Japchae
with Glass Noodles & Spring Veggies
Japchae is a popular party dish in Korea, thanks to its simple preparation and crowd-pleasing versatility. Glass noodles, made from the starch in sweet potatoes, are the perfect canvas for a bounty of vibrant veggies and an aromatic sauce. This dish is also delicious served cold or at room temperature.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp low-sodium tamari
- 2 tsp turbinado sugar
- 3.5 oz sweet potato glass noodles
- 1 tbsp toasted sesame oil
- 3 garlic cloves, peeled and minced
- 6 oz shredded red cabbage
- 4 oz cremini mushrooms, trimmed and halved
- 6 oz broccoli florets
- 1 carrot, peeled, halved lengthwise and thinly sliced into half moons
- 2 tbsp hemp seeds
- 1 tbsp white sesame seeds
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. In small bowl, whisk together tamari and sugar. Set aside.
Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cold water to stop cooking process. Transfer noodles to medium bowl, add sesame oil and a pinch of salt and pepper, and toss to coat.
Heat 1 tbsp vegetable oil in medium nonstick skillet over medium-high heat. Add garlic, cabbage, mushrooms, broccoli, and carrot and cook until veggies are tender, 4 to 6 minutes. Stir in noodles, tamari sauce, hemp seeds, and sesame seeds and cook until noodles are warmed through, 2 to 3 minutes. Divide japchae with glass noodles and spring veggies between bowls. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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