Sauce-Absorbed Japchae
A deeply flavorful Japchae where sweet potato noodles absorb the savory-sweet sauce directly, delivering more intense taste in every bite.
Equipment
Ingredients
Noodles
Japchae noodles
250 g
Vegetables
carrot (sliced)
1 piece
onion (sliced)
1 piece
cabbage (shredded)
2 cup
spinach (frozen)
2 cup
mushrooms (sliced)
200 g
Protein
fish cake (sliced)
1.5 cup
Sauce & Seasoning
oil
2 tbsp
garlic (minced)
1 tsp
soy sauce
3 tbsp
sweet soy sauce
3 tbsp
perilla oil
2 tbsp
sesame oil
3 tbsp
sesame seeds
1 tbsp
brown sugar
1 tbsp
Korean corn syrup
2 tbsp
water
2 cup
salt
1 tsp
black pepper
0.5 tsp
Instructions
Soak the noodles
Place sweet potato starch noodles in a large bowl and cover with cold water. Soak for 1 hour until pliable.
Prepare sauce base
In a large wok or deep pan, heat sunflower oil over medium heat. Add minced garlic and stir until fragrant.
Build the sauce
Add soy sauce, sweet soy sauce, perilla oil, sesame oil, brown sugar, corn syrup, water, salt and pepper. Bring to a simmer.
Cook noodles in sauce
Drain soaked noodles and add directly to the simmering sauce. Cook, stirring occasionally, until noodles are tender and sauce is mostly absorbed.
Add vegetables and protein
Add sliced carrot, onion, cabbage, mushrooms and fish cake. Stir-fry until vegetables are tender-crisp.
Finish with spinach and sesame
Add spinach and sesame seeds. Toss everything together until spinach is heated through. Serve hot.
Original recipe
Storage
Add a splash of water when reheating to restore moisture
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