
Korean Vegan Japchae
A delicious vegan noodle dish that is quick and easy to make, great for those mid-week stir-fry cravings.
Ingredients
- 6 ounces dried Korean sweet potato vermicelli noodles (dangmyeon)
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 1 small onion, sliced
- 1 carrot, peeled and shredded (I used a pre-shredded one)
- 6 dried shitake mushrooms, soaked in warm water and cut into matchstick strips
- 1 bunch of spinach
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon sesame oil
- salt
- toasted sesame seeds
Method
Preparation
Cooking
How To Make Vegan Korean Japchae
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- 6 ounces dried Korean sweet potato vermicelli noodles (dangmyeon)
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 1 small onion, sliced
- 1 carrot, peeled and shredded (I used a pre-shredded one)
- 6 dried shitake mushrooms, soaked in warm water and cut into matchstick strips
- 1 bunch of spinach
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon sesame oil
- salt
- toasted sesame seeds
Preparation
Cooking
How To Make Vegan Korean Japchae
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.