Shiitake Mushroom and Napa Cabbage Japchae is a vibrant Korean stir-fried noodle dish that combines rich umami flavors with satisfying textures. This unique take on Japchae pairs the earthy depth of shiitake mushrooms with the natural sweetness of Napa cabbage, creating a satisfying balance of savory, sweet, and nutty flavors.
The star of the dish is sweet potato noodles (dangmyeon), which are naturally gluten-free and have a distinctive chewy texture. These glass noodles easily soak up the flavors of the sauce – a savory-sweet blend of soy sauce, sesame oil, and a touch of sugar that gives Japchae its signature glossy finish.
Where to Find Sweet Potato Noodles
You can find dangmyeon at most Asian grocery stores and international markets. Many well-stocked supermarkets also carry them in their international foods aisle, and they’re readily available through online retailersThe cabbage softens just enough to blend with the other ingredients while maintaining a pleasant crunch as it cooks. Their unique texture and flavor-absorbing qualities make them essential for authentic Japchae.
Why Shiitake Mushrooms and Napa Cabbage?
Shiitake mushrooms bring a meaty texture and deep umami flavor to this Japchae variation. Beyond taste, they pack a nutritional punch with their antioxidants and immune-boosting properties.
Napa cabbage adds a gentle sweetness and crisp texture that perfectly complements the chewy noodles and hearty mushrooms. As it cooks, the cabbage softens just enough to blend with the other ingredients while maintaining a pleasant crunch.
A Burst of Flavor and Color
This Japchae comes alive with thinly sliced carrots, onions, and green onions that add both crunch and natural sweetness. These colorful vegetables create an appealing visual contrast while enhancing the overall flavor profile.
The sauce – a blend of soy sauce, toasted sesame oil, and a touch of sugar – brings everything together in a fragrant glaze. A finishing touch of fresh cilantro and sesame seeds adds bright, herbaceous notes and a nutty crunch.
A Modern Take on Traditional Japchae
Shiitake Mushroom and Napa Cabbage Japchae showcases the beauty of Korean cuisine, where traditional flavors meet modern innovation. This fresh take on the classic noodle dish delivers all the comfort and depth you’d expect from Japchae while highlighting the earthy richness of shiitake mushrooms and the delicate crunch of Napa cabbage.
Why This Japchae Stands Out
- Naturally gluten-free sweet potato noodles provide the perfect chewy texture
- Rich umami flavor from tender, meaty shiitake mushrooms
- Nutrient-packed with fiber, protein, and antioxidants from fresh vegetables
- Flexible serving options—equally delicious warm or at room temperature
- Simple preparation using easy-to-find ingredients
Whether you’re new to Korean cooking or a seasoned pro looking for a fresh spin on Japchae, this version offers an irresistible combination of textures and flavors. The combination of earthy shiitake mushrooms and crisp Napa cabbage creates a dish that’s both comforting and sophisticated—perfect as either a satisfying main course or a show-stealing side dish.
Shiitake Mushroom and Napa Cabbage Japchae
4
servings10
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minutesThis Shiitake Mushroom and Napa Cabbage Japchae is a vibrant, savory stir-fry dish combining chewy sweet potato noodles with earthy mushrooms and crisp cabbage, all tossed in a rich, soy-sesame sauce.
Ingredients
12 ounces sweet potato noodles
1 pound shiitake mushrooms, sliced
2 cups Napa cabbage, chopped
1 medium carrot, julienned
1 medium onion, thinly sliced
3 cloves of garlic, minced
4 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
2 tablespoons sugar
1 tablespoon vegetable oil
to taste, salt and ground black pepper
for garnish, chopped green onions
for garnish, cilantro leaves
Directions
- Prepare the Ingredients:
Cook the sweet potato noodles according to the package instructions. Drain and cut into manageable lengths. Toss with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of sugar. Set aside. Have the carrots, Napa cabbage, onion, and shiitake mushrooms prepped and ready. - Stir-fry Vegetables:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shiitake mushrooms and carrot, and stir-fry for about 2-3 minutes until they start to soften. Add the Napa cabbage and stir-fry until wilted, about 2 minutes. Add the onion and garlic, and sauté until they are slightly softened and aromatic, 1-2 minutes. Season lightly with salt and ground black pepper during the process. - Combine with Noodles:
Add the noodles to the skillet with the vegetables. Add the remaining soy sauce, sesame oil, and sugar. Stir well to combine all ingredients and cook until everything is heated through. - Garnish and Serve:
Adjust seasoning with salt and ground black pepper if needed. Remove from heat. Garnish with cilantro and chopped green onions before serving.
Serve the Japchae hot or at room temperature as a main dish or a side. It’s delicious either way and perfect for special occasions or everyday meals.
SUGGESTED RECIPE: Soy Roasted Napa Cabbage with Lemon and Parmesan
If you love the deep umami flavors in this Shiitake Mushroom and Napa Cabbage Japchae, you’ll want to try Soy Roasted Napa Cabbage with Lemon and Parmesan next. Roasting brings out the natural sweetness of Napa cabbage while a soy-based marinade infuses it with rich, savory depth. A final touch of bright lemon and nutty Parmesan balances the dish, creating a perfect side that pairs beautifully with everything from grilled meats to simple rice bowls. It’s an easy way to elevate cabbage into something unexpectedly delicious!
