Korean Japchae
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
150 kcal
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Course
Side Dish, Main Course
Korean Japchae
Description
Japchae begins by boiling the soaked sweet potato vermicelli until tender, then tossing them with sesame oil to prevent sticking. Eggs are scrambled and sliced into thin ribbons for texture and a mild savory note.
The sauce combines soy sauce, mushroom soaking water, sugar, and sesame oil, imbuing the dish with sweetness and umami. Vegetables including thinly sliced onions, garlic, shiitake mushrooms, carrots, and a trio of bell peppers are sautéed briefly to retain slight crunch and bright color. Blanched spinach adds a soft green element, while cooked beef bulgogi introduces a rich savory depth.
All components are combined by stir-frying together, allowing flavors to meld. The final dish is garnished with sesame seeds, offering a nutty finish. Japchae is often served at meals as a vibrant side or main dish, showcasing a pleasing mix of tender noodles, crisp vegetables, and tender meat with a balanced, sweet-savory taste.
Ingredients
- 1 sweet potato vermicelli noodles soaked in warm water for 20 minutes, bundle
- 1 teaspoon sesame oil
Sauce:
- 3 tablespoon soy sauce
- ¼ C water below, from soaking Chinese mushrooms
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Eggs:
- 1 teaspoon vegetable oil
- 2 egg scrambled
Vegetables & meat:
- 1 tablespoon vegetable oil
- ½ white onion thinly sliced, or yellow onion
- 1 tablespoon garlic minced
- 3 shiitake mushroom soaked in hot water (save the soaking water), sliced thinly, or Chinese mushroom
- 1 carrot julienned, small
- ½ red bell pepper julienned
- ½ bell pepper julienned, orange
- ½ yellow bell pepper julienned
- 100 g beef bulgogi cooked
- 2 C spinach blanched, drained and lightly squeezed
Garnish:
- sesame seeds
Instructions
Cook the sweet potato vermicelli noodles:
- Bring a large pot of water up to a boil.
- Add the softened noodles into the water and cook according to the package directions, about 10 minutes.
- Drain the noodles in a colander and transfer to a bowl.
- Drizzle the noodles with 1 teaspoon of sesame oil and set aside.
Cook the eggs:
- Crack the eggs into a bowl and scramble with a fork or a pair of chopsticks.
- Heat up a frying pan over medium-high heat.
- Add in 1 teaspoon of vegetable oil.
- Pour in the eggs and cook as an omelette.
- Remove the egg omelette and thinly slice into ribbons. Set aside.
Prepare the sauce:
- In a bowl, combine soy sauce, mushroom-soaking water, sugar and sesame oil. Give it a good stir and set aside.
Cook the vegetables:
- Heat up a large pot over medium-high heat.
- Add in 1 tablespoon vegetable oil.
- Add in sliced onions and garlic, and sauté for 1-2 minutes.
- Next, add in the mushrooms and carrot. Sauté for another 1-2 minutes, until softened.
- Add in the bell peppers, bulgogi beef, spinach and egg.
- Pour in the sauce to deglaze the pan and add in the sweet potato noodles.
- Use a pair of tongs to coat the noodles with the sauce and incorporate everything together.
- Remove from heat and sprinkle with sesame seeds.
- Serve immediately or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 836mg | 35% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5118IU | 102% |
| Vitamin C | 71mg | 79% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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