Japchae (Korean Stir-Fried Noodles)
Japchae. Handmade noodles. A melange of carrots, mushrooms and bell peppers. A throw of baby spinach. A touch of the pungent Gochujang. A generous drizzle of sesame oil.
Heavenly !!!
Ingredients
- 400 g noodles (best if you manage to get freshly made noodles)
- 3 onions finely sliced
- 1/2 tbsp garlic finely chopped
- 4 carrots cut into 2inch juliennes
- 2 red bell peppers cut into 2inch juliennes
- 500 g baby spinach
- 1/3 cup green onions finely chopped
- 2 tbsp white sesame seeds lightly toasted
- 3 tbsp gochujang paste
- 3 tbsp dark soy sauce
- 1 tbsp honey
- 4 tbsp sesame oil
- salt to taste
Instructions
- Cook the noodles in a large pot of boiling salted water till al dente. Drain from water, rinse thoroughly with cold water. Drizzle 2 tsp of sesame oil, mix well, keep aside.
- Blanch the baby spinach in boiling water for 10-15 seconds, immediately dip into iced water.
- Heat 2 tbsp of sesame oil in a pan, throw in the garlic, fry till light brown. Add the sliced onions, fry till translucent. Now throw in the carrots, add a sprinkle of salt, stir fry for 2-3 minutes over high heat. Add the bell pepper, sauté for a further 2-3 minutes.
- Take a small bowl, add the gochujang paste, soy sauce and honey. Give it a good mix.
- Take a large mixing bowl. Add the noodles, spinach and vegetables, drizzle in the sauce, give it a hearty mix. (Mix with your hands, I don’t why, it just tastes better !!). Adjust seasonings.
- Finish with a generous drizzle of sesame oil, an overload of green onions and a sprinkle of toasted sesame seeds.
- A final mix and the Japchae is ready to serve.