Japchae, a stir-fried sweet potato noodle dish, is often served as a side dish at Korean parties. This sweet, colorful dish is perfect for any potluck. It’s also a great starter dish for kids who have yet to have their first taste of Korean food.
Served chilled or warmed, Japchae is a refreshing, light, and slippery noodle that pairs great with seasonal vegetables and sliced meat. Below is one rendition of this popular Korean dish, which can be mishmashed to suit your family’s preferences.
- 12 ounces of Korean sweet potato noodles (dangmyeon)
- 6-8 large shiitake mushrooms
- 1 large carrot
- 1 bell pepper
- 2-3 ounces of Korean spinach
- 2 large eggs
- Vegetable oil
- 1/3 cup soy sauce
- 3 tablespoons sake or white wine
- 1/2 cup mirin (sweet cooking wine), or 1/4 cup sugar with 2 tablespoons of water
- 2 garlic cloves, minced
- Sesame oil (optional)
- Roasted sesame seeds (optional)
- Green or spring onion (optional)
- Julienne mushrooms, carrots, and bell peppers and set aside.
- Beat eggs and cook on low heat like a pancake (you want the eggs to cook as a thin layer). Once cooked, slice eggs into thin strips. Set aside.
- Sauté vegetables on medium heat on a skillet with vegetable oil: mushrooms (2 minutes), carrots (2 minutes), bell pepper (1 minute or less), and spinach (1 minute).
- In a separate pot, boil noodles for 7 minutes. Make sure to stir on occasion so the noodles don’t stick together.
- Strain noodles.
- For sauce: in a small pan, combine soy sauce, mirin, sake or white wine, and minced garlic on medium heat. Bring mixture to a boil. Allow to boil for 1 minute. *make extra sauce as desired
- In a bowl or pot, combine sauce with noodles and vegetables. Mix well. If desired, add sesame oil for extra flavor, and sesame seeds and/or green onion for garnish.
- Serve, or store noodles overnight in a sealed container in your fridge.