Best and Easy Japchae Recipe: Vegetarian Twist
Are you ready to experience the taste of the japchae recipe vegetarian version? This Korean master piece is created with sweet potato starch noodles
Ingredients
Noodles
- 1 pack Korean glass noodles 283 g
Sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp Rice vinegar optional
Veggies
- 28 g shiitake mushrooms soaked
- 1 Carrots peeled and julienned
- 1 bunch spinach
- 1 red onion thinly sliced
- 2 stalks green onion cut into small pieces
Instructions
Sauce:
- In a small bowl, whisk together the sesame oil, brown sugar, garlic, ginger, and rice vinegar.
Prepare the veggies:
- Soak the shiitake mushrooms in hot water for 10-15 minutes or until softened. Drain and slice thinly. Julienne the carrots using a vegetable peeler or mandoline. Wash and chop the spinach into bite-sized pieces. Thinly slice the red onion. Cut the green onions into small pieces.
- Heat a large skillet or wok over medium-high heat. Add a drizzle of sesame oil.
- Add the shiitake mushrooms and carrots to the pan and stir-fry for 2-3 minutes or until softened.
- Add the spinach, red onion, and green onions and stir-fry for 1-2 minutes or until wilted.
- Remove the veggies from the pan and set aside.
Prepare the Noodles:
- Cook the glass noodles according to the package directions. Drain and rinse thoroughly.
Assemble:
- In a large bowl, combine the cooked glass noodles, sauce, cooked veggies, and sesame seeds.
- toss well to combine.
- Serve warm or at room temperature.