Spinach Japchae

spinach japchae

This is a simplified version of Korean japchae. The traditional dish typically features more veggies like carrots and mushrooms, but I purchased this beautiful bunch of spinach from H-Mart so I lead with that. Potato starch noodles are elastic, bouncy, and surprisingly light. For those who have my book FAMILY, there is a version in there with braised egThe miso glazed asparagus could easily be enjoyed without the puff pastry, simply as a side dish.

Serves 4
gluten free (use tamari) / vegan

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Ingredients

• 600g (21 ounces) spinach, roots trimmed and washed very well
• 350g (12 ounces) sweet potato starch noodles
• sunflower or vegetable oil
• 1 small brown/yellow onion, finely sliced
• sea salt and white (or black) pepper
• 2 green onions, trimmed and finely sliced
• roasted sesame seeds, to serve

Seasoning sauce

• 1/4 cup (60ml) soy sauce or tamari
• 2 tablespoon white or brown sugar
• 2 tablespoon sesame oil
• 2 garlic cloves, finely chopped
• 1 tablespoon roasted sesame seeds

1. In a small bowl, combine the soy sauce or tamari, sugar, sesame oil, garlic and sesame seeds. Whisk until the sugar has dissolved.

2. Bring a large pot of salted water to the boil. Add the spinach and blanch the spinach until just wilted, about 1-2 minutes. Using tongs, drag the spinach out of the water (keep the pot of water for the noodles), place in a colander in the sink, and run under cold water. Squeeze out as much water as you can, and then roughly chop the spinach. Set aside.

3. To the same pot of water, add the sweet potato noodles. Cook according to the packet instructions for 3-4 minutes, until the noodles are just cooked. Drain and refresh under cold running water, then, using kitchen scissors, cut the noodles so the strands are shorter and easier to eat. Set aside.

4. Place a wok or large skillet (frying pan) over a medium-high heat. When hot, add about 1 tablespoon of oil and add the onions. Toss until softened, about 2 minutes. If they have been sitting for a while, the noodles will stick together so if needed, run them under cold water to loosen to them. Add the noodles to the pan, along with the seasoning sauce. Toss for about 3-4 minutes until the noodles are translucent and have absorbed most of the sauce. 

5. Add the spinach, breaking it up to distribute through the noodles, and toss until heated through, about 2-3 minutes. Season with 1 teaspoon of salt and a good pinch of white pepper; taste again to make sure you are happy with the seasoning, adding more salt and pepper if needed. Top with green onions and more sesame seeds and serve.