Equipment
Ingredients
Noodles and Greens
- 200 g sweet potato glass noodles
- 150 g fresh baby spinach, washed and dried
Roasting Vegetables
- 150 g shiitake mushrooms, stems removed, caps sliced
- 150 g carrots, julienned
- 150 g red bell pepper, cored and thinly sliced
- 100 g yellow onion, thinly sliced
- 30 ml neutral oil
Sauce
- 60 ml soy sauce
- 45 ml toasted sesame oil
- 30 g brown sugar, packed
- 3 garlic, minced
- 2 g black pepper, freshly ground
Garnish
- 10 g toasted sesame seeds
Nutrition (per serving)
Method
Preheat your oven to 200 C or 400 F. Bring a large pot of lightly salted water to a boil for the noodles.
In a small bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, minced garlic, and black pepper until the sugar is fully dissolved.
Place the sliced shiitake mushrooms, carrots, red bell pepper, and yellow onion on a baking sheet. Drizzle with the neutral oil and toss until evenly coated.
Roast the vegetables in the oven for 15 to 20 minutes, or until tender and lightly caramelized at the edges.
While the vegetables roast, add the sweet potato glass noodles to the boiling water and cook for 6 to 7 minutes.
Drain the noodles in a colander. Do not rinse them; you want them hot. Transfer immediately to a large mixing bowl.
Use kitchen shears to cut the hot noodles three or four times to shorten them, making them easier to eat.
Immediately add the fresh baby spinach to the hot noodles and toss gently. The residual heat from the noodles will gently wilt the spinach.
Add the hot roasted vegetables to the mixing bowl. Pour the prepared sauce over everything and toss thoroughly until the noodles absorb the sauce and turn a rich brown color.
Garnish with toasted sesame seeds before serving warmly or at room temperature.
Chef's Notes
- Sweet potato glass noodles are notoriously resilient and long. Cutting them with kitchen shears is non-negotiable for a pleasant eating experience.
- Wilting the spinach with the residual heat of the noodles is a brilliant shortcut that saves you from boiling and squeezing the greens separately.
- Japchae is typically served warm or at room temperature, never piping hot. The flavors continue to meld as it sits.
- If preparing ahead of time, keep the sauce, noodles, and vegetables separate until just before serving to prevent the noodles from becoming too mushy.
Storage
Refrigerator: 3 days — Glass noodles will harden in the refrigerator. Reheating is required to restore their chewy texture.
