Ingredients
- Carrots x 2
- Rice wine vinegar 1/3 cup + 2 tsp
- Spinach 280 grams
- Spring onions x 2-3 stems sliced
- Garlic x 4-5 cloves
- Large flat mushrooms 100 grams
- Vegetable oil x 2 tbsp
- Sesame oil x 3 tsp
- Sesame seeds
- Broccolini
- Capiscum
- Onion
- Sweet potato noodles 2 x 100 grams
- Gochujang x 2 tbsp
- Honey x 2 tsp
Method
- Julienne your carrots and pickle overnight with 1/4 tsp salt, 1 tsp sugar, 1/3 cup rice wine vinegar and 1/3 cup warm water. Drain out of pickling liquid when cooking japchae and place in a large mixing bowl/plate.
- Slice mushrooms and cook in 1 tbsp vegetable oil until golden brown. Take out of pan and put in the same large mixing bowl/plate as the carrots.
- In the same pan, cook spring onions in 1 tbsp vegetable oil. Add 2 cloves of diced garlic and washed spinach, cook until spinach is wilted. Finish with toasted sesame seeds and 1 tsp of sesame oil. Add to the mixing bowl/plate with mushrooms.
- Slice remaining cloves of garlic, cook in vegetable oil with broccolini until tender. Add to mixing bowl.
- Slice onion and cook in vegetable oil until soft, adding to mixing bowl.
- Slice capsicum, cook in vegetable oil and add to mixing bowl.
- Cook the sweet potato noodles in boiling water for 5 minutes, rinse and add to mixing bowl.
- Make the sauce for the noodles by whisking together 2 tbsp gochujang, 2 tsp honey, 2 tsp sesame oil, 2 tsp warm water, 2 tsp rice wine vinegar, 1 tsp toasted sesame seeds.
- Mix the sauce with all the cooked vegetables and noodles, finish with toasted sesame seeds and enjoy!
Product used in recipe
- Obento - Rice Wine Vinegar
