Vegan Korean Japchae

by Zars Kitchen Admin
Vegan Korean Japchae

Kicking off Veganuary (late) with some of my absolute fav noods… KOREAN JAPCHAE. I adore the slurpyness (is that even a word?… but you know what I mean 🤣) of sweet potato noodles.

These Korean noodles have the most wonderfully slurpy, chewy texture, which beautifully soaks up sauces and flavours. Readily available from Amazon and Oriental supermarkets, don’t worry if you can’t find them. Rice vermicelli noodles make a perfect substitution!

My recipe is in no way traditional, but I promise this one’s a winner and will become a firm favourite! 

I like it extra saucy, with a spicy kick from Gochujang paste which balances the sweetness of the Bulgogi sauce… yes, I use Bulgogi marinade in the sauce… it’s such a fab pantry sauce which I use for loads of stuff!!

You can add any veggies you like… this time. I’ve added thinly sliced onions, garlic, carrots, peppers, courgettes, spring onions & spinach. 

Dried Chinese Shiitake mushrooms are a larder staple for me, and give this dish a lovely earthiness, rehydrate in boiling water for 20 mins and slice thin.  

One of my other fav staples is smoked tofu which requires no cooking and makes a great meat substitute. A block lasts well over a month in the fridge. It already has a ton of flavour, so it can be eaten cold in a salad or added to a quick stir fry.  

Once you try these noods, you seriously won’t be able to stop… they are so addictive!!  

Vegan Korean Japchae

Vegan Korean Japchae

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Sweet potato noodles
  • 4 tbsp + 1tsp Sesame Oil
  • 200g Spinach
  • 5 large dried Chinese mushrooms
  • 400g Smoked tofu, julienned
  • 1 Carrot, peeled, julienned
  • 200ml Soya sauce
  • 200ml Bulgogi Korean marinade sauce
  • 2 tbsp Brown sugar
  • 2 tbsp Gochujang paste
  • 1 tsp Black pepper, coarse
  • Cooking oil
  • 1 Onion, sliced thin
  • 6 Garlic cloves, sliced thin
  • 1 Carrot, julienned
  • 0.5 Red pepper, sliced thin
  • 1 Courgette, julienned
  • 4 Spring Onions, sliced into thin rounds
  • 2 tbsp toasted sesame seeds


  1. Bring a large pan of water to a boil, add the noodles and cook according to packet instructions, drain and refresh under cold water.
  2. Add 1 tsp of sesame oil to the noodles to stop them from drying out
  3. In the same pan, add the spinach and blanch for 30 seconds, drain and squeeze out excess liquid, set aside
  4. In the same pan, add the mushrooms and boil for 20 mins, drain, then slice thinly, set aside
  5. In a small frying pan with 1 tbsp sesame oil, fry the tofu until crisp, drain on kitchen paper and set aside
  6. In a small bowl, mix the soya sauce, bulgogi marinade, brown sugar, 3 tbsp sesame oil, Gochujang paste and black pepper, set aside
  7. In a large wok with a bit of oil on medium-high heat, stir fry the onions and garlic for a minute, add in the carrots, mushrooms, and red pepper, stir fry for another minute
  8. Then add the courgette and spring onions (reserve a few for garnish) and sauté again for a minute
  9. Reduce the heat slightly and add in the noodles, fried tofu, blanched spinach and sauce
  10. Toss until heated through and so all the ingredients are combined
  11. Serve hot garnished with sesame seeds and spring onions
  12. Enjoy!
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