Sea Cucumber Japchae recipe - ingredients, nutrition and when to eat it
Sea Cucumber Japchae is a stir-fry of sea cucumber, glass noodles, and vegetables seasoned with soy sauce.
Sea Cucumber Japchae is a stir-fry of sea cucumber, glass noodles, and vegetables seasoned with soy sauce. The chewy sea cucumber and tender noodles come together with savory, nutty flavors. It makes a hearty lunch or a tasty side dish for dinner.
Seafood · 30 minutes to cook
Nutrition (per 262.2g serving): 298.4 kcal · protein 7.1g · carbohydrate 43.1g · fat 11.4g · sodium 1211.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the glass noodles just before stir-frying, as they’ll stick together if left sitting for too long.
Tips: If the sea cucumber releases a lot of moisture, gently pat it dry with a paper towel before adding it to the pan.
Tips: Soy sauce varies in saltiness by brand, so add a little at a time toward the end of stir-frying and adjust to taste.
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Ingredients (1 serving)
- Sea cucumber — 80 g
- Glass noodles — 35 g
- Shiitake mushrooms — 1 pc
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Scallions — 0.3 stalk
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 0.1 tsp