Victoria's Kitchen

Korean Vermicelli with Vegetables (Japchae)

This is so healthy and satisfying. The noodles are chewy sweet potato noodles, which you can find at asian stores. Normally this should be made with beef or tofu, but I think the version with just vegetables is equally delicious, and a bit easier. The concept is that you cook each ingredient separately so that each one maintains its taste and the sum of the parts is positively delicious! 

My Korean cooking inspiration is Maangchi, who has wonderful videos and writes great recipes, go check her out!!

Korean Vermicelli with Vegetables (Japchae)
Serves 2
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 2 garlic cloves, minced
  2. 1 tablespoon brown sugar
  3. Soy sauce
  4. Sesame oil
  5. Sesame seeds (toasted)
  6. 1 large egg
  7. 3 large handfuls spinach, washed and drained
  8. Half a bag of dangmyeon (Korean sweet potato starch noodles)
  9. 3 green onions, cut into 2 inch long pieces
  10. 1 medium onion, sliced thinly
  11. A large handful of white or brown mushrooms, sliced
  12. 2 medium carrots, cut into matchsticks
  13. 1 red bell pepper, cut into strips
  14. Salt & pepper
  15. Vegetable oil (peanut oil)
  1. First, soak your noodles in cold water.
  2. To prepare the spinach, put a pot of water on to boil.
  3. In the meantime, make the egg: beat an egg with a pinch of salt. Add vegetable oil to the pan, and use a paper towel to wipe off any excess- you want only a thin layer. Pour the egg into the pan and tilt it so that it spreads out as evenly as possible. Turn off the heat and let it sit for a minute, then carefully use your fingers to flip it over and let it sit on the pan for 1 more minute. Let it cool and slice it into thin strips.
  4. The water for the spinach should be boiling by now. Add the spinach and let cook for 1 minute, then take it out with a slotted spoon or strainer. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands (or ideally cheesecloth) to remove any excess water. Cut it a few times and put it into a large bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil.
  5. Put another pot of water on to cook the noodles.
  6. As you wait for it to boil, chop all your veggies as outlined above.
  7. Once ready, heat your skillet up over medium high heat, and add a glug of vegetable oil.
  8. Stir-fry the onion and scallion with a pinch of salt for about 3-5 minutes. Remove from the heat and transfer to the bowl with the spinach.
  9. Start again with a glug of oil in the pan, and cook the mushrooms with a pinch of salt. Stir fry for 3-5 minutes and transfer to the large bowl.
  10. When your noodle water is boiling, cook your noodles as per package instructions (8 minutes or until chewy but cooked). Remove from the water, strain with water, and cut them a few times with scissors. Put the noodles into the bowl, add in 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon brown sugar. Mix with a spoon or your hands.
  11. Heat up the skillet with oil again and cook the carrots for a few minutes before adding in the red pepper. Cook for another 3 minutes and then transfer to the noodle bowl.
  12. Now you have all of your ingredients cooked separately and in the bow. Add 1 minced garlic clove (if you can handle it raw!), 1 tablespoon soy sauce, 1 tablespoon brown sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients.
  13. Mix all together by hand.
  14. Top with the sliced egg and sesame seeds and serve.
Victoria's Kitchen

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