Japchae

(seasoned sweet potato noodle with sautéed vegetables)

Japchae is a traditional Korean dish made with sweet potato starch noodles, stir fried colorful vegetables and toss together with a sweet and savory soy based sauce.

4 servings

Ingredients:

8oz Dang-myeon (Korean sweet potato noodle)

1 bundle spinach or kale

1 carrot

½ onion

Optional Vegetables:

1/2 red bell pepper cut into strips

Handful of dried or fresh mushroom (shiitake, tree ear and or enoki)

3 green onions

1 teaspoon minced garlic

8oz of meat, beef or pork to marinate

For Noodles:

1 Tablespoons oil (we like using avocado oil) for noodle

4 Tablespoons soy sauce (liquid braggs aminos)

1 Tablespoon sugar (or alternative sweetener)

2-1/4 cups water

For noodles after cooked:

1 Tablespoon sesame oil

1/2 teaspoon roasted sesame seeds

Directions:

*First soak dried mushroom in warm water couple hours or overnight, soak sweet potato noodle in room temperature water for at least an hour.

*Cut meat of choice into 1/4 inch wide and 2-1/2 inch long strips. 

*Marinate meat with 1-1/2 Tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper and 1Tablespoon of sweetener of choice.

*Soak noodle for at least 1hr in room temperature water then cut the noodles with scissors to about 8-10 inch long pieces.

1.  Prepare vegetables: wash and julienne cut the carrots and onion. Thinly slice the soaked mushrooms.

2.  Sauté each vegetable separately in a small amount of oil in the pan and pinch of salt and pepper. Set a side.

3.  Quick blanch spinach in boiling water and move to cold ice water to stop cooking. Don't over cook spinach. Squeeze water out and marinate with soy sauce, sesame oil and minced garlic. 

4.  In a large wok add all ingredients under "For Noodles" then add soaked noodles bring to a boil and turn down heat to medium and simmer until all the moisture is gone and the noodles are soft. 

5.  While cooking continue to stir with a wooden spatula so the noodles don't stick to the bottom of the pan.

6. Move to a big bowl and cool it to room temperature. Add all the prepared vegetables into the same bowl as seasoned noodles and add the sesame oil and roasted sesame seeds, mix altogether gently by hand. 

*Serve warm or at room temperature.

* You can make this ahead and store it in an airtight container in the fridge. Reheat it in the pan or microwave before you serve.