About Japchae Recipe: Japchae, which translates as mixed vegetables, is a very classic and popular dish in Korea particularly for festivities such as New Year. But thesedays, as highlighted as gluten free glass noodle with colourful and healthy vegetables, it is enjoyed in common days too. You can serve it as an appetiser or a accompaniment or over a bed of rice to make it a main dish.
Ingredients of Japchae
250 gms sweet potato glass noodle (Dangmyeon)
100 gms carrot
1 onion, julienne
3 spring onion , julienne
6 shiitake mushrooms (rehydrated), julienne
1 tsp sesame seed, roasted
1/2 yellow and red bell pepper, julienne
50 gms spinach
5 tbsp soya sauce
1 tbsp sugar
1 tbsp corn syryp
2 tbsp sesame oil
3 garlic cloves, chopped
1 tsp salt
How to Make Japchae
1.In a large pot of boiled water, cook Dangmyeon (sweet potato noodles) as per the directions on the package (normally 10mins or till it becomes transparent). And drain and rinse with cold water. (Tip: add 1 tsp of sesame oil to coat the noodles)
2.In the same pot, add spinach and 1/2 tsp of salt and blanch for 30 seconds. Rince with cold water and squeeze it enough to remove water.
3.Slice all the vegetables into same stick sized pieces (about 2 inches)
4.In a wok, fry onions and shiitake mushrooms and carrot for 1 minute with 1Tbsp of sesame oil. Add bell pepper and spring onion for another 1 minute. Keep the vegetable aside.
5.In the same wok, put all sauce ingredients and stir. When it start boiling, add Dangmyeon and all the tossed vegetable till the sauce is all soak up.
6.Garnish with roasted sesame seeds.
Key Ingredients: sweet potato glass noodle (Dangmyeon), carrot, onion, spring onion , shiitake mushrooms (rehydrated), sesame seed, yellow and red bell pepper, spinach, soya sauce, sugar, corn syryp, sesame oil, garlic cloves, salt