Get ready to transform your kitchen into a Korean culinary paradise with this mouthwatering Vegan Japchae that promises to tantalize your taste buds and impress even the most discerning food lovers! These translucent sweet potato glass noodles are not just a dish, they're a vibrant journey through Korean cuisine that will transport you straight to the bustling streets of Seoul, all while keeping things completely plant-based and incredibly delicious.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 8 oz sweet potato glass noodles
- 1 cup spinach
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- Sesame seeds for garnish
Instructions
- Begin by preparing the sweet potato glass noodles. Place the noodles in a large bowl and cover them with hot water. Let them soak for about 15 minutes, or until they are soft and pliable. Once softened, drain the noodles and set aside.
- While the noodles are soaking, prepare the vegetables. Rinse the spinach thoroughly and set it aside to drain. Peel and julienne the carrot, slice the bell pepper, and slice the onion into thin strips.
- In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 2-3 minutes, or until the onion becomes translucent.
- Add the julienned carrot and sliced bell pepper to the skillet. Continue to sauté the vegetables for another 3-4 minutes, or until they start to soften.
- Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant but not burnt.
- Next, add the soaked glass noodles to the skillet with the sautéed vegetables. Pour in the soy sauce and sprinkle the sugar over the mixture. Toss everything together using tongs or a spatula, ensuring that the noodles and vegetables are well coated in the sauce.
- Gently fold in the spinach, cooking for an additional 2-3 minutes until the spinach wilts and becomes tender.
- Once everything is well combined and heated through, remove the skillet from the heat. Taste and adjust the seasoning if necessary, adding more soy sauce or a pinch of salt if desired.
- To serve, transfer the vegan japchae to a large serving dish. Garnish with sesame seeds for added flavor and texture. Enjoy your delicious Korean glass noodles stir fry!
Tips
- Noodle Soaking Secret: Always use hot water when soaking sweet potato glass noodles and don't over-soak. 15 minutes is the sweet spot for achieving that perfect, slightly chewy texture.
- Vegetable Prep Matters: Cut all your vegetables into uniform, thin strips to ensure even cooking and a professional-looking stir fry.
- High Heat, Quick Cooking: Use a wok or large skillet and maintain medium-high heat to get that authentic stir-fry sear without burning your ingredients.
- Sauce Balance: Taste and adjust your soy sauce and sugar ratio to achieve the classic sweet-savory Korean flavor profile.
- Garnish Game Strong: Don't skip the sesame seeds! They add a nutty crunch that elevates the entire dish's texture and presentation.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 45g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
