Korean 30 min

Korean Japchae with Seasonal Vegetables

Name: Korean Japchae with Seasonal Vegetables
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 oz dangmyeon (sweet potato glass noodles); 2 cups spinach; 1 medium zucchini, julienned; 1 medium carrot, julienned; 1 cup fresh shiitake mushrooms, sliced; 1 small yellow onion, sliced thin; 1 red bell pepper, julienned; 3 cloves garlic, minced; 4 tablespoons soy sauce; 2 tablespoons sesame oil; 2 tablespoons sugar; 3 tablespoons vegetable oil; 2 tablespoons sesame seeds; 2 green onions, sliced

veganvegetariandairy-freehealthygluten-free

Ingredientsfor 2

360

Cal

Protein

54g

Carbs

14g

Fat

18 oz dangmyeon (sweet potato glass noodles)
22 cups spinach
31 medium zucchini, julienned
41 medium carrot, julienned
51 cup fresh shiitake mushrooms, sliced
61 small yellow onion, sliced thin
71 red bell pepper, julienned
83 cloves garlic, minced
94 tablespoons soy sauce
102 tablespoons sesame oil
112 tablespoons sugar
123 tablespoons vegetable oil
132 tablespoons sesame seeds
142 green onions, sliced

Order ingredients on Instacart

Instructions

1
Cook glass noodles in boiling water 6–7 minutes until translucent throughout. Drain, rinse cold, cut into manageable lengths, toss immediately with 1 tablespoon soy sauce and 1 teaspoon sesame oil.
2
Blanch spinach 30 seconds, squeeze completely dry, season with pinch of salt and 1 teaspoon sesame oil. Sauté each vegetable separately in 1 teaspoon oil with a small amount of garlic and pinch of salt, about 2–3 minutes each, until just cooked.
3
Prepare seasoning sauce: combine remaining soy sauce, sesame oil, and sugar. Taste — it should be savory, slightly sweet, and nutty.
4
In a large bowl, combine all the noodles and vegetables. Pour seasoning sauce over everything. Toss with clean hands for 3–4 minutes, massaging the sauce into every strand. The noodles should glisten and every ingredient should be evenly seasoned.
5
Arrange on a platter. Garnish with sesame seeds, egg strip garnish (optional), and sliced green onion. Serve warm, room temperature, or cold.