Japchae

Ingredients

• 8 oz sweet potato starch noodles (dangmyeon)
• 4 cups spinach
• 1 medium carrot, julienned
• 8 oz shiitake mushrooms, sliced
• 1 medium zucchini, julienned
• 1 large red bell pepper, julienned
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 tbsp sesame seeds
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Bring a large pot of water to boil. Cook sweet potato noodles according to package directions, usually 4-5 minutes. Drain and rinse with cold water, then toss with 1 tbsp sesame oil to prevent sticking.

2. 2

   Blanch spinach in boiling salted water for 1-2 minutes, drain, squeeze dry, and set aside.

3. 3

   Julienne the carrot, zucchini, and bell pepper into thin matchsticks. Slice mushrooms thinly.

4. 4

   Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté mushrooms until golden, about 3 minutes, then transfer to a plate.

5. 5

   Add remaining vegetables (carrot, zucchini, bell pepper) to the skillet and stir-fry for 2-3 minutes until just tender-crisp. Transfer to the plate with mushrooms.

6. 6

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant.

7. 7

   Add cooked noodles, blanched spinach, soy sauce, remaining sesame oil, and sugar. Toss everything together over medium heat for 2-3 minutes until well combined and heated through.

8. 8

   Return the cooked vegetables to the skillet and toss together. Season with salt and black pepper to taste.

9. 9

   Transfer to a serving platter and garnish generously with sesame seeds. Serve warm or at room temperature.

Tools you’ll need

• large pot
• large skillet or wok
• knife and cutting board
• colander
• wooden spoon or spatula
• measuring spoons
• serving platter

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