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Instant Pot Japchae
A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.
👥 4 Servings👤 Nancy Cho📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
If dangmyeon noodles are long, carefully cut the noodles with scissors to fit the diameter of the inner pot. Lay the noodles in a criss-cross pattern to prevent clumping.
2
Lay the carrots, onions, and mushrooms on top of the noodles.
carrot, peeled and julienned1
3
In a small bowl, whisk sugar, soy sauce, vegetable oil, and ¾ cup of water until well-combined. Drizzle the liquid mixture over the vegetables and noodles.
soy sauce3 tbspvegetable oil2 tsp
4
Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for ⏱️ 3 minutes. When the cooking is complete, quick-release pressure manually and press Cancel. Unlock and carefully remove the lid.
5
Select Sauté on Low. Add ¼ cup water, baby spinach, scallion, sesame oil, and black pepper. Mix thoroughly with the noodles. If the noodles are clumped together, add water, 1 tablespoon at a time, to loosen it up. Keep sautéing ingredients together until the baby spinach has wilted and water is absorbed, about 2 to ⏱️ 3 minutes. Press Cancel.
baby spinach2 cupssesame oil1 tbsp
6
Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.
roasted sesame seeds (optional)1 tsp
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