This is my take on Japchae, the Korean sweet potato noodle with seasoned vegetables. I first tried this dish, from the Pat Mart in Thornhill. It’s usually served with strips of beef but I opted for a vegetarian option with egg. When I decided to make this, there were only 2 bunches of the noodles in my pantry, so it was perfect for one meal for the family. That was lucky as I squeezed out the last 4 tbsp of sesame oil from the bottle!
2 bunches of sweet potato noodle
1 clamshell of spinach
4 tbsp on sesame oil
4 tbsp of soy sauce
1 tbsp sugar
2 cloves of garlic
2 eggs, beaten
3 bunches of green onions, the whites cut into 1 inch pics and the greens chopped.
1 small pack of cremini mushrooms
1 small pack of king mushrooms
1 red pepper
2 tbsp oil
Make marinade sauce by adding soy sauce, sesame oil, sugar and garlic in a bowl.
Blanch the spinach. Drain and squeeze all water out. Add 1 tsp of the marinade and set aside. With the same water, boil the sweet potato noodles and set aside with some oil. Cut the noodles as you mix and cool to keep from sticking.
Cut all mushrooms and add 2 tbsp of the marinade and mix set aside. Heat 1 tsp of oil and stirfry the mushrooms in 2 batches.(add another tsp for the second batch). Once done, add to noodle bowl to keep moistening the noodles. Add the spinach as well.
Heat another 1/2 tsp of oil and stirfry the onion whites and the peppers. Once done add to the noodle bowl.
Lastly cook the egg into a large flat pancake. Once done, cut into think strips. Sprinkle with salt and add as a garnish to the noodles with the green onions.