Japchae is a savory and slightly sweet dish of stir-fried glass noodles (made from sweet potato starch) and vegetables that are popular in Korean cuisine. Here is my version of the dish, made vegan and gluten-free.
Add kimchi to garnish the final dish.
Try adding shaved beef or chicken to the stir-fry.
Yield: Serves 4–6; 2 ½ cups sauce
Preparation time: 1 hour
Cook time: 1 hour
¼ cup sesame oil
½ cup onion, finely diced
2 tbsp fresh ginger, minced
6 cloves of garlic, sliced
½ cup tamari (gluten-free soy sauce)
½ cup water
¼ cup mirin
½ cup brown sugar
1 tbsp cornstarch + 1 tbsp water
5 oz dried glass noodles
2 tbsp canola oil
2 carrots, sliced
2 sticks of celery, sliced
½ head of broccoli, florets
1 cup shiitake mushrooms, sliced
2 heads of shanghai bok choy, chopped
½ cup edamame beans shelled
1¼ cup sauce
2 spring onions, sliced
¼ cup sesame seeds, toasted
For the sauce
In a small saucepot heat the sesame oil on medium-high heat.
Add the onions and cook, stirring often, until they are soft but not taking on any color.
Next, add the garlic and ginger and cook, stirring constantly for about 2 minutes.
Add the rest of the ingredients and bring the mixture to a boil. While you are waiting for it to boil, in a small bowl make a slurry with the cornstarch and water.
Once the sauce boils, whisk in the slurry, cook for 1 minute and remove the sauce from the heat.
Store the sauce in the refrigerator, it will keep for up to two weeks.
For the stir-fry
Fill a large pot with water, bring it to a boil, add the glass noodles, and cook for ten minutes.
Strain the noodles, rinse them under cold water, drain, and set aside. The noodles are very long so I also like to cut them a few times with kitchen shears.
Heat the canola oil in a wok or a large frying pan on medium-high heat.
Add the carrot, celery, broccoli, shiitake mushrooms, bok choy, and edamame beans and sauté, stirring constantly, for about five minutes or until the vegetables are soft and start to brown a bit.
Add the sauce and the cooked noodles, and stir until it starts to bubble.
Turn off the heat and serve in a bowl with a sprinkle of toasted sesame seeds and sliced spring onion, enjoy!