Japchae

Japchae

Tags

Vegan
Noods
Korean

Cook

Ingredients

  • 1 block tofu
  • 2 dried shiitake mushrooms, soaked
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1/4 tsp white pepper
  • 200 grams sweet potato noodles
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp sugar
  • 4 cloves garlic
  • 2 medium onions, thinly sliced
  • 6 shiitake mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 medium carrot, sliced
  • ½ pound baby spinach
  • 3 stalks scallions
  • 1 tbsp sesame seeds

Steps

  1. Soak the dried shiitake mushrooms in warm water for 2 to 3 hours.
  2. Drain and press the tofu. Slice thinly then add to a bowl.
  3. Add ingredients from garlic to white pepper and mix. Cover and refrigerate.
  4. Bring a pot of water to boil and add noodles. Drain and rinse under cold water.
  5. Add sesame oil to the noodles and toss. Set aside.
  6. Add spinach to the water and blanch for 30 seconds. Rinse in cold water and squeeze to remove excess liquid.
  7. Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved.
  8. In the wok cook garlic and onions until onions are translucent.
  9. Add mushrooms, bell peppers, carrots and cook until vegetables are tender.
  10. Add noodles and spinach and toss well. Add sauce and cook for 1 minute.