Ingredients:

200g of Dangmyeon, a type of Korean sweet potato starch noodles.

Two tsp soy sauce

One tablespoon of sesame oil

One spoonful of sugar

two minced garlic cloves

One medium carrot, chopped into ribbons; one small onion, cut thinly; one red bell pepper, sliced thinly

one cup of spinach

Four or five fresh shiitake mushrooms, two thinly sliced green onions, and two teaspoons of vegetable oil (to cook)

Sesame seeds toasted (as agarnish)

Guidelines:

Get the noodles ready:

Bring a saucepan of water to a boil and prepare the sweet potato starch noodles as directed on the package, which should take approximately 6 to 8 minutes. To cease cooking, drain and rinse the noodles under cold water. Put aside.

Prepare the sauce:

Combine the soy sauce, sugar, sesame oil, and minced garlic in a small bowl. Put aside.

Get the veggies ready:

In a big pan or wok, heat the vegetable oil over medium heat. Stir-fry the chopped onions and carrots for two to three minutes, or until they start to soften. When the veggies are soft, add the bell pepper, spinach, mushrooms, and green onions and stir-fry for an additional two to three minutes.

Mix everything together:

When the vegetables are in the pan, add the cooked noodles. Over the noodles and veggies, pour the sauce, and mix gently until everything is completely heated and incorporated.

To serve,

 move the japchae onto a dish and top with toasted sesame seeds.

Savour:

Serve warm or room temperature as an appetiser or entrée. Rice and other Korean side dishes are frequently served with japchae.

Savour your home-cooked japchae. Please let me know if you need any help or if you have any questions.

Delicious Korean food called japchae is created of stir-fried glass noodles, usually made of sweet potato starch, and a variety of veggies, including onions, carrots, spinach, and mushrooms. Sesame oil and soy sauce are frequently used as seasonings. It can be served as a main course or as a side dish and occasionally sprinkled with sesame seeds.