Japchae

作り方

手順

1. 1

   Cook the sweet potato starch noodles according to package directions. Drain and rinse thoroughly with cold water to stop the cooking process.

   約8 分

   調理のヒント： Once drained, use kitchen shears to cut the noodles into shorter, more manageable lengths.

2. 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.

   約2 分

   調理のヒント： For a gluten-free version, substitute the soy sauce with an equal amount of tamari or coconut aminos.

3. 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.

   約3 分

4. 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.

   約3 分

5. 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.

   約4 分

   調理のヒント： Cooking the vegetables in batches prevents overcrowding the pan and ensures they stir-fry rather than steam.

6. 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.

   約5 分

7. 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.

   約2 分

8. 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.

   約1 分

9. 9

   Transfer the japchae to a serving dish. Sprinkle with toasted sesame seeds and serve immediately.

   約1 分

   調理のヒント： This dish is also delicious served at room temperature.