Japchae
What You Will Need
Ingredients
- 8 oz. sweet potato starch noodles
- 2 cups fresh spinach
- 1 Tbsp. vegetable oil
- 1 cup yellow onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup shiitake mushrooms
- ½ cup shredded carrots
- 2 green onions, cut into 1" pieces + add'l for garnishing
- sesame seeds for garnish
Seasoning
- 1 ½ tsp. Lee Kum Kee Pure Sesame Oil
- ¼ cup Lee Kum Kee Panda Brand Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
-
Bring a large pot of water to a boil, cook the noodles for 5 minutes then remove. Do not toss the water. Run cold water over noodles to stop the cooking process and set aside.
-
In the same pot you cooked the noodles in, blanch the spinach for a minute. Remove the spinach, then form into a ball to squeeze out the excess water. Then slice the drained spinach ball in half.
-
In a large sauté pan over medium high heat, add the vegetable oil and allow it to heat up. Add the onion, garlic, mushrooms and carrots. Sauté for 2 minutes, then add the green onions and sauté for another minute.
-
Turn the heat to low, then add in the noodles, spinach, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce. Gently stir to combine until the noodles are coated, then garnish with sesame seeds and green onions.
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