Reviews
Add Rating & Review
Back to Japchae
All Reviews for Japchae
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Japchae
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 40 mins
Yield: Serves 8 to 12 as a side; Makes about 7 cups
Ingredients
Ingredient Checklist
1/4 cup low-sodium soy sauce
1 tablespoon light-brown sugar
2 cloves garlic, grated on a Microplane zester (1 teaspoon)
Kosher salt
8 ounces Korean sweet potato noodles (dangmyeon)
2 teaspoons toasted sesame oil
3 tablespoons neutral oil, such as safflower
8 scallions, white and light-green parts cut into 1 1/2-inch lengths (about 2/3 cup), and dark-green tops thinly sliced for serving (1/2 cup)
8 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick (about 3 cups)
2 cups shredded carrots (from 4 carrots)
1 bunch spinach, thick stems removed (6 packed cups)
2 tablespoons toasted sesame seeds
Cook's Notes
You can find Korean sweet potato noodles at most Asian supermarkets or online.
Gallery
Japchae
Credit:
Bryan Gardner
Recipe Summary
prep: 30 mins
total: 40 mins
Yield: Serves 8 to 12 as a side; Makes about 7 cups
Gallery
Japchae
Credit:
Bryan Gardner
Japchae
Credit:
Bryan Gardner
Japchae
Recipe Summary
prep: 30 mins
total: 40 mins
Yield: Serves 8 to 12 as a side; Makes about 7 cups
Recipe Summary
prep: 30 mins
total: 40 mins
Yield: Serves 8 to 12 as a side; Makes about 7 cups
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Yield: Serves 8 to 12 as a side; Makes about 7 cups
Serves 8 to 12 as a side; Makes about 7 cups
Ingredients
Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon light-brown sugar
- 2 cloves garlic, grated on a Microplane zester (1 teaspoon)
- Kosher salt
- 8 ounces Korean sweet potato noodles (dangmyeon)
- 2 teaspoons toasted sesame oil
- 3 tablespoons neutral oil, such as safflower
- 8 scallions, white and light-green parts cut into 1 1/2-inch lengths (about 2/3 cup), and dark-green tops thinly sliced for serving (1/2 cup)
- 8 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick (about 3 cups)
- 2 cups shredded carrots (from 4 carrots)
- 1 bunch spinach, thick stems removed (6 packed cups)
- 2 tablespoons toasted sesame seeds
Directions
In a medium bowl, stir together soy sauce, brown sugar, garlic, and 1/2 teaspoon salt until sugar dissolves; set aside.
Bring a large pot of water to a boil. Add noodles and cook according to package instructions. Drain. Run under cold water to stop cooking; drain again, shaking to remove excess water. Transfer to a bowl and toss with sesame oil. Using kitchen shears, cut noodles in a few places.
Heat a large heavy-bottomed skillet (preferably cast iron) over high until smoking, 4 to 5 minutes. Add oil and swirl to coat. Add mushrooms and scallion lengths; cook, stirring, until softened and charred in places, 2 to 3 minutes. Add carrots, season with salt, and cook, stirring, until softened, 3 minutes. Reduce heat to medium; add spinach, soy mixture, and noodles. Gently toss to combine. Cook until heated through and sauce coats noodles, 2 minutes more. Adjust seasoning as desired. Sprinkle with scallion tops and sesame seeds; serve.
Cook's Notes
You can find Korean sweet potato noodles at most Asian supermarkets or online.
Cook’s Notes
You can find Korean sweet potato noodles at most Asian supermarkets or online.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Japchae
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Japchae
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
