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Japchae (Korean Sweet Potato Noodle Stir Fry)

Japchae, a mixture of vegetables, is a very popular Korean dish dating back to the 17th century, when it was served only to royalty. Today it is often on the menu at holidays and special celebrations.

Japchae reflects the influence of Buddhism in Korean culture, where maintaining balance in all aspects of life is essential; it combines a variety of vegetables in a single dish to balance tastes, textures and colors. This dish is one of my family favorites, great to eat by itself, as a side dish and a favorite at pot lucks.

Difficulty: Intermediate
Servings: 10
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
  • 8 ounces dangmyeon (sweet potato noodles) (from an Asian grocery store)
  • 2 tablespoons dark sesame oil (to drizzle over the cooked noodles)
  • 1 small package fresh shiitake mushrooms (sliced into thin strips)
  • 5 cups spinach (washed and drained)
  • 2 small zucchini (sliced into thin strips)
  • 2 cups fresh chopped broccoli
  • 2-3 green onions (cut crosswise into 2 inch pieces)
  • 1 medium onion (1 cup) (sliced thinly)
  • 2 medium carrots (cut into matchsticks)
  • 1 each red and yellow bell pepper (cut into thin strips)
  • ground black pepper and salt
  • olive oil or vegetable oil (to stir fry)
    • Tamari sesame oil sauce
  • 2-3 garlic cloves (minced)
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon grated fresh turmeric root (optional)
  • 2-3 tablespoons maple syrup
  • 1/4 cup tamari (or coconut aminos)
  • 1/4 cup water
  • 1-2 teaspoons rice wine vinegar or white balsamic vinegar
  • 1/4 cup dark sesame oil
  • 1/2 lb organic extra firm tofu (diced (optional))
    • Chicken bulgogi (optional, non-veg version)
  • 2 lbs skinless, boneless chicken thighs
  • 2 garlic cloves (minced)
  • 2-3 tablespoons maple syrup
  • 1/4 cup tamari (or coconut aminos)
  • 6 oz hard apple cider or white wine
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon fish sauce
  • ground black pepper
Instructions
  1. 1
    Cook the noodles according to the directions on the package. Drain and return them to the pot. Drizzle with 1-2 Tbs of sesame oil to prevent sticking. Cover and keep warm.
  2. 2
    Rinse, chop, and slice the vegetables.
  3. 3
    Sauté the vegetables separately with a little oil, starting with the onions and then firmer vegetables such as broccoli or carrots. Add a pinch of salt and black pepper while sautéing. Be sure not to overcook; keep the vegetables crunchy.
  4. 4
    Place each batch of stir fried vegetables over the noodles.
  5. 5
    Heat the tamari sesame oil sauce on medium heat until it comes to a low boil, then turn down the heat to low and cook for another minute. If you are including tofu, add it to the sauce now and cook for another minute.
  6. 6
    Pour the sauce over the noodles and vegetables. Mix very well.
  7. 7
    For a non-veg version, marinate the chicken in the bulgogi ingredients for a minimum of 2 hours, then grill or cook on the stove top and serve with the japchae.
Read it online: https://www.bwellayurveda.com/recipe/japchae-korean-sweet-potato-noodle-stir-fry/

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