Japchae Salad recipe - ingredients, nutrition and when to eat it
Glass noodles, spinach, carrot, and mushrooms tossed with soy sauce and sesame oil, then served like a salad.
Glass noodles, spinach, carrot, and mushrooms tossed with soy sauce and sesame oil, then served like a salad. Its savory, nutty flavor pairs well with the fresh texture of the vegetables. A good choice for a light lunch or a side dish.
Salads & light · 20 minutes to cook
Nutrition (per 151g serving): 267.6 kcal · protein 4.4g · carbohydrate 38.2g · fat 11.6g · sodium 1218.2mg
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: After boiling the glass noodles, don’t rinse them in cold water for too long so they absorb the seasoning well.
Tips: Avoid overcooking the vegetables to preserve their color and crisp texture.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Spinach — 40 g
- Carrot — 25 g
- Shiitake mushrooms — 1 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove