Japchae with Dried Radish recipe - ingredients, nutrition and when to eat it
This japchae is made with soaked dried radish, glass noodles, and vegetables stir-fried in a soy sauce seasoning.
This japchae is made with soaked dried radish, glass noodles, and vegetables stir-fried in a soy sauce seasoning. The dried radish adds a pleasantly chewy bite among the glass noodles. It makes a filling lunch or dinner with rice.
Vegetables · 30 minutes to cook
Nutrition (per 674g serving): 382.5 kcal · protein 5.9g · carbohydrate 66g · fat 11.6g · sodium 1257.5mg
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: Squeeze the soaked dried radish well so its moisture doesn’t thin out the seasoning.
Tips: The glass noodles will continue cooking in the pan with the sauce, so don’t let them get too soft when boiling them.
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Ingredients (1 serving)
- Dried radish strips — 20 g
- Glass noodles — 50 g
- Carrot — 25 g
- Onion — 30 g
- Shiitake mushrooms — 1 pc
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Water — 500 ml