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A timeless, traditional Korean side dish

Japchae

Difficulty: โ˜…โ˜…โ˜…โ˜…โ˜†
Cooking time: Less than 30min
Servings: 6-8

Basic Ingredients

- 250g of sweet potato starch glass noodles
- 110g spinach
- 1 carrot
- 1 yellow capsicum
- 100g assorted mushrooms & fungi
- 1 onion
- 1 tbsp Sesame seeds

Sauce Ingredients

Main sauce ingredients:
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 2~3 dashes of ground pepper

- Marinade for spinach: ยผ tsp fine salt, 1 tsp sesame

- Marinade for Mushrooms (adjust to to amount of mushrooms accordingly): 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp sugar, 1 tsp soy sauce

Step 1

โœ”๏ธ Slice up or julienne the onion, carrot, capsicum, spinach, mushrooms and fungi to preferred sizes.
โœ”๏ธ Blanch spinach in boiling water (5-10 seconds), and cool it down in iced water afterwards.
โœ”๏ธ Add fine salt and sesame oil to the spinach and mix well.
โœ”๏ธ Add sesame oil, garlic, sugar and soy sauce to the mushrooms and fungi and mix well.

Step 2

โœ”๏ธ Soak sweet potato starch glass noodles.
โœ”๏ธ Add the glass noodles to boiling water and cook them for 6 to 7 minutes.
โœ”๏ธ Drain the water and rinse the glass noodles with cold water.

Step 3

โœ”๏ธ Stir-fry the onions, carrot and capsicum with a pinch of salt for 1 to 2 minutes
โœ”๏ธ Stir-fry the marinated mushrooms and fungi with a dash of ground pepper and salt.  

Step 4

โœ”๏ธ  Mix sesame oil, soy sauce, brown sugar, minced garlic and ground pepper to create a sauce.
โœ”๏ธ Add all the ingredients and sauce to the noodles and mix well.

Step 5

โœ”๏ธ Garnish with sesame seeds before serving.

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