Mushroom Japchae Recipe

 Vegan Japchae  

Hello K Friends! Do you like japchae? Today, I'll introduce a vegan japchae recipe that delivers rich flavors without any meat. With just some vegetables and glass noodles, anyone can easily make this dish. Hope you enjoy this recipe! 

Vegan Japchae

Ingredients:

• 3.5 oz (100g) glass noodles
• 5 dried shiitake mushrooms
• 0.3 oz (8g) dried ear mushrooms
• 1 small onion
• 1/4 carrot
• 3.5 oz (100g) spinach
• ½ yellow and red bell pepper

 Instructions

Making the Noodle Sauce

• In a bowl, add
• 3T soy sauce
• 2T sugar
• 2T cooking oil
• 1T minced garlic
• A bit of black pepper
• 2T water

Mix well.

Preparing shiitake mushrooms:

Rinse the dried shiitake in cold water 2 times, then soak in cold water for about 2 hours. After soaking, squeeze out excess water from the mushrooms. Slice the soaked mushrooms thinly.

How to season the mushrooms:

Add

• 1t soy sauce
• 1t sugar
• 1t chopped green onions
• A bit of minced garlic
• 1t sesame oil

Mix well. This seasoning ensures the mushrooms are flavorful when added to Japchae.

These are wood ear mushrooms for Japchae. Soak in warm water for 30 minutes to expand. Squeeze out water and tear or cut into pieces.

How to season the wood ear mushrooms

 Add

• 1t soy sauce
• A bit of sugar
• 1t chopped green onions
• ½ t minced garlic
• 1t sesame oil

Mix well. Set aside to pan-fry later.

Preparing spinach:

Wash and halve the spinach. Since it's tender, pour boiling water over it. Rinse with cold water and squeeze out excess moisture.

Add

• a pinch of salt
• 1t sesame oil
• 1t sesame seeds

Mix well.

Vegetable Preparation:

Slice a small onion and half of each bell pepper. Thinly slice a carrot cut to a suitable size.

Stir-frying:

Heat a pan with 1 tablespoon of oil. Add onion, bell peppers, and carrot with a pinch of salt. Stir-fry on high until onions are translucent. Transfer the cooked mushrooms to a plate to cool.

Add the seasoned shiitake and wood ear mushrooms. Stir-fry on medium for 2 minutes. Transfer to a plate to cool.

Soak glass noodles in warm water for an hour. Cut long ones in half. Stir-fry with the soy sauce mixture until absorbed. Transfer to a bowl. 

Add all the cooked ingredients,

• 1 tablespoon of sesame oil, and
• 2 tablespoons of sesame seeds.

Mix well.

 

Serve in a bowl and enjoy! Delicious Japchae that remains tasty even when cooled is done!

Vegan Japchae

Which version of Japchae do you like, the one with meat or the one with just vegetables? Please leave your thoughts in the comments below. Thank you! Bye bye!

Notes

• Cold-soaked mushrooms taste better than warm-soaked ones.
• Use mushroom-soaking water as broth to boost soup flavors.
• If you don't have dried shiitake, you can use fresh ones. Personally, I find that dried shiitake gives a better flavor and aroma for Japchae.
• Store leftover Japchae in the fridge and reheat in a pan or microwave when ready to eat.

Check out My Amazon Page💜: https://www.amazon.com/shop/chungskfood