Quick vegan japchae with dangmyeon
Craving Korean comfort food, but don’t feel like spending ages in the kitchen? This vegan japchae is on the table in no time. Chewy dangmyeon, crunchy vegetables and shiitake get plenty of flavour from the Japchae wok sauce. Finish with a little toasted sesame oil and sesame seeds, and you’re done. Simple, savoury and deliciously Korean.LunchNoodle dish2 servings15 minutes preparation20 minutes soaking
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This is how you make it
- Soak the dried shiitake mushrooms in warm water for 20 minutes. Drain, gently squeeze out the excess water and cut into strips.
- Meanwhile, cook the dangmyeon according to the instructions on the pack. Drain.
- Cut the carrot and pepper into thin strips and the onion into half rings.
- Heat the coconut oil in a wok and stir-fry the onion, carrot and pepper over a high heat for 3 minutes. Add the shiitake and cook for another 2 minutes. Lower the heat. Add the spinach and allow it to wilt briefly.
- Add the dangmyeon and Japchae wok sauce. Toss well and heat for another 1 to 2 minutes.
- Remove the wok from the heat and stir in the toasted sesame oil. Sprinkle with sesame seeds and serve immediately.
Tip(s)
- Japchae is traditionally served as a side dish, but this amount also works well for lunch. Having japchae for dinner? Use 150 g of noodles and add some extra vegetables and sauce.
