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Asparagus and Mushroom Japchae
When I was at the Korean food festival a few weeks ago I got to watch a demonstration on how to make japchae which was a nice reminder that japchae has been on my to
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
📝 Preparation Steps
1
Boil the noodles for ⏱️ 5 minutes in a large pot of water, drain and rinse in cold water.
2
Cut the noodles into manageable lengths and toss in the sesame oil to prevent them from sticking.
toasted sesame oil1 teaspoonoil1 tablespoontablespoon toasted sesame oil1/2
3
Heat the oil in a pan.
toasted sesame oil1 teaspoonoil1 tablespoontablespoon toasted sesame oil1/2
4
Add the mushrooms, soy sauce, mirin and sesame oil and cook until the mushrooms are tender, about ⏱️ 7-10 minutes.
mushrooms, I used a mixture of shiitake, enoki and oyster mushrooms (trimmed, cleaned and sliced)1 poundsoy sauce (gluten free for gluten free)2 tablespoonsmirin1 tablespoontoasted sesame oil1 teaspoonoil1 tablespoontablespoon toasted sesame oil1/2
5
Add the garlic and green onions and cook until fragrant, about a minute.
garlic (chopped)4 cloves
6
Add the carrot and asparagus and cook until tender, about ⏱️ 2-4 minutes.
carrot (julienned)1
7
Add the noodles, soy sauce, mirin and sesame oil and cook for a few minutes.
soy sauce (gluten free for gluten free)2 tablespoonsmirin1 tablespoontoasted sesame oil1 teaspoonoil1 tablespoontablespoon toasted sesame oil1/2
8
Add the spinach and cook until it wilts.
spinach (packed)2 cups
9
Taste test and season appropriately with soy sauce for extra saltiness or mirin for extra sweetness.
soy sauce (gluten free for gluten free)2 tablespoonsmirin1 tablespoon
10
Remove from heat and serve garnished with the sesame seeds
sesame seeds (toasted)1 tablespoon
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