Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 1 cup kimchi, chopped
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp gochujang (Korean chili paste)
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add sweet potato starch noodles and cook for 6-8 minutes or until tender. Drain and rinse with cold water. Set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add garlic and onion and sauté for 2-3 minutes or until fragrant.
3. Add sliced bell peppers, mushrooms, and carrots. Stir-fry for 3-4 minutes or until vegetables are tender.
4. Add chopped kimchi and stir-fry for another 2-3 minutes.
5. Add cooked noodles to the wok and stir-fry for 2-3 minutes or until noodles are heated through.
6. In a small bowl, mix together soy sauce, sesame oil, sugar, and gochujang. Pour the sauce over the noodles and vegetables and stir-fry for another 1-2 minutes.
7. Season with salt and pepper to taste.
8. Garnish with sesame seeds and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 5g
Sodium: 700mg
Substitutions for ingredients:
- Sweet potato starch noodles can be substituted with rice noodles or glass noodles.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Vegetables can be substituted with any desired vegetables.
Variations:
- Add sliced beef, chicken, or tofu for a protein boost.
- Add more gochujang for a spicier dish.
- Add sliced green onions for extra flavor.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles from sticking.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with sesame seeds, sliced green onions, or chopped cilantro.
Pairings:
Pair with a side of steamed rice and Korean-style pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, or a side salad.
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water again.
- If the dish is too spicy, add more sugar or soy sauce to balance the flavors.
Food safety advice:
Make sure to cook the noodles and vegetables thoroughly to prevent foodborne illness.
Food history:
Japchae is a Korean dish made with sweet potato starch noodles and various vegetables. Kimchi Japchae is a variation of the traditional dish that incorporates kimchi for extra flavor.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Korean