How to make Easy Korean Noodle Salad with Vegetables
If you like the famous Korean noodle dish called Japchae (잡채), try this version I made. It is a simply tasty and easy to make salad. I toss together Korean sweet potato noodles (dangmyun, 당면), spinach, mung bean sprouts, and sweet pepper with simple Korean chili flake vinaigrette.
The Traditional japchae takes time to make because you need to season the vegetables separately. I have posted simplified version of japchae a while ago in Dramafever. If you haven't seen it, please go to the link and you will find.
I gave a little twist on the traditional japchae with this recipe. I made into a salad version with dressing. All you need to do is to blanch the spinach and mung bean sprouts in boiling water for 5 seconds, and saute the pepper and onion with garlic for 60 seconds just to wilt a little bit. With very little cooking time, you have simple yet delectable Korean noodle salad ready to serve.
Try with different vegetables of your choice. Asparagus, Swiss Chard, kale, green beans, zucchini, soybean sprouts, and etc. Any vegetables will work. Add some grilled chicken, steak, shrimp or any kind of seafood will make this salad into a meal on its own.
I make this Korean noodle salad quite often to serve my guests with a seasonal vegetables and it was always a hit.
Blanch the spinach and mung bean sprouts in boiling water with a little bit of salt for 5 seconds. Drain and rinse with cold water. Squeeze out gently to remove extra moisture. Set aside.
Here is the Korean glass noodles (dangmyun, 당면). It is made with sweet potato starch .
Cook the noodles in a boiling water for 5-6 minutes or according to your package direction. Drain and rinse with cold water. Set aside.
Saute the sweet pepper slices, onion, and garlic in a little bit of oil until they are crisp tender. About 1 minute. Sprinkle some salt to season. Remove the skillet from the heat and set aside.
To make the dressing, combine all the ingredients in a bowl and mix. This golden syrup is green plum syrup called mashil jeup (매실즙). It is common household condiment in Korea and used widely in many dishes. You can skip this if you don't have it.
Add the noodles, spinach and mung bean sprouts to the skillet. Drizzle the chili vinaigrette over.
Toss everything with you hand to incorporate the sauce.
The simple and tasty Korean noodle salad is ready to serve.
You will love the texture of the chewy noodles and the crisp tender vegetables mingled in slightly spicy chili vinaigrette. I could eat the entire batch if I let myself into. You will love this salad, guy. If you like Korean glass noodles, I highly recommend to try out. You can try with different vegetables of your choice. I can picture this salad with asparagus, mushroom, Swiss chard, kale, cabbage, zucchini. Throw some grilled chicken or steak or shrimp to add protein. That will become a wholesome meal on its own. Lovely!
Korean Noodle Salad with Vegetables
- 6 oz Korean glass noodles (dangmyun, 당면)
- 1 bundle spinach, cleaned
- 1/2 lb (250 g) mung bean sprouts, cleaned
- 1 medium red pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons oil
For the chili vinaigrette:
- 4 tablespoons soy sauce
- 2-1/2 tablespoons rice wine vinegar
- 2 tablespoons Korean plum extract, optional
- 1 tablespoon Korean chili flakes
- 1-1/2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon freshly ground black pepper
- Bring a pot of water to boil. Add spinach and mung bean sprout with some salt and blanch for 5 seconds. Drain and rinse with cold water. Squeeze out gently to remove the extra moisture. Set aside.
- Cook the noodles in boiling water for 5-6 minutes or according to the package direction. Rinse under the cold water and drain. Cut the noodles with a pair of scissor 2-3 times to shorten the length if you wish.
- Heat 2 teaspoon of oil in a skillet and saute red pepper, onion, and garlic for 60 seconds just to wilt a little. Remove the skillet from the heat and set aside.
- In a small bowl, combine all the vinaigrette ingredients and mix well.
- Add the spinach, mung bean sprouts into the skillet and drizzle the chili vinaigrette over and toss well with hand. You can use chopsticks if you prefer. Serve immediately or at room temperature.