I love eating Korean food but when it comes to cooking it my skills are quite limited. Jachae is one of my favourite Korean dish to make as it’s so easy and very tasty. I love the slippery chewy texture of the glass noodles made from sweet potato starch. This dish is so deliciously vibrant with many different vegetables. I prefer the vegetable only version but you can add marinated beef to the noodles as well. To maintain the best texture of the vegetables I like to stir fry them individually. This dish makes a perfect light snack or side dish. Love the taste and fragrant of the sesame oil and toasted sesame seed in this dish. Enjoy!
Korean Sweet Potato Noodles
250 grams sweet potato noodles
1 bunch English spinach (approx. 200 grams)
2 cloves garlic, minced
1 small onion, thinly sliced
6 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 large carrot, cut into thin strips
1 capsicum, thinly sliced
2 stalks spring onion, cut into 5cm lengths
1 tablespoon sesame oil
1 heaping teaspoon toasted white sesame seeds
4 tablespoons soy sauce
1 teaspoon sesame oil
2½ tablespoons sugar
Bring a large pot of water to a boil then add the noodles into the boiling water. Stir the noodles so they don’t stick together. Cook for about 5 minutes until the noodles are soft and chewy. Drain the noodles. Cut the noodles with a pair of scissors a few times. Place the noodles into a large mixing bowl. Add about 1/2 tablespoon sesame oil to the noodles and give it a stir so they don’t stick together.
Bring a small pot of water to a boil and blanch the spinach until they are wilted (about 1 minute). Drain the spinach under cold water to stop it from further cooking. Squeeze the water from the spinach with your hands. Cut the spinach roughly several times. Place the spinach on the side next to the noodles in the mixing bowl.
In a small bowl, add the sugar, soya sauce and sesame oil. Stir until the sugar dissolved and set aside.
Heat up oil in a small fry pan. Add garlic, mushrooms and carrot. Cook until slightly soft then add capsicum. Cook until carrot and capsicum are soft then transfer to the noodles.
Cook the onions until slightly soft add the spring onion and cook for another minute. Transfer the onion and spring onion into the noodle bowl.
Mix all the ingredients in the mixing bowl together. Pour the soy sauce and sugar mixture into the noodles and give it a good mix. Taste the noodles and adjust the seasoning accordingly.
To serve, transfer to a large serving plate. Garnish with sprinkle of toasted sesame seeds.