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Gluten-Free Spicy Japchae
Created by: Howcan Team
Ingredients
- 8 ounces sweet potato glass noodles
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 4 ounces shiitake mushrooms, sliced
- 4 green onions, cut into 2-inch pieces
- 1/2 cup spinach, chopped
- 1/4 cup toasted sesame seeds
- Salt to taste
Instructions
- Cook the sweet potato glass noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together 2 tablespoons of gluten-free soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of black pepper to make the spicy chili sauce. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 thinly sliced onion and 2 minced cloves of garlic. Cook until the onion is translucent.
- Add 1 julienned red bell pepper, 1 julienned carrot, and 4 ounces of sliced shiitake mushrooms to the skillet. Cook until the vegetables are tender.
- Add the cooked sweet potato glass noodles, 4 cut green onions, and 1/2 cup of chopped spinach to the skillet. Pour the spicy chili sauce over the noodles and vegetables. Toss to combine and cook for an additional 2-3 minutes.
- Remove the skillet from the heat. Season with salt to taste and sprinkle with 1/4 cup of toasted sesame seeds.
- Transfer the gluten-free spicy Japchae to a serving dish and enjoy!
Gluten-Free Japchae with a spicy chili sauce is a modern twist on the traditional Korean dish. Originating from the Joseon Dynasty, Japchae was initially a royal court dish, known for its delicate and flavorful combination of sweet potato noodles, vegetables, and meat. The addition of a spicy chili sauce brings a fiery kick to this beloved classic, elevating its taste to a whole new level. Renowned chefs like Judy Joo have popularized this contemporary version of Japchae, infusing it with their unique culinary flair. Today, you can find this delectable fusion dish in trendy Korean fusion restaurants in bustling cities like Seoul, New York, and Los Angeles. The key to perfecting this dish lies in the balance of flavors. The sweet and chewy texture of the gluten-free sweet potato noodles should harmonize with the heat of the spicy chili sauce, creating a symphony of tastes in every bite. To achieve the best results, it's crucial to master the art of stir-frying the ingredients to retain their individual flavors while allowing them to meld together seamlessly. For those seeking a famous alternative method, some chefs recommend using gochujang, a Korean chili paste, as the base for the spicy sauce. This imparts a rich, complex flavor profile that complements the earthy sweetness of the Japchae. When it comes to savoring the best Gluten-Free Japchae with a spicy chili sauce, look no further than the bustling streets of Seoul, where innovative chefs continue to push the boundaries of traditional Korean cuisine. Whether you're a culinary enthusiast or a casual food lover, this contemporary take on Japchae is a must-try for anyone craving a tantalizing blend of sweet, spicy, and savory flavors.
50 min
4 servings
380 calories
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