Japchae is stir-fry Korean glass noodles. It's as easy as Chinese stir-fry noodles but uses different noodles and slightly sweet. I like eating noodles and the good thing about this is it's versatile. You can add or remove some vegetables or make it vegetarian or non-vegetarian.
Soak the glass noodles in hot water for 10 minutes or until pliable. In another bowl, reconstitue the mushrooms in hot water for about 10 minutes or until soft. Combine the soy sauce, sesame oil, and honey in a bowl. Cut the mushrooms and marinate the noodles and mushroom in the sauce for 5 minutes.
Sauté onions, bell pepper, and carrots for 2 to 3 minutes then add in garlic and spinach. Continue to cook for 2 to 3 minutes until spinach wilts.
Add in the noodles and mushrooms with the marinade and mushroom stock (soaking water). Cook for 3 to 5 minutes or just until noodles fully absorb the sauce and start to look darker in color.
Transfer to a bowl. Drizzle with a little sesame oil and sprinkle with some sesame seeds. Easy and simple meal. Serve immediately.
Soak the glass noodles in hot water for 10 minutes or until pliable. In another bowl, reconstitue the mushrooms in hot water for about 10 minutes or until soft. Combine the soy sauce, sesame oil, and honey in a bowl. Cut the mushrooms and marinate the noodles and mushroom in the sauce for 5 minutes.
Sauté onions, bell pepper, and carrots for 2 to 3 minutes then add in garlic and spinach. Continue to cook for 2 to 3 minutes until spinach wilts.
Add in the noodles and mushrooms with the marinade and mushroom stock (soaking water). Cook for 3 to 5 minutes or just until noodles fully absorb the sauce and start to look darker in color.
Transfer to a bowl. Drizzle with a little sesame oil and sprinkle with some sesame seeds. Easy and simple meal. Serve immediately.
| Prep Time | Total Time | Yield |
| 15 mins | 30 mins | 5 to 6 servings |
Ingredients
Japchae
- 1 lb sweet potato glass noodles, soaked in hot water for 10 minutes
- 8 dried shitake mushrooms, reconstituted and ½ cup soaking water saved
- 1 bell pepper, cut into strips
- 1 carrot, cut into strips
- 1 onion, cut into strips
- 4 cups spinach
- 4 cloves garlic, minced
- salt and pepper
- olive oil
- toasted sesame seeds
Sauce
- ¼ cup soy sauce
- 1 tbsp sesame oil plus extra for finishing
- 3 tbsp honey or brown sugar
Instructions
- Mix soy sauce, sesame oil, and honey.
- Cut the mushrooms and transfer in a bowl with noodles and sauce to marinate.
- Sauté onions, bell pepper, and carrots for 2 to 3 minutes. Stir in garlic and spinach and continue to cook for 2 to 3 more minutes. Season with salt and pepper.
- Add in glass noodles, mushrooms, marinating sauce, and mushroom stock (soaking liquid). Cook for 3 to 5 minutes or just until noodles absorb all liquid and turn darker.
- Drizzle with some sesame oil and top with sesame seeds. Serve hot.
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