51. Japchae

Name: 51. Japchae
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Asian, Japanese, Korean
Ingredients: 75ml soy sauce; 1 tbsp brown sugar; 1 tbsp honey; 2 cloves garlic, minced; 1 tbsp sesame oil; 1/2 tsp white pepper; 1 bunch fresh spinach; 300g dangmyeon; 1 onion, sliced; 2 carrots, julienned; 1 capsicum, sliced into fine batons; 150g mushrooms (shiitake, woodear, oyster); 2 spring onions, cut into 4cm batons; 300g pre-fried tofu, cut into small batons; 2 tbsp vegetable oil; 20g sesame seeds

4 steps

Prep:30minCook:25min

If you can’t find dangmyeon, I reckon the closest substitute would be mung bean vermicelli - but don’t follow the cooking directions below for the noodles. Just soak the noodles in warm water for a few minutes and drain, they should be ready for the japchqe after that.

Updated at: Thu, 17 Aug 2023 03:46:16 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories433.4 kcal (22%)

Total Fat14.2 g (20%)

Carbs69.8 g (27%)

Sugars10 g (11%)

Protein10.8 g (22%)

Sodium968.6 mg (48%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Sauce

75mlsoy sauce

1 Tbspbrown sugar

1 Tbsphoney

2cloves garlic

minced

1 Tbspsesame oil

½ tspwhite pepper

Other Ingredients

1 bunchfresh spinach

300gdangmyeon

sliced into fine batons

150gmushrooms

shiitake, woodear, oyster

2spring onions

cut into 4cm batons

300gtofu

pre-fried, cut into small batons

2 Tbspvegetable oil

20gsesame seeds

Instructions

Step 1

Combine all the ingredients for the sauce in a medium to large bowl.

Step 2

Bring a pot of water to the boil, and cook the spinach for around 30 seconds, before removing the spinach and dunking it into ice water. When cool, remove the spinach and squeeze it from most of the water. Set aside.

Step 3

Cook the dangmyeon in the boiling water until soft and chewy, usually around 6-8 minutes but consult the packaging. Remove and strain in a sieve, and rinsing them in cold water to cool down. When cool, drain for a minute, and the add it to the bowl with the sauce and combine.

Step 4

Get a wok nice and hot and add the vegetable oil, before stir frying the vegetables. I would suggest adding them in the following order: onion, then mushroom, then tofu, then capsicum, then carrot, then spring onion. Get a nice wok char on them, but the vegetables should remain crisp. Finally, add the noodles and sauce, and combine the vegetables with the noodles, warming everything through. Serve immediately, topped with sesame seeds.