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Japchae (Korean Glass Noodles) Recipe

   
 

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     Japchae (Korean Glass Noodles)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   40 min
Ingredients
12 oz or 2 bunches of Korean potato starch noodles (Dangmyeon)
1 small pack of shredded carrot
1 small onion
2 scallions
1 container of mushrooms (any variety)
Vegetable oil
OPTIONAL- Any other veggies (bell peppers, spinach), thin cuts of beef or ground beef.
SAUCE
6tb soy sauce
 
4tb sugar
4ts roasted sesame seeds
4ts minced garlic
1Tb Maggi
TRY- Chicken bouillon, mushroom seasoning
Instructions
Combine sauce and let sugar dissolve. Set aside.
Thinly slice onions. Cut scallions to similar lengths as onions. Slice mushrooms. Keep veggies separated. Season all with 1-2tb of sauce.
Keep veggies crisp. Add 1/2tb oil over medium high heat. Add onions, season with salt and pepper. Then add scallions and cook until semi soft. Transfer to large bowl. Stir fry carrots. Transfer to bowl. Stir fry mushrooms. Transfer to bowl.
Bring a pot of water to boil and cook noodles according to package direction. Rinse in cold water and drain. Cut noodles with kitchen shears. In the same pot, stir fry noodles and the remainder sauce over medium heat until translucent and a bit sticky. Add 4Tb or more sesame oil to coat. Transfer to large bowl with veggies. Add additional seasoning if needed.


Originally Submitted 7/22/2019





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