Korean Japchae is a kind of stir-fry glass noodles made of sweet potato which has distinct bouncy texture that complements the crunchy texture of the vegetables and tossed with a slightly sweet and savory sauce.
To make Japchae correctly, it is important to cook each vegetable seperately and combine later. Therefore you can get the exact bouncy structure and balanced flavours of vegetables.
80 g sweet potato noodles ( I used beksul sari dangmyeon)
200 g shiitake or mushrooms of your choice
2 scallion stalks chopped
1/2 medium zucchini julienne sliced
1/2 medium carrot julienne sliced
A handful of spinach
1 small onion chopped
2 garlic cloves minced
Sesame seeds to serve
For the sauce
3 tbsp tamari
1 tbsp coconut sugar
1 tbsp soy bean sesame oil mixture
A pinch of pink himalayan salt
1. Slice your zucchini, mushrooms and carrots in match stick pieces. Make sure they are in the same size for a pleasant eating experience.
2. In a large wok, over medium-high heat fry the mushrooms with a little bit of soy bean sesame oil just until lightly browned on each side. Transfer into a bowl and set aside.
3. In the same wok, repeat the process for zucchini, once lightly browned, transfer to a bowl.
4. In the same wok, repeat the process for carrots, just add a splash of water during the cooking process. Once they are slightly soft but still crunchy, transfer to a bowl.
5. Lastly, cook the onion and garlic in the wok with a little bit oil until golden.
6. Then clean the spinach and squeeze the excess water. Add to the pan and cook for just 1 minute to wilt it with onion and garlic.
7. Bring a pot with water to a boil and cook your sweet potato noodles according the package instructions, approx. 3-4 minutes.
8. Toss the noodles until all the sauce is all soaked up on medium heat just for 1-2 minutes.
9. Serve with chopped scallion stalks and sesame seeds.