Vegetable Japchae recipe - ingredients, nutrition and when to eat it
Vegetable japchae is made by stir-frying glass noodles with spinach and other vegetables in a soy-based sauce.
Vegetable japchae is made by stir-frying glass noodles with spinach and other vegetables in a soy-based sauce. Chewy noodles, crisp vegetables, and fragrant sesame oil make it a tasty side for a home-cooked meal or a dish to serve on a special occasion.
Noodles · 30 minutes to cook
Nutrition (per 213g serving): 374.8 kcal · protein 5g · carbohydrate 64.8g · fat 11.7g · sodium 1220.9mg
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: Check the package for the glass noodles’ cooking time, then cook them just shy of tender so they don’t get too soft in the pan.
Tips: After blanching the spinach, squeeze out the water well so it doesn’t thin the sauce.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Spinach — 40 g
- Carrot — 25 g
- Onion — 30 g
- Shiitake mushrooms — 25 g
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 clove