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A mushroom japchae recipe made with Lee Kum Kee sesame oil.

Mushroom Japchae Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15mins

  • Cooking

    20mins

Asian Food Rice or Noodle Vegetable Appetizer Dinner Lunch Less Than 60 mins

If you’re looking for a quick, easy, and filling vegetarian meal, this mushroom Japchae recipe checks all of the boxes. The dish is made with Korean sweet potato starch noodles (dangmyeon), whose chewy texture works brilliantly with the Lee Kum Kee Pure Sesame Oil.

Packed with plenty of umami from mushrooms and other fresh veggies, this is great as a side dish alongside other Korean bachan for a full feast. Or, you can enjoy it on its own as a tasty and light vegetarian meal!

What You Will Need

Ingredients

  • 226 g dangmyeon (Korean glass noodles)
  • 1 Tbsp. neutral oil
  • 6 Shiitake mushrooms, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 170g spinach, washed and roughly chopped
  • salt and pepper to taste
  • 1 stalk green onion, thinly sliced
  • 1 Tbsp. toasted sesame seeds, for garnish

Sauce Mix

  • 2 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 120 ml water
  • 1 Tbsp. sugar
  • 1 Tbsp. mirin
  • 1 Tbsp. neutral oil
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • black pepper, to taste

Made with
Lee Kum Kee products

Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
LKK’s Premium Soy Sauce 150ml

Soy Sauce

LKK's Premium Soy Sauce
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Soak the Korean glass noodles in hot water for 15 minutes, then drain and set aside before cooking.

  2. In a small mixing bowl, combine Lee Kum Kee Premium Soy Sauce, water, sugar, mirin, 1 Tbsp. of neutral oil, Lee Kum Kee Minced Garlic, and black pepper to taste. This is your Japchae sauce, set aside for cooking.


  3. In a frying pan on medium high heat, add the remaining neutral oil and heat for one minute. Add your shiitake mushrooms and carrots and cook until just tender, about 3-4 minutes. Season to taste and add spinach before switching off the heat and stirring until the spinach wilts. Remove from pan and set aside.

  4. In the same pan on medium high heat, add your drained glass noodles and the japchae sauce and toss to combine. Let the noodles cook until soft and the sauce is mostly absorbed into the noodles, which should take 3-4 minutes.

  5. Add the vegetables back in with 1 tsp. of Lee Kum Kee Pure Sesame Oil and half of your green onion. Toss to mix well and transfer to a serving plate.

  6. Garnish with the remaining green onion, Pure Sesame Oil, and toasted sesame seeds. Enjoy the mushroom Japchae!

     

    Visit our recipes page for more ways to cook with sesame oil!



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