Mushroom Japchae

Japchae is one of the most popular dishes in Korea, featuring chewy noodles, vegetables and sometimes protein like tofu or beef. It's often served as part of the meal for Chuseok, a holiday celebrating the fall harvest in Korea.

Mushroom Japchae
Photo: Cynthia Christensen
Active Time:
45 mins
Total Time:
45 mins
Nutrition Profile:


  • 9 ounces dangmyeon (sweet potato noodles; see Note)

  • 6 ½ teaspoons sesame oil, divided

  • ½ cup low-sodium Korean soy sauce, such as Sempio

  • 3 tablespoons finely chopped scallions

  • 4 ½ teaspoons Korean plum extract (see Note)

  • 1 tablespoon ginger paste (see Note)

  • 1 teaspoon ground pepper

  • ¾ teaspoon granulated sugar

  • ½ teaspoon kosher salt

  • 6 tablespoons canola or grapeseed oil, divided

  • 1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick

  • 2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick

  • 4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick

  • 2 medium carrots, cut into matchsticks

  • 1 pound mushrooms,  such as shiitake, oyster and/or cremini, sliced 1/4-inch thick

  • 8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water

  • Sesame seeds for garnish


  1. Bring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.

  2. Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.

  3. Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.

  4. Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.

  5. Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.

  6. Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.

  7. Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.

  8. Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.


Dangmyeon are long, chewy, clear noodles made from sweet potato starch. They are sometimes labeled as japchae, sweet potato, cellophane or glass noodles. Look for them with other Korean ingredients at well-stocked grocery stores, Asian markets and online.

Korean plum extract (aka plum syrup) is made from fermenting green plums and sugar. It imparts sweetness and a mildly tangy flavor to dishes it's used in. Look for it in Asian markets and online.

To make ginger paste, grate ginger on a microplane or through the smallest holes of a box grater. Or look for it in bottles or tubes at grocery stores.

Nutrition Facts (per serving)

403 Calories
20g Fat
54g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 2/3 cups
Calories 403
% Daily Value *
Total Carbohydrate 54g 20%
Dietary Fiber 4g 14%
Total Sugars 9g
Added Sugars 1g 2%
Protein 5g 10%
Total Fat 20g 26%
Saturated Fat 2g 10%
Vitamin A 3887IU 78%
Vitamin C 78mg 87%
Vitamin D 14IU 4%
Vitamin E 3mg 18%
Folate 32mcg 8%
Vitamin K 29mcg 24%
Sodium 765mg 33%
Calcium 28mg 2%
Iron 1mg 6%
Magnesium 41mg 10%
Potassium 1170mg 25%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles