Japchae is a Korean noodle dish that is made up of sweet potato noodles, sesame oil and different types of vegetables. You can also add some beef to it but Japchae is usually served as a side dish along with meat and rice. However, Japchae can also be served as a main dish. Japchae is usually served during parties or special occasions.
To be honest, I’m not a big fan of Japchae but I’ve always said I will review and post all things noodles, even if I don’t like it. But don’t take my word for it because a lot of people I know LOVE this noodle dish. For me, I just don’t like sesame and this dish is all about sesame oil and sesame seeds. You can taste the sesame oil in it from the beginning to end. The noodles itself is different than any other noodles I have posted. It’s very chewy and has a “springy” texture. Definitely different from you ordinary pasta or noodle.
So I encourage you to try this if you enjoy sesame. This might be your favorite noodle dish as it is for some of my friends. As always, let me know how you like this recipe by commenting below!
- 1 lb of Korean vermicelli (also known as Cellophane noodles, Chinese vermicelli, Glass noodles, Sweet Potato Noodles) Click here for what I used.
- 4 oz of Spinach
- 1 1/2 tbsp oil
- 2 cloves of minced garlic
- 1/2 small onion, thinly sliced
- 3-4 dried shiitake mushroom, soaked in warm water, stem removed and sliced
- 1 small carrot, cut into thin strips
- 1 stalk of scallion, cut into 1-inch lengths
- 1/2 tbsp sesame oil
- 1 tsp toasted white sesame
- Salt to taste
- 4 tbsp soy sauce
- 2 1/2 tbsp sugar
- Cook the Korean noodles in a large pot of boiling water for about 5 minutes.
- Drain the water and rinse the noodles under cold running water.
- Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
- Heat up a pot of water and bring it to boil.
- Blanch the spinach until they are wilted, about 1 minute.
- Drain the water and rinse the spinach under cold running water.
- Form the spinach into a ball and squeeze it to discard the remaining water.
- Cut the spinach ball into half.
- Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes.
- Add the scallion and stir-fry for another minute.
- Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste.
- Stir to combine well.
- Place the noodles onto a plate, sprinkle with the sesame seeds, and served at room temperature.
I followed this recipe from here.