Japchae features potato starch or acorn glass noodles (dangmyeon), which are naturally gluten-free. This version of japchae can be like a Korean stir-fry of throwing in handy veggies, protein or no protein, and is easy to adapt. A chicken, beef, pork, or vegan bulgogi will work in this dish nicely. The main flavor is sesame, with a bit of soy, and a touch sweetness. Japchae is often served at room temperature. The noodles can be rehydrated in water for about an hour, but I lack patience and timing so I boil them.
Ingredients
Method
- Boil the noodles until al dente, rinse under cold water and set aside.
- In a large pan or wok, saute meat (if using) over medium and set aside.
- Lightly brown the ginger and garlic in olive oil, then add onions, then peppers and carrots, then mushrooms, and saute until tender.
- Add the meat and noodles back to the pan, and add soy sauce/tamari, sugar, and sesame oil to taste.
- Cut the noodles with scissors into manageable pieces, about 3-4 inches.
- Serve with sesame seeds and green onion as garnish.
