Japchae
Sweet and savory stir-fried glass noodles with vegetables and sesame. A stunning Korean dish that looks impressive but is surprisingly quick to prepare.
- Total time
- 30 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 4 oz sweet potato glass noodles (dangmyeon)
- 1 medium carrots
- 1 medium zucchini
- 4 oz shiitake mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic
- ½ tablespoon sugar
- 1 tablespoon sesame seeds
- 2 stalks scallions
Instructions
- 1
Bring a large pot of water to a boil over high heat, about 8 minutes. You'll see rolling bubbles covering the entire surface.
- 2
While the water heats, place the carrot on a cutting board and slice it lengthwise into thin matchsticks about 2 inches long and 1/8 inch thick.
- 3
Place the zucchini on the cutting board and slice it lengthwise into thin matchsticks about 2 inches long and 1/8 inch thick, just like the carrot.
- 4
Place each mushroom cap stem-side down on the cutting board and slice straight down into 1/8-inch-thick slices, like slicing bread. Remove the woody stem.
- 5
Mince the garlic until each piece is smaller than a grain of rice — about the size of pencil-tip dots.
- 6
Slice the scallions crosswise into 1/4-inch pieces, separating the white and light green parts from the dark green tops. Keep them in two piles.
- 7
Add the glass noodles to the boiling water and stir gently with a wooden spoon to separate them. Cook for 5–7 minutes until they turn translucent and tender.
- 8
Pour the noodles into a colander and rinse under cold running water until cool, shaking the colander to drain excess water. Set aside on a large plate.
- 9
Heat a 12-inch skillet over high heat for 30 seconds. Add 1 tablespoon of sesame oil and tilt the pan in all directions to coat the bottom evenly.
- 10
Add the carrot and zucchini matchsticks to the hot skillet and stir constantly with a wooden spoon for 2 minutes until they soften slightly but still have a slight crunch.
- 11
Add the mushroom slices to the skillet and stir constantly for 1 minute until they release moisture and become soft, still stirring with the wooden spoon.
- 12
Add the minced garlic to the skillet and stir constantly for 30 seconds until the smell becomes very strong and fragrant.
- 13
Add the cooked glass noodles to the skillet and pour in the soy sauce, remaining 1 tablespoon of sesame oil, and sugar. Toss everything together with the wooden spoon for 2–3 minutes until well coated and heated through.
- 14
Remove the skillet from the heat and sprinkle the sesame seeds over the top, then scatter the white and light green scallion pieces across the noodles.
- 15
Divide the japchae into two bowls or onto two plates, distributing vegetables and noodles evenly. Top each portion with the dark green scallion tops and serve immediately.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
- large plate
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