Country
South Korea
South Korea · Korean
Japchae
Korean glass noodles with vegetables, sesame oil and soy sauce.
- Korean
- 40 min total time
- 4 base servings
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Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Korean glass noodles with vegetables, soy sauce and sesame.
The classic recipe is naturally vegan, but contains soy and gluten from standard soy sauce, and sesame from sesame oil and sesame seeds.
This version
- Classic
- Vegan
- Vegetarian
- Contains gluten
Version
Contains
Ingredients
- 250 g sweet potato glass noodles
- 180 g spinach
- 120 g carrot
- 120 g onion
- 160 g mushrooms
- 45 ml soy sauce Contains soy and gluten.
- 25 ml sesame oil Contains sesame.
- 8 g sesame seeds Contains sesame.
- 12 g brown sugar
- 20 ml neutral oil
Cooking method
Pot
- Cook noodles
Boil noodles until tender, rinse and drain.
Frequently asked questions
Can I serve it cold?
Yes. Japchae can be served warm or at room temperature.
Why is gluten declared?
This version uses regular soy sauce.
