Vegetarian Mushroom Japchae
A savory and slightly sweet Korean stir-fried noodle dish featuring chewy sweet potato starch noodles and a variety of earthy mushrooms.
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Ingredients
- 250 grams dangmyeon (sweet potato starch noodles)
- 150 grams shiitake mushrooms, sliced
- 150 grams king oyster mushrooms, sliced
- 200 grams baby spinach
- 1 medium carrot, julienned
- 1 small onion, 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 vegetable oil
Instructions
- 1
Boil the sweet potato starch noodles in a large pot of water for 7 minutes until translucent and chewy, then drain and rinse with cold water.
- 2
Cut the noodles with kitchen shears into shorter, manageable lengths and toss with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil.
- 3
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out all excess moisture, and season with a pinch of salt.
- 4
In a small bowl, whisk together the remaining soy sauce, brown sugar, minced garlic, and sesame oil to create the seasoning sauce.
- 5
Heat vegetable oil in a large wok or skillet over medium-high heat and sauté the onions and carrots until slightly softened.
- 6
Add the shiitake and king oyster mushrooms to the wok, stir-frying until they are browned and tender.
- 7
Add the cooked noodles and the seasoning sauce to the wok, tossing constantly for 2-3 minutes until the noodles absorb the sauce and turn dark brown.
- 8
Turn off the heat, fold in the blanched spinach and sesame seeds, and serve warm or at room temperature.
Nutrition per Serving
385
Calories
6g
Protein
68g
Carbs
11g
Fat
5g
Fiber
12g
Sugar
980mg
Sodium
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