Description
Korean Japchae is a flavorful and colorful stir-fried noodle dish made with sweet potato starch noodles, a variety of fresh vegetables, and a savory-sweet sauce. This classic Korean recipe is perfect for a light yet satisfying meal, featuring vibrant bell peppers, spinach, shiitake mushrooms, and tender eggs, all tossed together with a delicious blend of soy sauce, sesame oil, and seasonings.
Ingredients
Scale
Noodles
- 8 oz sweet potato starch noodles
Vegetables
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small carrot, julienned
- 3 ounces spinach
- 1/4 cup shiitake mushrooms, sliced
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
Seasonings and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds
Eggs
- 2 eggs
Instructions
- Boil Noodles: Fill a large pot with water and bring it to a boil over high heat. Add the sweet potato starch noodles and cook according to package instructions, usually 6 to 8 minutes.
- Drain and Rinse Noodles: Once cooked, drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside, tossing occasionally to prevent sticking.
- Sauté Onions: Heat a large skillet or wok over medium-high heat and add vegetable oil. When hot, add thinly sliced onion and sauté for about 2 minutes until softened.
- Add Bell Peppers: Add the red and yellow bell peppers to the skillet, cooking for another 3 minutes until they begin to soften.
- Cook Carrots and Garlic: Stir in julienned carrot and minced garlic, cooking for 2 minutes while stirring frequently.
- Add Shiitake Mushrooms: Add sliced shiitake mushrooms and cook for 3 minutes until they release moisture and soften.
- Cook Spinach: Add spinach and cook for 1-2 minutes until just wilted.
- Prepare Eggs: While vegetables cook, heat a separate nonstick skillet over medium heat with a bit of oil. Beat eggs and cook them into a thin omelet. Remove, slice into strips for garnish.
- Combine Sauce: In a small bowl, mix soy sauce, sesame oil, sugar, rice vinegar, and black pepper to make the seasoning sauce.
- Toss Noodles and Vegetables: Add cooked noodles to the vegetable skillet and pour the sauce over. Toss everything together thoroughly over medium heat for 2-3 minutes to blend flavors and warm through.
- Garnish and Serve: Remove from heat, sprinkle with sesame seeds, sliced egg strips, and chopped green onions. Serve warm or at room temperature.
Notes
- Sweet potato starch noodles are also known as dangmyeon; ensure to rinse after boiling to prevent sticking.
- Adjust vegetable quantities and types based on preference; spinach can be substituted with other leafy greens.
- The eggs can be omitted for a vegetarian option or replaced with tofu strips.
- For a gluten-free version, use gluten-free soy sauce.
- Japchae is best served fresh but can be reheated gently in a pan with a splash of water or oil.
