Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 4 oz spinach
- 4 oz shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- Salt and pepper to taste
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 5-7 minutes until tender. Drain and rinse with cold water. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the carrot, red bell pepper, spinach, and shiitake mushrooms. Cook for 5-7 minutes until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and pepper.
5. Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
6. Cook for an additional 2-3 minutes until everything is heated through.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 54g
Protein: 6g
Sodium: 580mg
Sugar: 10g
Substitutions for ingredients:
- Sweet potato starch noodles can be substituted with glass noodles or rice noodles.
- Vegetable oil can be substituted with sesame oil or canola oil.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced beef or chicken for a protein boost.
- Use different vegetables such as zucchini, broccoli, or cabbage.
- Make it vegetarian by omitting the meat and using vegetable broth instead of chicken broth.
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Don't overcook the vegetables to maintain their crunchiness.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
Serve with steamed rice or Korean-style fried rice.
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water again.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure to cook the noodles and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Japchae is a traditional Korean dish made with sweet potato starch noodles and a variety of vegetables and meat. It is often served at special occasions such as weddings and holidays.
Flavor profiles:
This dish is sweet, spicy, and savory with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve as a main dish or as a side dish with other Korean dishes.
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Region: Korean