Japchae Salad with Korean Chili Vinaigrette
User Reviews
5
6 reviews
Excellent
Japchae Salad with Korean Chili Vinaigrette
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Turn authentic Japchae with Korean glass noodles, spinach, bean sprouts, and sweet pepper dressed in a chili vinaigrette.
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Ingredients
- 1/3 lb glass noodles Korean (dangmyeon
- 1/2 spinach bunch
- 8 oz mung bean sprouts
- 1/2 onion sliced, large
- 1 orange red or yellow pepper, sliced
- 1 garlic chopped, clove
- 2 tsp grapeseed oil
- chili vinaigrette dressing Korean
- 3 Tbsp soy sauce
- 2 tsp canola oil
- 1/2 -1 tbsp gochugaru Korean chili flakes
- 2 tbsp white vinegar
- 2 tbsp sugar
- 1 tbsp sesame seeds toasted
- 2 pinches black pepper optional, two pinches, freshly ground
- 1 tsp sesame oil optional
Instructions
- Blanch spinach and mung bean sprouts together in the boiling water for 5 seconds, rinse them with cold water, squeeze the water out. Set aside.
- Make the vinaigrette dressing with given ingredients.
- Cook noodles according to the package direction, about 6-7 minutes. Rinse with cold water and drain well. Cut the noodles if you wish. Set aside.
- Heat 2 tsp oil in the skillet over medium heat and saute onion, garlic, and pepper for 1-2 minutes until they get slightly wilted. Remove the skillet from the heat. Add all the vegetables and noodles in the skillet. Pour the dressing over and toss with your hand as you gently massage everything to combine.
- Serve warm or at room temperature.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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