Japchae (Korean Glass Noodles) with Tofu (2024)

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Jessica Gavin
April 14, 2020

4.78 from 88 votes

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Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten-free meal.

Today we’re going to make your NEW favorite dish, japchae Korean glass noodles! Have you tried this before? The noodles are unique because they aren’t your typical flour or rice-based dough. A special ingredient creates luxurious, see-through noodles with a chewy texture that is quite addictive.

A savory-sweet soy sauce gets infused into each noodle, plus an abundant amount of vegetables and tofu are added for a complete meal. You won’t realize that you’re almost down to your last bite, time for seconds my friend. If you’re ready to try something different or already a fan and want to make japchae right at home, I’m ready when you are!

What makes these Korean noodles so special is that they’re made with sweet potato starch. What? Yes, it’s a real thing, I swear, and it’s amazing. The noodles come in these super long bundles that are a light gray in color. Once cooked they become a transparent silver noodle, like looking through “glass,” hence the name. So clever!

The noodles are so long that they need to be cut into smaller strands after boiling unless you like twirling your chopsticks for days and end up with a huge noodle ball. I’d actually like to see that!

The sweet potato starch-based noodles do an excellent job absorbing all of the savory sauce. The sticky strands aren’t “saucy” on the outside like normal pasta dishes. Instead, all of the bold flavors are trapped inside each noodle and delivered straight to your taste buds.

To add more texture and nutrients, shredded carrots, onions, garlic, and blanched spinach are tossed in with the noodles. I added some tofu to the dish for extra protein. Homemade healthy comfort food at it’s best. Grab a few bowls, people that make your heart smile and get ready to grub! What are your other favorite Korean dishes? I’d love to hear!

More Asian recipes you might like

Chicken Udon Soup with Bok Choy
Tofu Lettuce Wraps with Peanut Sauce
Chicken Salad with Ginger Sesame Dressing

What do sweet potato noodles taste like and how do I cook them?

Korean sweet potato starch noodles (dang myun), are very neutral in taste. This allows them to grab any flavors from a sauce or other ingredients. Once cooked they are thin, chewy, stretchy and a glassy transparent color. The noodles are cooked very quickly in boiling water for about 5 minutes until rehydrated and chewy. Typically for the Japchae (or chap chae) stir-fried noodle dish, the noodles are cooled under running water to stop the cooking process and drained before adding to the pan. Make sure to cut the noodles into shorter strands to make it easier to grab with chopsticks. These noodles are perfect for stir-fries or even added to soups. Plus they are grain and gluten-free!

Japchae (Korean Glass Noodles) with Tofu

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.

Pin PrintSaveReview

4.78 from 88 votes

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings 4 servings

Course Entree

Cuisine Korean

Ingredients

▢ ¼ cup soy sauce, low sodium, or tamari
▢ 2 tablespoons honey
▢ 1 cup firm tofu, diced, (7 ounces)
▢ 8 ounces sweet potato starch noodles, Assi brand
▢ 4 ounces spinach, fresh
▢ 1 tablespoon vegetable oil
▢ 1 cup yellow onion, thinly sliced
▢ 2 cloves garlic, minced
▢ 6 shiitake mushrooms, stems removed and thinly sliced
▢ ½ cup carrots, shredded
▢ 2 scallion stalks, cut into 1-inch pieces
▢ 1 ½ teaspoons sesame oil
▢ 1 teaspoon sesame seeds

Instructions

In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.
Use tongs to transfer the noodles to a colander and rinse under cool running water.
Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.
Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.
Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.
Add scallion and saute 1 minute.
See Also
Tom Kha Gai Soup + Video Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew)Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles) 쫄면 만들기 - Seonkyoung Longest Spicy Cold Noodles Recipe & Video - Seonkyoung Longest
Add tofu and cook 1 minute to warm, do not discard the sauce.
Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.

Equipment

Notes

For a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 ½ teaspoon honey.
Maple syrup, coconut sugar or granulated sugar can be substituted for honey.
You can use dried shiitake mushrooms. Rehydrate for 10 minutes in hot water, then slice. The taste will be stronger but gives a nice umami flavor.

Nutrition Facts

Serves: 4 servings

Calories 373kcal (19%)Carbohydrates 67g (22%)Protein 9g (18%)Fat 8g (12%)Saturated Fat 3g (15%)Sodium 850mg (35%)Potassium 362mg (10%)Fiber 3g (12%)Sugar 12g (13%)Vitamin A 5330IU (107%)Vitamin C 12.4mg (15%)Calcium 142mg (14%)Iron 2.1mg (12%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Published on June 29, 2016

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Japchae (Korean Glass Noodles) with Tofu (8)

Reader Interactions

49 Comments Leave a comment or review

vej says
March 29, 2023 at 11:55 am
i have literally been making this like at least twice a month since i found it through living w roommates in university (like 3 years of a bunch of uni students eating this recipe) . thank u so much this recipe rules
Reply
- Jessica Gavin says
  April 4, 2023 at 7:54 pm
  I love it! I miss my college days! Have a blast, and enjoy every second.
  Reply
Recipe Reader says
December 4, 2021 at 8:01 am
I love your recipe! Thank you for posting; is there a way to use a crockpot for this? If so, what modifications would have to be made? Can I put all of these ingredients in at once?
Reply
- Jessica Gavin says
  See Also
  Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes)
  December 6, 2021 at 11:17 am
  Thank you! I haven’t tried making the recipe in the slow cooker before. I don’t see why you couldn’t cook the noodles on high setting until the noodles are cooked, drain, then add the remaining ingredients until warmed through. Let me know how it goes if you try it!
  Reply
  - Recipe Reader says
    December 8, 2021 at 7:32 am
    Thank you! I tried it out!
    I first coated the crockpot with sesame oil and put dry noodles in with enough water to soak – placed on high setting for one hour.
    After that, I drained crockpot; with 1 cup of water still left in it and added vegetables and soy sauce with sesame seeds and sesame oil and let cook for 30 minutes more, it turned out okay, I will keep experimenting!
    Reply
    - Jessica Gavin says
      December 9, 2021 at 9:59 pm
      I love that you gave it a try! What do you think was missing when making it in the slow cooker? Maybe you can pre-cook some of the vegetables in the microwave or skillet.
      Reply
Marlen Marlow says
March 1, 2021 at 10:19 am
I always fry my tofu before adding it into any recipe. Does this recipe call for tofu to not be fried? Curious if it would break in the process of stirring. Looking forward to trying this out! Thanks!
Reply
Urvashi says
March 16, 2020 at 8:50 pm
Such a fabulous and easy recipe! I am a really bad cook and even I managed this, and it tasted fabulous. Thank you so much! Can’t wait to make it for friends soon. 🙂
Reply
- Jessica Gavin says
  March 19, 2020 at 11:44 am
  Thank you for your feedback Urvashi! You are a rockstar!
  Reply
Mandy Claudio says
February 23, 2019 at 8:48 pm
Question: can the oil be omitted from the recipe or will that result in sticky noodles? I’m currently not consuming oil but I have some of these noodles and I’ve been dying to make them!
Reply
- Jessica Gavin says
  February 25, 2019 at 7:56 pm
  I think you can remove the oil if you use a nonstick pan for cooking the vegetables. Or you can steam the vegetables in the microwave until tender and then combine with the noodles and sauce.
  Reply
Anh says
April 26, 2018 at 12:49 pm
Hello,
This sounds really good and easy to make. I will give it a try this weekend.
Just wanted to ask real quick, for the scallions, do you cut it length wise to create long pieces or cut slanted or in circle? Or does it matter?
Reply
- Jessica Gavin says
  April 27, 2018 at 9:56 pm
  I can’t wait to hear what you think about the recipe Anh! I just cut the scallions lengthwise in long pieces 🙂
  Reply
Laura T says
March 29, 2018 at 10:57 am
I stumbled upon this recipe from a quick “vegetarian japchae recipe” Google search, and I’m so glad that it turned out super tasty! I’m getting into cooking my own meals (as it is healthier and cheaper) and the only thing I’d say to the person who said this recipe tasted bland is that it’s not, it just tastes lighter than japchae from restaurants. I love the lighter taste as it makes me feel like I’m not eating something terribly heavy, and I did cut down the vegetable oil so as not to make it too greasy (still used the same amount of sesame oil though). This was a great recipe overall. Thanks!
Reply
- Jessica Gavin says
  March 31, 2018 at 10:24 am
  Thank you for your feedback Laura! So happy to hear that you found me and enjoyed the recipe 🙂
  Reply
Pete C says
February 18, 2018 at 1:34 pm
Thank you so much for this! Recently had JapChae for the first time at a vegan restaurant, and now I want to make it. This recipe sounds amazing…I will let you know. Thanks again:)
Reply
- Jessica Gavin says
  February 19, 2018 at 10:44 am
  I can’t wait to hear what you think Pete!
  Reply
  - Pete C says
    July 2, 2018 at 8:49 am
    It was amazing..thank you!!!!!!!!!!!!!
    Reply
Jen says
February 4, 2018 at 8:24 am
I’m curious how similar rice noodles are to these noodle you list. I had always known rice noodles as glass noodles.
Thanks
Jen
Reply
- Jessica Gavin says
  February 4, 2018 at 10:04 am
  Great question Jen! I find that the Korean potato starch noodles are clear in color, but they also have a more chewy and stretchy texture. The rice noodles are also delicate but have a clean break when you bite into it, with not as much elasticity. I believe that the glass or cellophane noodles made from mung bean flour look similar to rice noodles, white and opaque, but have a little more chew.
  Reply
SK says
January 21, 2018 at 5:22 pm
I tried this recipe today and it was a success! Definitely thought the tofu went well with the dish and loved it overall 🙂
Reply
- Jessica Gavin says
  January 22, 2018 at 10:34 am
  I’m so thrilled to hear that you enjoyed the recipe SK!
  Reply
Brie says
January 1, 2018 at 9:09 pm
Hi Jessica! Are the mushrooms necessary for the favor? If so, Is there a substitute?
Reply
- Jessica Gavin says
  January 1, 2018 at 10:40 pm
  Hi Brie- I’ve found it adds a nice umami flavor to the noodles but can be omitted if you don’t like mushrooms.
  Reply

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Japchae (Korean Glass Noodles) with Tofu (2024)

FAQs

Are Korean japchae noodles healthy? ›

Traditional japchae is already a relatively healthy dish, with the inclusion of so many antioxidant and fiber rich vegetables: red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper, onions, spinach, carrots.

Are glass noodles healthy for weight loss? ›

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

See Details ›

Are glass noodles healthier than rice? ›

Glass noodles are lower in calories and GI.

This is because they can absorb a lot more water than rice and wheat noodles; so a plate of cooked glass noodles actually contains less carbs because there's more water in it. They are also lower in glycemic index than rice or wheat noodles.

Find Out More ›

Why is japchae so good? ›

From the nuttiness of the sesame to the umami taste of soy sauce, soft glass noodles, meaty mushrooms, slight crunch of fresh vegetables, japchae is a nutritious and filling meal. Add a few slivers of fire grilled bulgogi — thinly sliced marinated beef and this meal is complete!

Get More Info ›

Is japchae high in carbs? ›

Shirakiku Korean Japchae Glass Noodles With Vegetables (1 package) contains 46g total carbs, 44g net carbs, 2g fat, 2g protein, and 210 calories.

Show Me More ›

How many calories are in japchae tofu? ›

Japchae Korean Glass Noodle Stir Fry

Nutrition Facts 1 servings per container Serving size 4 oz Calories per serving 248	Amount/serving	% Daily Value*
	Saturated Fat 0.8g
	Trans Fat 0g
	Cholesterol 39.7mg
	Sodium 159.5mg	11%

3 more rows

View Details ›

Are glass noodles anti-inflammatory? ›

Glass noodles are sugar-free

By reducing sugar in your diet, you can help lower your cholesterol, blood pressure, chronic inflammation, and more. Because of this, glass noodles are often recommended to those with diabetes.

Explore More ›

Why are glass noodles so good? ›

Unlike wheat noodles, which benefit from the distinct chewiness of gluten, glass noodles are gluten-free and have a smoother yet bouncy quality to them. They're much lighter than their wheat-based counterparts and can be served either cold in a bright salad or in a wrap with chives and tofu or warm in an earthy soup.

Keep Reading ›

Is glass noodle high in carbs? ›

Glycemic Impact

Even though glass noodles are high in carbohydrates, they do not cause a spike in blood sugar. The glycemic index rates carbohydrate-containing foods according to how much they boost blood sugar.

Get More Info ›

Is japchae supposed to be eaten cold? ›

The beauty of japchae is that you can eat it hot, room temperature, or even cold. It makes a great on-the-go lunch, as the noodles don't get soggy and there's a nice balance of vegetables and starch. This dish is also nice for potlucks, as it doesn't have to be served hot.

Find Out More ›

Should you refrigerate japchae? ›

How to store leftovers. Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

See Details ›

How to know if japchae is spoiled? ›

Strange smells are also signs that the noodles are no longer edible. If your noodles have taken on a slimy texture, they won't just be unpleasant to eat, they could also be dangerous and spoiled. Spoiled noodles can carry bacteria that cause foodborne illnesses with symptoms like cramping, nausea, and vomiting.

Are Korean ramen noodles healthy? ›

Instant noodles, including Korean ramen, have become increasingly popular, especially among youngsters, due to their convenience. However, research indicates that frequent consumption of instant noodles may increase the risk of cardiometabolic syndrome, especially in women.

Read On ›

What are Korean japchae noodles made of? ›

Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

Tell Me More ›

Are Korean rice noodles healthy? ›

They're Rich in Manganese and Selenium

A two-ounce serving of rice noodles boasts 14 percent of your daily recommended manganese. Rice noodles also contain 12 percent of your daily selenium, an antioxidant that can help lower your risk for cancer, heart disease and other chronic illnesses.

Discover More ›

Is Korean buckwheat noodle healthy? ›

Buckwheat is rich in complex carbohydrates that are packed with energy, and it also contains fiber and an array of essential vitamins and minerals, including magnesium (which many people are said to be deficient in), manganese, selenium, iron, niacin, folate, phosphorus and zinc.