japchae recipe

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.

Japchae (Korean Glass Noodles) with Tofu

soy sauce (low sodium, or tamari)

honey

firm tofu (diced, (7 ounces))

sweet potato starch noodles (Assi brand)

spinach (fresh)

vegetable oil

yellow onion (thinly sliced)

garlic (minced)

shiitake mushrooms (stems removed and thinly sliced)

carrots (shredded)

scallion

sesame oil

sesame seeds

In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.

Use tongs to transfer the noodles to a colander and rinse under cool running water.

Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.

Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.

Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.

Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.

Add scallion and saute 1 minute.

Add tofu and cook 1 minute to warm, do not discard the sauce.

Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.

Japchae <br>(Korean Glass Noodle Stir Fry)

pork

yellow onion

1.8 oz (50 grams) carrot

1.8 oz (50 grams) red/yellow bell peppers

1.8 oz (50 grams) shiitake mushrooms

1.8 oz (50 grams) garlic chives

4.2 oz (120 grams) Dangmyeon noodles (자른 당면)

tbsp dark soy sauce (optional)

tbsp neutral-tasting oil

salt and pepper,

tbsp minced garlic

sugar

soy sauce

oyster sauce

tsp MSG (optional)

Cut the pork loin into thin strips.

Slice the onion but u0022not too thinu0022. Cut the carrot, bell peppers, and mushrooms into thin slices.

Cut the garlic chives into long strips.

Prep Meat and Vegetables

In a wok (or pot), add Dangmyeon noodles with 6 cups of water. Add 1/2 tbsp dark soy sauce (if using). Bring it to a boil over medium heat.

Once it starts to boil, set a timer for 6 minutes. Stir it occasionally. Drain the noodles and put them in a bowl. Coat them with sesame oil (1.5 tbsp). Set aside.

Cook Noodles

In a small container, mix together sugar, soy sauce, oyster sauce, and MSG (if using).

Make Sauce

In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the pork and season with salt and pepper.

Once the pork is no longer pink, add the garlic (1 tbsp), onion, carrot, and bell peppers. Stir-fry everything. 

Once the vegetables are slightly cooked, add the shiitake mushrooms and garlic chives. Add the sauce.

Reduce the heat to low. Add the noodles and stir to combine.

Transfer it to a serving plate. Sprinkle on a good amount of sesame seeds. Enjoy~!

Stir-Fry Everything

An easy japchae recipe (Korean glass noodles stir fry) seasoned lightly with sweet soy sauce, sesame oil, and a variety of vegetables and perfectly chewy bouncy glass noodle texture without boiling the noodles in water.

Easy Japchae Recipe (Korean Glass Noodles Stir Fry)

400 g sweet potato noodles

water

carrots

spinach ((approximately 1 cup after it has been cooked and wilted))

peppers

onion ((medium-sized, sliced, approximately 1 cup))

green onion ((finely chopped))

In a large bowl, add warm to hot tap water and soak the noodles in it for 20 mins. Prepare the vegetables while you are waiting for the noodles to soak.

Peel the carrot and cut them into thin matchstick sizes. Set aside.

Slice the onions and peppers. Set aside

Boil the spinach for 2 mins. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Season it with salt and set it aside. Alternatively, you can also skip boiling the spinach and put it directly in with the rest of the vegetables to save some time.

Toast sesame seeds in a frying pan on low heat until brown. Set aside.

Finely chop the green onions and set them aside for the end.

After 20 mins, when the noodles are soft and pliable, drain the water out and cut them roughly 4 inches in length. Set it aside for later.

Preparing the Sweet Potato Glass Noodles and Vegetables

In a small bowl, dissolve 1/4 cup sugar with 1/2 cup hot water. Then add in 1/2 cup soy sauce and 2 tablespoons sesame oil. Set it aside.

Make the Japchae Sauce

In a large non-stick frying pan, add oil and set the heat to medium.

Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 3-5 mins or until the vegetables are soft. Remove them from the pan into a dish and set it aside.

Add the noodles to the pan and half the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.

When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1-2 mins.

Turn off the heat and add in the green onions and sesame seeds and mix well. (It&#39;s might be easier to mix it with your hands)

Enjoy!

Cooking the Japchae

Top 3 japchae recipe recipes from across the web

The most viewed japchae recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japchae (Korean Glass Noodles) with...

Japchae <br>(Korean Glass Noodle St...