Vegetarian Korean Japchae Noodle Recipe
The ultimate comfort food, Vegetarian Korean Japchae Noodle Recipe is a vibrant blend of chewy noodles, fresh vegetables, and a savory sauce. Perfect for a quick weeknight dinner or a gathering with friends, this dish is as delightful to make as it is to eat. Enjoy the rich flavors and textures that will have everyone asking for seconds!
Equipment
- Wooden Spoon
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Cutting Board
- Large Pot
Ingredients
- 6 oz dried Korean glass noodles sweet potato
- 1 medium sweet potato
- 4 big handfuls kale and swiss chard
- 1 medium onion
- 1 stalk green onion
- 3-4 cloves garlic
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1 tablespoon cooking oil
Instructions
- Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
- Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
- Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook).
- Onion: Slice onion into thin slices.
- Green Onion: chop.
- Finely mince the garlic.
- In bowl, whisk together soy sauce, brown sugar, and sesame oil.
- If 10 minutes have passed for the noodles, drain the noodles.
- Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
- Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
- Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
- Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
- Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.
Notes
- Tip 1: Leftover Japchae can be stored in a sealed container in the refrigerator for up to three days. Reheat it in a skillet over medium heat to restore some of the original texture.
- Tip 2: While it’s best enjoyed fresh, you can freeze cooked Japchae for up to one month. Thaw in the fridge overnight before reheating.
- Tip 3: Serve Japchae over a bed of steamed rice for a heartier meal.
- Tip 4: Add your favorite protein, such as tofu or tempeh, for a heartier meal.
- Tip 5: Top with additional sesame seeds or even sliced chili for a spicy kick.