Korean Glass Noodles - Japchae (Original)

Penny Pau

Looking for a delicious, high-protein plant-based meal that’s quick to prepare and packed with flavor? This vegan japchae recipe is a twist on a classic Korean dish, featuring sweet potato glass noodles, colorful sautéed vegetables, and savory-sweet Korean BBQ crumbles made with our Dojo Fresh Original Plant Protein Mix.

Korean Glass Noodles - Japchae (Original)

Korean Glass Noodles - Japchae (Original)

Servings

4

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Asian

Category

Japchae is a beloved Korean dish made with chewy sweet potato glass noodles, stir-fried vegetables, and a savory-sweet sauce. Traditionally served at celebrations and gatherings, it's both comforting and versatile. This simplified, meatless version uses Dojo Fresh’s Original Plant Protein Mix to make Korean BBQ crumbles for a satisfying twist that’s rich in flavor and protein—no meat required. The recipe is easily customizable: use whatever vegetables you have on hand, from bell peppers and carrots to mushrooms and spinach. It’s a colorful, crowd-pleasing meal that's as easy to make as it is delicious.

Ingredients

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    • 1 cup (120 g) Original Plant Protein Mix

    • ⅓ cup water

    • 3-4 tablespoon Korean Bulgogi Sauce (e.g., Lucky Foods Bulgogi Sauce)

    • 2-3 scallion stalks (finely sliced)

    • Sesame oil, to taste

    • Vegetable oil (for pan frying)

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    • 1 bunch (approx. 8 oz) sweet potato noodles (also labeled as vermicelli or Asian-style starch noodles)

    • 1 small carrot, julienned
    • 1 small onion, julienned
    • 1 small red bell pepper, julienned
    • 1 large handful fresh baby spinach
    • 6 shiitake mushrooms (rehydrated if using dried), julienned
    • 3 scallion stalks, cut into 2-inch pieces

    • ½ teaspoon salt (or to taste)

    • 5 tablespoon soy sauce

    • 1 tablespoon rice wine

    • 2 tablespoon sugar

    • 1 tablespoon sesame oil, plus more to coat noodles

    • Vegetable oil (for sautéing)

    • 2 teaspoon sesame seeds

    • Black pepper, to taste (optional)

    Directions

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      1. Cook the Noodles
        Bring a large pot of water to a boil. Cook sweet potato noodles according to package instructions (usually 8–10 minutes). Drain and rinse with cold water. Toss with a little sesame oil to prevent sticking, then set aside.

      2. Stir-Fry the Vegetables
        Heat a bit of vegetable oil in a wok or large skillet over medium heat. Add red pepper, onion, and mushrooms and stir-fry for about 1 minute. Add the carrots and cook for another minute. Season lightly with salt.
        Tip: Julienne all vegetables evenly for consistent texture and cooking.

      3. Combine Noodles & Sauce
        Reduce heat to low and add the cooked noodles to the vegetables. Stir in soy sauce, rice wine, and sugar. Add green onions and spinach, then toss everything together until well combined. Remove from heat and finish with a drizzle of sesame oil. Set aside.

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      1. Put Original Plant Protein Mix into a bowl. Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest for a few minutes while you heat up the pan.

      2. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 6-8 minutes, stirring regularly, until crispy.

      3. When the crumbles are brown and crispy, add bulgogi sauce to coat the crumbles and stir to distribute evenly. Cook for a few minutes until the crumbles have absorb the sauce. Finish with scallions and a drizzle of sesame oil and mix thoroughly.

      4. Plate the Japchae noodles and top with the Korean BBQ Crumbles. Garnish with sesame seeds and extra scallions if desired.
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