Korean Vegetarian Japchae (Glass Noodle Stir-Fry) with Egg Ribbons
Japchae literally means mixed vegetables. However, the main ingredient of this classic dish is Korean sweet potato noodles, also known as glass noodles. Japchae is an essential dish for Chuseok (Korean Thanksgiving).If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Noodles
- 340 g glass noodles
- 1 Tbsp soy sauce ^
- 1 tsp sesame oil ^
- 150 g bulgogi sauce
Egg Ribbons
- 6 eggs yolks separated
- 1 drizzle of oil ^
Vegetables
- 1 brown onion thinly sliced
- 400 g mushrooms thinly sliced
- 1 capsicum thinly sliced
- 1 pack sesame seeds
- 1 drizzle of oil ^
- 200 g julienned carrot
- 100 g baby spinach
Pantry Staples ^
Instructions
- Bring a pot of salted water to the boil.
- Place glass noodles in a bowl and cover with lukewarm water. Set aside to soak for 10 minutes. Drain well, return to bowl and set aside.
- Separate egg yolks from whites. Stir the yolk with a spoon until smooth. Lightly beat the white by gently cutting it with a spoon. Season both with a pinch of salt. Heat oil in a large nonstick frypan on low-medium heat. Add egg yolk, swirling pan so egg spreads to cover the base. Cook for 1-2 minutes on side and then flip add cook a further 1-2 minutes, until golden and cooked through. (repeat with egg white mixture). Transfer to a chopping board and slice egg into ribbons. Reserve pan. Note: If you're short on time, you can whisk and cook the egg whites and yolks together.
- Place noodles in pot of boiling water, stir to separate strands and cook for about 5 minutes, until just tender. Drain, refresh under cold water and leave to drain again. Toss in a bowl with soy sauce and sesame oil. Cut in a few places with kitchen scissors to make them easier to eat.
- Thinly slice onion, mushroom and capsicum, and set aside separately. Heat reserved pan on medium-high heat. Cook sesame seeds for about 3 minutes, until toasted. Add to a large heatproof bowl. Return pan to heat with oil. Cook onion with a pinch of salt for about 3 minutes, until softened. Add to bowl with sesame seeds. Repeat with mushrooms, capsicum, carrot and spinach, cooking each vegetable separately. Reserve pan. Note: We cook each vegetable individually to preserve the flavour of each, but you can cook two vegetables together to speed things up.
- Return pan to heat and add bulgogi sauce and cooked noodles. Cook for about 2 minutes, until warmed through. Add noodles and egg ribbons to bowl with vegetables. Toss to combine and season to taste with soy sauce and sesame oil.
- Plate up Japchae and enjoy!
