Japchae

Tonight, I tried my hand at Japchae! We usually order from a place nearby but I found some Ajumma Republic Japchae Sauce when I was at T&T and thought I would give it a shot. It’s not as good as the restaurant’s but it’s still tasty. I also like that it uses shirataki noodles, which are healthier. They have a bit of a rubbery texture but I like it. I used some marinated tofurkey for the protein but it had a strange aftertaste so next time, i’m going to use regular smoked or pressed tofu.

 

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  • Japchae
  • sesame oil
  • 1 package smoked tofu
  • 2 packages shirataki noodles (approx 400g)
  • 1 cup spinach
  • 6 cloves garlic, sliced
  • 1/2 jumbo carrot, cut into matchsticks
  • 2 cups mushrooms, chopped
  • 1 medium zucchini, cut into matchsticks
  • 1 cup Ajumma Republic Japchae Sauce
  • Instructions
    1. Rinse noodles with cold water to remove fishy taste. Drain water then add a small amount of sesame oil and mix until coated.
    2. Blanch spinach and set aside.
    3. Press the tofu with paper towels to drain out any excess moisture. Fry the tofu in a wok with some sesame oil until lightly browned. Remove from wok and set aside for later.
    4. Fry the garlic on high heat until fragrant then add carrots and mushrooms. After a couple minutes, add the zucchini and sauce.
    5. Cook on medium-low heat until vegetables have softened and most of sauce has been soaked up.

     

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