This vegetarian version of japchae, the beloved Korean sweet potato noodle dish, is sure to please both mushroom lovers and meat eaters alike. Soaking the noodles in hot water instead of tending to a boiling pot means you can focus on preparing the rest of the dish while the noodles become soft and pliable. Feel free to swap in other mushrooms if you prefer; just make sure to cut them to the same thickness to ensure even cooking.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces dangmyeon (Korean sweet potato glass noodles)
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon corn syrup
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, grated
- 8 ounces shiitake mushrooms
- 7 ounces king oyster mushrooms
- 7 ounces oyster mushrooms
- 3.5 ounces maitake mushrooms
- 1/4 cup vegetable oil
- Kosher salt and freshly cracked black pepper
- 1/2 red onion, thinly sliced
- 6 ounces spinach (about 1/2 bunch), stemmed
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- For the noodles: Add the dangmyeon to a large heatproof bowl. Bring 8 cups water to a boil in a kettle or medium pot and pour the boiling water over the noodles, making sure the noodles are completely covered. Let sit until the noodles are pliable and al dente, about 10 minutes.
- For the sauce: Meanwhile, whisk the soy sauce, mirin, sugar, corn syrup, sesame oil and garlic in a medium bowl until most of the sugar is dissolved and the sauce is homogenous. Set aside.
- Drain the noodles and rinse under cold running water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove any excess starch. Allow to drain well, then transfer to a bowl and season with the soy sauce and sugar. Set aside.
- For the vegetables: Thinly slice the shiitakes. Cut the king oyster mushrooms in half crosswise and slice into the same thickness as the shiitakes. Tear and shred the oyster and maitake mushrooms into thin pieces, about the same thickness.
- Add 1 tablespoon of the vegetable oil to a large nonstick skillet and heat over medium-high heat. Add half of the mushrooms, season with salt and pepper and cook, stirring once halfway through, until browned, 6 to 7 minutes. Transfer to a large plate. Repeat with the remaining mushrooms and an additional 1 tablespoon vegetable oil.
- Add 1 tablespoon vegetable oil to the same skillet. Add the onions and some salt and pepper and cook, stirring constantly, until just tender with a little bite, about 1 minute. Transfer to the plate with the mushrooms.
- Add the remaining 1 tablespoon vegetable oil to the same skillet, then add the seasoned noodles and spinach. Cook, stirring and mixing constantly with tongs to cook off the moisture from the noodles and wilt the spinach, about 2 minutes. Add the reserved mushrooms and onions and prepared sauce. Cook, tossing constantly to coat the noodles and vegetables evenly, until the sauce is absorbed, 2 to 4 minutes. Remove from the heat and toss with the sesame oil. Transfer to a large serving bowl or plate and sprinkle with the sesame seeds. Serve hot or warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 1159 mg |