Japchae (Korean Stir Fried Glass Noodles)
This Japchae recipe combines stir-fried sweet potato noodles with vibrant vegetables, a savory-sweet soy sauce, and sesame oil, topped with thinly sliced eggs and sesame seeds for a delicious and nutritious Korean dish.
Ingredients
Main Ingredients:
- Sweet potato noodles (dangmyeon)
- 1 Large Onion
- 1 1/2 Bell peppers 2 different colors
- 3 cups Spinach
- 1 Large carrot julienned
- 5 Shiitake Mushrooms thinly sliced
- 4 cloves Garlic minced
- 2 Eggs beaten
- Sesame seeds for garnish
For the Sauce:
- 6 tbsp light soy sauce
- 3 tbsp Honey
- 2 tbsp Sesame Oil
Instructions
- Boil water in a large pot and cook the sweet potato noodles according to the package instructions (usually about 6-7 minutes).Once cooked, drain and rinse with cold water. Set aside.
- Heat a small non-stick pan and add a little oil.Beat the eggs and cook them as a thin omelet. Once cooked, remove from the pan and slice into thin strips. Set aside.
- In a large pan or wok, heat 1 tbsp of sesame oil over medium heat.Add the minced garlic and sauté for about 30 seconds until fragrant.Add the onions, carrots, and peppers, and stir-fry for 3-4 minutes until they start to soften.Add the shiitake mushrooms and stir-fry for another 2-3 minutes until the mushrooms are tender.Add the spinach and cook until it wilts down, about 1-2 minutes.
- In a small bowl, whisk together the 6 tbsp light soy sauce, 3 tbsp honey, and 1 tbsp of sesame oil.
- Add the cooked noodles to the vegetable mixture in the pan.Pour the sauce over the noodles and vegetables, tossing everything together so the noodles are evenly coated.Cook for another 2-3 minutes, stirring occasionally until everything is well combined and heated through.
- Remove from heat and place the Japchae on a serving platter.Top with the thinly sliced egg strips.Garnish with sesame seeds before serving.