Description
A delicious and colorful Korean dish made with sweet potato glass noodles, mixed vegetables, and a savory sauce.
Ingredients
Scale
- 8 oz sweet potato glass noodles (dangmyeon)
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 cups spinach, fresh
- 3 green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Soak the sweet potato glass noodles in warm water for about 30 minutes until softened, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- Add the carrot and bell pepper, cooking for an additional 3-4 minutes until tender.
- Stir in the spinach and green onions, cooking until the spinach wilts.
- Add the soaked glass noodles to the skillet, tossing to combine with the vegetables.
- In a small bowl, mix together the soy sauce, sesame oil, and sugar. Pour the sauce over the noodle mixture, tossing to coat evenly.
- Cook for another 2-3 minutes, allowing the noodles to absorb the flavors. Season with salt and pepper to taste.
- Garnish with sesame seeds before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- Japchae can be served warm or at room temperature.
- Leftover Japchae can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: Korean Japchae, Glass Noodle Salad, Korean Salad, Vegetarian Korean Recipe, Japchae Recipe