Vegetarian Japchae
Ingredients
The noodles
-
8
ounces
sweet potato starch noodles (dangmyeon)
The sauce
-
2
tablespoons
brown sugar
-
¼
cup
soy sauce
-
3-5
cloves
garlic, minced
-
to taste
fresh cracked pepper
The vegetables
-
12-16
ounces
mushrooms, thinly sliced
-
1
large
onion, sliced
-
1-2
large
carrots, peeled and thinly sliced
-
4-6
scallions, cut into 2.5-inch pieces
-
8
ounces
baby spinach
Other ingredients
-
¼
cup
olive oil
-
to taste
kosher salt
-
1
tablespoon
sesame seeds
-
1
tablespoon
sesame oil
-
to taste
hot sauce (such as Sriracha)
Instructions
- Soak the noodles in cold water for 40 minutes.
- Prepare the sauce by mixing brown sugar, soy sauce, garlic, and pepper in a small bowl.
- In a large pot, combine mushrooms, onion, carrot, and scallions, season with salt, and add olive oil and water.
- Layer the spinach on top of the vegetables.
- Drain the noodles and cut them into 5- to 6-inch lengths, placing them over the spinach.
- Drizzle the sauce over the noodles and cover the pot.
- Cook on medium-high heat for 10 minutes, then uncover and stir.
- Add sesame seeds and sesame oil, stir to combine, and serve immediately with hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
600mg
Cholesterol
0mg
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