Japchae (Stir-Fried Sweet Potato Noodles)
Remy Morimoto Park
- 1cup Dried shiitake mushrooms
- 4cloves Garlic
- 2tbsp Granulated sugar
- 1/4cup Soy sauce
- 2tbsp Toasted sesame oil
- 3-4Green onions
- 250grams Sweet potato noodles
- 4-5cups Spinach
- 2tbsp Sesame seeds
Let’s make some japchae! We’re making a vegetarian and gluten free version.
First, rehydrate 1 cup Dried shiitake mushrooms with hot water to cover and let sit while you prepare your remaining ingredients.
Finely mince 4 cloves Garlic
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.
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.
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.
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.
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