Japchae- Korean Glass Noodle Stir-fry Recipe

Portion for 2 people

Ingredients

Dashi Stock:

250g of Korean Sweet Potato Starch Glass Noodles
3 Eggs
3 cups of Spinach
1 Red Bell Pepper (sliced)
1/2 Carrot (shredded)
5 Shiitake Mushroom (sliced)
1 Onion (sliced)
3 cloves of Garlic (minced)

Spinach Seasoning:

0.5 tsp of salt
1 tsp of sesame oil

Sauce:

5 tbsp of Soy sauce
1 tbsp of sesame oil
2 tbsp of honey
1 tsp of black pepper
1 tbsp of roasted sesame seeds

Method

Step 1: Cook the Korean Glass noodles, drain and rinse with cold water. Once the noodles are cooked, coat them in 1 tbsp of sesame oil and set them aside.

Step 2: Drizzle in oil and sauté red pepper in a pan for 2-3 minutes. Sauté mushroom for 1-2 minutes, shredded carrots for 1-2 minutes, and onion & garlic for 2-3 minutes.

Step 3: Blanch spinach in hot water for 30 seconds, squeeze out all the excess water, and drizzle in 1 tsp of sesame oil and half tsp of salt.

Step 4: To make a thin layer of egg, whisk 3 eggs and season with salt and pepper. In a non-stick pan, drizzle in a little bit of oil and pour on the egg. Once the egg is set, roll it up and set it aside. Once the egg has cooled down, slice it, so it becomes thin strips.

Step 5: Mix 5 tbsp of soy sauce, 2 tbsp of sesame oil, 2 tbsp of honey, 1 tsp of black pepper, and 1 tbsp of roasted sesame in a bowl.

Step 6: Pour half of the sauce into the noodles and mix well. Mix the noodles, vegetables, and eggs and pour in the rest of the sauce. Ready to serve.