This meatless Japchae might just become your new favorite! Made with chewy sweet potato noodles, fish cakes, chives, carrots, and onion, it’s bold, savory, and satisfying without needing meat or spinach.

Boil 250g of glass noodles for 11 minutes, rinse in cold water. Stir-fry sliced onion, fish cake, and carrots in oil, then add chopped chives at the end. In the same pan, mix soy sauce (4–5T), oyster sauce (1T), corn syrup (2T), and bring to a simmer. Add noodles and toss until absorbed. Combine everything together with sesame oil, sesame seeds, pepper, a touch of MSG, and dark soy sauce (optional for color).

Give it a try—this version gets rave reviews every time! Full process in the video below 🎥

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