"Japchae, or glass noodles, are dried noodles made from sweet potato starch, adding a silky, yet crunchy texture to salads. soups and stews."
Korean Japchae Noodle Salad
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Prep time 10mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 ounces Korean Japchae Noodles-dried glass noodles
- 1 bunch fresh spinach
- 1/2 cup fresh bean sprouts
- 1/2 yellow onion, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup julienned carrot
- 1 tabelspoons canola oil
- 2 garlic cloves, minced
- 2 tablepoons soy sauce
- 1/2 teaspoon dried red chile flakes
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame seeds
Method
Step 1
Heat a pot of water to the boil, then add the Japchae noodles. Cook the noodles until tender, about 7 minutes. Drain the noodles and rinse with cold water. Drain the noodles again. Place the noodles in a large bowl.
Step 2
Heat another sauce pot of water to a simmer and add the spinach. Cook the spinach until wilted, about one minute. Drain the spinach then roughly chop.
Step 3
Add the spinach, bean sprouts, onion, red bell pepper, carrot and canola oil to the bowl with the noodles and toss to combine.
Step 4
In a small bowl add the garlic, soy sauce, chili flakes, vinegar, sugar and sesame seeds and stir to combine. Pour the dressing over the noodles and vegetables and toss to combine. Place the salad in a container, cover and refrigerate to chill, at least one hour.
Step 5
For extra heat and spiciness, use Korean Gochuang paste instead of dried red chile flakes. Use caution, Gochuang is very hot and spicy.