Sesame-y and soy-y Vegan Japchae ( 잡채 ) (v,gf)

Sesame-y and soy-y Vegan Japchae ( 잡채 ) (v,gf)

Japchae (pronounced Jap- Che)  is a popular Korean stir fried noodle dish usually with vegetables and meat.  What makes it so different from other stir fry’s is its delicious combo of the sweet, slippery noodles and the perfect balance of sesame  oil and soy sauce.  Japchae is japchae because of its signature sweet potato noodles. The noodles you will need are called- Dangmyeon, known as starch or cellophane noodles. They are made from sweet potato starch and when cooked, are nearly transparent.

NOTE- Traditional japchae is usually lighter in colour compared to this recipe. This is because it is made with Dangmyeon (sweet potato starch noodles), however we used purple sweet potato noodles hence the darker colour. Tastewise, there isn’t much difference so don’t worry!

Also, if using Korean traditional soy sauce, this dish is gluten free!


vegan japchae (v, gf)

Makes 3-4 servings

print recipe here


  • 250 g Korean sweet potato starch noodles, Dangmyeon 당면

  • 1 medium zucchini, rectangles (1 medium zucchini)

  • 1 medium onion, sliced (135 g)

  • 1 large red capsicum, sliced (170g)

  • ½ medium carrot sliced

  • 50g purple carrot sliced (optional but strongly recommend)

  • 100g spinach, washed

  • Handful of mushrooms (wood ear or enoki)

  • A few broccoli florets or other veggies you fancy (not traditional but just as good)

  • 1 tbsp sesame seeds


  • 2.5 tbsp Korean soy sauce

  • 1 tbsp + ¼ tsp of white sugar

  • Pinch of white ground pepper

  • 2 tbsp sesame oil


  1. Heat a large pan and stir fry all the veggies with a little salt and cooking oil until nice and tender. If using purple carrot, cook separately to avoid the colour from bleeding. Place veggies in a bowl to cool

  2. In a large pot, bring water (and a little salt) to a boil and blanch the  spinach. Drain and rinse in cold water and set aside

  3. Combine all japchae sauce ingredients in a small dish and set aside.

  4. Bring the pot back to boiling point with salt water and cook sweet potato noodles for 8-12 minutes until cooked through (but still slightly chewy). Drain noodles,  shake the excess water and pour the hot noodles into a large mixing bowl . Pour the Japchae sauce and mix well. You will find the noodles absorb the sauce super quick, you want to make sure the noodles are evenly coated with the sauce. Taste and add to your liking. DO NOT RINSE NOODLES once cooked as you want the noodles to absorb the sauce when they’re hot. You will know you’ve mixed well when all the sauce has been absorbed into the noodles.

  5. Add the cooked veggies and stir carefully. Sprinkle plenty of sesame seeds and enjoy! Can be served warm or cold

if you ever recreate one of my recipes, make sure to tag me on instagram @earthlingsasha and use the hashtag #earthlingsasha !! <3