Side DishMain Course

Japchae

Name: Japchae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 200 g sweet potato starch noodle; 150 g baby spinach; 1 pcs carrot julienned; 1 pcs yellow onion thinly sliced; 100 g shiitake mushroom stems removed and sliced; 1 pcs red bell pepper julienned; 2 pcs scallion chopped; 2 tbsp neutral cooking oil; 6 tbsp soy sauce; 2 tbsp toasted sesame oil; 2 tbsp brown sugar; 2 clove garlic minced; 0.5 tsp black pepper freshly ground; 1 tbsp 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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gsweet potato starch noodle
150 gbaby spinach
1 pcscarrot, julienned
1 pcsyellow onion, thinly sliced
100 gshiitake mushroom, stems removed and sliced
1 pcsred bell pepper, julienned
2 pcsscallion, chopped
2 tbspneutral cooking oil

Sauce

6 tbspsoy sauce
2 tbsptoasted sesame oil
2 tbspbrown sugar
2 clovegarlic, minced
0.5 tspblack pepper, freshly ground

Garnish

1 tbsptoasted sesame seed

Equipment

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

The method

Step by step

1
Cook the sweet potato starch noodles according to package directions. Drain and rinse thoroughly with cold water to stop the cooking process.
About 8 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 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.
About 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.
About 4 min
Cook’s note: 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.
About 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.
About 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.
About 1 min
9
Transfer the japchae to a serving dish. Sprinkle with toasted sesame seeds and serve immediately.
About 1 min
Cook’s note: This dish is also delicious served at room temperature.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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