Name: Japchae
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g dangmyeon (Korean sweet potato starch noodles); 100 g spinach; 100 g carrot, julienned; 100 g onion, sliced; 100 g shiitake mushrooms, sliced; 100 g red bell pepper, julienned; 4 tbsp soy sauce; 2 tbsp sugar; 2 tbsp sesame oil; 2 clove garlic, minced; 1 tbsp toasted sesame seeds; 2 tbsp neutral oil, for sautéing

Method

Soak the noodles

Soak the glass noodles in warm water until pliable.

They should bend without snapping but shouldn't be fully soft yet — they finish cooking in boiling water next.

30 min

Boil the noodles

Drop the soaked noodles into boiling water and cook until tender and translucent.

5 min

Season the noodles

Drain the noodles and toss them immediately with a little soy sauce and sesame oil so they don't clump.

Blanch the spinach

Blanch the spinach briefly, drain, cool, and squeeze it dry, then season with a touch of sesame oil and garlic.

Sauté the vegetables

Stir-fry the carrot, onion, mushrooms, and bell pepper separately in batches until just tender, keeping the colors bright.

6 min

Combine everything

Toss the noodles, vegetables, and spinach together in a large bowl with the remaining soy sauce, sugar, and sesame oil.

Finish

Sprinkle with toasted sesame seeds before serving warm or at room temperature.

Japchae

Ingredients

Method

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