I created this glass noodle recipe because japchae is my favorite appetizer dish at Korean restaurants. This may not be the traditional japchae that includes meats and vegetables, but it's sweet and delightful. Serve as an appetizer or pair with chicken or meat.
Ingredients
- sweet potato vermicelli (glass noodles): 1 pack (8 ounce pack)
- boiling water: 0.5 cup
- reduced-sodium soy sauce: 0.5 cup
- brown sugar: 0.25 cup
- vegetable oil: 3 Tbsp
- sesame seeds: 1 tsp (toasted)
Metric Conversion
Stages of cooking
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Break noodles into small pieces. Place into a deep dish and cover with hot tap water; soak for 10 minutes.
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Meanwhile, whisk boiling water, soy sauce, and brown sugar together in a 2-cup liquid measure.
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Drain noodles and transfer to a bowl. Pour soy mixture over top and soak for 2 minutes.
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Heat oil in a large skillet over medium heat. Add noodles and soy mixture; cook and stir until hot, about 5 minutes.
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Transfer noodles and sauce to serving bowls. Garnish with sesame seeds.
