Korean Japchae Noodle Recipe

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option while chicken is often less expensive than beef.

sweet potato noodles

💰Cheaper: rice noodles

Rice noodles are more widely available and often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable alternative with a neutral flavor.

mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms can be a cost-effective substitute.

Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.

Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.

Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook).

Onion: Slice onion into thin slices.

Green Onion: chop.

Finely mince the garlic.

In bowl, whisk together soy sauce, brown sugar and sesame oil.

If 10 minutes have passed for the noodles, drain the noodles.

Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.

Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.

Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.

Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.

Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens