Japchae (jabchae, chapchae) may be my favorite Korean dish. Sweet potato noodles sautéed with vegetables in a sweet sauce flavored with sesame and soy sauce served hot or cold. Sunday night my friend Xiao surprised me with amazing Japchae!!! The noodle awesomeness and wonderful tea made for an excellent night!
There are many recipes and versions for this dish and typically they all taste great. However since my taste is very specific, I created an Amandafied version. I do not like garlic or white onions so I did not use them, and I replaced the sugar with agave (as I do with most recipes). I was really happy with the result!
Amandafied Korean Japchae (jabchae, chapchae) Recipe
- Korean Sweet Potato Noodles – 1/2 lb
- Sesame Oil – 4 teaspoons
- Carrots – 1/4 cup julienned
- Zucchini – 1/4 cup julienned
- Bell Peppers (red, orange, yellow) – 1/8 cup julienned
- Green Onions – 3 stalks, cut into 1″ lengths
- Mushrooms (shitake, wood ear) – 1/2 cup thinly sliced
- Spinach – 1/2 lb
- Soy Sauce – 2 tablespoons
- Agave – 2 teaspoons
- Sesame Seeds – 1 teaspoon
- Red Pepper or Cayenne Pepper – to taste
- Salt – to taste
1. Fill a large pot with water and bring to a boil. Add the Korean Sweet Potato Noodles and cook for 5 minutes. Drain and rinse with cold water. Toss with 1 tsp of the sesame oil and set aside.
2. Add 1 tsp of sesame oil in large sauté pan (or wok) on high heat. Sauté carrots, peppers and zucchini until softened, about 1 minute, then add the green onions and mushrooms, and sauté about 30 more seconds.
3. Add soy sauce, agave, red pepper, salt and sesame oil to create the sauce.
4. Mix in the cooked Korean Sweet Potato Noodles.
5. Add the spinach and sauté 2-3 minutes until the noodles are coated with sauce and fully cooked.
6. Turn off heat, plate and top with sesame seeds.
Happy Orange Suggestion: Make japchae and enjoy with friends! If you don’t have any friends and/or don’t know how to cook, then go out to a Korean restaurant and ask for japchae! 🙂