Copied to Clipboard!
default-banner
BACK TO 
An easy vegetarian japchae recipe with a drizzle of Lee Kum Kee Pure Black Sesame Oil.

Easy Vegetarian Japchae Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15mins

  • Cooking

    20mins

Healthy Vegetarian Asian Food Rice or Noodle Vegetable Lunch Dinner Less Than 60 mins

If you’re looking for a quick, easy, and filling plant based meal, this vegetarian Japchae recipe checks all of the boxes. The dish is made with Korean sweet potato starch noodles (dangmyeon), a chewy glass noodle that is the perfect canvas to the rich and aromatic flavor of Lee Kum Kee Pure Black Sesame Oil.

 

For this vegetarian Japchae recipe, we used mushrooms, carrots, spinach, and green onions. There are many other vegetables you can add to your liking, or even add egg or sauteed meat if you want a protein-packed version.

What You Will Need

Ingredients

  • 226 g dangmyeon (Korean glass noodles)
  • 1 Tbsp. neutral oil
  • 6 Shiitake mushrooms, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 170g spinach, washed and roughly chopped
  • salt and pepper, to taste
  • 1 stalk green onion, thinly sliced
  • 1 Tbsp. toasted sesame seeds, for garnish

Sauce Mix

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 120 ml water
  • 1 Tbsp. sugar
  • 1 Tbsp. mirin
  • 1 Tbsp. neutral oil
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • black pepper, to taste

Dressing

  • 2 tsp. Lee Kum Kee Pure Black Sesame Oil

Made with
Lee Kum Kee products

Pure Black Sesame Oil 207ml

Sesame Oils

Pure Black Sesame Oil
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Soak the Korean glass noodles in hot water for 15 minutes, then drain and set aside before cooking.
  2. In a small mixing bowl, combine Lee Kum Kee Premium Soy Sauce, water, sugar, mirin, 1 Tbsp. of neutral oil, Lee Kum Kee Minced Garlic, and black pepper to taste. This is your Japchae sauce, set aside for cooking.
  3. In a frying pan on medium high heat, add the remaining neutral oil and heat for one minute. Add your shiitake mushrooms and carrots and cook until just tender, about 3-4 minutes. Season to taste and add spinach before switching off the heat and stirring until the spinach wilts. Remove from pan and set aside.
  4. In the same pan on medium high heat, add your drained glass noodles and the japchae sauce and toss to combine. Let the noodles cook until soft and the sauce is mostly absorbed into the noodles, which should take 3-4 minutes.
  5. Add the vegetables back in with 1 tsp. of Lee Kum Kee Pure Black Sesame Oil and half of your green onion. Toss to mix well and transfer to a serving plate.
  6. Garnish with the remaining green onion, Pure Black Sesame Oil, and toasted sesame seeds. Enjoy!

You May Also Like

Recipe Chicken Skewers with Chili Garlic Sauce S

Chicken Skewers with Chili Garlic Sauce

  • Difficulty
Time 35 mins   
Like 0
Recipe Char Siu Tacos S

Char Siu Tacos

  • Difficulty
Time 25 mins   
Like 0