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VEG-FORWARD JAPCHAE

Servings: 3 people

Ingredients

  • 250 grams Korean sweet potato starch noodles
  • 1 red pepper
  • 250 grams carrots
  • 2 bunches of spinach
  • 10 dried shiitake mushrooms (optional but recommended)
  • 150 grams button mushrooms

Sauce:

  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons sesame seeds
  • 1 tablespoon sugar
  • 3 stock cubes (or to taste)
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, finely grated

Instructions

  • Prep your veg: Slice the red peppers into thin strips, discarding the stalk and inner white membrane and seeds.
  • Thinly slice the mushrooms lengthwise through the stems.
  • Julienne or slice the carrots into thin strips (easiest with a julienne peeler).
  • Rehydrate the shiitake mushrooms in a bowl of boiling water for 10 mins. Squeeze out the water and cut into thin strips. Discard the woody stems.
  • Cook each vegetable separately in a large wide pan: first add the carrots and season with salt. Sprinkle over some water and cover and cook until just tender. Remove and set aside.
  • Add the button and shiitake mushrooms to the same pan. Add 1 tsp of oil and season with salt. Cook until the mushrooms brown slightly. Remove and set aside.
  • Add the red peppers to the same pan. Season with salt and cook until tender-crisp. Remove and set aside.
  • Pour boiling water over the spinach leaves and let it sit for 2 mins. Rinse under tap water and wring out excess moisture. Chop and set aside.
  • Cook the noodles as per packet instructions. Rinse under tap water to cool it down. Set aside.
  • Make the sauce by combining all the ingredients listed under 'sauce'. Taste and adjust seasoning.
  • Toss the noodles with the vegetables and the sauce. Taste again and adjust seasoning. Best served warm or at room temperature.

Notes

Adapted from RecipeTinEats.