Colourful.

Scrumptious.

Gluten-free.

Vegetarian japchae.

Really, as is the case for all issues on this weblog, it’s technically a vegan japchae recipe. However, for a lot of conventional Korean delicacies, “vegetarian” and “vegan” are sometimes interchangeable, since conventional Korean meals is basically dairy free (identical to with this vegetarian japchae!).

I’ve developed a “more healthy” model for on a regular basis eats, however this one–that is the one I make for birthdays, holidays, or dinner events. In truth, I made this vegetarian japchae for Chuseok (Korean Thanksgiving) in addition to American Thanksgiving! It’s an absolute staple of the vacation desk in our household. It’s nonetheless exceptionally wholesome (with all of the antioxidants!), but it surely’s a bit richer and heartier. That is the model they have been serving within the palaces of the Chosun Dynasty and now, you possibly can have it in your palace!

So, let’s get to it!

Disclaimer: Among the hyperlinks on this publish could also be affiliate hyperlinks for merchandise I take advantage of and love. In case you make a purchase order after clicking a kind of hyperlinks, I’ll earn a small affiliate fee, maybe sufficient to purchase some additional gochujang or gochugaru 🙂

What’s Japchae?

As I talked about right here, Korean japchae, typically described as “stir-fried glass noodles” or “Korean glass noodles,” consists of lengthy, bouncy noodles which are made out of candy potato starch, blended with a wide range of greens like spinach, onions, and bell peppers. As a result of the glass noodles (known as “dangmyeon” or “dangmyeon noodles”) are produced from candy potato starch (and never wheat flour), they’re naturally gluten-free. Therefore, if you happen to use gluten-free soy sauce for this vegetarian japchae, this whole Korean dish is gluten-free.

In case you’ve just lately been to an area Korean grocery retailer, Korean buffet, or different Korean restaurant, you’ll nearly all the time see some model of japchae on the menu, although very not often will it’s vegetarian japchae. It is likely one of the most well-known Korean dishes and infrequently exhibits up at vacation potlucks or birthday events. Not solely is japchae one of the crucial widespread dishes in Korea, it’s also one of the crucial widespread recipes out of my cookbook!

What makes conventional japchae not vegan or vegetarian? Conventional japchae incorporates bulgogi (Korean BBQ flank steak) or another kind of beef. My mother tells me that generally, you’ll even discover japchae with pork (very uncommon) or shrimp (very fancy!). This vegetarian japchae recipe will embrace a meatless Korean BBQ various (Plantspired) that I actually ADORE and one my household thinks is AMAZING (they all the time get excited after I bust it out for meal time). My different vegan model of japchae incorporates a wholesome plant-based protein–tofu! However for this model, I needed to remain as near the normal Korean noodle dish of my childhood as attainable.

Is japchae thought-about a “fundamental course” or a “facet dish”? Technically talking, japchae is considered one of many “banchan” or facet dishes in Korean delicacies that’s usually served with a bowl of rice. I do know–carbs and carbs! However that’s not atypical in Korean meals! Often Korean noodles are meals in and of themselves (e.g., jjajangmyeon, jjolmyeon, naengmyeon, kimchi guksu); however maybe as a result of these noodles should not produced from wheat (and thus thought-about to be lighter than their wheat-based counterparts), japchae has all the time fallen within the “banchan” class. However if you wish to make it the “fundamental dish” of your meal, extra energy to ya!

What Does Vegetarian Japchae Style Like?

Vegetarian japchae, when made appropriately, will style nearly indistinguishable from japchae made the normal method. What does conventional japchae style like?

Nicely, first, let’s focus on texture. What do Korean candy potato noodles style like? They’re chewy and very elastic. They remind me plenty of rice vermicelli or rice noodles, solely they’re chewier. If they’re boiled for too lengthy, although, they may get overly delicate and unsightly. In truth, many Korean ajummas take delight in how chewy and bouncy they’ll make their noodles. We’ll focus on this extra after we speak in regards to the cooking course of for making this vegetarian japchae.

When it comes to taste, japchae is as a lot in regards to the greens as it’s in regards to the savory japchae sauce. As you will notice, this vegetarian japchae, identical to the normal model, will embrace a ton of brilliant bell peppers, onion, mushrooms, and spinach. The important thing, nevertheless, is to prepare dinner every of those greens individually, to make it possible for not one of the flavors will get muddled. Japchae is really a couple of symphony of flavors, not a mix of flavors.

The japchae sauce is a straightforward one and is a simplified model of the sauce we make for Korean BBQ. Assume teriyaki sauce, solely much less candy and fewer thick.

Key Elements and Notes on Potential Substitutions for Vegetarian Japchae.

The next are some advisable substitutions to sure substances for this vegetarian japchae:

Glass Noodles. Though Korean candy potato starch noodles are a vital part of vegetarian japchae, if you happen to can’t get your palms on dangmyeon, you possibly can substitute with rice noodles. Attempt to discover some which are related in width to Korean glass noodles, that are roughly the diameter of spaghetti.

Planspired Steak (Non-obligatory). My mother tells me that meatless japchae is changing into far more widespread in Korea today, however the model I grew up on nearly all the time had bulgogi or Korean BBQ flank steak. Accordingly, this vegetarian model contains one of many few “meat substitutes” I take pleasure in, and it’s one my non-vegan household LOVES: Plantspired Korean BBQ Steak. To me, it tastes just about an identical to Korean BBQ and it’s tremendous straightforward to make use of because it’s already pre-marinated in Korean BBQ sauce.

In case you don’t have Plantspired Steak, you should use no matter form of meat various you’re used to or simply skip it–the final time I made vegetarian japchae I skipped it and it nonetheless turned out match for a king!!

Shiitake Mushrooms. Conventional japchae contains shiitake mushrooms and this vegetarian model does, as nicely. Nevertheless, if you happen to don’t have quick access to shiitake mushrooms, you should use no matter mushrooms you’ll find–portobello, cremini, button, even enoki or trumpet mushrooms can be nice in japchae!

Onion. I LOVE the flavour the onions present on this vegetarian japchae, particularly when cooked along with the shiitake mushrooms. For this vegetarian recipe, I like a plain previous yellow onion. Nevertheless, if you happen to don’t like onions, you possibly can skip them. You may as well exchange them with scallion whites, if you happen to want a extra delicate onion-y taste. Some recipes use inexperienced onions, however my mother tells me utilizing each right here (each common onion and inexperienced onion) can be overkill.

Spinach. Conventional japchae makes use of spinach as its supply of leafy inexperienced, however don’t let that cease you from incorporating your favourite inexperienced. I really like subbing with kale, broccoli, swiss chard, collard greens, bok choy! You’ll be able to boil them or stir-fry them–no matter is your pleasure! My solely warning is to keep away from utilizing child spinach. Child spinach will get extraordinarily soggy (even slimy) when cooked, so follow a sturdier inexperienced!

Bell Peppers. As you possibly can see, japchae is a very colourful dish. In truth, it’s the bounty of greens that makes this dish match for a palace! The place will we get all these colours? Bell peppers. Particularly, this vegetarian japchae contains purple bell pepper, yellow bell pepper, orange bell pepper, and inexperienced bell pepper. It’s definitely not the tip of the world if you happen to don’t have all 4 of those colours included in your vegetarian japchae; however, it’s best to have not less than the purple pepper, since there gained’t be some other purple substances within the dish!

Carrot. Along with bell peppers, japchae nearly all the time has carrots, as does this vegetarian japchae. In case you don’t like carrots, you possibly can definitely omit them, though you’ll wish to be sure that, then, that you’ve got some orange bell pepper included for the colour!

Soy Sauce. In case you are attempting to maintain this recipe gluten-free, be sure that to select a good gluten-free soy sauce. In case you are allergic to soy, there are some nice no-soy options, together with this no-soy, gluten-free sauce. You’ll be able to, in fact, additionally use coconut aminos.

Brown Sugar. For the sauce, my mother likes to make use of a mixture of sweeteners: brown sugar and brown rice syrup (see beneath). That is really fairly typical of a lot of Korean cooking–the utilization of a number of completely different sorts of sweeteners. In case you don’t have brown sugar, you possibly can, in fact, use white sugar, although you’ll miss out on a few of the earthier notes the brown sugar imparts. You may as well simply skip refined sugar altogether and use a syrup (see word beneath)!

Brown Rice Syrup. Historically, my mother and aunts use brown rice syrup to make their japchae. In case you don’t have entry to brown rice syrup, you possibly can substitute your favourite unrefined sweetener: maple, coconut sugar, date sugar, and many others.

Toasted Sesame Oil. Toasted sesame oil is a essential part to creating the best taste for this vegetarian japchae. Subsequently, it’s not one which I might skip or exchange. Nevertheless, if you happen to actually can’t get your palms on a toasted sesame oil (not a chilly pressed one!!), simply double up on the toasted sesame seeds.

Toasted Sesame Seeds. As a way to add one remaining “crunch” to this scrumptious recipe, this vegetarian japchae requires toasted sesame seeds as garnish. Once more, the sesame taste is likely one of the hallmarks of japchae, so it isn’t one it’s best to simply forego. Nevertheless, if you happen to can’t get any toasted sesame seeds, you possibly can omit them. Don’t strive compensating for his or her absence by including toasted sesame oil! Including an excessive amount of oil will disrupt the stability of the sauce, as toasted sesame oil could be very highly effective!

Step-by-Step Directions for Making this Vegetarian Japchae.

Step 1. Prepare dinner the spinach by bringing a big pot of water to a boil. Drop the spinach in and let it prepare dinner for about 1 minute, till the leaves flip a brilliant and good inexperienced. Drain and run the spinach beneath chilly water, to cease it from cooking longer. Squeeze out the surplus liquid and place the spinach in a really giant bowl. Add somewhat soy sauce, sesame oil, black pepper, and sesame seeds and blend in till well-combined. Put aside.

Step 2. Subsequent, julienne every little thing. And by every little thing, I imply, the Plantspired steak, onion, mushrooms, carrots, and bell peppers. After I’m making japchae for a cocktail party, I be sure that the greens are extraordinarily skinny. I do that by creating very skinny layers of bell pepper and carrot (you should use a mandolin) after which julienning them. However do the very best you possibly can and chop them into no matter sized matchsticks your knife expertise can obtain effectively and safely.

Step 3. Start by sautéing the Plantspired steak, onions and mushrooms over medium-high warmth in somewhat bit of additional virgin olive oil, salt, and pepper, till the onions develop translucent (round 3 to five minutes). In case you’re not utilizing Plantspired steak, add 1 tablespoon of soy sauce, 1 tablespoon of syrup, and black pepper and proceed sauteeing till the liquid evaporates (about 1 minute).

Then, throw these in the identical bowl with the spinach. Subsequent, sauté the carrots in the identical vogue–with somewhat olive oil, salt, and pepper, till they start to melt (about 4 to five minutes). Add to the identical bowl with the spinach and mushrooms. Repeat for the purple bell pepper, then the inexperienced bell pepper, then the orange bell pepper, and eventually the yellow bell pepper. The order doesn’t matter–as long as you prepare dinner every vegetable individually.

Step 4. To prepare dinner the noodles, carry a big pot of water to a boil and add your glass noodles. My mother tells me that one of the simplest ways to make sure completely chewy noodles is to prepare dinner the noodles for about 3 minutes after which add 1/2 cup of chilly water. When the water comes again to a boil, add one other 1/2 cup of chilly water. Proceed doing this till your noodles are cooked (round 7 minutes in whole). Earlier than draining the surplus water, reserve about 1 cup. Then drain the water, run the noodles beneath chilly water (in order that they don’t get soggy), and place the noodles in the identical pan because the stir-fried greens.

Step 5. To the massive bowl of greens, add soy sauce, brown sugar, brown rice syrup, sesame oil, black pepper, and toasted sesame seeds. Then, add about 1/4 cup of the reserved noodle liquid. Utilizing your hand or a pair of tongs, stir the sauce into the noodles, mixing vigorously to assist thicken the sauce. I like my vegetarian japchae to have a little bit of a broth (not swimming in broth, simply “broth-y”) and if you happen to do too, proceed including a bit extra of that reserved noodle liquid at a time till you attain your required consistency. The secret’s to stir it vigorously!

Step 6. Pour any remaining broth excessive of your noodles. Garnish your vegetarian japchae with a pair turns of cracked black pepper.

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Steadily Requested Questions.

Recipe Card.

My Mother’s Straightforward Vegetarian Japchae (Korean Glass Noodles).

Joanne Molinaro

The right noodle dish in your vacation desk!

Prep Time 15 minutes minutes

Prepare dinner Time 30 minutes minutes

Course Facet Dish

Delicacies Korean

• 6 cups raw spinach
• 2 tbsp additional virgin olive oil
• 3 1/2 oz Plantspired Korean BBQ Steak (OR 1 tbsp soy sauce, 1 tbsp brown rice syrup, and 1/2 tsp black pepper)
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup julienned yellow onion
• 2 tsp minced garlic
• 1/2 cup julienned purple bell pepper
• 1/2 cup julienned inexperienced bell pepper
• 1/2 cup julienned orange bell pepper
• 1/2 cup julienned yellow bell pepper
• 1/2 cup julienned carrot
• 7 oz Korean candy potato vermicelli
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp brown rice syrup
• 2 tbsp toasted sesame oil
• 2 tsp cracked black pepper `
• 1 tbsp toasted sesame seeds

• Prepare dinner the spinach by bringing a big pot of water to a boil. Drop the spinach in and let it prepare dinner for about 1 minute, till the leaves flip a brilliant and good inexperienced. Drain and run the spinach beneath chilly water, to cease it from cooking longer. Squeeze out the surplus liquid and place the spinach in a really giant bowl.

• Subsequent, julienne every little thing: the Plantspired steak, onion, mushrooms, carrots, and bell peppers. For the bell peppers and carrot, create very skinny layers (you should use a mandolin) after which chop them into matchsticks.

• Start by sautéing the Plantspired steak, onions and mushrooms over medium-high warmth in somewhat bit of additional virgin olive oil, salt, and pepper, till the onions develop translucent (round 3 to five minutes). In case you’re not utilizing Plantspired steak, add 1 tablespoon of soy sauce, 1 tablespoon of syrup, and black pepper and proceed sauteeing till the liquid evaporates (about 1 minute). Then, throw these in the identical bowl with the spinach. Subsequent, sauté the carrots in the identical vogue–with somewhat olive oil, salt, and pepper, till they start to melt (about 4 to five minutes). Add to the identical bowl with the spinach and mushrooms. Repeat for the purple bell pepper, then the inexperienced bell pepper, then the orange bell pepper, and eventually the yellow bell pepper. The order would not matter–as long as you prepare dinner every vegetable individually.

• To prepare dinner the noodles, carry a big pot of water to a boil and add your glass noodles. My mother tells me that one of the simplest ways to make sure completely chewy noodles is to prepare dinner the noodles for about 3 minutes after which add 1/2 cup of chilly water. When the water comes again to a boil, add one other 1/2 cup of chilly water. Proceed doing this till your noodles are cooked (round 7 minutes in whole). Earlier than draining the surplus water, reserve about 1 cup. Then drain the water, run the noodles beneath chilly water (so they do not get soggy), and place the noodles in the identical pan because the stir-

• To the massive bowl of greens, add soy sauce, brown sugar, brown rice syrup, sesame oil, and black pepper. Then, add about 1/4 cup of the reserved noodle liquid. Utilizing your hand or a pair of tongs, stir the sauce into the noodles, mixing vigorously to assist thicken the sauce. I like my vegetarian japchae to have a little bit of a broth (not swimming in broth, simply “broth-y”) and if you happen to do too, proceed including a bit extra of that reserved noodle liquid at a time till you attain your required consistency. The secret’s to stir it vigorously!

• Garnish your vegetarian japchae with toasted sesame seeds and a pair turns of cracked black pepper.

Key phrase gluten free noodles, vegetarian japchae