Japchae is a delicious, umami Korean dish typically made with sweet potato glass noodles. This spaghetti-squash version is a great seasonal option since spaghetti squash stores great throughout the winter. Serve with a scoop of brown or white rice and enjoy!
Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!



Japchae-Inspired Spaghetti Squash
Description
Japchae is a delicious, umami Korean dish typically made with sweet potato glass noodles. This spaghetti-squash version is a great seasonal option since spaghetti squash stores great throughout the winter. Serve with a scoop of brown or white rice and enjoy!
Ingredients
Instructions
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Carefully slice spaghetti squash in half and scrape seeds and pulp. Place half in a microwave for 15 minutes.
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While squash is heating, mince garlic and slice onions, carrots, celery, mushrooms, cabbage, and chicken.
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In a hot skillet over medium-high heat, brown chicken pieces on all sides.
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When cooked through, add garlic, onions, and celery. Cook for 2-3 minutes until onions begin to be translucent.
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Add carrots, cabbage, and mushrooms, and gently stir fry until cabbage is softened.
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Add soy sauce, brown sugar, sesame oil, and sesame seeds. Stir until mixed through.
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Remove cooked spaghetti squash from microwave with a towel or pot holder (it will be very hot). Place paper towels or a kitchen towel on the spaghetti squash and press the extra water from the squash.
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Use a fork to scrape the spaghetti squash strands into the skillet with the rest of your ingredients. Stir to combine.
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Optional: garnish with sesame seeds, chopped green onions, and cashews
Serving Size 2 cups
Servings 4
- Amount Per Serving
- Calories 271kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2g10%
- Cholesterol 51mg17%
- Sodium 743mg31%
- Potassium 19mg1%
- Total Carbohydrate 22g8%
- Dietary Fiber 4.4g18%
- Sugars 11.3g
- Protein 14g29%
- Vitamin A 123 IU
- Vitamin C 44 mg
- Vitamin K 33 mcg
- Vitamin B6 28 mg
- Pantothenic Acid 18 mg
- Phosphorus 13 mg
- Manganese 32 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe more authentic, replace the spaghetti squash with Korean sweet potato glass noodles (found at Asian markets).
This recipe may contain too much sodium if you are on a low-sodium diet. To reduce the sodium by about half, exchange the soy sauce for coconut aminos.