Japchae
  • CourseMain Dish
  • CuisineVegetarian
Ingredients
  • 8oz. Beyond Meat sausage (hot Italian or your choice), chopped
  • 16oz. Korean sweet potato noodles or rice noodles
  • 2 eggs, lightly beaten
  • ½ medium onion, thinly sliced
  • 1 bell pepper, fine julienne
  • ½ large carrot, fine julienne
  • 5 dried shiitake mushrooms (about 3 oz.), thinly sliced
  • 2Tbsp. coconut aminos
  • ½cup water
  • 1tsp. brown sugar
  • 12oz. spinach (1 large bunch), cleaned well
  • 2tsp. vegetable oil
  • salt, to taste
Sauce
  • 1/3cup coconut aminos
  • 1Tbsp. mirin
  • 1Tbsp. honey
  • 2Tbsp. sesame oil
  • 1tsp. sriracha
  • 1Tbsp. sesame seeds
  • 1/2tsp. black pepper
Instructions
  1. Thinly slice the sausage, cook in a large sauté pan, and then set aside.
  2. Beat 2 eggs. Heat a skillet pan to medium-low heat and add cooking spray.
  3. Add beaten eggs and swirl around in the skillet so that egg covers the surface in a thin layer. Cook until it’s just set, using a rubber spatula to push the egg up to create a roll. Remove from pan and cut into ribbons when cooled.
  4. Heat the same skillet over medium-high heat. Add 1 tsp. oil and sliced onion. Season with a pinch of salt, sauté until translucent, and set aside.
  5. Add 1 tsp. oil to the same pan, and sauté carrots and bell pepper and a pinch of salt for 2 to 3 minutes. Remove from pan.
  6. Wipe off excess oil from the pan and bring dried shiitake mushrooms, soy sauce, brown sugar and water to a boil.
  7. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed.
  8. Bring a large pot of water and salt to a boil. Add the spinach, cook for 10 seconds, then move spinach from the boiling water to an ice bath immediately. Squeeze out water from spinach gently and set aside with other veggies.
  9. In the same water, cook the Korean sweet potato or rice noodles. Boil noodles according to package directions.
  10. While the noodles are cooking, whisk all ingredients for sauce in a bowl and set aside.
  11. Once cooked, place noodles in a large mixing bowl. Cut the noodles as needed with kitchen scissors if they are too long.
  12. Pour the sauce onto the noodles and gently mix until noodles absorb all of the sauce. Add vegetables and sausage and toss gently to combine everything with hands or tongs.
  13. Garnish japchae with some additional sesame seeds as desired.
Japchae
Print Recipe
  • CourseMain Dish
  • CuisineVegetarian
Ingredients
  • 8 oz. Beyond Meat sausage (hot Italian or your choice), chopped
  • 16 oz. Korean sweet potato noodles or rice noodles
  • 2 eggs, lightly beaten
  • ½ medium onion, thinly sliced
  • 1 bell pepper, fine julienne
  • ½ large carrot, fine julienne
  • 5 dried shiitake mushrooms (about 3 oz.), thinly sliced
  • 2 Tbsp. coconut aminos
  • ½ cup water
  • 1 tsp. brown sugar
  • 12 oz. spinach (1 large bunch), cleaned well
  • 2 tsp. vegetable oil
  • salt, to taste
Sauce
  • 1/3 cup coconut aminos
  • 1 Tbsp. mirin
  • 1 Tbsp. honey
  • 2 Tbsp. sesame oil
  • 1 tsp. sriracha
  • 1 Tbsp. sesame seeds
  • 1/2 tsp. black pepper
Servings:
Units:
Instructions
  1. Thinly slice the sausage, cook in a large sauté pan, and then set aside.
  2. Beat 2 eggs. Heat a skillet pan to medium-low heat and add cooking spray.
  3. Add beaten eggs and swirl around in the skillet so that egg covers the surface in a thin layer. Cook until it’s just set, using a rubber spatula to push the egg up to create a roll. Remove from pan and cut into ribbons when cooled.
  4. Heat the same skillet over medium-high heat. Add 1 tsp. oil and sliced onion. Season with a pinch of salt, sauté until translucent, and set aside.
  5. Add 1 tsp. oil to the same pan, and sauté carrots and bell pepper and a pinch of salt for 2 to 3 minutes. Remove from pan.
  6. Wipe off excess oil from the pan and bring dried shiitake mushrooms, soy sauce, brown sugar and water to a boil.
  7. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed.
  8. Bring a large pot of water and salt to a boil. Add the spinach, cook for 10 seconds, then move spinach from the boiling water to an ice bath immediately. Squeeze out water from spinach gently and set aside with other veggies.
  9. In the same water, cook the Korean sweet potato or rice noodles. Boil noodles according to package directions.
  10. While the noodles are cooking, whisk all ingredients for sauce in a bowl and set aside.
  11. Once cooked, place noodles in a large mixing bowl. Cut the noodles as needed with kitchen scissors if they are too long.
  12. Pour the sauce onto the noodles and gently mix until noodles absorb all of the sauce. Add vegetables and sausage and toss gently to combine everything with hands or tongs.
  13. Garnish japchae with some additional sesame seeds as desired.
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