Korean Vegetarian (Veggie) Japchae
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
339 kcal
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Course
Side Dish, Main Course
Korean Vegetarian (Veggie) Japchae
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This Korean Vegetarian (veggie) Japchae recipe is filled with exciting flavors, textures, and colors in every bite! The bouncy glass noodles are beautifully contrasted the crisp fresh veggies, and the sweet & savory sauce ties everything together in a way that keeps you coming back for more!
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Ingredients
Sauce:
- 1/3 cup soy sauce
- 3 tablespoons sugar
- 2 1/2 tablespoons sesame oil
- 2 garlic cloves
- black pepper to taste
Noodles & Vegetables:
- 2 eggs beaten
- 12 oz sweet potato glass noodles
- 1/2 red bell pepper thinly sliced
- 2 carrots thinly sliced
- 1/2 onion thinly sliced
- 3 1/2 oz Shiitake mushrooms thinly sliced
- 3 green onions sliced into 2-inch pieces
- 1 tablespoon sesame seeds optional for garnish
Spinach:
- 12 oz baby spinach
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine the sauce ingredients. Set aside.
- Heat a medium skillet on medium heat, then add ½ teaspoon of oil. Add the beaten eggs and once they're 85% done, begin to roll the egg into a log. The residual heat will finish cooking the egg. Remove it from the pan, then cut the egg log into strips of ribbon. Set aside.
- In a large pot, bring water to boil. Blanch spinach by cooking spinach until wilted. Remove spinach from the pot, while keeping the water boiling for the noodles. Rinse spinach under cold water, then squeeze any excess water out. Place in a bowl, mix in sesame oil and salt, then set aside.
- In the same pot of boiling water, add noodles and stir to prevent sticking. Cook until noodles are soft, 5 - 7 minutes, or until they're soft, yet chewy - not al dente. Drain, run under cold water, then use scissors to cut noodles. Pour 3/4 of the sauce on the noodles then set aside.
- In the large skillet on medium heat, cook each of the vegetables separately with a 1/2 teaspoon of oil and a pinch of salt. Cooking vegetables separately prevents over or under-cooking the vegetables. Start by adding ½ teaspoon of oil to the pan, then the carrots. Salt and cook until tender with a little crunch still. Set aside. Repeat the process for cooking the remaining vegetables individually. Set them aside.
- Combine the noodles, eggs, vegetables, the remaining sauce. Sprinkle on sesame seeds, if desired, and enjoy!
Notes
- Noodle Doneness
- Prevent Cracking Eggs
- Vibrant Veggies
- Sweet Potato Glass Noodles: Chewy glass noodles, also known as sweet potato noodles, are easily found at local Asian markets or on Amazon.
- Mushroom Options: Shitake mushrooms are typically used, but button or oyster mushrooms work too. For a meatier taste, use dried mushrooms; rehydrate, slice, and follow the recipe.
Key Tips:
Noodle Doneness: Cooked noodles should be chewy and elastic, regardless of brand or cooking method. Prevent Cracking Eggs: Roll eggs while hot and about 85% cooked for flexibility and to avoid cracking. Vibrant Veggies: Cook vegetables separately, starting with lighter ones to keep the veggies vibrant. Adjust cooking times for each veggie since they take various times to finish cooking..
- Noodle Doneness: Cooked noodles should be chewy and elastic, regardless of brand or cooking method.
- Prevent Cracking Eggs: Roll eggs while hot and about 85% cooked for flexibility and to avoid cracking.
- Vibrant Veggies: Cook vegetables separately, starting with lighter ones to keep the veggies vibrant. Adjust cooking times for each veggie since they take various times to finish cooking..
- Serve Hot or Cold: Japchae is versatile and can be enjoyed hot or cold.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
250g
Calories
339kcal
(17%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
928mg
(39%)
Potassium
460mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5489IU
(110%)
Vitamin C
20mg
(22%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 250g | |
| Calories | 339kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 928mg | 39% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5489IU | 110% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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