Vegetable Japchae (No Garlic & Onion)
A Delicious Vegetable Japchae Recipe Without Meat
This recipe creates a flavorful Japchae using only fresh vegetables and mushrooms, omitting meat for a lighter, healthier dish. Embracing the principles of temple cuisine, it consciously avoids ‘five pungent spices’ like garlic, onions, and chives, resulting in a clean and delicate taste. Enjoy the rich flavors of the ingredients themselves.
Main Ingredients- 200g Glass noodles
- 5 Dried shiitake mushrooms
- 100g Spinach
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 1/4 Carrot
- 1 handful Wood ear mushrooms
- Pinch of salt (for seasoning spinach)
Japchae Seasoning Sauce- 4 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1/2 tsp Black pepper
- 1 Tbsp Toasted sesame seeds (crushed)
- 1 Tbsp Sesame oil
- 4 Tbsp Soy sauce
- 2 Tbsp Sugar
- 1/2 tsp Black pepper
- 1 Tbsp Toasted sesame seeds (crushed)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
1. Rinse the dried shiitake mushrooms and soak them in hot water for at least 30 minutes until fully softened. Reserve the soaking liquid. Once softened, remove the tough stems and slice the mushrooms into thin strips.
Step 2
2. Soak the dried wood ear mushrooms in cold water. After they have softened, rinse them thoroughly under running water to remove any debris. Trim off any tough stems and prepare them for cooking.
Step 3
3. Clean and trim the spinach. Blanch it in boiling water with a pinch of salt for just 30 seconds to 1 minute – avoid overcooking. Immediately shock the blanched spinach in cold water to stop the cooking process and preserve its vibrant color.
Step 4
4. Squeeze out as much water as possible from the blanched spinach. Season it with a pinch of salt, a drizzle of sesame oil, and crushed sesame seeds. Gently mix to ensure it’s evenly seasoned. This step enhances the spinach’s natural flavor.
Step 5
5. Remove the seeds from the red and yellow bell peppers, wash them, and slice them into very thin, uniform strips. Uniformity in slicing ensures even cooking and a beautiful presentation.
Step 6
6. Peel and wash the carrot. Slice it into thin matchsticks, similar in thickness to the bell peppers. Adding carrots contributes a lovely color and a satisfying crunch to the Japchae.
Step 7
7. Slice the rehydrated shiitake mushrooms into thin strips, matching the thickness of the other vegetables. The mushrooms will add a deep, savory umami flavor to the dish.
Step 8
8. Heat a little oil in a pan. Stir-fry the prepared vegetables in order: start with the shiitake mushrooms to release their aroma, followed by the wood ear mushrooms, carrots, and finally the bell peppers. Sauté each until just tender-crisp. Stir-frying separately helps maintain their distinct textures and bright colors.
Step 9
9. In a large pot, bring water, soy sauce, and a small amount of cooking oil to a boil. Once boiling, add the glass noodles and cook for approximately 8 minutes, or until tender. Stir occasionally to prevent them from sticking together.
Step 10
10. Drain the cooked glass noodles and rinse them under cold water to remove excess starch. Pat them dry thoroughly. Toss the noodles with a little sesame oil or cooking oil to prevent sticking. In a clean pan, combine 4 Tbsp soy sauce and 2 Tbsp sugar, then add the noodles and stir-fry until glossy.
Step 11
11. Add the sautéed vegetables and the seasoned spinach to the glazed noodles. Finally, stir in 1 Tbsp sesame oil, 1 Tbsp crushed sesame seeds, and 1/2 tsp black pepper. Gently toss everything together until well combined, ensuring all ingredients are evenly distributed. This creates a delicious and healthy Vegetable Japchae. Mix thoroughly to allow the flavors to meld beautifully.
