Here's a recipe for classic vegetarian japchae:

Japchae is a popular K-food

Japchae is a popular Korean dish made with stir-fried vegetables, noodles, and meat or seafood. However, it can easily be made vegetarian or vegan by omitting the meat or seafood and using vegetable-based ingredients.

The history of japchae dates back to the 17th century when it was first introduced as a royal dish during the Joseon Dynasty. At that time, it was called "japchae-bap," which means "mixed rice with vegetables." It was a dish enjoyed by the royal court and was made with various vegetables and meat.

Later, during the 20th century, the dish became more popular among the general population and was adapted to use sweet potato noodles instead of rice. The use of sweet potato noodles gave the dish a unique texture and flavor and made it more widely available.

Today, japchae is enjoyed all over Korea and has become a staple dish in Korean cuisine. It is often served at special occasions such as weddings, birthdays, and other celebrations, as well as being a popular everyday dish.

To make a vegetarian version of japchae, simply omit the meat or seafood and use a variety of vegetables such as mushrooms, bell peppers, carrots, spinach, and onions. The noodles used in japchae are typically made from sweet potato starch and can be found in most Korean grocery stores or online. Cook the noodles according to the package instructions, and then stir-fry them with the vegetables and a sauce made from soy sauce, sugar, sesame oil, and garlic. The result is a delicious and healthy vegetarian dish that can be enjoyed by everyone.

 

Ingredients:

 

 

8 oz sweet potato noodles

2 tablespoons vegetable oil

1 onion, sliced

3 cloves garlic, minced

2 carrots, julienned

2 cups spinach

1/2 cup shiitake mushrooms, sliced

1/4 cup soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

1 tablespoon sesame seeds

Salt and pepper to taste

 

Instructions:

 

Cook the sweet potato noodles according to package instructions, then rinse under cold water and drain well.

Heat the vegetable oil in a large skillet over medium heat.

Add the sliced onion and garlic and cook for a few minutes until softened.

Add the julienned carrots, spinach, and sliced mushrooms and cook for another few minutes until the vegetables are tender.

In a small bowl, mix together the soy sauce, sugar, sesame oil, and sesame seeds.

Add the cooked noodles to the skillet and pour the sauce over everything.

Use tongs to toss everything together until the noodles and vegetables are well coated in the sauce.

Cook for another minute or two