Welcome to our delightful recipe for vegetarian Japchae Mandu (dumplings in Korean)! This mouthwatering dish combines the best of Korean flavors with the comforting satisfaction of vegetarian dumplings. Whether you’re a vegetarian or simply looking to explore new culinary horizons, this recipe will surely become a favorite in your kitchen.
Prep: 30 mins Total: 1 hr Yields: 35
What does japchae mean?
“Japchae” is a Korean dish made with stir-fried glass noodles which are made from sweet potato starch and vegetables
Why you’ll like it
This Japchae Mandu recipe works wonders because it brings together the irresistible textures and flavors of Japchae’s stir-fried glass noodles and vegetable filling inside a chewy dumpling wrapper creating a harmonious blend of taste and texture.
Japchae Mandu Recipe
What is Japchae Mandu?
In Korean, “Mandu” refers to dumplings which are a versatile staple in Korean cuisine. It is a widely beloved dish enjoyed in various forms across Korea. Whether steamed, boiled, or fried, Mandu has a special place in Korean culture and cuisine. Traditionally, they are made with a combination of minced meat, vegetables, tofu, and various seasonings. However, in our vegetarian version, we’ll be replacing the meat with a medley of vibrant and nutritious vegetables.
Ingredients
For the Dumplings
- 35 dumpling wrappers
For the Vegetarian Japchae
- 3 ounces glass noodles (sweet potato noodles)
- 1/2 white onion, shredded
- 1/2 carrot (medium size), grated
- 8 dried shitake mushrooms
- 8 ounces tofu, firm
- 1 tablespoon ginger, minced
- 2 tablespoon soy sauce, light
- 1 tablespoon sesame oil, toasted
- 2 cloves garlic, minced
- 1 teaspoon sugar
- salt to taste
- pepper to taste
- 1/4 cup green onions, for garnish
- 1 teaspoon vegetable oil, for frying
For Dipping Sauce
- ½ teaspoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 green onion, sliced
- 1 tablespoon sesame seeds
- ½ tablespoon gochugaru Korean red pepper flakes
- ½ teaspoon sesame oil
How to make Japchae Dumplings
For the japchae
- Cook the glass noodles according to the package instructions. Check the texture before draining. Then rinse with cold water, and set aside.
- Heat some vegetable oil over medium heat in a large pan.
- Add minced garlic and stir-fry until fragrant.
- Add the onions to the pan and stir-fry until they are translucent.
- Add the carrots and cook until they are slightly tender
- Add the shitake mushrooms
- Season with salt and pepper to taste.
- Add the cooked glass noodles to the pan and mix well with the vegetables.
- Add the tofu and crumble into small pieces. Mix well with the vegetables and glass noodles.
- Drizzle soy sauce, sesame oil, and a sprinkle of sugar over the mixture. Stir-fry for a few more minutes until everything is evenly coated and heated through.
- Remove from heat and let the filling cool.
For japchae dumplings (mandu)
- Take a dumpling wrapper and place a spoonful of the Japchae filling in the center. Moisten the edges of the wrapper with water, fold it in half, and seal the edges tightly to form a dumpling. Repeat until all the filling is used.
- Steam the Japchae Mandu for about 10-15 minutes in a steamer or a large pot with a steamer basket, until they are cooked through and the wrappers are translucent.
- Serve the steamed Japchae Mandu hot, garnished with chopped green onions. Enjoy them on their own or with a dipping sauce of your choice.
For dipping sauce
- Mix all the ingredients together and serve with the Japchae Mandu.
You might like more…
If you enjoy Japchae Mandu, you may also like these similar recipes:
- Bibim Mandu: These are Korean dumplings that are typically boiled and then seasoned with a spicy and tangy sauce. They are filled with a mixture of vegetables, tofu, and sometimes meat.
- Kimchi Fried Rice: This dish combines the bold flavors of kimchi with fried rice, creating a delicious and satisfying meal. It can be customized with additional vegetables or protein of your choice.
- Tofu Japchae: This is a vegetarian version of the classic Japchae dish. Instead of using glass noodles, it incorporates tofu as the main ingredient, along with a variety of vegetables and seasonings.
- Vegetable Pancakes (Yachaejeon): These crispy and savory pancakes are made with a batter of assorted vegetables such as zucchini, scallions, and carrots. They are pan-fried until golden brown and served with a soy-based dipping sauce.
- Kimbap: Similar to sushi rolls, kimbap is a popular Korean dish that consists of seaweed-wrapped rice rolls filled with a variety of ingredients such as vegetables, pickled radish, and sometimes meat or tofu.
- Vegetable Jjajangmyeon: This is a vegetarian version of the popular Korean-Chinese dish, Jjajangmyeon. It features noodles topped with a rich and flavorful black bean sauce, along with stir-fried vegetables.
Other favorite Korean recipes:
- Korean Crispy Fried Chicken in Bao Buns
- Korean Bibim Myeon cold noodles
- Beef Bulgogi Udon Noodles
- Rabokki – tteok with ramen noodles
Japchae Mandu Dumplings
Ingredients
- For the dumplings
- 35 dumpling wrappers
- For the Vegetarian Japchae
- 3 ounces glass noodles sweet potato noodles
- 1/2 white onion shredded
- 1/2 carrot medium size, grated
- 8 dried shitake mushrooms
- 8 ounces tofu firm
- 1 tablespoon ginger minced
- 2 tablespoon soy sauce light
- 1 tablespoon sesame oil toasted
- 2 cloves garlic minced
- 1 teaspoon sugar
- salt to taste
- pepper to taste
- 1/4 cup green onions for garnish
- 1 teaspoon vegetable oil for frying
- For Dipping Sauce
- ½ teaspoon sugar
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 green onion sliced
- 1 tablespoon sesame seeds
- ½ tablespoon gochugaru Korean red pepper flakes
- ½ teaspoon sesame oil
Instructions
For the japchae
- Cook the glass noodles according to the package instructions. Check the texture before draining. Then rinse with cold water, and set aside.
- Heat some vegetable oil over medium heat in a large pan.
- Add minced garlic and stir-fry until fragrant.
- Add the onions to the pan and stir-fry until they are translucent.
- Add the carrots and cook until they are slightly tender.
- Add the shitake mushrooms.
- Season with salt and pepper to taste.
- Add the cooked glass noodles to the pan and mix well with the vegetables.
- Add the tofu and crumble into small pieces. Mix well with the vegetables and glass noodles.
- Drizzle soy sauce, sesame oil, and a sprinkle of sugar over the mixture. Stir-fry for a few more minutes until everything is evenly coated and heated through.
- Remove from heat and let the filling cool.
For japchae dumplings (mandu)
- Take a dumpling wrapper and place a spoonful of the Japchae filling in the center. Moisten the edges of the wrapper with water, fold it in half, and seal the edges tightly to form a dumpling. Repeat until all the filling is used.
- Steam the Japchae Mandu for about 10-15 minutes in a steamer or a large pot with a steamer basket, until they are cooked through and the wrappers are translucent.
- Serve the steamed Japchae Mandu hot, garnished with chopped green onions. Enjoy them on their own or with a dipping sauce of your choice.
For dipping sauce
- Mix all the ingredients together and serve with the Japchae Mandu.
