Japchae
Japchae is a classic Korean dish featuring chewy sweet potato starch noodles stir-fried with a colorful assortment of vegetables. It's tossed in a savory and slightly sweet soy-sesame sauce, creating a delightful balance of flavors and textures.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gsweet potato starch noodle
- 150 gbaby spinach
- 1 pcscarrot, julienned
- 1 pcsyellow onion, thinly sliced
- 100 gshiitake mushroom, stems removed and sliced
- 1 pcsred bell pepper, julienned
- 2 pcsscallion, chopped
- 2 tbspneutral cooking oil
Sauce
- 6 tbspsoy sauce
- 2 tbsptoasted sesame oil
- 2 tbspbrown sugar
- 2 clovegarlic, minced
- 0.5 tspblack pepper, freshly ground
Garnish
- 1 tbsptoasted sesame seed
Equipment
large skillet or wok · kitchen shears · colander · large pot · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Cook the sweet potato starch noodles according to package directions. Drain and rinse thoroughly with cold water to stop the cooking process.
About 8 min
Cook’s note: Once drained, use kitchen shears to cut the noodles into shorter, more manageable lengths.
- 2
In a small bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, minced garlic, and black pepper to create the sauce. Set aside.
About 2 min
Cook’s note: For a gluten-free version, substitute the soy sauce with an equal amount of tamari or coconut aminos.
- 3
Bring a small pot of water to a boil. Blanch the baby spinach for about 30 seconds until just wilted. Drain, rinse with cold water, and squeeze out all excess moisture.
About 3 min
- 4
Heat half of the neutral cooking oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.
About 3 min
- 5
Add the julienned carrot and red bell pepper to the skillet with the onion. Continue to stir-fry for another 3-4 minutes until the vegetables are crisp-tender. Remove all vegetables from the skillet and set aside.
About 4 min
Cook’s note: Cooking the vegetables in batches prevents overcrowding the pan and ensures they stir-fry rather than steam.
- 6
Add the remaining neutral cooking oil to the hot skillet. Add the sliced shiitake mushrooms and cook until they are browned and tender, about 4-5 minutes.
About 5 min
- 7
Add the cooked and cut noodles to the skillet with the mushrooms. Pour the prepared sauce over the top and toss continuously for 1-2 minutes until the noodles have absorbed the sauce and are heated through.
About 2 min
- 8
Return the cooked vegetables (onion, carrot, bell pepper), the blanched spinach, and the chopped scallions to the skillet. Toss everything together until fully combined.
About 1 min
- 9
Transfer the japchae to a serving dish. Sprinkle with toasted sesame seeds and serve immediately.
About 1 min
Cook’s note: This dish is also delicious served at room temperature.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a lightly oiled skillet over low heat, or enjoy cold or at room temperature.
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