Vegetarian Korean Japchae Noodle Recipe

Korean Japchae Noodles Recipe Vegetarian

Scott’s garden yielded a bucket of sweet potatoes and my raised beds finished the Spring growing season sputtering out the last of the kale and swiss chard. Summer is when we put the raised beds to rest – it’s just too darn hot to grow anything except hot chile peppers and okra (which sounds kinda good together too!)

We decided on making one of Korea’s most popular dishes, Japchae, or Glass Noodles. If you have friends or family on this or that diet, this is a dish that just might please everyone (well, except for meat-only eaters).

Korean Japchae Noodles Recipe Vegetarian

So what are dang myung noodles??

Dang Myung noodles are made from sweet potato starch, so they are vegan, gluten-free, paleo-friendly, dairy-free, soy-free and peanut-free. The back of every package that I’ve found at the Asian market states that the only ingredient is Sweet Potato Starch. I’m not so sure of that. There’s got to be some other ingredient in these noodles – can anyone confirm?

The noodles are stretchy, neutral flavored (duh!), slightly chewy and springy in texture. What they are great for is soaking up all of the flavors in the dish. Not much seasoning is needed because the noodles really act like a sponge.


The other thing these noodles are fantastic for is FOOD FIGHT! Because they are so elastic, you can flick your wrist and SLAP your opponents face with a tangle mess of stinging wet noodles. Watch the recipe video…and at the end and see how well this works. I let the boys go at it with each other!

But beware….10 Minutes of food fighting fun, 40 minutes of cleanup. But the boys said it was all worth it. My camera lens….not so happy. I got hit too!

Korean Japchae Noodle Recipe Video



Korean Japchae Noodles Recipe Vegetarian



Korean Japchae Glass Noodles Recipe - Super Foods Version!

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Korean Japchae Noodles Recipe Vegetarian

The key to this recipe is adding each ingredient separately - in the video, the sweet potato takes the longest to cook, so it goes in first.

Feel free to customize! Add mushrooms (add with the onions); matchstick carrots or fresh spinach leaves (add them the same time as the kale/swiss chard).


6 ounces dried Korean glass noodles (sweet potato)
1 medium sweet potato
4 big handfuls kale and swiss chard
1 onion
1 stalk green onion
3-4 cloves garlic
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil


1. Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
2. Vegetables:
-Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
-Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook)
-Onion: Slice onion into thin slices.
-Green Onion: chop.
-Finely mince the garlic.
3. In bowl, whisk together soy sauce, brown sugar and sesame oil.
4. If 10 minutes have passed for the noodles, drain the noodles.

1. Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
2. Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
3. Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
4. Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
5. Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.


Items I use (and love!)

This baby is my favorite way to mince garlic. It can do up to 4 cloves at the same time!
Since we’ve sold out of the Steamy Kitchen Woks (thank you to all the customers!) I’ve been using and loving this Anolon Wok – it’s got a flat bottom, hard-anodized aluminum with nonstick, a great lid that you can see through and heat resistant handles. And, the price is amazing! Great for gas or electric.

Did not load Widget Area 5

Comments 22

  1. Kelley

    Is the video supposed to be “How to Remove Grout Stains with OxiClean”? Or is my computer being weird…?

  2. Lyndsey

    The Asian store close to me on Gulf Gate is owned and ran by Koreans so they carry many Koren food items, I love it. On Saturdays they make their noodle dish, Korean sushi (gimbap) and dumplings…so we visit there often for Sat lunch. I need to pick up more of the sweet potato noodle now, this looks too good not to try.

  3. caryl hodgdon

    I couldn’t find the video but this looks delicious. I’m definitely trying it and I think the kids will manage the noodle war without the video!!!

  4. Cindy

    What brand of Japchae did you use? What is the difference between Japchae and Shirataki ?

    1. SteamyKitchen

      The noodle is called “dang myun” or sweet potato noodle. The fried noodle dish that I made is called Japchae.
      Shirataki is made from a special type of Asian potato that when processed into shirataki it becomes slippery and jelly-like. Sweet potato noodles are more chewy, springy and more resembles what we are used to texture-wise.

  5. L

    Ok, I haven’t had the chance to actually read this, but I am SO excited to see Japchae today! Just yesterday I was telling some friends it’s one of my favourite foods! I was taught by a Korean friend how to make this, and I haven’t made it in years so I didn’t remember everything especially the name to even find out! So thank you! I can’t wait to make this again. I no longer live in the city so if I can’t find the noodles you recommend, is there anything else I can substitute? I’ve seen cornstarch noodles and rice noodles…not sure of the sweet potato noodles…

    1. esther

      This dish looks great but is a bit different from the traditional version as the vegetables are very different and I have never seen sweet potatoes and swiss chard in japchae.

      To answer your question: thin slices of beef marinated with soy sauce, sugar and a little sesame oil.

  6. Betty

    Thanks for replying back about the type blenders. Trader Joes sell green drinks but price is so high so decided to make my own for my family and myself to enjoyed.

    Japchae is so popular in Hawaii and with me in San Francisco. You bring it in potluck cold and all vegetable in it is great. People like it as cold pasta salad which is why it always went quick in potluck partries.

  7. Alison

    I made this tonight and it was delicious! Your original jap chae recipe is a standard in our house, and this one was a hit too. The sweet potato was great. Thank you for the recipe!

  8. Joanne

    I’ve never cooked with these noodles before, but I love love love eating them! Their texture is the best and it’s awesome how they soak up all the sauce flavors!

  9. Maryann

    Thanks for posting this recipe! I love Asian noodle dishes and am always looking for something new to try. Have never tried this, but I will when I find them.

  10. The noodle is called "dahng-myoun", dhang means starch and myoun(mien in Chinese) means noodle.

    The noodle is called “Dahng-Myoun”, dahng means starch and myoun (Mien in Chinese; Men in Japanese). Yes, the package information is correct. I
    Too make Dahang-Myoun, you first make sweet potato powder. Mix the powder with water and collect the starch that sink at the bottom.
    Now, you add some water and make sort of soft dough. Extrude the dough (through a noodle maker) into boingling water. Rinse the noodle and dry, you have now Dahng-Myoun. You do not neet any other ingredients! Pure natural.

    1. Post
  11. Chelvi

    Came across your site during a search. Very good recipes and I love this recipe and have to make it since I am a vegetarian.

    1. Post

Leave a Reply

Your email address will not be published. Required fields are marked *