Japchae
Chewy Korean sweet potato glass noodles tossed with colorful stir-fried vegetables in a sweet sesame glaze.
- 30 min
- 518 kcal / serving
- medium
- vegan
- Protein
- 5.7 g
- Fat
- 20.8 g
- Carbs
- 76.2 g
Contains: gluten, sesame, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g Dangmyeon (Korean sweet potato starch noodles)
- 100 g spinach (blanched and squeezed dry)
- 1 pc carrot (cut into fine julienne strips)
- 5 pc mushrooms (sliced)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tsp sesame seeds (toasted)
Method
- Boil the sweet potato noodles for 6-7 minutes until chewy-tender, drain, rinse with cold water, and toss with 1 tsp of sesame oil.
- Whisk the soy sauce, the remaining sesame oil, and brown sugar together in a small bowl until fully dissolved.
- Heat the vegetable oil in a skillet and sauté the carrot strips and mushroom slices separately until tender-crisp.
- Coarsely chop the blanched spinach and place all the cooked vegetables into a large mixing bowl.
- Add the drained, cut noodles and pour the sweet soy-sesame sauce directly over the ingredients.
- Toss everything together thoroughly using hands or tongs until beautifully glossy, garnish with sesame seeds, and serve warm.
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