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Japchae

A comforting Korean dish featuring sweet potato starch noodles stir-fried with vegetables and optional meat, all coated in a savory-sweet sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 425
Ingredients Method Notes

Ingredients
  

Optional Meat
  • 8 oz pork belly, pork shoulder, beef or chicken, cut into strips Choose a balance of meat and fat for best flavor.
  • 2 tsp soy sauce
  • 2 tsp brown or white sugar
  • 1 tsp toasted sesame oil
Optional Egg Garnish
  • 2 large eggs Whisk with salt for a smooth texture.
  • 1 pinch kosher salt
  • 1 tsp vegetable oil For cooking the egg.
Seasoning Sauce
  • 1/4 cup soy sauce
  • 3 tbsp brown or white sugar
  • 1/2 to 1 tsp ground black pepper
  • 5 cloves garlic, minced
Noodles and Vegetables
  • 8 oz sweet potato starch noodles (dangmyeon) Soak for at least 40 minutes.
  • 7 or 8 pieces dried wood ear mushrooms Soak for at least 30 minutes.
  • 8 oz king oyster mushrooms (or soaked shiitake or white button), sliced into strips
  • 1 large onion (about 8 oz), sliced
  • 1 large carrot, cut into thin matchsticks
  • 1 bunch spinach (about 8 oz), trimmed and cut into 4-inch pieces
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 tbsp plus 1 teaspoon toasted sesame seeds, divided
  • 1 tbsp toasted sesame oil

Method
 

Preparation
  1. Soak the sweet potato starch noodles in cold water for at least 40 minutes.
  2. At the same time, soak the dried wood ear mushrooms in water for at least 30 minutes.
Cooking Optional Meat
  1. If you are using meat, toss it with the soy sauce, sugar, and toasted sesame oil. Let it sit for 5 minutes.
  2. Cook the meat in a skillet for 4 to 5 minutes, until done. Set it aside.
Making Egg Garnish
  1. Whisk the eggs with salt and strain if necessary for a smoother texture.
  2. Cook it into a thin pancake in an oiled nonstick skillet over low heat, flipping once.
  3. After it cools, slice it into thin strips for garnish.
Mixing and Building Pot
  1. Stir the soy sauce, sugar, pepper, and garlic until the sugar dissolves.
  2. Trim the wood ear mushrooms and cut into bite-size pieces.
  3. Put the mushrooms, onion, and carrot in a large pot. Add vegetable oil and water, then toss to coat.
  4. Spread spinach on top, then add the noodles cut into 5 to 6-inch lengths.
Steaming and Finishing
  1. Drizzle the sauce over the noodles, cover the pot and cook over medium-high heat for 10 minutes.
  2. Uncover and toss for 1 to 2 minutes until the liquid is gone and the noodles look glossy.
  3. Add the cooked meat, toast sesame oil, and remaining sesame seeds, and toss well.
  4. Transfer to a platter, garnished with egg strips and sesame seeds.

Notes

This dish holds well for meal prep, can be refrigerated for up to 3 days, or frozen for 2 months. Make sure to stir-fry leftovers with a splash of water or oil for even heating.