Korean cuisine: Veg JapChae, easy and tasty

The JapChae is perfect for the shy kitchens who approach the wok pan for the first time or for those who are not (yet) a big fan of Asian flavors. In fact, it is difficult to think of a simpler dish to make that is so immediately exotic to the palate and also incredibly good and satisfying for everyone.

The specialty served during the holidays

The specialty of this Korean delicacy - usually served during the holidays - is the use of sweet potato starch spaghetti (Dangmyeon), also called “glass noodles”, because of their glossy and transparent appearance. Naturally gluten-free, they are perfect allies of those who have little time and patience in the kitchen, because they cook in a lightning flash and once cooled they can be stored and comfortably heated at a later time without losing their consistency. Ideal for those who play early in meal-preparation and for those looking for an energetic but ultra-digestible dish in place of pasta to be consumed before workouts at high intensity: the sweet potato has in fact satiating power, high carbohydrate content but a low glycemic index.
Our version, 100% vegan, includes a julienne of carrots and pepper and a nice handful of fresh spinach to add directly into the pan, but nothing forbids you to indulge yourself with other vegetables, add a fried egg, pork, beef or chicken. Only one ingredient is essential for us: the shiitake mushroom.. Easily available both fresh and dry in international or organic food stores, this incredible vegetable is in fact able to stimulate the perception of umami, the fifth element of taste that conveys the flavor of.... tasty!
It could be for this reason that you clean your plate entirely.
To you the pleasure of experiencing it.

Light and quick cuisine.
JapChae: the dish to taste during the Olympics.

Ingredients for 4 people

400 g sweet potato noodles
2 carrots
1 yellow pepper
200 gr of spinach
1 onion
1 green onion
1 clove of garlic
10-12 Shiitake dried shiitake mushrooms
4 tablespoons of sesame oil
2 tablespoons of sunflower oil
40 g of sesame seeds
4 tablespoons of soy sauce
1 tablespoon of cane sugar
Salt to taste
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