• Prep Time: 20 mins
  • Cooking Time: 10 mins
  • Serves:

Japchae Salad

  • Recipe Submitted by on

Category: Side Dishes, Salads

 Ingredients List

  • 150g (0.3 lb) Japchae noodles (dangmeon)
  • ½ bunch spinach
  • 300g (0.6 lb) mung bean sprouts
  • ½ 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
  • ½ -1 Tbsp Korean chili flakes
  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?