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Japchae Korean Glass Noodles

4

35 min

Japchae Korean Glass Noodles

Japchae Korean Glass Noodles Photo 1

Time

35 min

Serving

2 persons

Calories

673

Rating

4.00★ (34)

Author: Victoria Buriak
Serve japchae noodles hot, chilled, or at room temperature. These Korean glass noodles are delicious with teriyaki chicken or short ribs.

Ingredients

  • Korean dang myun noodles: 0.5 pound
  • ½ teaspoons sesame oil: 2 piece (divided)
  • soy sauce: 2 Tbsp
  • white sugar: 2 tsp
  • vegetable oil: 1 Tbsp
  • carrots, cut into match-stick size pieces: 2 piece
  • asparagus: 0.5 pound (sliced)
  • onions: 0.75 cup (thinly sliced)
  • garlic: 2 clove (minced)
  • green onions: 3 piece (cut into 1-inch pieces)
  • shiitake mushrooms, soaked until soft, then sliced into strips: 0.5 cup (dried)
  • sesame seeds: 1 Tbsp

Metric Conversion

Stages of cooking

Japchae Korean Glass Noodles Photo 21
Japchae Korean Glass Noodles Photo 32
Japchae Korean Glass Noodles Photo 43
Japchae Korean Glass Noodles Photo 54
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
    Japchae Korean Glass Noodles Photo 2
  2. Whisk together soy sauce and sugar in a small bowl; set aside.
    Japchae Korean Glass Noodles Photo 3
  3. Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes. Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
    Japchae Korean Glass Noodles Photo 4
  4. Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.
    Japchae Korean Glass Noodles Photo 5

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