This mouth-watering Mushroom Japchae recipe is a must-try for those looking for a plant-based dish. It is naturally gluten-free made with sweet potato glass noodles. The noodles are coated in a savory, umami-rich sauce and mixed with a variety of colorful veggies. This recipe is so tasty that even veggies dis-likers will be asking for seconds!
What is Japchae
Japchae is a popular Korean dish that’s loved even by those unfamiliar with Korean cuisine. It is typically one of the first dishes that people are introduced to when learning about Korean food. Traditionally, it is a dish reserved for special occasions such as holidays, celebrations, and parties due to the time and effort required to properly prepare it. This involves soaking the noodles for several hours, cooking and seasoning each individual vegetable and protein separately. It’s easy to see why this dish was originally reserved for special moments.
Japchae literally means “a mixture of vegetables.” Originally, this plant-based dish was enjoyed by royals without the translucent sweet potato noodles and meat. The absence of meat in the dish was due to the major influence of Buddhist beliefs at the time. It was only after 200 years that the noodles and meat were added to the original vegetarian dish. This change occurred after Mongols brought wheat, buckwheat, and sweet potatoes to Korea. This transformed the dish into what we now know as “Japchae.”
How to Make Delicious Japchae
The secret to its delectable taste lies in the sauce and the texture of the noodles. Trust me, you don’t want to miss out on this chewy yet soft and translucent noodle dish.
Ingredients
☑️ Japchae Noodles (Sweet Potato Glass Noodles): Also known as Sweet Potato Glass Noodles, they are made from sweet potato starch and are naturally gluten-free. They have a slightly chewy texture and become translucent when cooked. You can find dehydrated sweet potato glass noodles easily in any Asian grocery store. It is recommended that you soak the noodles for about 20-30 minutes prior to cooking. This helps to reduce the cooking time and allows the noodles to better absorb the sauces without swelling when they get cold. Ensure that the noodles are fully submerged in water while soaking. If you prefer, you can skip soaking and boil the noodles as per the package instructions. After soaking, the noodles are ready to be cooked with the prepared sauces.
☑️Mushroom: For a plant-based dish, mushrooms are a great meat alternative due to their texture and bite. Shiitake, pearl, and oyster mushrooms, among others, are good options as they stay firm when cooked. Use a damp cloth to clean them instead of washing, to remove dirt.
☑️Black fungus or wood ear mushroom: Black fungus and wood ear mushrooms are two different types of mushrooms that share many similarities. These mushrooms are commonly used in Asian cuisine, particularly in Chinese dishes, and have a jelly-like consistency that provides a distinctive chewiness. Before using them, they need to be soaked for around 15 minutes until they become soft. When soaked, they expand to about 3-4 times their original size, so it’s best to use small amounts. If you’re making a plant-based Japchae, which lacks substantial chewiness due to the absence of meat, feel free to add a bit more. I personally add around 10 pieces of these mushrooms to enhance the texture. Personally, I love the texture of these mushrooms and highly recommend adding them to your dishes.
☑️Vegetables: When cooking vegetables, it’s best to choose firmer ones with less water content, such as carrots, capsicum, onion, and spinach. If you’re adding leafy greens, put them in at the end and for a shorter period of time. The key is to cook for a short time quickly so that they still remain vibrant in colour and crunchy in texture. To make the vegetables look more aesthetically pleasing, julienne them into similar shapes like noodles or match sticks. If you don’t have a spiralizer, just julienne the carrot. When sautéing, start with aromatic vegetables like onions, then add harder vegetables like carrots and capsicum, and finally spinach at the last minute. Don’t forget to add a little salt while sautéing, or else the vegetables won’t be seasoned enough, even if you add sauce later. Traditionally, each vegetable is sautéed separately and spinach is blanched beforehand. However, adding the vegetables at the last minute can prevent them from becoming brown and wilted.
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Ingredients
- Japchae Noodles (sweet potato noodles) - 250g
- Carrot 1 medium to large
- Capsicum 1-2
- Spinach 1 bunch
- Onion 1
- Black Fungus or wood ear mushroom 5 or more
- Mushroom of your choice - pearl mushroom, shitake, oyster mushroom
- Water (optional)
- Cooking oil
- Sesame seed
Sauce Ingredients
- Garlic 2 cloves (minced)
- Soy sauce 1/3 cup
- Sugar 4 tbs
- Sesame oil 1/2 - 1 tbs
Instructions
Step 1 - Mise en place (Preparation)
- To prepare sweet potato noodles, soak them in a sufficient amount of cold water for 20-30 minutes until they become slightly flexible. Afterwards, drain the water and set them aside.
- Soak dehydrated wood ear or black fungus mushroom in cold water for about 15 minutes until they become soft and expanded. Rinse them in water, cut or julienne them as per your preference. If you're using fresh mushrooms, clean them by removing the dirt. Julienne or spiralise the carrot and capsicum.
- Clean them by removing the dirt if you're using fresh mushrooms. Julienne or spiralise the carrot and capsicum. Once cleaned, slice or tear them by hand, depending on the shape of the mushroom.
- For aromatics, slice the onion and mince the garlic.
- Clean and wash the spinach.
Step 2 - Sautéing
- Heat a large pan or wok over medium heat. Once the pan is hot, add a small amount of cooking oil along with onion and cook until they become soft for a couple of minutes.
- Then, add carrot with a pinch of salt and cook for a couple of minutes. After that, add capsicum and cook for a minute.
- Add black fungus or wood ear mushroom along with any other mushroom and cook for 2 minutes in the same pan.
- Finally, add spinach and cook for a minute or so over high heat quickly.
- Taste the mixed vegetables and adjust the taste with salt. Once cooked, remove the sauteed vegetables from the pan.
- Rinse the pan quickly and add soy sauce, sugar, and garlic. Boil for a minute or two until you can smell the garlic aroma.
- Add the soaked and drained sweet potato noodles and stir them in. Cook for 5 minutes or so over medium heat until the noodles are cooked. (see note)
- Taste the noodles and adjust the taste with sugar or salt.
- Add a little bit of water if a little dry (if needed).
- Taste the noodles and adjust the taste with sugar or salt. It should have a little salty and sweet taste with umami-rich flavor.
- Then, add the cooked and seasoned noodles to the same pan and mix well. Add around half or 1 tablespoon of sesame oil and mix well.
Step 2 - Plating
Sprinkle some toasted sesame seeds before serving.
Notes
- If the noodles seem a little dry, add some water.
