Wok-fried glass noodles with crispy shiitakes (Japchae) from Koreatown: A Cookbook (page 84) by Deuki Hong and Matt Rodbard

  • scallions
  • soy sauce
  • spinach
  • carrots
  • sesame oil
  • oyster sauce
  • vegetable oil
  • mirin
  • shiitake mushrooms
  • oyster mushrooms
  • enoki mushrooms
  • sweet potato noodles
  • white beech mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on March 19, 2018

    I did not double the recipe as hirsheys did but I still had trouble achieving a char on the noodles. It was tasty anyway and traveled well thanks to the glug of sesame oil at the end. I used all of the suggested mushrooms and they were delicious.

  • hirsheys on February 26, 2018

    This was a very good recipe - full of umami flavor, but very mild, as is usual for jap chae. I made this per the recipe except that I doubled the amount, so struggled a bit to get the char that I would have liked to get (I like the browned bits). I also didn't deep fry the shitakes, so didn't have the crispy texture. However, this was a really nice dish. (In the future, I might add shredded sheets of omelet like I've seen in other jap chae recipes...)

  • mjes on May 02, 2017

    I used a Korean guk ganjang soy sauce for a more authentic flavor than a Japanese shoyu. I used enoki mushrooms and oyster mushrooms but couldn't easily find white beech mushrooms so I substituted button mushrooms. I liked the unexpected use of spinach in this recipe. The results were very satisfying.

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