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Japchae ( Korean Glass Noodles With Vegetables )
Ingredients
- 1 Package Korean Sweet Potato Noodles ( 12 oz )
Prep the vegetables:
- 14 Medium Shitake Mushrooms ( Remove stem and thinly sliced )
- 1 Medium Red Bell Pepper ( Cut into strips )
- 1/2 Of A Medium Carrot ( Peeled and cut into matchsticks )
- 1/2 Of A Large Onion ( Thinly Sliced )
Blanch the spinach:
- 1 Large Bunch of Fresh Spinach
- Water
- 1 Teaspoon Salt
For the soy sauce mixture:
- 1/2 Cup Maggi Seasoning
- 1 Tablespoon Sesame Oil
- 1/2 Cup Sugar
Saute the vegetables:
- 2 Tablespoons Olive oil
- 1 Teaspoon Sesame Oil
- Sprinkle of Salt
Top With:
- Black Pepper
- Toasted Sesame Seeds
Instructions
- Reconstitute the shitake mushrooms. Soak the mushrooms in hot water for 30 minutes. Drain and squeeze the mushrooms to remove excess water.
- Remove the stems then slice thin.
- Slice the red bell pepper. Cut into strips.
- Peel the carrot . Cut the bottom half of the carrot into matchsticks. You can save the top half of the carrot for another recipe.
- Thinly slice the onion.
- Blanch the spinach. Fill a medium pot with some water. Add in a teaspoon of salt. Bring to a boil.
- Add the spinach to the pot and cook for about 15-20 seconds
- Drain and rinse under cold water to stop the cooking process.
- Squeeze the spinach to remove the excess water.
- Cut the spinach into smaller sections. Set aside.
- Cook the noodles. Fill a large pot with some water. Bring to a boil. Then add in the noodles. Boil for 7-10 minutes until they are soft and cooked through. Be careful to not overcook the noodles or they will become mushy. Check the noodles at the 7 minute mark and if they are not yet soft enough then continue to cook the noodles .
- Drain and rinse the noodles under cold water . Do this 3 times.
- The fourth time rinse the noodles under hot tap water to bring the noodles back to room temperature. Drain and set aside.
- Make the soy sauce mixture. In a bowl, combine 1/2 a cup of Maggi Seasoning with 1 1/2 tablespoons of sesame oil and 1/2 a cup of sugar. Whisk until the sugar is dissolved.
- Transfer the drained sweet potato noodles to a large bowl. Then pour the soy sauce mixture over the noodles.
- Toss the noodles with your hands until it is completely coated with the sauce.
- Use a pair of kitchen shears to cut the noodles shorter. Set aside.
- Saute the vegetables. In a large pan over medium heat add a tablespoon olive oil. Once the pan is hot toss in the carrots and cook for 2 minutes.
- Next toss in the onions and red bell peppers. If you'd like to add some minced garlic, you can add them in now as well. Cook for another 3 minutes. If the bottom of the pan becomes dry then pour in another tablespoon of olive oil .
- Lastly toss in the spinach and the shitake mushrooms.
- Sprinkle some salt over the vegetables.
- And drizzle a teaspoon of sesame oil over the vegetables as well.
- Cook the vegetables for another 2 minutes after adding in the spinach and shitake mushrooms to the pan. Once the red bell peppers are as tender as you like them, turn off the heat.
- Pour the cooked vegetables over the sweet potato noodles. Toss well to thoroughly combine. Sprinkle on some black pepper and toasted sesame seeds.
- Serve with a bowl of extra soy sauce mixture on the side so that guests can drizzle more of the soy sauce mixture over their noodles if they'd like. Best served at room temperature but can also be served chilled. If the noodles are a little cold then just place your plate of food in the microwave for 30 seconds to bring it back to room temperature.
Notes
