Side DishMain Course

Japchae

Name: Japchae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: korean
Ingredients: 200 g sweet potato starch noodle; 150 g baby spinach; 1 u carrot julienned; 1 u yellow onion thinly sliced; 100 g shiitake mushroom stems removed and sliced; 1 u red bell pepper julienned; 2 u scallion chopped; 2 cs neutral cooking oil; 6 cs soy sauce; 2 cs toasted sesame oil; 2 cs brown sugar; 2 gra garlic minced; 0,5 ct black pepper freshly ground; 1 cs toasted sesame seed

Japchae is a classic Korean dish featuring chewy sweet potato starch noodles stir-fried with a colorful assortment of vegetables. It's tossed in a savory and slightly sweet soy-sesame sauce, creating a delightful balance of flavors and textures.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

200 gsweet potato starch noodle
150 gbaby spinach
1 ucarrot, julienned
1 uyellow onion, thinly sliced
100 gshiitake mushroom, stems removed and sliced
1 ured bell pepper, julienned
2 uscallion, chopped
2 csneutral cooking oil

Sauce

6 cssoy sauce
2 cstoasted sesame oil
2 csbrown sugar
2 gragarlic, minced
0,5 ctblack pepper, freshly ground

Garnish

1 cstoasted sesame seed

Estris

large skillet or wok · kitchen shears · colander · large pot · cutting board · knife · whisk · small bowl

Elaboració

Pas a pas

1
Cook the sweet potato starch noodles according to package directions. Drain and rinse thoroughly with cold water to stop the cooking process.
Uns 8 min
Nota de cuina: Once drained, use kitchen shears to cut the noodles into shorter, more manageable lengths.
2
In a small bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, minced garlic, and black pepper to create the sauce. Set aside.
Uns 2 min
Nota de cuina: For a gluten-free version, substitute the soy sauce with an equal amount of tamari or coconut aminos.
3
Bring a small pot of water to a boil. Blanch the baby spinach for about 30 seconds until just wilted. Drain, rinse with cold water, and squeeze out all excess moisture.
Uns 3 min
4
Heat half of the neutral cooking oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.
Uns 3 min
5
Add the julienned carrot and red bell pepper to the skillet with the onion. Continue to stir-fry for another 3-4 minutes until the vegetables are crisp-tender. Remove all vegetables from the skillet and set aside.
Uns 4 min
Nota de cuina: Cooking the vegetables in batches prevents overcrowding the pan and ensures they stir-fry rather than steam.
6
Add the remaining neutral cooking oil to the hot skillet. Add the sliced shiitake mushrooms and cook until they are browned and tender, about 4-5 minutes.
Uns 5 min
7
Add the cooked and cut noodles to the skillet with the mushrooms. Pour the prepared sauce over the top and toss continuously for 1-2 minutes until the noodles have absorbed the sauce and are heated through.
Uns 2 min
8
Return the cooked vegetables (onion, carrot, bell pepper), the blanched spinach, and the chopped scallions to the skillet. Toss everything together until fully combined.
Uns 1 min
9
Transfer the japchae to a serving dish. Sprinkle with toasted sesame seeds and serve immediately.
Uns 1 min
Nota de cuina: This dish is also delicious served at room temperature.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a lightly oiled skillet over low heat, or enjoy cold or at room temperature.