Japchae (Stir-Fried Sweet Potato Noodles)

Remy Morimoto Park's avatar
Remy Morimoto Park

Ingredients

  • 1
    cup Dried shiitake mushrooms
  • 4
    cloves Garlic
  • 2
    tbsp Granulated sugar
  • 1/4
    cup Soy sauce
  • 2
    tbsp Toasted sesame oil
  • 1
    Carrrot
  • 3-4
    Green onions
  • 1/3
    Onion
  • 250
    grams Sweet potato noodles
  • 4-5
    cups Spinach
  • 2
    tbsp Sesame seeds

Instructions

1
Let’s make some japchae! We’re making a vegetarian and gluten free version.
2
First, rehydrate 1 cup Dried shiitake mushrooms with hot water to cover and let sit while you prepare your remaining ingredients.
3
Finely mince 4 cloves Garlic
4
Add garlic to a small bowl with 1/4 cup Soy sauce, 2 tbsp Granulated sugar and 2 tbsp Toasted sesame oil. Mix to create your sauce.
5
Prepare your vegetables. Peel and thinly slice 1/3 Onion, or 2 shallots, peel and thinly slice 1 Carrrot, remove the roots from 3-4 Green onions, then thinly slice the white parts.
6
Boil 250 grams Sweet potato noodles until tender and translucent, then add to a large mixing bowl and cut to break down into easier bite sized pieces. Mix in about a tablespoon of your sauce and let sit.
7
Blanch 4-5 cups Spinach in boiling water for about a minute then immediately transfer into a bowl with ice water to stop the cooking. Squeeze to remove excess moisture, then toss with a tablespoon of your sauce.
8
Sauté your onion and scallions with neutral oil, transfer to the noodle bowl, repeat with your carrots and finally, slice rehydrated mushrooms and sauté with a teaspoon or 2 of your sauce. Add all your ingredients to your bowl. Sprinkle with 2 tbsp Sesame
Remy Morimoto Park's avatar
Let’s make some japchae! We’re making a vegetarian and gluten free version.