This vegetable japchae celebrates all the star vegetables of summer in one delicious side dish.

Japchae is amazing. It’s a sweet and salty combination of stretchy, springy noodles and tenderly sautéed vegetables. It’s a little labor intensive to sauté each vegetable individually, thought. I may make a “cheater” version soon that’s a little simpler and see what we think!

This recipe has been adapted from Seonkyoung Longest. Japchae recipes normally include a bulgogi or other meat, but I thought with all the beautiful summer veggies that were happening that I should take advantage and make a vegetable japchae!
Local Spotlight: I got zucchini, carrots, spinach, and onions in my CSA, and a gorgeous orange pepper and mushrooms at the farmers market. I love having access to all the beautiful bounty of the summer.

They call these Korean glass noodles. They’re wonderful as an entree on their own, or as a side dish to anything else you might be serving. I hope you enjoy the springy noodles and chewy texture. It’s my very favorite part! Need more Korean recipes? Try kongguksu, dakgalbi, or galbi jjim!
xxHillary
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Summer Vegetable Japchae
This vegetable japchae celebrates all the star vegetables of summer in one delicious side dish.
Ingredients
- 2 eggs beaten
- 1 bag spinach
- 1/2 orange bell pepper
- ½ medium yellow onion
- 1 ½ mushrooms of your choice
- 4 medium carrots
- 6 oz. Korean sweet potato vermicelli
- 1/3 honey
- 1/3 low sodium soy sauce
- 2 Tbsp. sesame oil
- ¼ t. black pepper
- 2 Tbsp. sesame seeds
Instructions
- Put a saucepan of water on to boil. Add in 2 t. of salt. Prepare a bowl full of ice and cold water for blanching.
- Heat a nonstick skillet on medium-high heat. Drizzle 1 t. of oil onto the pan. Beat two eggs and pour in. Cook eggs on one side for 1-3 minutes, then flip for 30 seconds. Then remove from heat, fold in half, and set aside.
- Blanch spinach for 10 seconds in the boiling water. submerge in the ice water to stop cooking. Do not remove spinach water.
- Cut up egg, peppers, carrots, onion, mushroom and zucchini into small julienne slices.
- Add 1 t. oil to the medium skillet used for the egg and return to medium-high heat. Saute the onion for 4-5 minutes, until mostly translucent. Remove and set aside with the egg.
- Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute peppers for 2-4 minutes. Remove from skillet.
- Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute carrots for 4-5 minutes. Remove from skillet.
- Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute mushrooms for 1-3 minutes. Remove from skillet.
- Bring spinach water back up to a boil on medium-high heat on the stove. Cook noodles for 6-10 minutes. Drain and set aside.
- Whisk together soy sauce, honey, oil and pepper and ½ over the noodles and let them soak the sauce up.
- Add in vegetables with tongs or clean hands, and then finish the noodles with the rest of the sauce and sesame seeds for garnish.
- #enJOY warm or room temperature.

This looks fantastic!! I have a bag of sweet potato noodles I need to use and japchae has been on my bucket list.
Put it on the list!!
This looks so delicious Hillary! I have a garden overflowing with produce right now so this is the perfect solution. I will report back on how it goes!
Yes!!! Love those summer gardens.
I’ve never heard of Japchae and it sounds amazing! When I get back from my trip I’m going to add it to my meal plan!