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Vegan Recipes Cacao-Shamaness Vegan Korean Vegetables Japchae

Korean Vegetables Japchae

Korean sweet potato noodles with vegetables and porcini mushroom stock.
Prep Time 10 minutes
Cook Time 15 minutes
Soak porcini in hot water 15 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Korean, Vegan
Servings 3 Sevings
Calories 385 kcal

Equipment

  • Pot to cook the noodles
  • Large sauteed pan or a wok
  • Strainer

Ingredients
  

  • 1 Cup Dried porcini mushrooms Soak porcini in hot water for 15 min or more.
  • 250 gr Korean sweet potato noodles Half a pack. Cook according to instructions on the back.
  • 200 gr Baby spinach Quick blanched
  • 250 gr Broccoli Separated and blanched
  • 150 gr Nappa cabbage Cut to bite size pieces
  • 2 Tsp Fresh ginger Chopped
  • 2 Tbsp. Olive oil or Grapeseed Oil
  • 4-5 Large portobello mushrooms Slices
  • 3 Tbsp. Fresh lemon juice
  • ΒΌ Cup Soy sauce
  • 2 Tbsp. Sesame oil
  • 1 Tbsp. Red Korean chili powder
  • 4 Green onions Chopped
  • 1 Tsp Black pepper
  • 1 Tsp Salt

Instructions
 

  • Soak the dried porcini mushrooms in boiling water for about 15 or more. It can also be prepared the day before. The longer you soak, the more flavor and aroma you get.
  • Close to using in the recipe (after at least 15 minutes of soaking) - add the soy, sesame oil, lemon juice, Korean chili pepper powder, salt, and pepper to the porcini stock and mix.
  • Cook the sweet potato noodles in water according to the manufacturer's instructions. When ready, rinse with cold water to stop cooking and remove the starch. It is best to cut the noodles with scissors as they are really long.
  • Boil water either in a pot or in a kettle and brew the broccoli for 10 minutes. Then rinse with cold water and strain.
  • Do the same with spinach. Soak it in boiling water for about 30 seconds and transfer it to a colander under cold water or a bowl of ice water. Strain well and squeeze the spinach well from the water with both hands until you form a spinach ball. Cut it into bite-sized pieces and set aside.
  • Heat 2-3 tablespoons oil in a large frying pan or in a wok and sweat for about 7 minutes over medium heat the ginger, portobello mushrooms and if you want to add tofu, this is the time. Cook until the mushrooms or tofu are golden.
  • Add the noodles, and the mushroom stock to the pan, and mix. Let the sauce simmer for about 5 minutes. Then add the broccoli, and the cabbage is baked. Continue to cook until there is almost all liquid has reduced.

Serving

  • Serve as many noodles as you want into a bowl. Add cooked spinach over the noodles, and drizzle a little sesame oil over it all. Garnish with green onions and roasted sesame seeds.
Keyword Gluten Free, Japchae, Korean Sweet Potato Noodles, Vegan Lunch