Japchae [Food Processor Attachment]
A classic Korean side dish (banchan) of stir fried vegetables mixed with glass noodles
This is for the Food Processor Attachment only
Ingredients
- 7 ounces (198 g) glass noodles (sweet potato starch noodles)
- 6 cups (170 g) fresh spinach
- 1 (85 g) carrot, peeled
- ½ large (120 g) yellow onion, halved
- 4 ounces (227 g) shiitake mushrooms, stemmed
- 2 Tablespoons (30 ml) vegetable oil, as needed
- 2 Tablespoons kosher salt, divided, optional
- 2 Tablespoons (30 ml) low sodium soy sauce
- 1 Tablespoon (15 ml) honey
- 1 Tablespoon (15 ml) sesame oil
- 1 Tablespoon sesame seeds, toasted
Directions
- Bring a large pot of water to boil over medium-high heat. Boil the glass noodles for 6–8 minutes, or until softened and translucent. Using a strainer, drain the noodles and run cold water through them to stop the cooking process. Cut the noodles into a more manageable size using kitchen shears if desired. Set aside in a large mixing bowl.
- Bring another pot of water to boil and add 1 Tablespoon of salt. Add the spinach and cook for 30 seconds or just until the leaves have wilted. Drain, and run cold water over the spinach to stop the cooking process. Squeeze excess water out of the spinach and cut it into smaller pieces if desired. Set aside in the bowl with the noodles.
- Fit the Food Processor with the Julienne Disc and secure the lid.
- Start the processor and, using the Food Pusher, feed the carrot through the Small Food Chute opening. If the carrot is too large, cut to size and feed through the Large Food Chute opening. Set julienned carrot aside.
- Fit the Food Processor with the Thin Slice Disc and secure the lid.
- Start the processor and, using the Food Pusher, feed the onion through the Small Food Chute opening. If the onion is too large, cut to size and feed through the Large Food Chute opening. Set sliced onion aside.
- Start the processor and, using the Food Pusher, feed the mushrooms through the Small Food Chute opening. If mushrooms are too large, cut to size and feed through the Large Food Chute opening.
- Add a splash of oil to a large pan over medium-high heat. Once hot, add the carrots and a pinch of salt (if using). Sauté 2–4 minutes, or until the carrots have just begun to soften. Add to the mixing bowl with spinach and noodles.Repeat this sautéing process with the onions and then the mushrooms, adding them to the mixing bowl once cooked.
- Sprinkle soy sauce, honey, sesame oil, and sesame seeds over the rest of the ingredients in the mixing bowl and mix thoroughly until all noodles and vegetables are well-coated.
- Serve at room temperature or store in the refrigerator for up to 5 days.
Chef's Notes
- This dish is basically a rainbow of fiber, nutrient, and antioxidant rich veggies tossed in a delicious sauce.
- By managing the ingredient amounts, you get a burst of the flavor from the honey, sesame oil, and soy sauce, with minimal amounts of the added sugar, fat, and salt you'll find in a restaurant version.
- It's also a very versatile dish. Have other veggies in your kitchen that need to be used? Add them in! You'll be adding more flavor and more nutrients!