Seasoned simply with soy sauce, sesame oil, and sugar, japchae is a noodle dish perfect for a light lunch or dinner, when you want something satisfying but not too heavy, and/or are tired of an endless parade of salads.
If you haven’t tried japchae, then you don’t know what you’re missing! This authentic stir-fry uses nutritious sweet potato noodles and virtuous vegetables for a meal that’s healthy, easy and delicious and combines into a joyous celebration. Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.
Japchae is a Korean dish that is based on slippery, resilient sweet potato noodles (sometimes mung bean noodles are used, but they have a more tender texture). Korean restaurants often serve it as part of the banchan (side dish) selection, but you can also serve it as an accompaniment to grilled meats, or even by itself, as a light meal. As with many Korean dishes, there's quite a bit of prep work involved but, once all the ingredients are ready, the cooking is quick and easy.
Made from sweet potato starch, Korean noodles are naturally fat free and low in calories, making them a healthy choice for noodle lovers. These bouncy and chewy glass noodles are also gluten free, so they’re kind to those with allergies. But that’s not where the health benefits of japchae end: you’ll get your protein hit from lean beef and eggs, and vitamins and minerals courtesy of the array of colorful vegetables, including spinach, carrot and shiitake mushrooms.
It’s no wonder japchae is one of Korea’s most popular dishes. This delicious stir-fry balances the sweet flavor of the noodles with the umami hit of soy sauce and the nutty nuances of sesame oil. And with the slippery noodles, chewy mushrooms and crunchy vegetables, japchae is a textural treat the whole family will enjoy very much.
Made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
1 tbs. sesame oil
3 tbs. cane sugar
4 tbs. soy sauce
Dash of black pepper
1 tbs. sesame seeds
1 tsp. red chili flakes (optional)
4 ounces of vermicelli noodles
1 tsp. sesame oil
1 medium onion (julienned)
2 minced garlic cloves
3/4 cup sliced carrots
2 ounces of fresh or frozen spinach
2 ounces of sliced bell peppers
2 large dried shiitake mushrooms, soaked in warm water, and cut into thin strips
2 ounces of beef bulgogi
Gather all the ingredients.
Combine cane sugar, soy sauce, sesame oil, black pepper, sesame seeds
Bring a medium sized pot with vermicelli noodles to a boil.
Thinly slice the onion and shiitake mushrooms.
Cut the carrot and bell pepper into thin julienne strips.
In a medium size skillet, heat sesame oil over medium heat.
Add onions and a pinch of salt and sauté till tender.
In the same skillet, repeat the process for shiitake mushrooms, carrots, and bell peppers, and spinach
Add beef bulgogi as well as vermicelli noodles into the skillet.
Combine the sauce and noodles first so that noodles can absorb the sauce. Then toss stir-fried vegetables and beef with noodles together.
Serve hot or at room temperature.