Ingredients
Noodles and Eggs
- 8 oz Korean glass noodles
- 2 large eggs
- 1 tsp cooking oil (for eggs)
Vegetables
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ onion, thinly sliced
- 2 green onions, chopped
- 3 cloves garlic, minced
- 4 shiitake mushrooms, rehydrated and sliced
- 1 cup spinach
Sauce and Seasoning
- 4 tbsp light soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- ½ tsp black pepper
- Pinch of salt (add more if needed)
- 1 tbsp white sesame seeds
- Cooking oil for sautéing (as needed)
Instructions
- Cook the noodles: Prepare the Korean glass noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside and cut the noodles a few times with scissors for easier eating.
- Make the egg strips: In a bowl, whisk the eggs. Heat 1 tsp of cooking oil in a pan over medium heat. Pour in the beaten eggs and tilt the pan to spread the egg mixture thinly. Cook for about 1 minute, then flip and cook another minute until set. Let cool, then chop into thin strips. Set aside.
- Sauté carrots and bell pepper: In a heated pan with some cooking oil over medium-high heat, sauté the julienned carrots and sliced bell pepper for 3-4 minutes until they soften. Remove from the pan and set aside.
- Sauté remaining vegetables: Add more oil to the pan and stir-fry the sliced onion, shiitake mushrooms, minced garlic, and chopped green onions until softened. Add the spinach and a pinch of salt, and continue to stir-fry until the spinach starts to wilt. Remove from the pan.
- Prepare the sauce and combine: In the same pan, combine the light soy sauce, sesame oil, brown sugar, and black pepper. Stir over medium heat until the sugar dissolves. Add the cooked noodles and toss to coat them evenly with the sauce.
- Finish and serve: Return the cooked vegetables and egg strips to the pan with the noodles. Toss everything together until well combined and heated through. Sprinkle white sesame seeds on top before serving. Enjoy your warm and flavorful japchae!
Notes
- Be sure not to overcook the glass noodles, as they become mushy easily.
- Feel free to substitute shiitake mushrooms with other mushroom varieties if unavailable.
- Adjust the soy sauce and sugar to taste, especially if you prefer it saltier or sweeter.
- Using scissors to cut the noodles after cooking makes them easier to eat and mix.
- This dish can be served warm or at room temperature, making it great for meals ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Fat
