Korean Sweet Potato Noodle Japchae

Name: Korean Sweet Potato Noodle Japchae
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 7 oz (200 grams) sweet potato noodles (dangmyeon); 3 1/2 oz (100 grams) spinach; 3 1/2 oz (100 grams) carrot; 3 1/2 oz (100 grams) zucchini; 3 1/2 oz (100 grams) green cabbage; 1 3/4 oz (50 grams) bean sprouts; 5 shiitake mushrooms; 1 oz (30 grams) shredded wood ear mushrooms; 3 green onions; 3 small cloves garlic; [Seasonings]; 1/2 cup soy sauce (120 ml); 1/4 cup water (60 ml); 1 teaspoon salt; Sesame oil, to taste; White sesame seeds, to taste

凱茜媽咪の廚房 @Kathy_kitchen

Korean sweet potato noodles are like a colorful, vibrant vegetarian stir-fry, similar to eight-treasure glass noodles. Sometimes, it's nice to enjoy a light and delicious vegetarian dish. When cooking, I like to prepare each ingredient separately to keep their original flavors and freshness. For Korean sweet potato noodles, cook each ingredient individually, then mix and toss everything together before serving. Take your time to savor and enjoy the wonderful textures.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 4 servings

7 oz (200 grams)sweet potato noodles (dangmyeon)
3 1/2 oz (100 grams)spinach
3 1/2 oz (100 grams)carrot
3 1/2 oz (100 grams)zucchini
3 1/2 oz (100 grams)green cabbage
1 3/4 oz (50 grams)bean sprouts
5shiitake mushrooms
1 oz (30 grams)shredded wood ear mushrooms
3green onions
3small cloves garlic
[Seasonings]
1/2 cupsoy sauce (120 ml)
1/4 cupwater (60 ml)
1 teaspoonsalt
Sesame oil, to taste
White sesame seeds, to taste

Saved

Steps

30 minutes

1

Prepare the ingredients: Slice the garlic, soak and slice the shiitake and wood ear mushrooms, peel and julienne the carrot, and julienne the spinach, bean sprouts, zucchini, and cabbage.
2

Rinse the sweet potato noodles with water, then soak them in warm water for 20 minutes. Drain and cut into shorter lengths with kitchen scissors.
3

Bring a large pot of water to a boil. Cook the sweet potato noodles for 6-7 minutes. Toss with a little sesame oil, 1/2 tablespoon soy sauce, and salt. Set aside.
4

Bring another pot of clean water to a boil. Blanch the bean sprouts for 2-3 minutes. Blanch the other julienned vegetables (except shiitake mushrooms and green onions) and set aside.
5

Cut the green onions into sections and set aside with the blanched vegetables.
6

Heat a pan and add vegetable oil. Sauté the garlic slices until fragrant. Add the shiitake mushrooms and sauté, then add the sliced green onions and stir-fry.
7

After the onions and mushrooms are fragrant, add the julienned carrots and green onion sections and stir-fry. Prepare the seasoning sauce.
8

Pour the seasoning sauce into the pan, then add the sweet potato noodles and stir-fry together.
9

Add all the vegetables to the pan and stir-fry everything together.
10

Once everything is well mixed, the japchae is ready. Transfer to a serving plate and sprinkle with white sesame seeds.
11

Enjoy this delicious vegetarian Korean sweet potato noodle dish.
12

[Tip]
*If you prefer a non-vegetarian version, you can add squid, pork, beef, or chicken to the noodles.