A Korean vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Spinach and bell peppers are on the Dirty Dozen list, making them worthwhile to source organic. Carrots, though less impactful, benefit from organic sourcing as well.

Ingredients

• 200 g sweet potato glass noodles (dangmyeon)
• 2 tbsp sesame oil
• 1 large carrot, julienned
• 1 red bell pepper, sliced thinly
• 1 bunch spinach, washed and cut into 4 cm lengths
• 6 dried shiitake mushrooms, soaked and sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp toasted sesame seeds
• 2 spring onions, sliced
• to taste black pepper

Method

1. Cook the glass noodles in boiling water according to package instructions until tender. Rinse with cold water and drain well.
2. Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the carrots and bell pepper to the pan and stir-fry until just tender. Remove and set aside.
4. In the same pan, add another tablespoon of sesame oil and stir-fry the shiitake mushrooms until tender.
5. Combine the cooked noodles, sautéed vegetables, spinach, and mushrooms in a mixing bowl.
6. In a small bowl, mix soy sauce, sugar, and black pepper. Pour over the noodles and toss to combine.
7. Serve the japchae garnished with spring onions and toasted sesame seeds.

Notes

• For extra crunch, add blanched broccoli florets.
• Substitute fresh mushrooms if dried shiitake aren't available.
• Japchae can be served warm or at room temperature.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.