Easy Spicy Japchae
Watch how to make it here 💛👇
If you love Korean noodles
with a little heat, you'll enjoy this easy spicy japchae. Unlike traditional
japchae, you don't need to cook each ingredient separately. Everything comes
together in one pan, making it a quick and simple meal for busy days.
Ingredients
Main Ingredients
- 150g (5.3 oz) sweet potato noodles
- 1/4 carrot, julienned
- 1/2 onion, sliced
- 1–2 fish cake sheets, sliced
- 1 handful spinach
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 2 tbsp corn syrup
- 1/2 tbsp minced garlic
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 2 tbsp mirin
- A little black pepper
- 1 tbsp sesame oil
- Ground sesame seeds for garnish
Instructions
1. Soak the Noodles: Soak the sweet potato noodles in lukewarm water for 30 minutes.
2. Make the Sauce: In a
bowl, combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon
sugar, 2 tablespoons corn syrup, 1/2 tablespoon minced garlic, 1 tablespoon
gochugaru (Korean red pepper flakes), 1 tablespoon gochujang (Korean red pepper
paste), 2 tablespoons mirin, and a little black pepper. Mix well and set aside.
3. Prepare the Ingredients: Slice
the onion, julienne the carrot, and cut the fish cake into thin strips. Wash
and prepare the spinach.
4. Cook: Pour 2 cups of
water into a large pan. Add the sauce and bring it to a boil. Once the sauce
starts bubbling, add the soaked noodles, onion, carrot, and fish cake. Cook
over medium-high heat, stirring occasionally, until most of the liquid has
reduced. Add the spinach and cook for about 30 seconds. Turn off the heat and
stir in the sesame oil.
5. Serve: Sprinkle with
ground sesame seeds and serve immediately.
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Tips
- Add enoki mushrooms for extra texture.
- Add the sesame oil at the end for the best aroma and flavor.
- This dish is best enjoyed fresh and warm.
- Make only as much as you plan to eat, as the noodles have the best texture right after cooking.
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