One-pot Korean Japchae for easy clean up! 🫧

Japchae is the number one sought after dish amongst the Koreans, particularly during Korean festive holidays.

It translates to mixed vegetables and was first invented in the 17th century. The main highlight of the dish is the glass noodle, which is made from sweet potatoes, along with colorful vegetables and well-seasoned meat. However, in this recipe, I’m once again using konjac noodles, as it’s much lower in calories and carbs, but feel free to use the normal glass noodle if you’d like!

Ingredients:

- konjac noodles

- light soy sauce

- dark soy sauce

- sesame oil

- honey 🍯

- spinach

- white button mushroom

- carrot 🥕

- beef slices 🥩

- sesame seeds (for garnishing)

Steps:

1. Cook the konjac noodles according to the package instructions. Drain the noodles and set aside

2. Combine the soy sauce, sesame oil, honey in a bowl and mix well

3. Slice up the mushrooms, carrots, beef and place them on a plate

4. Heat a pan with sesame oil. Once the oil is hot, add in all the vegetables and mushrooms and sauté them until they are cooked

5. Add in the beef, and cook it for around 2-3 minutes

6. Add the noodles and sauce mixture into the pan

7. Stir fry the noodles and vegetables together until all the noodles have fully absorbed the sauce

8. Sprinkle some sesame seeds and another drizzle of sesame oil and serve!

Notes:

- leftovers can be stored in an airtight container for up to 2 days

- you can also add eggs, onions or any other toppings you like!

Save this post if you want a recipe with minimal cleaning up! 😊

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