Japchae
Served warm or cold, japchae is one of the most popular traditional dishes in Korea. It is stir-fried with glass noodles, fresh vegetables, and a sweet and savory sauce. This recipes comes to us from Kyong-Ae Smith of Mason City. She is a licensed fitness instructor and sushi chef. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 1 pkg sweet potato vermicelli aka glass noodles
- 1 tbsp peanut oil
- 2 carrots* shredded
- 1 onion* sliced thin
- 2 bell peppers* multi-color, sliced thin
- 1 cup beef stock or vegetable broth
- ½ cup soy sauce
- 1 tsp dark soy sauce
- 1 tsp honey* or sugar or maple syrup
- 1 tbsp garlic* minced
- 1 tsp ginger grated fresh, or 1/4 tsp ground
- 1 tbsp sesame oil
- black pepper
- 2 cups spinach* baby or chopped
- ½ cup green onions* chopped
- 1 tbsp sesame seeds
Instructions
- Cook the noodles according to the package.
- In a small bowl, combine the stock, soy sauces, honey (or sugar), garlic, ginger, and sesame oil to create a stir fry sauce. Add fresh-cracked black pepper to taste.
- Stir fry the carrots, onion, and bell peppers in peanut oil (or oil of choice).
- When vegetables nearly reach your desired doneness, add the spinach for the last 1-2 minutes. Remove from heat.
- Combine the vegetables, sauce, and noodles together. Serve. Top with green onions (scallions).
Notes
Dark soy sauce is thicker and sweeter than traditional soy sauce. Check your local Asian market, or in a pinch substitute coconut aminos or regular soy sauce with 1 tsp molasses or brown sugar.
Nutrition
Calories: 155kcalCarbohydrates: 16gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1862mgPotassium: 578mgFiber: 4gSugar: 8gVitamin A: 8490IUVitamin C: 87mgCalcium: 79mgIron: 2mg
