Side DishMain Course

Japchae

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

En original oppskrift av Forkin

Total tid: 45 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

200 gsweet potato starch noodle
150 gbaby spinach
1 stk.carrot, julienned
1 stk.yellow onion, thinly sliced
100 gshiitake mushroom, stems removed and sliced
1 stk.red bell pepper, julienned
2 stk.scallion, chopped
2 ssneutral cooking oil

Sauce

6 sssoy sauce
2 sstoasted sesame oil
2 ssbrown sugar
2 feddgarlic, minced
0,5 tsblack pepper, freshly ground

Garnish

1 sstoasted sesame seed

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Hold den god

Oppbevaring

Store leftovers in an airtight container in the refrigerator.

Oppvarming

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