Korean Japchae

@AniphaeS

Published in 

Asia cooking

 · 1 year ago

Korean Japchae

Ingredients:

For the noodles:

• 7 oz sweet potato glass noodles (dangmyeon)
• 1 tablespoon vegetable oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2-3 shiitake mushrooms, thinly sliced
• 1/2 cup thinly sliced white mushrooms
• 2 green onions, cut into 2-inch strips
• Sesame seeds for garnish (optional)

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon mirin (rice wine)
• 1/2 teaspoon black pepper

Instructions:

• Boil water in a large pot and add the sweet potato glass noodles. Cook according to the package instructions (usually 6-8 minutes) until they are tender but not mushy.
• Drain the noodles and rinse them under cold running water to stop the cooking process. Drain again and set aside.
• In a small bowl, mix together the soy sauce, sugar, sesame oil, mirin, and black pepper. Stir until the sugar is dissolved. Set the sauce aside.
• Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the onions, carrots, bell peppers, and mushrooms, and stir-fry for about 3-4 minutes until the vegetables are slightly softened.
• Add green onions, and continue to stir-fry for another 2-3 minutes.
• Add the cooked and drained sweet potato noodles to the pan with the vegetables.
• Pour the prepared sauce over the noodles and toss everything together. Continue to stir-fry for another 2-3 minutes until the noodles are well coated with the sauce and heated through.
• Transfer the Japchae to a serving platter. Garnish with sesame seeds.