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Name: Japchae
Prep time: 27 min
Total time: 35 min
Yield: 4 servings
Ingredients: 60 ml soy sauce; 2 tbsp caster sugar; 2 tbsp toasted sesame oil; 1 tbsp sunflower oil; 3 garlic cloves, minced; 1 tsp ground black pepper; 250 g dangmyeon (sweet-potato glass noodles); 2 L water, for boiling (discarded); 5 g fine salt, for the boiling water; 200 g fresh shiitake mushrooms, stems removed, caps thinly sliced; 1 medium onion (about 150 g), halved and thinly sliced; 2 medium carrots (about 200 g total), peeled and cut into 5 cm matchsticks; 1 red bell pepper (about 150 g), cored and thinly sliced; 150 g baby spinach; 4 tbsp sunflower oil, divided, for stir-frying; 3 g fine salt, divided, for seasoning the vegetables; 1 tbsp toasted sesame seeds (about 9 g); 3 spring onions, thinly sliced

Japchae

Chewy dangmyeon tossed with separately stir-fried vegetables in a glossy sesame-soy dressing.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Japchae

Chewy dangmyeon tossed with separately stir-fried vegetables in a glossy sesame-soy dressing.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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