Spring Vegetable Japchae (Korean Glass Noodles)
Updated May 10, 2021
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup low-sodium soy sauce
- 1tablespoon minced garlic
- 1tablespoon turbinado sugar (or brown sugar)
- 1tablespoon toasted sesame oil
- Kosher salt and black pepper
- 12ounces dried sweet potato noodles (glass noodles)
- 3tablespoons safflower or canola oil
- ½small yellow onion, thinly sliced (about ½ cup)
- 4ounces carrots, peeled and cut into matchsticks (about 1 cup)
- 4ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1½ cups)
- 1medium yellow bell pepper, cored, seeded and sliced into ⅛-inch-thick strips
- 4ounces sugar snap peas, thinly sliced lengthwise (about 1½ cups)
- 6ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
- 4ounces baby spinach (about 2 packed cups)
- Toasted sesame seeds, for garnish
Nutritional analysis per serving (4 servings)
538 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 79 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 17 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and ½ teaspoon pepper.
- Step 2
In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
- Step 3
In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Step 4
Add mushrooms and half the remaining sauce (about 1½ tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Step 5
Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Step 6
Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.
Private Notes
Comments
I want to add a few points to make a great Japchae. 1, Before mixing all cooked ingredients together, be sure each individual ingredients cool down. It will be tastier and keep freshness longer. 2, If you are going to add beef, which is more typical Jampchae, marinate the beef in a sauce at least 1 hr or longer. The sauce includes a little bit of soy sauce, sugar, garlic, green onion, sesame seed oil, and sesame seed. 3, I prefer the spinach with sweet red roots intact in winter season.
Anyone else notice the description says "beef" but there is none?
Replaced the sweet potato noodles with mung bean vermicelli because its what I had on hand. It is a much thinner noodle but similar texture. Unfortunately had to nix the mushrooms and asparagus because I was making this quickly with the veggies I had in the fridge but next time I make this (there will be a next time) I will remember to get some. Mixed in some chile oil at the end. Delicious and very easy to make! Next time I might add grated ginger to the sauce
Delicious recipe as is but definitely add some touching gochujang into the sauce to add a little spice Some sesame seeds on top and it’s perfect. Will make this again for sure
I've made this several times using whatever veggies I have on hand and it's always delicious. I'll add "fried"tofu when I have it in the fridge. After cooking the noodles I put them on a cutting board and make a few chops instead of using scissors.
I made some changes and really like how it came out. Not a big fan of raw garlic so I cooked it in the wok, instead of putting it in the sauce. Doubled the sauce. Cooked a container of tofu separately till crispy, then added it in at the end. Used cremini mushrooms for shiitake and boy choy for the spinach.