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Extra Vegetable Japchae with Shiitake Mushrooms
Created by: Howcan Team
Ingredients
- 8 ounces sweet potato noodles
- 4 dried shiitake mushrooms
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 4 green onions, cut into 2-inch pieces
- 1 cup spinach
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup vegetable oil
- Salt and pepper to taste
- Toasted sesame seeds for garnish
Instructions
- Soak the sweet potato noodles in warm water for 20 minutes, then drain and set aside.
- Soak the dried shiitake mushrooms in warm water for 30 minutes, then drain, remove the stems, and thinly slice the caps.
- In a small bowl, mix together 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons brown sugar, and minced garlic to make the sauce. Set aside.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the sliced shiitake mushrooms and cook until golden brown. Remove from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the onion, red bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Add the spinach, green onions, and soaked sweet potato noodles to the pan. Pour the sauce over the noodles and vegetables. Toss everything together and cook for 5-6 minutes until the noodles are tender and the sauce has been absorbed.
- Add the cooked shiitake mushrooms back into the pan and toss to combine. Season with salt and pepper to taste.
- Transfer the Japchae to a serving dish and garnish with toasted sesame seeds. Serve hot and enjoy!
Extra Vegetable Japchae with shiitake mushrooms is a delightful twist on the traditional Korean dish. Originating from the royal court cuisine of the Joseon dynasty, Japchae has evolved over centuries to become a beloved staple in Korean households and restaurants. Renowned chefs like Maangchi and Judy Joo have popularized this dish, infusing it with their own unique flair. The best version of this dish can be found in Seoul, where the freshest vegetables and shiitake mushrooms are sourced from local markets. The key to a perfect Extra Vegetable Japchae lies in the balance of sweet and savory flavors, achieved through the precise cooking of the shiitake mushrooms and the assortment of colorful vegetables. For a famous alternative method, some chefs recommend marinating the shiitake mushrooms in a soy-based sauce to enhance their umami flavor before stir-frying them with the vegetables and glass noodles. Whether enjoyed at a bustling restaurant in Seoul or homemade with love, Extra Vegetable Japchae with shiitake mushrooms is a dish that celebrates the vibrant essence of Korean cuisine.
40 min
4
350 calories
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