Korean Vegetable JapChae
 
Prep time
Cook time
Total time
 
One of Korea's favourite traditional dishes. Stir Fry Sweet Potato Noodle with vegetables. Healthy, low carb and gluten free
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Recipe type: Appetizer / Main
Cuisine: Korean
Serves: 2
Ingredients
Instructions
  1. Bring water to boil in a medium pot and blanch spinach for 30secs. Remove with tongs / slotted spoon, reserve the hot water and rinse with cold water. Squeeze out excess water using your hands. Add ½ of minced garlic and pinch of salt. Mix well. Set aside. Korean Vegetable Japchae (Stir Fry Vermicelli) Korean Vegetable Japchae (Stir Fry Vermicelli)
  2. After removing the spinach, immediately transfer the sweet potato noodles to the pot while the water is still piping hot. Let it sit for 15 minutes. Korean Vegetable Japchae (Stir Fry Vermicelli)
  3. Meanwhile, heat a pan over medium-high heat. Add grapeseed oil to coat the pan. Add onions, stir-fry for a minute; add in carrots, stir-fry for another minute; finally, put in bell peppers and stir-fry for another minute or two. You want the bell peppers to maintain their color and crispness. Add a pinch of salt and set aside. Korean Vegetable Japchae (Stir Fry Vermicelli) Korean Vegetable Japchae (Stir Fry Vermicelli)
  4. With the same pan on medium high heat, add oil, sliced shiitake mushrooms and ½ of minced garlic. Stir-fry until the mushrooms are lightly brown. Add green onions, teaspoon of soy sauce and 1 teaspoon of honey. Stir-fry for a few more seconds until the liquid (soy sauce) is absorbed and the green onions just start to soften. Korean Vegetable Japchae (Stir Fry Vermicelli)
  5. After 15 minutes of soaking, the noodles should look translucent. Taste to make sure it is fairly soft and chewy, like al dente pasta. Strain and rinse with cold water. Drain dry. Korean Vegetable Japchae (Stir Fry Vermicelli)
  6. Heat a non-stick pan or a wok with 1 tablespoon oil over medium heat. (If you are using normal pan, make sure it is well coated with oil or the noodles will stick to the pan). Add noodles to the pan and stir to coat with oil. Stir-fry for about a minute; you want the noodles to maintain some chewy texture. Add reserved vegetables, and mix well. Mix 3 tablespoon soy sauce, 1 tablespoon honey and 1 tablespoon sesame oil in a bowl and add into the pan. Add enoki mushrooms, mix well to be heated through and switch of fire/remove pan from heat.
  7. Garnish with sesame seeds and serve immediately it as a main meal or over steamed rice. Korean Vegetable Japchae (Stir Fry Vermicelli) Korean Vegetable Japchae (Stir Fry Vermicelli)
Recipe by at https://justasdelish.com/korean-vegetable-japchae/