How To Make Korean japchae (sweet potato noodle) They are made using only sweet potato starch and water. When cooked, they turn a beautiful glass noodles. How do You Cook Korean Glass Noodles?

Beef, carrot, eggs, garlic, green onion, ground black pepper, onion, red bell pepper, salt, sesame oil, sesame seeds, shiitake mushrooms, soy sauce, spinach, starch noodles, sugar, vegetable oil, white mushrooms. Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch. You can cook Korean japchae (sweet potato noodle) by using 12 ingredients and 10 steps. Here is how you cook Korean japchae (sweet potato noodle).

Ingredients of Korean japchae (sweet potato noodle)

1. You need to prepare of Sweet potato noodles.
2. Prepare of Garlic.
3. Prepare of Chilli padi.
4. Prepare of Cherry tomato.
5. Prepare of Baby kailan.
6. Prepare of Bell pepper (capsicum, any colour you want).
7. You need to prepare 1 pcs of Egg.
8. Prepare of Spring onions.
9. Prepare of Sesame oil.
10. Prepare of Light soy sauce.
11. You need to prepare of Mushroom powder.
12. You need to prepare of Sugar.

If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish. I got this recipe off the back of the Dangmyeon noodle package and adapted it.

Korean japchae (sweet potato noodle) directions

1. Cut the baby kailan, separate the stem and the leaves part..
2. Cut cherry tomato to half. Cut bell peppers to thin cuts..
3. Cut spring onions to 2cm size. Crushed and diced the garlic. Cut chilli padi..
4. Heat up sesame oil. Put in garlic, baby kailan stem and stir fry until the leaves start to change color..
5. Put in bell peppers, tomato. Stir fry. Put in mushrooms powder, cut chilli padi and sugar..
6. Put in the rest of baby kailan leaves. If you like your spring onions crunchy, turn off the fire and add in spring onions. Mix it a bit and set aside. If you like your spring onions cooked just leave them with the fire on for a while..
7. Boil japchae for 8 minutes or you can soak it with hot water for an hour. After soaking it just stir fry it a bit and it will become transparent. After boiling it you can strain the noodles and put in ice water if you want more chewy texture..
8. Mix japchae with sesame oil and light soy sauce..
9. Beat the egg and put mushroom powder in. Make a thin layer of egg on the pan. You can cut them into thin strips or just shredded them randomly with chopsticks like I did..
10. Mix japchae, stir fried vegetables and egg together. They are ready!.

Sweet potato starch noodles (dangmyeon, 당면) are a staple in Korean homes. I always have a couple of bags in my pantry. They are not only used for this iconic dish, but also great in soups and stews. There are various ways to prepare japchae noodles. This classic Korean noodle dish combines translucent sweet potato noodles with lots of stir-fried vegetables and a sweet-savory sauce.

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