One of my most favorite Korean dishes is Japchae which literally means “mixed vegetables.” It is made from Sweet potato noodles also known as glass noodles which are springy and somewhat chewy. I make mine vegetarian with lots of colorful vegetables. It’s a blend of spicy yet slightly sweet with vegetables that still have some crunch. It can be served as a side dish, but in our house, it’s the main dish.
Fun Story: One night in San Francisco a few years ago, my hubby and I had just had dinner at a very fancy restaurant. After we walked out, I ever so slightly whispered to my hubby that I was still hungry as the portions were so small. He was so sweet and was like what do you want to eat babe? I mentioned that I had a crazy craving for Japchae and so there we were yelping away for hole in the wall Korean places at 10 pm. We walked into a hole in the wall and it was one of the best Japchae we had ever had and truly hit my craving on the head. I wish I remembered the name of the place, so we could eat there on our next trip to San Francisco.
Japchae Noodles With Tofu – Korean
- 2 Pkt Sweet Potato Gluten-free noodle found them in the Asian section
- 1 box firm tofu pressed to remove excess water
- 2 tbsp sesame oil 1 onion thinly sliced
- 1 large Onion
- Stir Fry Friendly Vegeyables of your choice- mushrooms/ peppers / sprouts/carrots/ asparagus/ broccoli/ carrots/ snap peas thinly sliced
- 4 cloves minced garlic
- 3 cup fresh baby spinach
- Optional – Eggs/ toasted sesame seeds/ sliced green onions
- Salt, pepper, crushed pepper To taste
Tofu Marinade Sauce:
- ¼ cup Tamari soy sauce
- ½ tsp grated ginger
- 1 tbsp sambal
- 1 tsp rice wine or rice vinegar
- ½ tsp sugar
- 1 tbsp toasted sesame oil
- 2 tbsp maple syrup
- Whisk together
Egg Garnish (optional)
- Cook the noodles as per instructions and set aside. I cut my noodles a little with scissors ( easier to eat)
- Sauté the tofu in 1 tsp sesame oil till light brown.
- Then marinate in the sauce while you prep the vegetables
- Add 1 tbsp sesame oil, and sauté onions, garlic till transparent. Then add all the vegetables and stir fry (don’t overcook-I like mine crispy).
- Add spinach and cook till wilted
- Set the veggies aside
- In a pan add a tsp oil, add the noodles and do a quick toss.
- Pour the sauce from the tofu on to the noodles and make sure the noodles are coated.
- Then add tofu and toss again lightly
- Add the veggies and toss to combine.
- Per taste add additional salt/ pepper/ sambal( depending on how spicy you like it)
- Sprinkle with eggs, green onions and toasted sesame seeds.
- Eggs (Optional) : Whisk eggs with a pinch of salt. Heat oil and coat bottom of pan. Reduce heat, add eggs and swirl to cook like a thin omelette. Cook eggs both sides and set aside. Cut into thin slices when cool.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.