Japchae

Vegetables. Noodles. Tofu.

serves 6

Chef Jiyeon Lee

Knife work

1 lb shiitake mushrooms
2 medium carrots
1 lb bok choy
6 green onions
1 red bell pepper
1 block firm tofu
¼ tsp salt
2 tbsp vegetable oil

Stem and slice mushrooms. Cut carrots into 2 ½ inch long matchsticks. Wash and trim bok choy. Cut green onions into 2 inch long slices. Cut bell pepper into 3 inch long julienne.

Dry tofu block and sprinkle with salt. Heat a large skillet over medium high. Add vegetable oil. Sear the tofu until golden brown. Remove from heat and set aside. Once cooled, cut into 1 inch cubes.

stir-fry

cut vegetables
cut tofu
1 tbsp tamari
1 tbsp sugar
salt
black pepper
4 tbsp vegetable oil

Heat a large skillet over medium-high. Add 1 tablespoon of vegetable oil and stir-fry carrots for 2 minutes, until slightly crunchy. Season with a pinch of salt and black pepper. Remove from heat and set aside.

In the same skillet over medium-high, add 1 tablespoon of vegetable oil. Stir-fry mushrooms for 4 minutes, until golden brown. Season with sugar and tamari. Remove from heat and set aside.

In the same skillet over medium-high, add 2 tablespoons of vegetable oil. Stir-fry bok choy for 2 minutes, until slightly wilted but still crunchy. Season with ½ teaspoon of salt and a pinch of black pepper. Remove from heat and set aside.

Noodles

300g sweet potato noodles, dried
3 qts water
2 tbsp tamari
2 tbsp sugar
1 tsp salt
2 tbsp vegetable oil

Soak noodles in hot water from the tap.

In a large pot, salt the water and bring to a boil. Cook the soaked noodles for 2 minutes, until slightly crunchy. Drain in a colander.

Immediately heat a large skillet over medium-high. Add vegetable oil. Stir-fry the drained noodles for 2 minutes. Season with tamari and sugar. Remove from heat and set aside until cool enough to handle.

Plate

noodles
carrots
bok choy
green onions
red bell peppers
tofu
3 tbsp sesame oil
3 tbsp sugar
2 tbsp tamari
1 tbsp sesame seeds

In a large bowl, combine noodles and vegetables. Season with sesame oil, sugar, and tamari. Mix well.

Arrange noodles and vegetables in large bowls. Top with tofu cubes. Garnish with toasted sesame seeds. Serve at room temperature.

Discover More

Get to know Atlanta, and discover the best things to do around the city.