If you have never tried japchae before, you are in for a delicious treat! The noodles are clear, gluten free, made from sweet potato, and have a beautiful chewy texture that is unlike any other noodle.
Like a lot of noodle dishes, the pasta will pick up flavors of whatever you season them with. In this case, japchae tastes like sweet soy – sesame sauce with vegetables and a noticeable hit of black pepper. It is truly amazing and can be served as a main or a side. This is a very easy dish to prepare, and the noodles can be found in most East Asian and Korean grocery stores.
For 4-6 servings
- 1 bundle Japchae noodles
- 3 scallions, chopped
- 2 carrots, julienned
- ½ green or red pepper, chopped
- 1 cup bean sprouts
- 1 block tofu, cubed into 1cm pieces
- 2 cloves garlic, chopped
- ¼ cup soy sauce or tamari
- 3 table spoons sesame oil
- 2 table spoons brown sugar
- 1 table spoon black pepper
- 3 table spoons sesame seeds (as garnish)
- vegetable oil for frying
Boil the Japchae noodles for 5-8 minutes, or until soft, drain and set aside. In a large frying pan add a few drops of vegetable oil and lightly saute carrots, pepper, garlic, tofu, and bean sprouts for a few minutes until they wilt, remove from heat and set aside.
In a large bowl, toss the sauteed veggies and tofu, scallions, noodles, sugar, sesame oil, soy sauce, and pepper until well mixed. Sprinkle with sesame seeds before serving.
*Image courtesy Flickr creative commons.