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Japchae
Tools
- Meat tenderizer
- Large pan
- Medium pot
- Strainer
- Large bowl
- Instant read meat thermometer
- Tongs
Ingredients
Japchae
- 6-8 ozsweet potato noodles
- 2 tsp9.1 gsesame oil
- 1 tbsp14 gcanola oil
- 1white onion, diced
- 1red bell pepper, julienned
- 2carrots, diced
- 2 oz57 gshiitake mushrooms, diced
- 3cloves garlic, minced
- spinach
Chicken
- 2-3chicken breasts, tenderized & cubed
- 2 tbsp32 gsoy sauce
- 1 tbsp19 ggochujang
- 1 tbsp14 gcanola oil
Sauce
- ¼ cup64 gsoy sauce
- 2 tbsp40 gmaple syrup
- 1 tbsp14 gsesame oil
- Seasonings if desired
Toppings
- Toasted sesame seeds
- Green onion
Steps
Amounts written into the step text aren't scaled.
- Mix the 2 tbsp32 g · Chicken¼ cup64 g · Sauce and 1 tbsp19 g together and then mix in the chicken and let marinate for 30 minutes.
- Cook the 6-8 oz according to their package. Then strain and place in bowl.
- Drizzle the 6-8 oz with 2 tsp9.1 g · Japchae1 tbsp14 g · Sauce and mix to ensure the 6-8 oz do not stick together.
- Cook the chicken in a large pan. Then set aside.
- Add the 1 to the large pan and cook on medium heat for 3 minutes.
- Add in the 1, 2, 2 oz57 g, and 3. Cook for 5 minutes or until the veggies are soft.
- Stir in the spinach and cook an additional 2 minutes.
- In a small bowl, mix together the 2 tbsp32 g · Chicken¼ cup64 g · Sauce ingredients.
- Add the chicken, veggies, and 2 tbsp32 g · Chicken¼ cup64 g · Sauce to the bowl of 6-8 oz and mix together.
- Add toppings if desired.