Spring Vegetable Japchae (Korean Glass Noodles) Recipe - NYT Cooking 12/05/21 13:25

Spring Vegetable Japchae (Korean Glass

Noodles)
By Kay Chun

Y I E L D 4 servings

TIME 30 minutes

Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass
noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and
chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first,
then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae
celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature,
making it the perfect dish for potlucks and picnics.

INGREDIENTS PREPARATION

¼ cup low-sodium soy sauce Step 1

1 tablespoon minced garlic Make the sauce: In a small bowl, combine soy sauce, garlic, sugar,
sesame oil and 1/2 teaspoon pepper.
1 tablespoon turbinado sugar (or
brown sugar)
Step 2
1 tablespoon toasted sesame oil
In a large pot of boiling water, cook noodles until tender and
Kosher salt and black pepper translucent, 8 to 10 minutes. Transfer to a colander and run under
12 ounces dried sweet potato cold water to stop the cooking. Drain well and transfer to a large bowl.
noodles (glass noodles) Add half of the sauce (about 3 tablespoons) and toss to evenly coat.

3 tablespoons safflower or canola oil

½ small yellow onion, thinly sliced
(about 1/2 cup)
4 ounces carrots, peeled and cut
into matchsticks (about 1 cup)
4 ounces fresh shiitake mushrooms,
stemmed and thinly sliced (about 1
1/2 cups)
1 medium yellow bell pepper, cored,
Step 3
In a large skillet, heat 2 tablespoons safflower oil over medium. Add
onion and carrots, season with salt and pepper and cook, stirring
occasionally, until softened, about 3 minutes.
Step 4
Add mushrooms and half the remaining sauce (about 1 1/2
tablespoons) and cook, stirring occasionally, until tender and lightly
golden, about 3 minutes. Transfer the mixture to the bowl with the

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Spring Vegetable Japchae (Korean Glass Noodles) Recipe - NYT Cooking
seeded and sliced into 1/8-inch-thick
strips
4 ounces sugar snap peas, thinly
sliced lengthwise (about 1 1/2 cups)
6 ounces asparagus, trimmed and
thinly sliced on a bias, tips kept
whole (about 1 heaping cup)
4 ounces baby spinach (about 2
packed cups)
Toasted sesame seeds, for garnish
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12/05/21 13:25
noodles.
Step 5
Add the remaining 1 tablespoon safflower oil and the bell pepper to
the skillet and cook, stirring frequently, for 2 minutes. Add snap peas
and asparagus, season with salt and pepper, and cook, stirring
occasionally, until vegetables are crisp-tender, about 2 minutes. Add
the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer
the mixture into the bowl with the noodles. Add the remaining sauce
and toss until well combined. Season with salt and pepper.
Step 6
Divide japchae among bowls and garnish with sesame seeds. Serve
warm or at room temperature.
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