Vegan Japchae recipe (korean glass noodles)

I think Japchae was the first korean dish I ever ate and wow, it was so good. The restaurant I went to which at the time was really hyped up because it was the only Korean restaurant in Barcelona, had this on the menu and I was drooling. In retrospective, it wasn’t that great. Still, that restaurant will always be in my memories because it was my first korean meal! Since then, many years have passed and now I can even dare making a vegan version of the dish, so … here my vegan japchae recipe!

La recette est disponible en français tout en bas du post!

Ingredients

To make this recipe you’ll need :

  • Korean glass noodles
  • Green onion
  • Onion
  • Carrots
  • Shiitake mushrooms
  • Zuchinni
  • Spinach
  • Soy sauce
  • Sesame oil
  • Tofu
  • Garlic

How to make this vegan japchae recipe

We will start by marinating the tofu with the soy sauce, garlic and sesame oil. Cut the tofu in small pieces and leave it marinating for 30 minutes at least.

While the tofu marinates, cook the onion, zuchinni and carrots for 5 minutes. I cooked mine with a bit of olive oil.

After those 5 minutes have passed, add the shiitake and continue to cook for 5-10 minutes. Then, we will add the tofu and cook for 5 more minutes.

You can cook the noodles while the veggies cook. These noodles are quite long so use a large pot. Once they are cooked (usually 5-6 minutes in boiling water), u can cut them in half with scissors.

In a large wok, add some noodles and veggies and stir everything together. If you see it’s lacking a bit of sauce, don’t hesitate to add a tiny bit more soy sauce.

The result is just an amazing, super toastey, full with veggies heaven. The tofu adds a great touch and I just adore this dish so much. A small disclaimer: glass noodles fill you up much more than normal noodles, so always aim at a bit less than the usual.

If you wanna check out my other vegan/vegetarian korean meals :

I hope you enjoyed this recipe, if you try it out, don’t forget to tag @tofu_cado and show me the results!

Vegan Japchae (Korean Glass Noodles)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Korean
Keyword: carrots, glass noodles, spinach, tofu
Servings: 4 people

Ingredients

  • 2-3 spring onions
  • 1 yellow onion
  • 2 carrots (cut in sticks)
  • 1 cup zuchinni (cut in sticks)
  • 1 handful of spinach
  • 1 pack of tofu (firm) 500 g
  • 2 cups shiitake ~200-300 g
  • 3 garlic cloves
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • Korean Glass Noodles : as many servings as per people. We were having 4 portions, so we had 4 servings so around 50-100g per person.

Instructions

  • Cut all the veggies: dice the onions, mash the garlic, small pieces for the spring onions, shiitake in small slices and cut the carrots & zuchinni in sticks.
  • Marinate the tofu: press the tofu for 10 minutes then marinate it with the soy sauce, sesame oil, garlic and spring onions.
  • You can cook the veggies while the tofu marinates.
  • Cook the onion in a wok with a bit of olive oil for a couple of minutes.
  • Add the carrots & zuchinni and cook for 5 more minutes.
  • Add the shiitake and continue to cook for 5 – 8 minutes.
  • Once the tofu has gone through the marinating process, add to the mix. Cook for 5 more minutes. Set all the veggies aside.
  • Cook the noodles according to the package instructions, most of them ask for 6 minutes boiling time but just verify. Once they are cooked, cut them in half with scissors (i do this otherwise they are too long to manage).
  • In the wok you cooked the veggies, add one portion of veggies and of noodles and stir all together. I do dish by dish because my wok isn't that big, and that way all the flavors and everything mixes together much better.
  • If you feel like it's too dry, add a bit more soy sauce or veggie broth.
  • Serve and enjoy!

Recette en français – Japchae vegan (nouilles de patate douce)

Ingrédients

  • 2-3 cébettes
  • 1 oignon
  • 2 carottes
  • 1/2 courgette
  • Une poignée d’épinards
  • 1 pack de tofu (500 g)
  • 200 – 300 g de shiitake
  • 3 gousses d’ail
  • 60ml de sauce soja
  • 2 cuillères à soupe d’huile de sesame.
  • 4 portions de nouilles de patate douce (50-100 g par personne)

Étapes

  • Couper tous les légumes.
  • Mariner le tofu: presser le tofu pendant 10 minutes puis mariner avec la sauce soja, l’huile de sesame, l’ail et les cébettes.
  • Cuire l’oignon dans un wok avec un peu d’huile pendant 3-4 minutes.
  • Ajouter les carottes et courgette et cuire pendant 5 minutes. Ajouter les shiitake et cuire pendant 5 minutes de plus.
  • Quand le tofu est bien infusé après 30 minutes, rajouter le au wok. Cuire pendant 5 minutes. Mettre de côté.
  • Préparer les nouilles selon les instructions du paquet. La plupart sont prêts en 6 minutes mais vérifier bien. Une fois ils sont prêts, couper les nouilles à l’aide des ciseaux.
  • Dans un wok, ajouter une portion des légumes et de nouilles et bien mélanger. Ajouter un peu plus de sauce soja ou bouillon végétal si c’est trop sec.
  • Bon appétit !

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