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Japchae (Korean Glass Noodles)

Untamed Earth Organic Farm Recipe Japanese Glass Noodles Stir Fry
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tbsp roasted white sesame seeds
  • ¼ tsp black pepper
  • 1 ½ cups shiitake mushrooms, fresh or rehydrated, thinly sliced
  • 250g Korean sweet potato starch noodles (dangmyeon)
  • 4 whole bunches of spinach, leaves and stems
  • 2 eggs
  • Cooking oil
  • 1 large carrot, peeled and julienned, ~4cm lengths
  • 6 small or 3 large spring onion, cut in half lengthwise and ~4cm lengths
  • 1 small daikon, peeled and julienned, ~4cm lengths
  1. Combine the soy sauce, brown sugar, sesame oil, minced garlic, sesame seeds and pepper in a mixing bowl and marinate the sliced shiitake in this mixture
  2. Cook the noodles according to the instructions on the packet, remove the noodles from the pot into a bowl and keep the water simmering
  3. Use the same noodle water to blanch the whole spinach for 1 minute, drain the spinach in a colander and set aside
  4. Separate the yolks and whites in two separate bowls
  5. Heat a pan with some cooking oil on low heat, whisk the whites and pour into a thin layer and cook both sides. Remove the cooked white from the pan and repeat for the yolk. Set aside
  6. Using the same pan, add a little more cooking oil and cook the carrots with a pinch of salt for ~2 minutes, remove from pan and set aside
  7. Repeat step 6 with the spring onions
  8. Using a draining spoon, fish the shiitake from the liquid and repeat step 6 but cook for ~4 minutes
  9. Lastly add the cooked noodles to the pan with 2 tbsp of the marinade liquid and ¼ cup water, let simmer stirring throughout  for ~2 minutes and remove from the pan
  10. Finely slice egg whites and yolks
  11. Cut the roots off the spinach and cut into ~4cm lengths
  12. Combine the noodles, spinach, carrot, spring onion, shiitake, daikon and remaining marinade liquid
  13. Garnish with the egg whites and yolks.