korean glass noodles

A vegan alternative to the traditional Japchae using tofu as the main protein. Sweet Potato Noodle Stir Fry.

Vegan Japchae (Korean Glass Noodles)

soy sauce

sesame oil

water or stock

sugar

200 g firm tofu

garlic

ginger

250 g Sweet Potato Noodles

shallots

spring onion

carrots

red bell pepper

shiitake mushrooms

spinach

If you are using dry shiitake mushrooms put them in warm water for at least 30 minutes. Keep the water as it will be used in the sauce.

Prepare the marinade. Combine the soy sauce, sesame oil, stock or water (use the shiitake stock when using dry shiitakes) and sugar and whisk until all the ingredients are well mixed. Crush the garlic cloves and press or shred the ginger and add into the marinade.

Cut the tofu into triangles or cubes and add into the marinade bowl. Leave the tofu marinating while preparing the rest of the ingredients.

Cook the noodles. Using a big pan, bring water to a boil and add the noodles. Cook for about 6-7 minutes and rinse with cold water. Make sure the noodles are cold to stop them from cooking further and leave aside.

Cut the veggies. Cut the shallots in half and finely slice. Cut the top and bottom part of the spring onion, cut in half lengthwise and slice into longish strips. Peel and cut the carrot into long thin strips and cut the red pepper the same way, trying to keep all the veggies the same size. lice the shiitake mushrooms and roughly chop the spinach.

Heat some oil in a pan (you can use sesame oil or another type of vegetable oil) and using tongs, add the tofu. It's important that the sauce is left in the bowl where the tofu has been marinating as it will be used later. Once the tofu is cooked both sides, transfer into a bowl and set aside.

Using the same pan over medium heat, cook the veggies. First, add the shallots and spring onions. Cook for a couple of minutes and add the carrots and red peppers. Let the vegetables cook for 3-4 minutes before adding the shiitake mushrooms and keep cooking. The vegetables shouldn't be cooked for a long time as you want them to have a bit of a crunch when serving.

Once the vegetables are cooked, add the tofu and spinach and stir until the spinach has wilted.

Last, add the cooked noodles and the rest of the sauce. Using tongs mix well making sure all the ingredients are combined. Add some sesame seeds and serve.

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 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.

A simple, easy recipe for Japchae, also known as Korean glass noodles with stir fried vegetables. It&#039;s made with sweet potato starch noodles, colorful vegetables and tossed in a savory sauce!

Easy Japchae (Korean glass noodle stir fry)

Korean glass noodles

eggs

Tablespoons avocado oil

yellow onion

yellow bell pepper

carrot

baby spinach

scallions

toasted white sesame seeds

Tablespoons brown sugar

Tablespoon dark soy sauce

½ Tablespoons sesame oil

Prep the ingredients

These japchae noodles come together quickly so prep all your ingredients ahead of time.

Make the sauce

Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.

Cook the noodles

Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.

Add the sauce

Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.

Cook the eggs

Cook the egg whites and egg yolks separately in a flat pan and cut them into strips. Set it aside.

Stir fry the onions and mushroom

Heat a pan over medium high heat and add the mushrooms and the onions. Stir fry them for 2 minutes.

Add the peppers and carrots

Next, add the red and yellow bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 - 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.

Add the spinach

Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.

Combine the noodles and vegetables

Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

Japchae <br>(Korean Glass Noodle Stir Fry)

pork

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

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

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

Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.Makes a big batch - leftovers make for a terrific lunch!

Japchae - Korean Noodles

bone-in beef short ribs *RECOMMENDED* ((300 grams/10 ounces boneless))

300 grams/10 oz boneless beef short ribs *RECOMMENDED*

scotch

tsp soy sauce (, all-purpose

tsp white sugar

tsp garlic

tsp black pepper

soy sauce (, all-purpose

tbsp sesame oil

tsp cooking/kosher salt

tbsp vegetable oil ((or other plain oil))

tsp cooking/kosher salt (, divided)

onion (, peeled, halved,

onion

mushrooms

carrots (, peeled,

red capsicum/bell pepper (,

(tightly packed) baby spinach

tbsp white sesame seeds

Cut beef into strips that are ~ 5mm thick, 1cm wide and about 5cm long (1/5&quot; x 2/5&quot; x 2&quot;). If using shortribs, trim excess fat, cut the meat off the bone. Then cut each piece in half lengthwise (to form 2 &quot;steaks&quot;) then slice into 5mm thick. (See step photos in post or video at 0.11s, Note 6)

Marinate - Put beef in a bowl. Add marinade ingredients, then mix. Set aside marinate while you proceed with recipe, ~15 - 20 minutes is all it needs. (Note 5)

Quick beef marinade:

Sauce - Mix the Sauce ingredients in a very large mixing bowl.

Noodles - Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.

Sauce and noodles:

Batch 1 - Heat 2 tablespoons of oil in a large non-stick pan (30cm/12&quot;) over high heat. Cook the brown onion, white part of green onion and shiitake mushrooms with 1/2 tsp salt for 2 1/2 to 3 minutes, stirring constantly, just until starting to soften but not going golden. Pour on top of the noodles - don&#39;t mix yet!

Batch 2 - Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and capsicum for 1 1/2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl - still don&#39;t mix!

Cook beef - In the same pan, heat the final 1 tbsp of oil still on high heat. Add beef and cook for 1 1/2 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don&#39;t mix!

Mix! Add most of the sesame seeds (reserve some for topping). NOW you can mix! Toss, toss, toss.

Serve - Transfer into a serving bowl, sprinkle with remaining sesame seeds. This is meant to be eaten warm, not piping hot. Eat!

Vegetables:

Japchae is a unique Korean glass noodle stir fry that is often served at special occasions, and is also popular at parties and pot lucks.

Japchae (Korean Glass Noodle Stir Fry)

honey or sugar

Tbsp sesame oil

Tbsp sesame seeds +

½ tsp black pepper

Korean sweet potato noodles (dangmyeon)

½ onion, sliced

scallions,

red bell pepper,

yellow bell pepper,

½ carrot, julienne

7-8 shiitake mushrooms, sliced

eggs (or 4 small), lightly beaten

salt

beef

brown sugar

tsp sesame oil

Tbsp rice wine

garlic clove, finely chopped

¼ tsp pepper

Mix in all the marinade ingredients in a...

Mix in all the marinade ingredients in a bowl and marinate the beef strips in the marinade while you prep the rest of the dish. (Alternately, you can marinate the meat in the morning)

Combine all the ingredients for japchae sauce (soy...

Combine all the ingredients for japchae sauce (soy sauce, sesame oil, honey, sesame seeds, black pepper) in a bowl and keep it aside.

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil. Add the Korean sweet potato glass noodles and boil them according to the package directions, about 6 to 10 minutes.

Remove the noodles with a big sieve, and...

Remove the noodles with a big sieve, and transfer them to a large serving bowl. (DO NOT discard the water, as you’ll cook the spinach in it). If you prefer, cut the noodles little a shorter to make them easier to mix and eat.

Mix ¼ of the japchae sauce with the...

Mix ¼ of the japchae sauce with the noodles and toss well. This will prevent the noodles from sticking to each other, and allow them to absorb a beautiful color.

Add the spinach to the boiling water from...

Add the spinach to the boiling water from the noodles. Cook for about 10-15 seconds, so as to wilt it a bit. Transfer spinach with tongs or slotted spoon from the boiling water to ice water immediately. Squeeze the out water from spinach gently. Set it aside on a platter large enough to hold all of the cooked veggies later.

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