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Japchae

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Japchae

Sweet potato vermicelli noodles can be tricky to get hold of, but they keep for ages and really are the key to a great japchae. Mix up the veg if you wish to make use of what you have in the fridge.

Ingredients

  • 150g/5½oz dried Korean sweet potato vermicelli noodles (dangmyeon)
  • ½ small onion, finely sliced
  • 2 garlic cloves, finely sliced
  • ½ red pepper, finely sliced
  • 1 carrot, peeled and cut into fine matchsticks
  • 4 dried shiitake mushrooms, soaked in warm water and sliced
  • 2–3 handfuls fresh spinach
  • 1 tbsp vegetable or sunflower oil
  • sesame seeds, toasted, to garnish

For the sauce