Easy Vegan Purple Japchae 잡채

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Purple Sweet Potato Noodles and vegetables cooked in one pot done in 10 mins

This easy vegan purple Japchae recipe adapted from Maangchi, she created a layering method where you cook the vegetables and noodles together in one pot in 10 minutes. Same delicious taste and it cooks to perfection! No soggy vegetables, or mushy or under-cooked noodles. She makes it clear this method is for serving size 4-6 (she recommends cooking the traditional way for large parties because it is easier to manage). I can testify it cooks perfectly for my family of 6. I will never cook Japchae the traditional way again.

Japchae Korean stir-fried noodles with vegetables

Japchae is a popular traditional Korean stir-fried sweet potato noodle (dangmyeon) with vegetable dish. It is also known as Korean Glass Noodles. The traditional method of cooking Japchae can take hours, no exaggeration, each ingredient is cooked individually to keep the color and integrity of the vegetables. Japchae is a versatile dish that is naturally vegan.

Purple Sweet Potato Noodles!

I was so excited when I saw these purple sweet potato noodles at the Asian market, I bought 2 packages! These purple noodles are a beautiful color, with same chewy texture, taste and cooks just like the regular ones. It is the purple in the easy vegan purple Japchae recipe. However, I was not able to find this online. If you can’t find this at your store, you can use regular sweet potato starch noodles instead, those can be found online below .

Easy Vegan One Pot Purple Japchae Korean Stir-fried Noodles

Sweet Potato Noodles, Easy One Pot, Vegan. Korean Glass Noodles. Stir-fried noodles with vegetables.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Soak in Noodles 45 minutes mins

Course Main Course, Side Dish

Cuisine Korean

Servings 6

Ingredients

  

Sauce

• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 1/2 tsp ground black pepper
• 5-8 cloves garlic Minced

Noodles and Vegetables

• 8 ounces purple sweet potato noodles Soak in cold water for 45 mins. Drain and cut to 6" length
• 8 ounces king oyster mushrooms Sliced into thin long strips
• 1 large onion Sliced
• 1 large carrot Sliced into 1/4" wide, 2" strips
• 8 ounce spinach
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil

Instructions

 

Sauce

•  Combine soy sauce, brown sugar, ground black pepper, and garlic in a bowl. Mix well. Cover and set aside.
  

5-6 quart pot: Important steps- Layer ingredients in pot in the following order (method created by Maangchi):

• Add 1st layer: the king oyster mushrooms, carrot, and onions (bottom of pot)
• Add ¼ cup vegetable oil and ¼ cup water to the pot, mix and make sure the mushrooms, carrots and onions are well coated. *Japchae is know for its colorfulness, this will prevent the veggies from turning brown.
• Add 2nd Layer: evenly spread out the spinach
• Add 3rd Layer: Drain the sweet potato noodles and place on top of the spinach.
• Pour sauce on top of the noodles
  
• Cover and cook on medium high heat cook for 7-8 minutes
• Uncover and stir all the ingredients together for 2-3 minutes until the liquid has evaporated, then remove from heat.
• Add 1 tablespoon sesame oil and 1 tablespoon sesame seeds and mix all the ingredients well.
  

Notes

This recipe and its layer method in this recipe is for 4-6 serving size. For larger serving sizes, it is recommended to use the traditional method of cooking ingredients individually.

Feel free to add other vegetables to the first layer, such as bell peppers thinly sliced, wood ear mushrooms, sliced shiitake mushrooms, etc.

Can be refrigerated for up to 3 days.

Keyword Easy Japchae, Easy Korean Glass Noodles, Easy Korean Recipe, One pot Japchae, Purple sweet potato noodles, Sweet potato noodles