Korean Mushroom Japchae (Shiitake Glass Noodle Stir-Fry)
This meatless japchae replaces beef with shiitake - a staple of Buddhist temple cuisine. Sweet potato noodles are soaked, boiled, and rinsed for glassy sheen, then stir-fried with soy-sugar-garlic seasoning. Shiitake provides the umami backbone, while spinach and sautéed carrot add color and texture. Each vegetable cooks separately because mushrooms release water and onions need time to sweeten. Resting ten minutes lets seasonings equalize.
Adjust Servings
Instructions
- 1
Soak noodles in lukewarm water for 20 minutes.
- 2
Slice mushrooms, onion, and carrot; blanch spinach and squeeze dry.
- 3
Mix 3 tbsp soy sauce, sugar, garlic, and 1 tbsp sesame oil for seasoning.
- 4
Stir-fry vegetables and mushrooms, then add half of the seasoning.
- 5
Boil noodles for 6 minutes, rinse, then stir-fry with remaining seasoning.
- 6
Add spinach and sesame seeds, finish with sesame oil, and toss.
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