Korea / Main dishes

Vegetable japchae

Name: Vegetable japchae
Prep time: 25 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Korea
Ingredients: 160 g sweet potato starch noodles; 150 g spinach; 100 g carrot, fine strips; 150 g mushrooms, sliced; 1 onion, sliced; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 1 tbsp neutral oil

Vegetable japchae in a practical home-cooking adaptation, with clear everyday steps.

Prep25 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook noodles following the package, drain and cut into shorter lengths.
Blanch spinach until cooked, cool and squeeze dry.
Stir-fry carrot, onion and mushrooms in neutral oil until tender.
Add noodles, spinach, soy sauce, sugar and sesame oil and toss until hot and glossy.

A little kitchen note

Untested editorial adaptation. A vegetable-only home adaptation.

Allergen notes

Soy, sesame; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 537 kcal
Protein: 7.2 g
Carbs: 95.4 g
Fat: 14.7 g
Fibre: 5.6 g
Total sugar: 12.9 g
Sodium: 1064 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it