Ingredients
Scale
- 8 ounces Korean glass noodles (dangmyeon)
- 1 tablespoon sesame oil (for noodles)
- 1 teaspoon soy sauce (for noodles)
- 1 tablespoon sesame oil (for vegetables)
- 1 small onion, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 ounces fresh spinach, blanched and squeezed dry
- 4 ounces shiitake mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon toasted sesame seeds
- Pinch of black pepper
Instructions
- Cook the glass noodles according to package directions. Drain and rinse with cold water. Toss with 1 tablespoon sesame oil and 1 teaspoon soy sauce to prevent sticking.
- In a large pan or wok, heat 1 tablespoon sesame oil over medium-high heat. Add the onion, carrots, red bell pepper, and green bell pepper. Sauté for 3-5 minutes until tender-crisp.
- Add the blanched spinach and sliced mushrooms to the pan. Sauté for another 2-3 minutes.
- Add the minced garlic, 2 tablespoons soy sauce, sugar, toasted sesame seeds, and black pepper to the vegetables. Stir well to combine.
- Add the cooked glass noodles to the pan with the vegetables. Toss everything together until well combined and heated through.
- Serve warm or at room temperature.
Notes
- You can customize the vegetables to your liking. Common additions include zucchini, cabbage, or wood ear mushrooms.
- For a spicier kick, add a pinch of red pepper flakes.
- Japchae can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: Sautéing
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg