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Introduction
Japchae, a beloved Korean dish, has graced tables for centuries, evolving from a royal delicacy to a popular street food and home-cooked favorite. Originally created for King Gwanghaegun in the 17th century, it didn't contain noodles but was a simple stir-fry of vegetables. The addition of sweet potato noodles came later, transforming it into the iconic dish we know today. Our spicy, healthier twist on Japchae pays homage to this rich history while catering to modern tastes and nutritional preferences. By amplifying the vegetable content and introducing a fiery element, we've created a dish that's not only a feast for the senses but also a celebration of Korean culinary innovation.
Ingredients
• 8 oz (225g) sweet potato glass noodles (dangmyeon)
• 2 tbsp sesame oil, divided
• 1 medium yellow onion, thinly sliced
• 2 medium carrots, julienned
• 1 red bell pepper, thinly sliced
• 2 cups fresh spinach leaves, washed and dried
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
Step 1:
Bring a large pot of water to a boil. Add sweet potato noodles and cook for 6-8 minutes until al dente. Drain in a colander, rinse with cold water, and set aside.
Step 2:
In a small bowl, whisk together soy sauce, gochugaru, honey, and rice vinegar. Set aside.
Step 3:
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add onion, carrots, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4:
Add garlic and ginger to the skillet. Stir-fry for 30 seconds until fragrant.
Step 5:
Add spinach to the skillet and cook for 1-2 minutes until wilted.
Step 6:
Add cooked noodles and sauce mixture to the skillet. Toss everything together for 2-3 minutes until well combined and heated through.
Step 7:
Remove from heat and drizzle with remaining 1 tablespoon of sesame oil. Toss to coat.
Step 8:
Garnish with sliced green onions and toasted sesame seeds before serving.
Q: Can I make this dish ahead of time?
A: Yes, Japchae can be made a day in advance and served cold or at room temperature. Reheat gently if desired.
Q: Is this dish gluten-free?
A: Not as written, but you can make it gluten-free by substituting soy sauce with tamari.
Q: Can I use regular noodles instead of sweet potato noodles?
A: While sweet potato noodles are traditional, you can substitute with rice noodles or whole wheat spaghetti if needed.
• Sweet potato glass noodles can be found in Asian grocery stores or online. If unavailable, substitute with rice noodles or whole wheat spaghetti.
• For a milder version, reduce the amount of gochugaru or substitute with regular red pepper flakes.
• To make this recipe vegan, replace honey with maple syrup or agave nectar.
• For added protein, include 8 oz of thinly sliced tofu or tempeh.
• This dish contains soy sauce, which is not gluten-free. Use tamari for a gluten-free option.
• Prepare all vegetables before starting to cook, as the stir-frying process moves quickly.
Divide the Japchae evenly among four plates. Serve hot or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Prepare all vegetables and sauce before cooking the noodles to ensure smooth timing during the stir-frying process.
- Don't overcook the noodles; they should remain slightly chewy.
- Stir-fry vegetables quickly to maintain their crispness and vibrant colors.
- Adjust the amount of gochugaru to your preferred spice level.
For a non-vegetarian version, add thinly sliced beef or chicken. For a vegan option, replace honey with maple syrup.
Serve with a cold Korean beer or barley tea (boricha). Pairs well with kimchi or a simple cucumber salad.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer.
Contains soy, sesame. May contain traces of gluten depending on the soy sauce used.
