Full written recipe 詳细完整文字食譜 : http://www.ricebowltales.com/2024/08/simple-and-delicious-japchae-korean.html
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** Ingredients
(4 - 6 servings)
300g Korean style sweet potato noodles (glass noodles)
½ Chinese leaves (can be substituted with onions)
100g carrots
½ each red & orange bell pepper
250g fresh shiitake mushrooms
2 large portobello mushrooms
125g asparagus (can be substituted with spring onions)
200g baby spinach leaves
** Sauce for the Japchae
4 tbsp light soy sauce
2 tbsp mirin
2 tbsp agave syrup ( can use other syrup )
2 tbsp vinegar
2 tbsp sesame oil
1 - 2 tbsp your own favourite chilli paste
2 tbsp toasted sesame seeds
* *Homemade salt & pepper seasoning :
( make and keep this in a jar and use it when you need it next time, I omitted the five spice powder for this version, want to preserve the vibrant colour of the vegetables) :
2 tbsp salt
1 tbsp ground white pepper
1 tbsp ground Sichuan pepper
1 tbsp sugar
1 tsp natural mushroom seasoning
1-2 tbsp chilli flakes
** 材料 :
(4 - 6 人份）
韓式地瓜麵（冬粉）300g
大白菜 ½個（可用洋蔥代替）
紅蘿蔔 100g
紅色和橘色甜椒各 ½ 個
新鮮香菇 200g
波特菇 2 個
蘆筍125g（可用青蔥代替）
嫩菠菜葉 200g
** 雜菜醬汁 :
生抽 4 大匙
味醂 2 大匙
龍舌蘭糖漿 2 大匙（可使用其他糖漿）
醋 2 大匙
芝麻油 2 大匙
你自己喜歡的辣椒醬 1 - 2 大匙
烤芝麻 2 大匙
* * 自製椒鹽調味粉 :
(餘下的調味料粉保存在瓶子裡，留作下次再需要時使用我。這次我没下香料粉，想保留蔬菜鮮豔的顏色) :
鹽 2 大匙
白胡椒粉 1 大匙
花椒粉 1 大匙
糖 1 大匙
天然蘑菇調味料 1 小匙
乾辣椒籽 1 - 2 大匙