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Japchae Salad

Holly Ford
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 150 g 0.3 lb Japchae noodles (dangmeon)
  • 1/2 bunch spinach
  • 300 g 0.6 lb mung bean sprouts
  • 1/2 large onion sliced
  • 1 orange red or yellow pepper, sliced
  • 1 garlic clove chopped
  • 2 tsp grape seed oil
  • Korean Chili Vinaigrette dressing:
  • 3 Tbsp soy sauce
  • 2 tsp canola oil
  • 1/2 -1 Tbsp Korean chili flakes (gochugaru)
  • 2 Tbsp white vinegar
  • 2 Tbsp sugar
  • 1 Tbsp toasted sesame seeds
  • two pinches freshly ground black pepper optional
  • dash sesame oil optional


  • Blanch spinach and mung bean sprouts together in the boiling water for 5 seconds, rinse them with cold water, squeeze the water out. Set aside.
  • Make the vinaigrette dressing with given ingredients.
  • Cook noodles according to the package direction, about 6-7 minutes. Rinse with cold water and drain well. Cut the noodles if you wish. Set aside.
  • Heat 2 tsp oil in the skillet over medium heat and saute onion, garlic, and pepper for 1-2 minutes until they get slightly wilted. Remove the skillet from the heat. Add all the vegetables and noodles in the skillet. Pour the dressing over and toss with your hand as you gently massage everything to combine.
  • Serve warm or at room temperature.


Serving: 3g
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