Japchae Recipe

KOREAN NOODLES: JAPCHAE

For The Veggies & Noodles:

• 1 clove of garlic chopped
• 14 to 16 oz Korean Sweet Potato Noodles (Dangmyeon)
• 1/2 medium-size onion, thinly sliced
• 8 oz fresh mushrooms, cut into bite sizes
• 1 yellow bell pepper, julienne
• 1 medium-size carrot, julienne
• 1 red chili

For the Sauce:

• ⅓ cup soy sauce
• ⅓ cup brown sugar
• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 1/2 tsp black pepper

Instructions:

1. Bring a large pot of water to a boil. Add a generous amount of salt.  Mix with the garlic, a pinch of salt, pepper, and sesame oil, and set aside.
2. In the same water, cook the Korean sweet potato noodles. Cook the noodles according to the package directions. Meanwhile, noodles are cooking, let’s cook the rest of the vegetables.
3. Heat a large skillet over medium-high heat. Add 1 tsp oil and the sliced onion. Season with a pinch of salt, and sauté for 4 to 5 minutes. Remove the onion from the pan, and place it in a bowl where you will mix the Japchae.
4. Add 1 tsp oil to the same pan and the yellow pepper with a pinch of salt. Sauté 1 minute. Remove from heat and transfer to the bowl. Add 1 tsp oil to the pan, carrot, and a pinch of salt. Sauté 2 to 3 minutes. Remove the carrot from the pan.
5. Drain the cooked noodles (Do not rinse!) and add to the mixing bowl where all the vegetables are. Whisk all ingredients for the sauce in a bowl, and set aside.
6. Cut the noodles as needed, if you prefer. Pour 2/3 of the sauce into the noodles and gently mix until the noodles absolve all of the sauce. Pour the rest of the sauce, and toss gently to combine the noodles and vegetables with a hand and tongs. Garnish Japchae with some additional sesame seeds. Serve hot, warm, or at room temperature. Enjoy!

Recipe Courtesy of: https://www.recipetineats.com/japchae-korean-noodles/