Japchae
Sweet and savory Korean stir-fried sweet potato noodles with vegetables and sesame. A colorful vegetarian dish that's perfect as a side or light main course.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of water to boil. Cook sweet potato noodles according to package directions, usually 4-5 minutes. Drain and rinse with cold water, then toss with 1 tbsp sesame oil to prevent sticking.
Step 2
Blanch spinach in boiling salted water for 1-2 minutes, drain, squeeze dry, and set aside.
Step 3
Julienne the carrot, zucchini, and bell pepper into thin matchsticks. Slice mushrooms thinly.
Step 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté mushrooms until golden, about 3 minutes, then transfer to a plate.
Step 5
Add remaining vegetables (carrot, zucchini, bell pepper) to the skillet and stir-fry for 2-3 minutes until just tender-crisp. Transfer to the plate with mushrooms.
Step 6
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Step 7
Add cooked noodles, blanched spinach, soy sauce, remaining sesame oil, and sugar. Toss everything together over medium heat for 2-3 minutes until well combined and heated through.
Step 8
Return the cooked vegetables to the skillet and toss together. Season with salt and black pepper to taste.
Step 9
Transfer to a serving platter and garnish generously with sesame seeds. Serve warm or at room temperature.
Tools you’ll need
- large pot
- large skillet or wok
- knife and cutting board
- colander
- wooden spoon or spatula
- measuring spoons
- serving platter
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