Korean Japchae With Assorted Vegetables Meatless 1771705729186 Guzl

Ingredients

• 250 grams Dangmyeon (Sweet Potato Starch Noodles)
• 200 grams Spinach
• 1 large Carrot, julienned
• 5 pieces Shiitake mushrooms, sliced
• 1 medium Onion, thinly sliced
• 4 tablespoons Soy sauce
• 3 tablespoons Toasted sesame oil
• 2 tablespoons Brown sugar
• 2 cloves Garlic, minced
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Cooking oil

Instructions

1. 1

   Boil the sweet potato starch noodles in a large pot for 7 minutes until translucent and chewy, then drain and rinse with cold water.

2. 2

   Blanch the spinach in boiling water for 30 seconds, squeeze out excess water, and toss with a pinch of salt and a drop of sesame oil.

3. 3

   In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and sesame oil to create the seasoning sauce.

4. 4

   Heat one tablespoon of oil in a large skillet or wok and sauté the onions and carrots until slightly softened.

5. 5

   Add the sliced shiitake mushrooms to the skillet and cook until they are tender and browned.

6. 6

   Add the cooked noodles to the skillet with the vegetables and pour the seasoning sauce over the mixture.

7. 7

   Stir-fry everything together over medium heat for 3-5 minutes until the noodles have absorbed the sauce and are well-coated.

8. 8

   Remove from heat, fold in the blanched spinach, and garnish with toasted sesame seeds before serving.