This Korean vegetable stir fry uses dangmyeon (sweet potato noodles) and is a great crowd-pleaser perfect for when you are entertaining.
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Serves 4
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients
200g sweet potato noodles (dangmyeon)
300g firm tofu
3 cloves garlic, minced
2 medium carrots, julienned
1 medium onion, sliced
6 shitake mushrooms, thinly sliced
1 large red capsicum, julienned
4 handfuls spinach
2 tablespoons vegetable oil
salt to taste
Sauce
4 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon sesame oil
¼ teaspoon black pepper
Garnish
1 tablespoon toasted sesame seeds
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Preparation
- To remove excess water from the tofu, wrap it in a clean kitchen towel or paper towel. Place a heavy object (e.g. a plate) on top of it for about 15 minutes.
- Mix all the ingredients for the sauce in a bowl. Set it aside.
- Boil a large pot of salted water.
- Add the sweet potato noodles to the boiling water. Cook according to the package instructions.
- Once cooked, drain and rinse the noodles under cold water.
- Cut the noodles into smaller pieces using kitchen shears. Toss the noodles with sesame oil to prevent sticking. Set it aside.
- Boil another pot of hot water.
- Cook the spinach in boiling water for 30 seconds. Once cool enough to handle, squeeze out excess water using a paper towel.
- Cut the spinach into bite-sized pieces and set it aside.
- Cut the tofu into 1-inch cubes.
- In a pan heat 1 Tbsp vegetable oil over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Make sure that the cubes do not touch each other.
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- Fry the tofu for about 3–4 minutes on each side until golden brown and crispy.
- Remove the tofu from the heat and set it aside.
- In the same pan, heat the remaining oil over medium heat. Add minced garlic to the oil. Cook the garlic for 2 minutes or until it becomes fragrant.
- Add the onion and cook for 1–2 minutes until it softens and becomes translucent.
- Add the carrot to the same pan and cook for 2–3 minutes until it softens. Then, add the shiitake mushrooms and cook for about 3–4 minutes until they turn golden brown.
- Finally, add the capsicum to the pan and cook for 1–2 minutes.
- Lower the heat and add the noodles, pan-fried tofu, spinach and sauce.
- Stir fry everything together for 2–3 minutes until well combined and heated through.
- Taste to make sure it is seasoned well. Adjust if needed.
- Remove from the heat.
- Garnish with sesame seeds. Serve it hot or at room temperature.
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Tips
If you use dried shitake mushrooms, soak them in a bowl for about 20–30 minutes or until they become soft. You can replace shitake mushrooms with oyster mushrooms or brown button mushrooms.
You can add or remove any of the above vegetables based on your liking.
Traditionally japchae is served as a side dish. You can also serve it as a main dish by placing it over a bed of steamed rice.
You can replace tofu with other protein such as thinly sliced chicken or beef. Make sure to marinate the chicken or beef using the sauce mixture before frying.
You can refrigerate the leftovers for up to 3–4 days.
To reheat Japchae, add a splash of water, cover the noodles with a lid and microwave for about 2 minutes or until warmed through.
