🇰🇷 Korean Vegetarian

Rice Cakes Japchae

Name: Rice Cakes Japchae
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Korean
Ingredients: to taste Salt; 150 g Spinach; 3 cloves, minced Ginger; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Sesame Oil; 250 g Noodles; 250 g Glass Noodles; 400 g Rice Cakes

🇰🇷 Korean

Springy noodles, tender rice cakes and a savoury-sweet glaze, tossed together in minutes. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Spinach150 g
Ginger3 cloves, minced
Spring Onions3, sliced
Soy Sauce2 tbsp
Sesame Oil2 tbsp
Noodles250 g
Glass Noodles250 g
Rice Cakes400 g

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Sesame Oil so they don't clump.
2
Heat the rest of the Sesame Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the rice cakes and cook until just done, then splash in the soy sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and spring onions.

Chef's tip

For deeper flavour, toast the gochugaru in the oil before adding anything wet.

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Watch how it's made

Video: 3 Asian Vegan Recipes | Japchae, Rice Cakes & Japanese Hot Pot · on YouTube