Most japchae recipe include meat, but since we don’t eat very much meat these days, I usually make it without meat. Also, I always change the ingredients in this dish, as I use whatever vegetables I have around.
Japchae (Korean Noodles)
Ingredients (for the noodles)
- 8 ounces glass noodles (also called sweat potato or mung bean noodles)
- 2 tbsp soy sauce
- Olive oil
- 1 large onion, sliced
- 2 carrots, sliced
- 8 ounces oyster mushrooms, sliced
- 8 ounces spinach (blanch the spinach and squeeze it dry)
- oil
- 2 tsp toasted sesame seeds
- 2 tbsp sesame oil
- 1 tbps black pepper
- 1/2 tbsp sugar
- 2 tbsp soy sauce
- Cook the noodles according to the directions on the package, between 6 – 8 minutes.
- Rinse the noodles with cold water. If they are the long kind, cut them into about 5-inch-long pieces.
- Pour two tablespoons soy sauce over the noodles and make sure all noodles are coated evenly.
- Heat a frying pan and lightly coat it with oil.
- Stir fry the noodles for 4-5 minutes.
- Set the noodles aside.
- Mix the ingredients for the sauce and set aside.
- Heat a frying pan, add a little oil, and stir fry the vegetables one by one and let them cool. Season each vegetable with a little salt, pepper, and garlic powder.
- Once the vegetables are cooled, combine them with the spinach and the noodles.
- Coat the noodles with the sauce.
- Often this dish is served with egg strips. To make the egg strips, make an “egg pancake” and cut it into thin strips.
Questions: What’s your favorite noodle dish?
Be well,
Andrea
