Todays recipe is a super delicious, easy, and comforting version of Japchae which is a Korean sweet potato noodle dish with lots of veggies and a delicious sauce to help you heal and feel great.
JAPCHAE: Sweet Potato Noodles, Spinach, Mushrooms, Scallions and a Delicious Sauce!
INGREDIENTS:
Sauce ~
3-4 T. Coconut Aminos — (or, to taste)
4 large Garlic Cloves (finely minced) — (or, to taste)
Ganthoda Powder (several large pinches — (or to taste)
1/2 Sea Salt — (or to taste)
A few splashes of Balsamic Vinegar
(Optional) 1 – 2 Tbs (Non-Fortified) Nutritional yeast for more umami flavor (to add a bit more complexity of flavor)
Noodles ~
Noodles (14 oz / 400 grams) of Sweet Potato Noodles (found in Asian Groceries or online) — We will cook all of them, but only use 1/2 of them for this dish.
Veggies ~
Mushrooms — ( 2 – 1/2 cup) any kind
Carrots (Julianne) — 2 cups
Spinach (2 bunches) (regular or korean spinach) – Chop it into big pieces Blanche it. Then squeeze out water
Scallions – 4 – 5 large (chopped). Save some to top the Japchae before serving.
STEPS:
Prepare Noodles ~
Noodles (14 oz / 400 grams) — Soak for 30 minutes in boiling water. When soft, cut them in 1/2 so they are easier to eat. (Alternatively — you can also par boil them for about a minute ). Take 1/2 of the noodles and store them for another dish!
Prepare Spinach~
Fill pot 1/2 way. Add, 1 Tbs. sea salt. Bring to boil. Add, 2 bunches of Spinach (1 lb) – cut into large pieces, blanch for 90 seconds, remove and shock with cold water, let drain, squeeze out water and set aside.
Saute Veggies ~
Add a little oil (2 T. Of avocado / neutral tasting oil – not olive).
Saute the mushrooms first (Shiitake, Enoki, Oyster, King Oyster, etc., Baby Bell, White or anything on Sale!)
When they are getting browned — add the carrots and scallions and cook through.
Add the Sauce, Spinach and Noodles.
Adjust Seasonings. Enjoy!!
Leave a Reply