How To Make Japchae Recipe Cook With Me

Japchae (Glass Noodles) is one of my favorite dishes to make! This is a great recipe to save for special occasions like holidays, or birthdays. What's your go-to dish?

0:00 Intro
0:05 Japchae Recipe
0:23 The Secret To Cooking Japchae
0:53 Tip For Pans That Get Dry
1:58 Where Glass Noodles Get Their Name From
2:30 My Favorite Way To Sweeten My Sauces For Savory Food

Japchae Recipe
Oil
Glass Noodles
1/2 onion
1 carrot
1/4 red bell pepper
1/4 yellow bell pepper
2 cups spinach
2-3 leaves red cabbage
3-4 cloves garlic
Soy sauce
Maple syrup
Sesame oil
Black pepper
Salt
Toasted sesame seeds

1. Soak 1/2 bag (roughly 2 handfuls) of glass noodles in warm water.
2. Julienne onions, carrot, bell peppers, mushrooms.
3. In a very large pan, over medium high heat, add 1 tbsp of oil.
4. Sautee carrots, bell peppers, red cabbage, and spinach, each separately, seasoning with salt and pepper.
5. Remove veggies from pan and add to a very very large bowl.
6. Add 1 tbsp of oil to pan and sautee onions, garlic together.
7. Add salt and pepper and then deglaze with 1 tbsp of soy sauce and 1 tsp of maple syrup.
8. Remove from pan and add to the large bowl.
9.Cook noodles for approximately 6 to 8 minutes, until they are chewy (not hard).
10. Shake off excess water and add to bowl of veggies.
11. Add 2 tbsp of soy sauce, 1 tbsp of maple syrup, 1 tbsp of sesame oil, black pepper, and 1 tbsp of sesame seeds.
12. Mix using chopsticks or hands. Taste and adjust accordingly.

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

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