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Korean japchae with sweet potato noodles, sliced cucumber and sesame seeds on top in a black bowl with black chopsticks and a grey napkin on the side.

Japchae

zucchini, Korean glass noodles, soy sauce

STARS

Originating as a staple of Korean royal court cuisine, this veggie and noodle stir fry is the perfect mix of sweet and savory. A traditional garlic and ginger soy sauce imparts balanced flavor to sautéed veggies (zucchini, carrots, shiitake mushrooms, onions, and spinach) and satisfyingly chewy Korean glass noodles. On the side, serve a mixture of Korean chili powder and sesame seeds for spice and crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Noodles

  • 8 ounces Korean sweet potato noodles
  • 1 cup soy sauce
  • ¼ cup white sugar
  • 2 tablespoons minced ginger
  • 2 garlic cloves
  • 2 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon Korean chili powder, to taste
  • Salt, to taste

Vegetables

  • 8 ounces shiitake mushrooms, roughly chopped
  • 1 yellow onion, sliced
  • 4 carrots, sliced into 1-inch pieces
  • 2 small zucchini, sliced into ¼ inch rounds 

Serving

  • 4 teaspoons black and white sesame seeds
  • 4 scallions, minced
  • Korean chili powder, to taste
Directions
1
Preheat the oven to 400°F. 
2
Place the noodles in a large bowl and cover with warm water. Soak until soft. 
3
In a blender, purée the remaining sauce ingredients until smooth. Season to taste with salt and pepper.
4
Drain the noodles and toss with half of the sauce. 
5
On a baking sheet, toss the mushrooms, onions, carrots, and zucchini with the remaining sauce. Roast for 8-10 minutes, until softened. 
6
Divide the noodles and vegetables between plates. Top with sesame seeds, scallions and chili powder. 

Japchae

zucchini, Korean glass noodles, soy sauce

STARS

Originating as a staple of Korean royal court cuisine, this veggie and noodle stir fry is the perfect mix of sweet and savory. A traditional garlic and ginger soy sauce imparts balanced flavor to sautéed veggies (zucchini, carrots, shiitake mushrooms, onions, and spinach) and satisfyingly chewy Korean glass noodles. On the side, serve a mixture of Korean chili powder and sesame seeds for spice and crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Noodles

  • 8 ounces Korean sweet potato noodles
  • 1 cup soy sauce
  • ¼ cup white sugar
  • 2 tablespoons minced ginger
  • 2 garlic cloves
  • 2 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon Korean chili powder, to taste
  • Salt, to taste

Vegetables

  • 8 ounces shiitake mushrooms, roughly chopped
  • 1 yellow onion, sliced
  • 4 carrots, sliced into 1-inch pieces
  • 2 small zucchini, sliced into ¼ inch rounds 

Serving

  • 4 teaspoons black and white sesame seeds
  • 4 scallions, minced
  • Korean chili powder, to taste

Directions

1
Preheat the oven to 400°F. 
2
Place the noodles in a large bowl and cover with warm water. Soak until soft. 
3
In a blender, purée the remaining sauce ingredients until smooth. Season to taste with salt and pepper.
4
Drain the noodles and toss with half of the sauce. 
5
On a baking sheet, toss the mushrooms, onions, carrots, and zucchini with the remaining sauce. Roast for 8-10 minutes, until softened. 
6
Divide the noodles and vegetables between plates. Top with sesame seeds, scallions and chili powder.