Japchae with Bell Peppers recipe - ingredients, nutrition and when to eat it
A colorful japchae that combines the crisp texture of bell peppers with chewy glass noodles.
A colorful japchae that combines the crisp texture of bell peppers with chewy glass noodles. The mushrooms and vegetables keep it light, making it a good side dish for a weekday lunch or dinner.
Side dishes · 25 minutes to cook
Nutrition (per 395.5g serving): 483.1 kcal · protein 6.9g · carbohydrate 77.5g · fat 18.2g · sodium 1774.7mg
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: Bell peppers become soft if cooked too long, so add them near the end and stir-fry briefly.
Tips: After boiling the glass noodles, drain them right away instead of leaving them in water so they absorb the seasoning well.
Tips: Let the finished dish sit for about 5 minutes so the seasoning can soak into the noodles more evenly.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Red bell pepper — 0.5 pc
- Green bell pepper — 0.5 pc
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 40 g
- Onion — 0.3 pc
- Carrot — 30 g
- Garlic — 1 pc
- Soy sauce — 1.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp