Vegetarian Korean Japchae Noodle Recipe • Steamy Kitchen Recipes Giveaways (2024)

FAQs

What can I use instead of Korean potato noodles? ›

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.

Japchae is a nutritious Korean dish containing protein from meat, fiber and vitamins from vegetables, healthy fats from sesame oil, and some carbohydrates from glass noodles. Overall, it's a balanced meal option.

Noodle substitution: If you cannot find sweet potato noodles, feel free to just use rice noodles (or whatever your preferred noodle may be). Gluten-free option: If making this recipe gluten-free, sub in tamari in place of soy sauce, and ensure that your sweet potato noodles are certified gluten-free.

Japchae (잡채 – or chapchae) is a classic Korean stir-fried noodle dish seasoned with a sweet and savory sauce. The name japchae describes a mix of finely cut ingredients—vegetables, egg, mushroom, and meat—that are included in the noodles.

The japchae sauce is a sweet and savory sauce made of brown sugar, dark soy sauce, and sesame oil. It's the perfect balance of sweet and savory.

For traditional japchae, the chewy and springy noodles are nicely paired with thin strips of beef (or pork) and various vegetables in a slightly sweet and savory sauce. It's also common to add an egg garnish (jidan, 지단). Sometimes, I also sprinkle with some finely chopped pine nuts.

Note: Japchae is one of those dishes that are meant to be eaten the day of. If however, you do want to store the leftovers, please store in refrigerator (1-day max) and re-heat in the microwave. (Microwave does a better job than stir-frying when re-heating dangmyeon noodles.)

The term bibim means "mixing" and bap is cooked rice. Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu which has not been strained.

Japchae is best served at room temperature but it can be served warm too. Glass noodles will spoil if left out longer than half a day in warmer temperatures, especially in the summer so store in the fridge right away. It can be stored in the fridge for up to a few days. It reheats well in the microwave.

What are Korean sweet potato noodles made of? ›

Sweet potato noodles are a type of glass (vermicelli) noodles made from sweet potato starch. They are gluten-free by nature. The noodles are usually sold in dried form and you'll need to boil them (or soak them) to rehydrate before using. Once rehydrated, they have a chewy and silky texture with a very mild taste.

Fettuccine or linguine can be a great choice when you're looking for a rice noodles substitute. I've found their similar width and texture work well, especially in stir-fries and soups. They have a neutral taste, allowing them to blend nicely with various flavors.

In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul: 당면; Hanja: 唐麵; literally "Tang noodles"; also spelled dang myun, dangmyun, tang myun, or tangmyun).

Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used.