Steps to Make Korean Bibimbap Recipe Vegan

Vegan Japchae Korean Noodles

Rice and veggies with a lot of spices kinda do the work on their own.

Recipe Summary Vegan Japchae Korean Noodles

This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.

Ingredients | Korean Bibimbap Recipe Vegan

1 (12 ounce) package Korean sweet potato noodles (dangmyun)

5 teaspoons sesame oil, divided

¼ cup soy sauce

4 teaspoons white sugar

1 tablespoon vegetable oil

3 carrots, cut into matchsticks

1 onion, thinly sliced

1 cup shiitake mushrooms, sliced

6 green onions, chopped

4 cloves garlic, minced

1 (16 ounce) bag fresh spinach

1 tablespoon sesame seeds (Optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.

Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.

Combine soy sauce and sugar in a bowl.

Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.

Info | Korean Bibimbap Recipe Vegan

prep: 15 mins cook: 12 mins total: 27 mins Servings: 4 Yield: 4 servings

TAG : Vegan Japchae Korean Noodles

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