasted sesame seeds]. Mix well and set aside.
- 2
Julienne the vegan steak (3.5 oz), julienned yellow onion (0.5 cup), sliced shiitake mushrooms (0.5 cup), julienned carrots (0.5 cup), julienned red bell pepper (0.5 cup), julienned green bell pepper (0.5 cup), julienned orange bell pepper (0.5 cup), and julienned yellow bell pepper (0.5 cup) into very thin matchsticks.
- 3
In a large pan, sauté the vegan steak (3.5 oz), julienned yellow onion (0.5 cup), and sliced shiitake mushrooms (0.5 cup) over medium-high heat with a little [extra virgin olive oil], [salt], and [cracked black pepper] for 5 minutes (3 to) until the onions are translucent. Transfer to the bowl with spinach. Repeat the sautéing process separately for the julienned carrots (0.5 cup), julienned red bell pepper (0.5 cup), julienned green bell pepper (0.5 cup), julienned orange bell pepper (0.5 cup), and julienned yellow bell pepper (0.5 cup), each for 5 minutes (4 to) until softened, then add to the same bowl.
- 4
Cook the vermicelli (7 oz): Bring a large pot of water to a boil, add noodles, and cook for minutes (3). Add water (0.5 cup), bring back to a boil, then add another water (0.5 cup). Continue this process until noodles are cooked, about minutes (7) total. Reserve water (1 cup), then drain the noodles and rinse under cold water. Add to the pan with the sautéed vegetables.
- 5
To the large bowl of vegetables and noodles, add soy sauce (0.25 cup), brown sugar (2 tbsp), brown rice syrup (2 tbsp), toasted sesame oil (2 tbsp), and cracked black pepper (2 tsp). Add about water (0.25 cup) (reserved noodle liquid) and stir vigorously with your hand or tongs to thicken the sauce and combine. Add more reserved [water] if a more 'broth-y' consistency is desired.
- 6
Garnish your japchae with toasted sesame seeds (1 tbsp) and additional [cracked black pepper] to taste. Serve immediately.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
Similar Recipes
