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Japchae – Vegan & GF Korean Glass Noodles

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"Quick & easy Instant pot recipe for Japchae, i.e. vegan& gluten free Korean glass noodles vegetable stir-fry. Prep over theweekend and cook in 15 minutes during weekdays."

Serves 4 | Prep Time 20 mins | Cook Time 15 mins

Why I Love This Recipe

These Vegan Japchae Korean Glass Noodles recipe, makes a hearty meal option when combined with vegetables and tofu. Whipping them in Instant pot is quick and easy. These Japchae noodles are loaded with tons of flavors. Every bite of these luscious, and chewy texture noodles make you want to have more. You will instantly become a fan of this Japchae recipe, which takes very little effort to bring together.

Ingredients You'll Need

6 Ounces Sweet Potato Starch Noodles cut into small strands Assi Brand
2 Tbs Avocado Oil

1/4 cup Low Sodium Tamari for Gluten Free Option use Soya Sauce
2 Tbs Sesame Seed Oil
1 tsp Korean Fermented Chili Paste Concentrate Gochujang: 1 tsp, if not available substitute with ½ tsp of miso paste + 1 tsp of sambal oelek
1/2 tsp Korean Chile Flakes Gochugaru: ½ tsp, if not available substitute it with red chili flakes
2 tbsp Brown Sugar substitute with your choice of sweetener
1 tbs Rice Vinegar for extra tang, (I skipped it)
1 tbsp Sesame seeds add in the sauce or keep it separate and sprinkle from top, either way is fine

1 oz Ginger Thumb size knob, finely julienned
10 oz Red onions 1 cup sliced, 1 medium or ½ large size onion
4 oz Cremini Mushrooms 1 cup sliced around 10 pieces
6 oz Baby Bok Choy 1 cup chopped – 2 small or 1 medium size, stalk and leaves separated
6 oz Carrots 1 cup thick julienned, 2 medium size or 1 large
4 oz Green Bell Pepper 1 cup thick julienned, 1 medium size
4 oz Red Bell Pepper 1 cup thick julienned, 1 medium size
6 oz Broccoli 1 cup, cut into even bite size florets
2 oz Baby Spinach 2 cups heaped, 2 handful

7 oz Tofu Extra Firm – 1 cup cubed

2 tbsp Sesame Seed Oil
1 tsp Korean Chile Flakes
1 tbsp Sesame seeds


Prep work Instructions
-Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.
-Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.
-Squeeze all the water out from the tofu, cubed and keep it aside.
-Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.
-Combine the sesame oil and chili flakes for topping and keep it aside.

Cooking Instructions
-Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.
-When it starts displaying hot add julienned ginger and sliced onions.
-Sauté onions for few minutes until become soft and translucent.
-Now add sliced mushrooms and continue to sauté for few minutes.
-After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.
-Transfer all the noodles into crisscross pattern in the inner pot.
-Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.
-Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.
-Put the lid back and again cook for 1minute low pressure.
-To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.
-Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.
-Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.

Questions, Comments & Reviews

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