Made with sweet potato starch noodles, japchae, which literally means in Korean “mixed vegetables” is a classic dish that can be easily prepared at home!
Preparation: 10 minutes | Soaking: 30 minutes |
Cooking: 12 minutes | Quantity: 4 portions |
Ingredients:
- 4 dried shiitakes
- 300g of sweet potato vermicelli
- 30ml (2 tbsp.) Vegetable oil
- 2 garlic cloves, chopped
- 1 small onion, thinly sliced
- 1 red pepper cut into strips
- 4 green onions, cut into wedges
- 1 carrot, cut into julienne
- 2.5ml (1/2 teaspoon) salt
- 2.5ml (1/2 teaspoon) sesame oil
- 75ml (1/4 cup + 1 tbsp) soy sauce
- 60ml (1/4 cup) sugar
- 15ml (1 tbsp.) White sesame seeds
Directions:
- Place the dried shiitakes in a bowl. Cover with lukewarm water and let rehydrate for 30 minutes. Drain, then cut into thin slices.
- In a pot of boiling water, cook the sweet potato vermicelli for 5 minutes. Drain the vermicelli and rinse them with cold water (by removing the excess starch from the vermicelli, you will give them a better texture).
- In a skillet pan, heat half the vegetable oil over medium heat. Add the garlic, onion, red pepper, green onions, carrot and rehydrated shiitakes. Sprinkle with salt. Cook for 3 minutes. Set aside on a plate.
- In the same pan, heat the remaining vegetable oil over medium heat. Cook the sesame oil, soy sauce and sugar for 15 seconds.
- Add the vermicelli to the pan and stir. Continue cooking for 2 minutes.
- Return the vegetable mixture to the pan. Stir and continue cooking for 2 minutes.
- Divide the japchae among bowls. Garnish with sesame seeds.
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