Craving some delicious japchae, but think it takes too long to make in your busy student life? Worry no more with this easy 20 minute recipe that still manages to pack in all the wholesome goodness and takes a load out of your fridge as well! Via futuredish who also has a helpful video showcasing how to make the dish visually!
200 grams of Dangmyeon/glass noodles
1/2 of a carrot
4-5 tsp of sesame oil
5-6 shittake mushrooms
1-2 handfuls of oyster mushrooms (optional)
3 large handfuls of spinach
3 tsp of minced garlic from 6-8 cloves
5 tbsp soy sauce
1 tbsp honey
1 tbsp sesame seeds
Bring a pot of water to the boil and place the glass noodles in, making sure it is all evenly covered by the water. Place in and allow to cook for 8 minutes, before draining off the noodles in a strainer and let it drip off any excess water and rest.
Julienne the half of a carrot into thin slices. Chop the shittake mushrooms also into thin slices and the onion into small cubes. Clean and separate the oyster mushrooms if you choose to add them in!
Using another (or, to be economic, using the same pot of water) pot add some salt and then once boiling place in the spinach to blanche for about 10 seconds before immediately removing it and straining it in cool water to stop cooking. Then use your hands to squeeze the water out of the spinach.
Place a large frying pan on low heat, and add in some of 1 tsp of the sesame oil. Place in the carrots and onions to fry, season and then stir for around 4-5 minutes until soft and translucent.
After adding some more sesame oil in, throw in the mushrooms. After a few minutes you can also add in the dried spinach, as well as 1 tsp of the minced garlic. Continue to fry for some 1 or 2 more minutes.
Place the noodles in a large bowl, then add the soy sauce and sesame seeds. Mix it all together with chopsticks, a fork and spoon or your hands if you wear gloves! before adding in some honey and continuing to mix.
Add in all the sauteed vegetables, the rest of the garlic, and mix thoroughly. Garnish with a few more sesame seeds to finish and voila!