NOODLES · Easy · 32 min
Vegetarian Temple Japchae — Mushroom Trio
By Japchae Curator
No beef, all depth — king oyster, shiitake, and wood ear for texture that beats meat.
TL;DR
No beef, all depth — king oyster, shiitake, and wood ear for texture that beats meat.
Prep 20 minCook 12 minServes 4
Ingredients
- 200g dangmyeon
- 150g king oyster shredded, 100g shiitake sliced, 20g wood ear soaked & sliced
- Carrot, onion, spinach as above
- 3 Tbsp soy, 1.5 Tbsp sugar, 1.5 Tbsp sesame oil
Steps
- Boil and season noodles as classic.
- Sear king oyster until browned 3 min, then shiitake/wood ear 2 min.
- Stir-fry carrot/onion, blanch spinach.
- Toss all with seasoning.
Tips
- Tear king oyster by hand for fibers that mimic meat.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Sweet potato glass noodles100% sweet potato starch noodles for japchae. Confirm the ingredient line.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Bulgogi and galbi recipes →Holiday tables pair japchae with grilled beef, not more noodles.