Korean Mushroom Japchae (Shiitake Glass Noodle Stir-Fry)

Name: Korean Mushroom Japchae (Shiitake Glass Noodle Stir-Fry)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: sweet potato noodles 180 g; shiitake mushroom 100 g; onion 80 g; spinach 80 g; carrot 60 g; soy sauce 4 tbsp; sesame oil 2 tbsp; sugar 1.5 tbsp; minced garlic 1 tbsp; sesame seeds 1 tbsp

Soak 180 g sweet potato noodles in lukewarm water for 20 minutes. Cook the shiitake, onion, and carrot separately over medium heat and toss them with half the seasoning, then boil the noodles for about 6 minutes until no hard center remains, rinse them in cold water, and toss them in the pan with the other half for about 2 minutes. Turn off the heat before mixing in the vegetables, squeezed spinach, and sesame seeds.

Quick answer

Total time: 35 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Shiitake carries the chew in this meatless japchae, cut into long thin strips alongside the onion and carrot.

The seasoning is split: half dresses the sauteed vegetables, and the rest is stir-fried with the boiled noodles so they take on flavor of their own.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Soak 180g sweet potato noodles in lukewarm water for 20 minutes, until fully pliable, then drain in a colander.
2

Cut 100g shiitake mushrooms, the onion, and the carrot into thin 5cm strips.

Blanch the spinach for 30 seconds, move it directly to cold water, and squeeze firmly to remove excess moisture.
3

Mix 4 tablespoons soy sauce, 1.5 tablespoons sugar, 1 tablespoon minced garlic, and 1 tablespoon sesame oil until the sugar dissolves. Reserve the remaining tablespoon of sesame oil for cooking the vegetables.
4

Divide the reserved tablespoon of sesame oil between the shiitake, onion, and carrot as you cook each separately over medium heat.

Allow about 2 minutes for the mushrooms and 1 to 2 minutes each for the onion and carrot. Transfer them to a bowl and toss with half the seasoning.
5

Boil the soaked noodles for about 6 minutes, checking the packet instructions too.

Once no hard center remains, drain, rinse in cold water, and drain again. Toss in the pan with the remaining seasoning over medium heat for about 2 minutes.
6

Turn off the heat.

Add the cooked mushrooms and vegetables, blanched spinach, and 1 tablespoon sesame seeds to the noodles and toss thoroughly. All 2 tablespoons of sesame oil have already been used in the seasoning and the pan.