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Japchae Recipe


Here’s a recipe for Japchae, a classic Korean stir-fried glass noodle dish made with sweet potato noodles and colorful vegetable

Japchae Recipe

Ingredients

For the Noodles:

200g (7 oz) sweet potato glass noodles (dangmyeon)

For the Vegetables and Protein:

1 medium carrot, julienned

1 small zucchini, julienned

1/2 red bell pepper, sliced thinly

1/2 onion, thinly sliced

4 shiitake mushrooms, sliced (or any mushroom of choice)

1 cup spinach, blanched and squeezed

100g (3.5 oz) beef or chicken, thinly sliced (optional, for protein)

2 eggs, beaten and cooked into a thin omelet, then sliced into strips (optional)

For the Sauce:

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

1 clove garlic, minced

Salt and pepper to taste

For Garnish:

1 tablespoon sesame seeds

Sliced green onions



Instructions

1. Cook the Noodles:

Boil the sweet potato noodles according to package instructions (usually 6–8 minutes).

Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking.

2. Prepare the Vegetables:

Heat a little oil in a pan over medium-high heat. Stir-fry the carrot, zucchini, bell pepper, onion, and mushrooms separately, seasoning each lightly with salt. Set aside.

3. Cook the Protein:

If using beef or chicken, stir-fry the slices with a pinch of salt and pepper until cooked through. Set aside.

4. Make the Sauce:

In a small bowl, mix soy sauce, sesame oil, sugar, and minced garlic. Adjust to taste.

5. Combine Everything:

In a large skillet or wok, heat a little oil over medium heat. Add the cooked noodles and the sauce, tossing to coat evenly.

Add the cooked vegetables, protein, spinach, and egg strips (if using). Toss everything together until well combined and heated through.

6. Garnish and Serve:

Transfer to a serving plate. Garnish with sesame seeds and green onions. Serve warm or at room temperature.

Tips for Success

Noodles: Sweet potato noodles are essential for authentic Japchae. If unavailable, substitute with rice noodles, but the texture will differ.

Vegetable Options: Use whatever vegetables you have, such as broccoli, snap peas, or cabbage.

Make-Ahead: Japchae tastes even better after resting for a few hours, as the flavors meld together.

Vegetarian Version: Omit the meat and add tofu or extra vegetables for a plant-based dish.


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