This Vegetarian Japchae recipe is a plant-based take on the popular Korean side dish. Chewy sweet potato starch noodles and colorful stir-fried vegetables are tossed in a sweet and savory sauce, perfect for pairing with your main meal. It’s a delicious and easy noodle recipe the entire family will love!

This Vegetarian Japchae recipe has been a go-to for me for so long. Whether you’re looking for a crowd-pleasing recipe for the Lunar New Year or more healthy meal prep ideas, I know you’ll love it, too!
The mix of bouncy, chewy glass noodles with colorful vegetables and eggs tossed with an umami-packed sauce is too good to miss. Keep reading to learn how to make japchae!
What’s Included In This Post

What is Japchae?
Korean japchae (meaning “mixed vegetables” in English) is a noodle stir fry dish made with colorful fresh vegetables and Korean glass noodles (dangmyeon). It’s one of the most well-known dishes from Korean cuisine, aside from kimchi and bulgogi.
The noodles are made from sweet potato starch and tossed with various stir-fried vegetables and a sauce made from soy sauce and sesame oil. Non-vegetarian versions include seasoned or marinated beef. Some varieties also feature pork or chicken.
It was originally served to members of the Korean royal court during the Joseon Dynasty in the 17th century. Later, it became the cuisine of the common people and it’s been a popular dish ever since!
You’ll find it on Korean restaurant menus and it’s often prepared for celebrations and holidays, like Lunar New Year, weddings, and birthdays.

If you think you have to wait for a special occasion to make my vegetarian japchae, think again! The mix of sauce-coated noodles and vegetables makes this a crowd-pleasing meal to enjoy year-round for everyday dinners or flavor-packed lunches.
Vegetarian Japchae Ingredients
You need a handful of simple and easy-to-find ingredients to make this popular stir fried Korean noodle dish:
- Glass noodles, or dangmyeon (당면). These sweet potato starch noodles are practically see-through, hence the name, “glass noodles”. These bouncy, chewy noodles pair so well with the crunchy vegetables and tender egg ribbons on top!
- Colorful vegetables, like carrots, onion, red bell peppers, baby spinach, and shiitake mushrooms. My family always made a classic japchae recipe using wood ear mushrooms, so I’ve included that option in this vegetarian japchae recipe, too.
- Eggs. A lot of japchae recipes are made with seasoned meat (usually beef). I wanted this plant-based dish to still be filling and satisfying, which is why you shouldn’t skip the egg ribbons traditionally used as a topping. This gives you some protein as well as other health benefits, like fat-soluble vitamins, choline for your brain health, and lutein and zeaxanthin for your eye health.
- The simple sauce is made from a mix of soy sauce, sugar, sesame oil, sesame seeds, and white pepper.
(full ingredient list and quantities in the recipe card below)

Look for dangmyeon noodles at your local Korean grocery store if you have one in your area. Otherwise, shop online for a Korean brand like this one.
Street Smart Nutrition Tip: This recipe moves quickly, so I highly recommend having all of your vegetables chopped and ingredients measured before you start cooking!
Swaps and Substitutions
With any stir fry recipe, my japchae recipe leaves plenty of room for customization.
It features the bright and colorful veggies you’ll see in most japchae recipes but that doesn’t mean you can’t swap them for your favorites! Use any fresh or frozen vegetable mix you like or have on hand.
This is vegetarian japchae but that doesn’t mean you can’t make it vegan-friendly. I’d recommend ditching the eggs for an easy vegan japchae recipe, or you can go all out by replacing them with tofu, edamame, or tempeh. All three are fantastic sources of plant-based protein!
I prefer to use white pepper instead of black pepper in the sauce to maintain its mild flavor. If you can’t find white pepper, you can use an equal amount of black pepper or gochugaru instead. These Korean red pepper flakes aren’t 100% traditional for japchae (although spicy japchae recipes are also very popular). But if you have them and enjoy the flavor, go right ahead!
You’ll be happy to know that glass/cellophane noodles are naturally gluten-free since they’re made from sweet potato starch and water. If you need a 100% gluten-free recipe, though, remember to replace the soy sauce with tamari or gluten-free soy sauce.
And of course, it wouldn’t really be a japchae recipe without the Korean glass noodles. But if you’re out of luck and can’t find the noodles, go ahead and make this dish with thin rice noodles, like vermicelli, instead. You can also replace the noodles with cooked white rice to turn this into japchae-bap (잡채밥). If you use tteok (떡) in slices or cylinder shapes, you have a version of Royal Court Rice Cakes, or gungjung tteokbokki.
Street Smart Nutrition Tip: Want to keep this and other Korean recipes on repeat? Make sure you check out my list of the Top 10 Korean Pantry Essentials to help you stock up on all of the key ingredients!
How to Make Vegetarian Japchae
Here’s a friendly heads-up that japchae is not the easiest or quickest dish to make. But it’s well worth it!
If this is your first time making vegetarian japchae, just follow my step-by-step instructions. Some of these tips should help you save time as you cook. Here we go!
Japchae Prep Steps
First, start soaking the wood ear mushrooms in cold water if you’re using them. After 30 minutes, they should be soft and flexible, nearly tripling in volume. Rinse them under running water to remove any dirt or sand from the stems. Roughly chop or slice into bite-sized pieces and set aside.
Meanwhile, mix all the sauce ingredients in a small bowl or measuring cup. The sugar may not fully dissolve but don’t worry. It will all taste fine once it’s mixed together at the end.

For the fresh shiitake mushrooms, remove the woody stems and slice them into thin pieces. Place them in a small bowl and add 1 1/2 tablespoons of the sauce mixture to let them marinate while you continue cooking.
Street Smart Nutrition Tip: Since this is a vegetarian japchae recipe, you can use both types of mushrooms (wood ear and fresh shiitake mushrooms) for a more hearty dish. Wood ear mushrooms don’t have much flavor on their own, but they hold onto the sauce once they’re cooked. Plus, when I first learned how to make our family’s japchae recipe the traditional way, wood ear mushrooms were a must-have!
Thinly slice the red bell pepper, onion, and carrot into thin slices or matchsticks. Keep them separated on a large plate or in small piles on a large cutting board. Mince the garlic if you aren’t using the prepared version.
Blanching and Seasoning Spinach
Next, bring a large pot of water to a boil. Prepare an ice bath by filling a bowl with cool water plus ice cubes. Set it next to your stovetop or cooking surface.
Once the water is boiling, drop in the spinach and blanch for 15-30 seconds. Once it’s bright green and tender, scoop it out of the boiling water and dunk it into the ice bath to stop the cooking process.
Strain the cooked spinach from the ice water and squeeze out the excess water. No need to overdo it, just 1-2 firm squeezes should be enough.
Place the spinach in a small bowl and add the minced garlic and toasted sesame oil. Stir to combine, then set aside until you’re ready to assemble the japchae.

Street Smart Nutrition Tip: If you want to avoid extra dishes, use a colander under cold running water instead of an ice bath. This isn’t my preferred method, since it uses more water and the spinach might accidentally overcook and become slimy. For either option, squeeze out the extra water before seasoning, otherwise the sesame oil will not stick.
How to Cook Korean Sweet Potato Starch Noodles
If you’ve ever made pasta for spaghetti, you already know what to do!
Some japchae recipes have you soak the noodles in water. However, they only need 6-7 minutes to cool and you already have a pot of water from blanching the spinach. You can drain it and start fresh if needed, but the stovetop cooking process doesn’t take any longer than other types of pasta.
Once cooked, drain the noodles and drizzle lightly with sesame oil to prevent sticking.

Street Smart Nutrition Tip: The long, bouncy noodles can be hard to mix and handle. To make it easier, use a pair of kitchen shears to roughly chop into shorter pieces. I usually make about four cuts in various directions to leave a nice combination of slightly longer pieces mixed in with the shorter, easier-to-eat pieces.
Egg Ribbons for Garnish
The eggs on top add vibrant white and yellow color plus valuable nutrition, so don’t skip them in your japchae (unless you want a vegan version)!
This thin, egg omelet (gyeran-jidan) is made using separated egg whites and yolks. The traditional way is tedious, avoiding any bubbles, wrinkles, or tears for a perfectly smooth, crepe-like omelet. However, it takes practice to avoid these small imperfections…I guess you’ll just have to put this vegetarian japchae recipe on repeat until you succeed!
The key for me is using a good nonstick skillet on low heat. Lightly oil your pan if needed and tilt the pan to spread the egg in a thin layer. Cook the whites separately from the yolks, and only until just cooked on each side (do not brown).
Once they’re cooked, remove them from the skillet and let them cool off. Before serving, you can loosely roll each one to cut into thin slices to top your finished japchae.

Stir Frying Vegetables
Use the same skillet to work in batches, stir-frying the carrots, bell peppers, onions, and marinated mushrooms separately. This is extra work and effort, but the end result is much better for texture and flavor! Cooking them all together can overcrowd your pan and lead to soggy textures or muted flavors.
Crank up the burner to medium high heat. Each veggie only needs about three to four minutes of cooking time. Allow extra time for the mushrooms to sweat out moisture and start to sear (about 2-3 minutes longer). Add the wood ear mushrooms (if using) during the last few minutes of cooking.


Street Smart Nutrition Tip: By this time, your dangmyeon noodles should be done cooking. Once they’re drained, add them to a large mixing bowl. As you finish stir frying each batch of veggies, just transfer them out of the pan and on top of the cooked noodles to avoid the need for extra prep bowls.

Vegetarian Japchae Assembly
Now comes the fun part, you’re almost done!
Once all the vegetables are cooked and added to the mixing bowl, add the remaining sauce you prepared earlier. Just don’t forget to include the seasoned spinach!

Mix and toss everything together using tongs, chopsticks, or clean, gloved hands. If needed, adjust the flavor with soy sauce, sugar, or sesame oil.

Finally, garnish with toasted sesame seeds and the sliced egg ribbons. You’re ready to enjoy your vegetarian japchae!
What to Serve with Korean Glass Noodles
This Korean “banchan,” or side dish, is typically paired with cooked rice to make it feel a little more substantial and to soak up any sauce at the bottom of the bowl. For a well-rounded meal, serve the noodles and rice with even more Korean recipes or small side dishes, such as Dubu Jorim, Oi Muchim, soup, stew, and vegetarian kimchi.
Not a vegetarian? Then go ahead and pair your noodles with these Beef Bulgogi Bowls or these Gochujang Meatballs!
Remember: There is nothing stopping you from stepping away from tradition here. Vegetarian japchae can easily be served as the main course for a filling lunch or light dinner. Either serve the noodles on their own, add your favorite protein, or pair them with simple side dishes, like:
- Cooked white rice
- Dumplings (mandu)
- Kimchi Grilled Cheese
- A kimchi pancake (kimchi-jeon)
- Gyeran mari (Korean rolled omelet)
Korean Glass Noodle Storage Tips
Once it’s assembled, the japchae can be divided into individual airtight containers and topped with eggs and sesame seeds. The leftovers will keep for up to 3 days in the fridge.
Those leftovers will make for an incredible lunch the next day, either reheated in the microwave or served at room temperature!


Vegetarian Japchae (Korean Glass Noodles)
Ingredients
- 8 oz sweet potato starch noodles (dangmyeon), or about 220 grams
- 1 medium carrot, peeled and cut into thin matchsticks
- 1/2 yellow or sweet onion, thinly sliced
- 1 red bell pepper, stem and seeds removed and thinly sliced
- 1 package shiitake mushrooms, or 4-5 oz
- 1/2 cup dried wood ear mushrooms, or 10-15 grams, if available
- 2 large eggs, whites and yolks separated
- 1 bag fresh spinach, or 5 oz
- 1 tsp toasted sesame oil
- 2-3 cloves garlic, finely minced, or about 2 tsp
- 1 tsp sesame seeds, white or roasted
- Cracked white pepper, to taste (sub black pepper or gochugaru if preferred)
For the Sauce
- 1/4 cup low sodium soy sauce
- 2 tbsp white sugar
- 2 tbsp toasted sesame oil
- 1/4 tsp white pepper
Instructions
Prep Steps
- Soak the wood ear mushrooms (if using) in a bowl with warm water for at least 30 minutes, or once they have tripled in size to become soft and flexible. Rinse under cool water to remove any dirt or sand from the stems.
- Remove the stems from the shiitake mushrooms and cut into thin slices. Thinly slice the bell pepper, carrot, and onion as well. Keep them separated and set aside until ready to begin cooking.
- Prepare the sauce by mixing all ingredients together in a small bowl or measuring cup. Add 1 1/2 tablespoons of the sauce mixture to the sliced shiitake mushrooms. Stir to combine, then set aside to marinate while you continue cooking.
Cooking Instructions: Spinach
- Bring a large pot of water to a boil. Prepare an ice bath fo the blanched spinach by filling a bowl with cool water plus ice cubes.
- Once the water is boiling, drop in the spinach and blanch for 15-30 seconds, or until bright green and tender. Scoop and drain the spinach, placing in the ice bath to stop the cooking process.
- Strain the cooked spinach from the ice water and squeeze firmly to remove excess water. Place in a small bowl and add the minced garlic and toasted sesame oil. Stir to combine, then set the seasoned spinach aside until ready to assemble and mix the japchae.
Cooking Instructions: Noodles
- Drain and refresh the water and bring it back to a boil in the same large pot. Once the water is boiling, add the sweet potato starch noodles (dangmyeon).
- Cook according to package directions or until translucent and chewy (about 8 minutes). Once cooked, drain in a large colander and place in the large mixing bowl.
- To prevent noodles from becoming too sticky, drizzle lightly with toasted sesame oil. Do not add water from the cooking pot, as the noodles will continue to absorb liquid and may become soggy.
Cooking Instructions: Eggs
- Meanwhile, heat a nonstick skillet over low heat. Separate the egg whites and yolks into separate bowls, whisking lightly.
- Lightly oil the pan if needed and pour the egg white mixture into the heated pan. Tilt to spread into a thin layer and cook each side only until cooked through (do not brown). Remove from the skillet, then repeat with the egg yolk mixture.
- Allow to cool, then roll loosely and cut into thin slices to top the finished japchae.
Cooking Instructions: Vegetables
- Return the skillet to the burner and increase heat to medium or medium high. Working in batches, stir fry the vegetables separately for 3-4 minutes each. The recommended cooking order is: carrots, red bell peppers, onions, marinated mushrooms.
- As each batch finishes cooking, remove from the hot skillet and add to the bowl of cooked noodles (dangmyeon). Adjust cooking time as needed for the marinated mushrooms to sweat out moisture and start to sear on each side, otherwise they may be slimy.
- If using wood ear mushrooms, roughly chop them into bite-sized pieces and cook alongside the marinated shiitake mushrooms. Add during the last few minutes to avoid overcooking them, as they can lose their texture if overcooked.
Assembly Instructions
- Once all vegetables (carrots, red bell pepper, onions, mushrooms, and spinach) are added to the mixing bowl with the cooked noodles, add the remaining sauce.
- Using clean or gloved hands, or tongs, toss everything together. Adjust flavor as needed with soy sauce, sugar, or sesame oil.
- Garnish with sesame seeds and the sliced egg, serve warm or at room temperature alongside your main meal.
Notes
Nutrition
Japchae FAQS
Is japchae vegetarian?
Traditional Korean japchae is not inherently vegetarian because it’s made with well-seasoned beef along with an assortment of vegetables. But by swapping the meat for fried eggs (or tofu or another vegetarian or vegan protein you like), we get a just-as-satisfying vegetarian version that even meat eaters will enjoy.
Should you eat japchae hot or cold?
I find that these glass noodles are best when they’re warmed up or eaten at room temperature. The chilled noodles straight from the fridge are also good but not as saucy and slurpable as the warm version.
Is dangmyeon the same as vermicelli?
Both dangmyeon (glass noodles) and vermicelli are types of gluten-free noodles commonly used in Asian cuisine. The difference is that dangmyeon is usually made from starch (sweet potato, mung bean, or tapioca starch, for example), and vermicelli is made from rice. The rice also makes vermicelli appear white and cloudy, while dangmyeon is almost completely transparent.

I hope you enjoy these Korean stir-fried glass noodles! You’ll probably see why japchae is one of the most popular dishes from Korean cuisine. If you try my version, I would love to know what you think. Leave a comment or star rating below!
Be sure to check out my other Korean-inspired recipes, such as this Korean Tuna Rice Bowl, Kimchi Fried Rice, and Daegu Jorim (Korean Braised Cod).
And as always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
Questions & Reviews
This is so good! I love all the variety of flavor and textures in this dish.
I love japchae but this was my first time making it at home. Turned out delicious and much easier to make than I had assumed! Thank you!
This was my first time making Japchae, and it turned out incredible! The flavors were perfectly balanced, and the noodles had such a great texture.