Korean seafood japchae
Chewy sweet potato glass noodles tossed with shrimp, squid, mushrooms and vegetables in a savoury sesame-soy sauce. A seafood take on a familiar Korean celebration dish.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use Korean dangmyeon if available. Rice vermicelli cooks differently and will have a softer texture.
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Substitute available
If Mixed shrimp and squid, cleaned — 1 1/2 paper cups (about 250 g) is unavailable
Use the same amount of shrimp, squid or fish cake if one seafood is unavailable. Keep chilled before cooking.
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Substitute available
If Spinach — 1 packed paper cup is unavailable
Use baby spinach or the leafy tops of napa cabbage in the same amount.
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Optional
Leave it out or use thinly sliced bell pepper.
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Substitute available
If Onion, thinly sliced — 1/2 medium is unavailable
Use 2 stalks of green onion if needed; the flavour will be sharper.
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Substitute available
If Shiitake mushrooms, sliced — 4 small mushrooms is unavailable
Use button mushrooms in the same amount, or leave out.
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Optional
Leave it out for a milder flavour.
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Substitute available
If Soy sauce — 3 level tablespoons is unavailable
Use tamari in the same amount. Check the label if avoiding wheat.
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Substitute available
If Sugar — 1 level tablespoon is unavailable
Use honey in the same amount or reduce it for a less sweet dish.
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Optional
Leave it out if unavailable; the noodles will have less nutty aroma.
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Substitute available
If Neutral cooking oil — 1 level tablespoon is unavailable
Use canola, sunflower or another mild cooking oil.
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Optional
Garnish only. Leave out if unavailable or if anyone has a sesame allergy.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Cover the glass noodles with warm water for 20 minutes, or follow the packet directions. Drain and cut the long noodles once or twice with clean kitchen scissors. Rinse the seafood, slice the vegetables and mix the soy sauce with sugar and garlic.
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Step 2
Heat the neutral oil in a wide pan over medium-high heat. Cook the seafood for 3–4 minutes, until shrimp are pink and squid is opaque; move it to a clean plate. Stir-fry carrot, onion and mushrooms for 2–3 minutes, then add spinach until just wilted.
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Step 3
Add the drained noodles and soy sauce mixture to the pan. Toss for 2–3 minutes until the noodles are hot and glossy. Return the seafood, drizzle with sesame oil and toss once more. Finish with sesame seeds if using.
Finished dish
If the noodles are still firm after soaking, boil them according to the package before stir-frying. Do not overcook squid or it can become chewy. Keep raw seafood separate from ready-to-eat vegetables. Check labels for shellfish, soy, wheat and sesame allergens.
Enjoy every bite
How to enjoy it
Lift a small bundle of noodles with seafood and vegetables so the sesame-soy flavour is balanced.
Serve it with
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