Name: Delicious Japchae Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 300g glass noodles; 2 handfuls spinach; 1 pinch salt; 1 tbsp sesame oil; 1 tbsp sesame seeds; ⅔ each yellow and red bell peppers, chopped; 3 shiitake mushrooms, sliced; 12g dried wood ear mushrooms; 1 handful carrots, chopped; ½ onion, finely chopped; 40g (5 tbsp) cooking oil; 96g (12 tbsp) soy sauce; 225g (15 tbsp) corn syrup; 24g (3 tbsp) sesame oil (for finishing); 10g (2-3 tbsp) sesame seeds (for finishing)

Delicious Japchae Recipe is a Korean stir-fried glass noodle dish that combines chewy sweet potato noodles, vibrant vegetables, and a savory-sweet soy sauce glaze. This dish is loved for its perfect balance of textures and flavors, blending tender noodles with crisp, colorful vegetables and a rich sesame aroma. A staple in Korean celebrations and special occasions, Japchae is not only visually appealing but also incredibly versatile. It can be enjoyed warm or at room temperature and customized with your favorite protein, such as beef, chicken, or tofu. With its beautiful presentation, deep umami taste, and satisfying chew, this Delicious Japchae Recipe is a must-try for anyone looking to enjoy authentic Korean flavors!

Directions

1. Step

Soak the dried wood ear mushrooms in water for at least 30 minutes. Drain and cut into bite-sized pieces. Finely chop the onion, bell peppers, and carrots. Slice the shiitake mushrooms.

2. Step

Bring a pot of water to a boil and add a pinch of salt. Blanch the spinach for 10-15 seconds, then immediately rinse in cold water and drain. In a bowl, mix the spinach with 1 tbsp sesame oil, 1 tbsp sesame seeds, and a pinch of salt. Set aside.

3. Step

Heat a pan with some cooking oil. Stir-fry the onions, shiitake mushrooms, and wood ear mushrooms with a pinch of salt until fragrant. Transfer to a bowl. In the same pan, stir-fry the carrots for 1 minute, then add the bell peppers and a pinch of salt. Cook for another minute and set aside.

4. Step

Boil the glass noodles in water for 6 minutes. Rinse with cold water and drain well.

5. Step

In a hot pan, add 40g (5 tbsp) cooking oil, 96g (12 tbsp) soy sauce, and 225g (15 tbsp) corn syrup. Boil the sauce over high heat for about 4 minutes, until it starts bubbling. Add the drained noodles and cook until the sauce is fully absorbed. Mix in the cooked vegetables, 24g (3 tbsp) sesame oil, and 10g (2 tbsp) sesame seeds.