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Extra Vegetable Japchae with Tofu and Mushrooms
Created by: Howcan Team
Ingredients
- 8 ounces of Korean sweet potato noodles
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of sugar
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 1 cup of spinach
- 8 ounces of firm tofu, drained and cut into strips
- 8 ounces of mushrooms, sliced
- 2 green onions, chopped
- Toasted sesame seeds for garnish
Instructions
- Boil a pot of water and cook the sweet potato noodles according to package instructions. Drain and rinse with cold water, then set aside.
- In a small bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar, and 1/2 teaspoon of black pepper to make the sauce. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, and stir-fry for 2 minutes.
- Add the julienned red bell pepper, carrot, and spinach to the skillet, and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
- In the same skillet, add the tofu strips and sliced mushrooms. Stir-fry for 4-5 minutes until the tofu is lightly browned and the mushrooms are tender.
- Add the cooked noodles and the prepared sauce to the skillet with the tofu and mushrooms. Toss everything together and stir-fry for 2-3 minutes until the noodles are well-coated with the sauce.
- Return the cooked vegetables to the skillet and toss everything together for an additional 1-2 minutes to heat through.
- Remove the skillet from the heat and transfer the Japchae to a serving dish. Garnish with chopped green onions and toasted sesame seeds.
- Serve the Extra Vegetable Japchae with Tofu and Mushrooms hot and enjoy!
Extra Vegetable Japchae with Tofu is a popular Korean dish that has been enjoyed for centuries. This savory and satisfying dish is made with stir-fried glass noodles, tofu, and an assortment of colorful vegetables, creating a delightful medley of flavors and textures. The addition of mushrooms brings an earthy richness to the dish, elevating its overall taste. In Korea, Japchae is a staple dish often served at special occasions and celebrations. It has a rich history and is deeply rooted in Korean culinary traditions. The dish is known for its vibrant colors and fresh ingredients, reflecting the country's emphasis on visually appealing and nutritious meals. When it comes to the best version of Extra Vegetable Japchae with Tofu and mushrooms, many Korean restaurants in Seoul are renowned for their exceptional renditions of this dish. Chefs in these establishments take great pride in meticulously preparing each component, ensuring that the flavors are perfectly balanced and the textures are just right. To make the best Extra Vegetable Japchae with Tofu and mushrooms, it's crucial to pay attention to the quality of the ingredients. The key is to use fresh, crisp vegetables and high-quality tofu to achieve the ideal combination of flavors and textures. Additionally, the stir-frying process should be carefully executed to ensure that the noodles are cooked to perfection without becoming mushy. For those looking to explore alternative methods for making this dish, some chefs recommend adding a touch of sesame oil and soy sauce to enhance the overall umami flavor. This simple yet effective technique can take the dish to the next level, providing a depth of flavor that is truly irresistible. Overall, Extra Vegetable Japchae with Tofu and mushrooms is a delightful dish that showcases the beauty of Korean cuisine. Whether enjoyed at a traditional Korean restaurant or prepared at home with care and attention to detail, this dish is sure to captivate the senses and leave a lasting impression.
40 min
4
350 calories
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