Japchae (Korean Style Vermicelli with Vegetables)


  • 3 dried shiitake mushrooms

  • 1 egg

  • 300g spinach

  • 1 carrot

  • 1 onion

  • 2-3 scallions

  • 1/2 bag sweet potato starch noodles


  • 2 tablespoon of sugar

  • 2 tablespoon of soy sauce

  • 2 cloves of garlic

  • 1 teaspoon of sesame oil


  1. Beat the egg and pan fry it in a very thin layer. Take it out and  slice thinly.

  2. Mince the garlic. Mix with the soy sauce, sugar and sesame oil.

  3. Soak the shiitake mushrooms overnight. Cut them into thin slices and add a bit of the sauce to marinate for at least 30 minutes.

  4. Cut the carrot, onion and green onions into thin slices.

  5. Blanch the spinach for 1 minute. Take it out and rinse in  cold water. After it cools, squeeze out the excess water and cut a few times.

  6. Boil the noodles for 6 minutes. Strain and cut them a few times.

  7. Cook the onion on medium heat. Add the carrots then the mushrooms. Change to low heat and add the spinach and noodles. Pour in the remaining sauce and mix well. Add the shredded egg before serving.