Japchae (잡채) Korean Glass Noodle Dish
Japchae (잡채) Korean Glass Noodle Dish 🧡 This Korean dish, made with sweet potato noodles, sautéed vegetables, and shiitake mushrooms, fills me with nostalgia. It reminds me of my father, who passed away years ago, and the joy we shared during our trips to H Mart, a Korean grocery store in Arizona. He always insisted on using two grocery carts and delighted in filling them both to the brim with food. I can still picture his childlike excitement whenever he spotted a bargain—like 10 ears of corn for just a dollar. My father’s delight in those moments reflected his deep appreciation for the abundance of food in America, something that continues to warm my heart whenever I make this dish.
Ingredients:
12-ounce package sweet potato noodles
2 medium carrots, matchstick cut
1 red pepper, matchstick cut
1 onion, thinly sliced lengthwise
10 dried shiitake mushrooms
1 bunch spinach, stems removed and sliced
3 teaspoons sesame oil
3 tablespoons soy sauce or coconut aminos
1 & 1/2 tablespoons honey
4 cloves of garlic, minced
salt & pepper to taste
Optional: fresh Thai Basil
Directions:
1. Cook sweet potato noodles in boiling water for 7 minutes. Immediately drain and rinse thoroughly in cold water.
2. Soak 10 dried shiitake mushrooms in cold water for at least an hour, longer is better if possible. Squeeze the liquid from the mushrooms and slice. Heat sesame oil in a skillet and sauté the mushrooms and garlic for a few minutes, adding salt and pepper if desired.
3. Heat sesame oil in a skillet and sauté carrots, red pepper, and onion each separately for a few minutes to retain the individual flavor of each vegetable. Heat sesame oil in skillet and very lightly sauté until perfectly cooked, bright green, and tender.
4. In a large bowl, thoroughly combine noodles, sautéed vegetables, sesame oil, soy sauce, and honey.
5. Serve warm, sprinkled with sesame seeds if desired. This dish pairs well with Thai basil as a garnish.
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