5 from 15 votes
Korean Japchae
Korean Japchae features sweet potato vermicelli noodles stir-fried with sautéed onions, garlic, shiitake mushrooms, julienned carrots, multicolored bell peppers, blanched spinach, cooked beef bulgogi, and scrambled egg ribbons. Seasoned with a balanced sauce of soy, mushroom soaking water, sugar, and sesame oil, it delivers a tender, savory, and colorful noodle dish.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
Calories:
150 kcal
Course:
Side Dish, Main Course
Cuisine:
Asian, Korean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 150
% 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.