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Title: My Mom's Easy Vegetarian Japchae (Korean Glass Noodles)
Categories: Korean
Yield: 4 Servings

6 c Uncooked spinach
2 tb Extra virgin olive oil
3 1/2 oz Plantspired Korean BBQ Steak
- -OR-
1 tb Soy sauce; plus:
1 tb Brown rice syrup; plus:
1/2 ts Black pepper
1/2 c Shiitake mushrooms; sliced
1/2 c Yellow onion; julienned
2 ts Garlic; minced
1/2 c Red bell pepper; julienned
1/2 c Green bell pepper; julienned
1/2 c Orange bell pepper;
- julienned
1/2 c Yellow bell pepper;
- julienned
1/2 c Carrot; julienned
7 oz Korean sweet potato
- vermicelli
1/4 c Soy sauce
2 tb Brown sugar
2 tb Brown rice syrup
2 tb Toasted sesame oil
2 ts Cracked black pepper
1 tb Toasted sesame seeds

Preparation time: 15 minutes
Cooking time: 30 minutes

The perfect noodle dish for your holiday table!

Cook the spinach by bringing a large pot of water to a boil. Drop the
spinach in and let it cook for about 1 minute, until the leaves turn a
bright and brilliant green. Drain and run the spinach under cold
water, to stop it from cooking longer. Squeeze out the excess liquid
and place the spinach in a very large bowl.

Next, julienne everything: the Plantspired steak, onion, mushrooms,
carrots, and bell peppers. For the bell peppers and carrot, create
very thin layers (you can use a mandolin) and then chop them into
matchsticks.

Begin by sautéing the Plantspired steak, onions and mushrooms over
medium-high heat in a little bit of extra virgin olive oil, salt, and
pepper, until the onions grow translucent (around 3 to 5 minutes). If
you're not using Plantspired steak, add 1 tb of soy sauce, 1 tb of
syrup, and black pepper and continue sauteeing until the liquid
evaporates (about 1 minute). Then, throw those in the same bowl with
the spinach. Next, sauté the carrots in the same fashion--with a
little olive oil, salt, and pepper, until they begin to soften (about
4 to 5 minutes). Add to the same bowl with the spinach and mushrooms.
Repeat for the red bell pepper, then the green bell pepper, then the
orange bell pepper, and finally the yellow bell pepper. The order
doesn't matter--so long as you cook each vegetable separately.

To cook the noodles, bring a large pot of water to a boil and add your
glass noodles. My mom tells me that the best way to ensure perfectly
chewy noodles is to cook the noodles for about 3 minutes and then add
1/2 cup of cold water. When the water comes back to a boil, add
another 1/2 cup of cold water. Continue doing this until your noodles
are cooked (around 7 minutes in total). Before draining the excess
water, reserve about 1 cup. Then drain the water, run the noodles
under cold water (so they don't get soggy), and place the noodles in
the same pan as the stir-fry.

To the large bowl of vegetables, add soy sauce, brown sugar, brown
rice syrup, sesame oil, and black pepper. Then, add about 1/4 cup of
the reserved noodle liquid. Using your hand or a pair of tongs, stir
the sauce into the noodles, mixing vigorously to help thicken the
sauce. I like my vegetarian japchae to have a bit of a broth (not
swimming in broth, just "broth-y") and if you do too, continue adding
a bit more of that reserved noodle liquid at a time until you reach
your desired consistency. The key is to stir it vigorously!

Garnish your vegetarian japchae with toasted sesame seeds and a couple
turns of cracked black pepper.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/easy-traditional-vegetarian-japchae/>

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