Vegan Japchae
Servings: 4
Ingredients
- 8 oz sweet potato glass noodles
- 6 Baby Bella mushrooms sliced (you can also use the equivalent of shitake mushrooms)
- 3 handfuls baby spinach
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1/2 onion thinly sliced
- 1 tbsp toasted sesame seeds and a few more for garnish
- SAUCE:
- 1-2 tbsp gochujang I use 1
- 1/4 cup low-sodium soy sauce
- 1 tbsp brown sugar + 1 teaspoon agave if you like your Japchae sweeter
- 1 tbsp sesame oil
Instructions
- Mix up sauce in a small bowl or jar and set aside.
- Chop up all your veggies so they’re ready to cook.
- Soak sweet potato noodles in a large bowl of warm water for 20 minutes. Strain and rinse soaked noodles. Bring a large pot of water to a boil, then add soaked sweet potato noodles and cook for 5 minutes (until they are clear and tender). Strain. Do not rinse. Set aside.
- While sweet potatoes are soaking/cooking, you will be cooking the vegetables.
- Start with a large skillet with 1/4 cup of water and cook the onions and mushrooms until the onions are translucent. The water should fully cook off.
- Set onions/mushrooms aside on a dinner-size plate.
- Now, add the carrots and red bell peppers into the skillet with 1/4 cup water and cook until tender-crisp. The water should fully cook off.
- Set carrots/peppers aside on the plate where you placed the onions/mushrooms.
- Finally, place the spinach in the skillet with a few tablespoons of water and cook just until wilted. Drain off excess moisture and place spinach on dinner plate with the rest of the veggies.
- In a large bowl, place the sweet potato noodles. Pour the sauce over the noodles and mix well with a tongs or a plastic-gloved hand. Add in the veggies and toss well. Add sesame seeds.
- Serve in bowls with extra toasted sesame seeds for garnish.