Korean Glass Noodles - Jap Chae / Chap Chae
This savory and flavorful Korean Japchae is a delightful mix of chewy sweet potato noodles, vibrant vegetables, and a delectable sauce made with soy sauce and sesame oil. The dish comes together beautifully with the combination of tender spinach, earthy mushrooms, and the sweet crunch of carrots. Enjoy the harmonious blend of flavors and textures in this classic Korean noodle dish.
— Constant Cookbook
Ingredients
- 1/2 pound dried Korean sweet potato noodles
- 2 1/2 teaspoons sesame oil, divided
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks green onions, cut into 1" lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
- 1/2 lb spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame seeds
Instructions
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.*rehydrate your mushrooms if you are using dried
Cook Time
0M
Prep Time
PT0M
Yield
4-6 as part of multicourse meal
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