Print

Fresh Korean Japchae Glass Noodle Salad Easy Homemade Recipe with Sesame Oil

Fresh Korean Japchae Glass Noodle Salad - featured image
Print Recipe

A vibrant and fresh Korean glass noodle salad featuring chewy sweet potato noodles, crisp vegetables, and a nutty toasted sesame oil dressing. Perfect served chilled or at room temperature as a light main or side dish.

Ingredients

Scale
  • 8 oz (225 g) glass noodles (dangmyeon), soaked in warm water for 20 minutes
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 medium carrot, julienned or thinly sliced
  • 2 cups fresh spinach, blanched and squeezed dry
  • 1 small red or yellow bell pepper, thinly sliced (optional)
  • 4–5 fresh shiitake mushrooms, thinly sliced (or button mushrooms)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon vegetable oil
  • Freshly ground black pepper, to taste

Instructions

  1. Soak 8 oz (225 g) glass noodles in warm water for 20 minutes until pliable. Drain, then boil in a large pot of water for 6-7 minutes until tender but still chewy. Drain in a colander and rinse under cold water to stop cooking. Toss with a teaspoon of sesame oil to keep them from sticking.
  2. Bring a small pot of water to boil, add spinach, and cook for 30 seconds to 1 minute until wilted but bright green. Drain and immediately transfer to ice water or rinse under cold water. Squeeze out excess water and roughly chop.
  3. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add julienned carrots, sliced shiitake mushrooms, and bell peppers if using. Cook for 3-4 minutes until veggies are tender but still crisp. Remove from heat.
  4. In a small bowl, whisk together soy sauce, toasted sesame oil, sugar, and freshly ground black pepper to taste.
  5. In a large bowl, place the drained noodles, sautéed veggies, blanched spinach, and sliced green onions. Pour the sauce over and toss gently with tongs or chopsticks, making sure everything is evenly coated without squishing the noodles.
  6. Sprinkle toasted sesame seeds on top for crunch and a little extra flavor. Taste and adjust seasoning—add more soy sauce or sesame oil if desired.
  7. Serve immediately or chill for an hour to let flavors meld beautifully.

Notes

Soak noodles properly before boiling to prevent sticking. Rinse noodles with cold water after boiling to stop cooking and cool them for salad. Use toasted sesame oil sparingly to avoid overpowering flavors. Handle noodles gently when tossing to prevent breakage. Vegetables should be cooked until tender-crisp to maintain texture and color. Can add protein like beef, chicken, or tofu if desired. Use gluten-free soy sauce or tamari for gluten-free version.

Nutrition

Keywords: Japchae, Korean noodle salad, glass noodles, sweet potato noodles, sesame oil, healthy salad, gluten-free, vegetarian option

Find it online: https://merrymorsel.com/fresh-korean-japchae-glass-noodle-salad-easy-homemade-recipe-with-sesame-oil/