Korean mushroom japchae (noodles)

Name: Korean mushroom japchae (noodles) recipe
Yield: 4
Ingredients: 80ml soy sauce; 40.00 ml caster sugar; 20.00 ml sesame oil; 4 king mushrooms, thickly sliced lengthways; 100g shiitake mushrooms; 300g enoki mushrooms, trimmed, divided into large clumps; 300g sweet potato noodles; 30.00 ml peanut oil; 4 eggs; 5 long green shallots, cut into 5cm lengths; 5 garlic cloves, finely chopped; Toasted black sesame seeds, to serve; 40.00 ml gochujang paste; 20.00 ml soy sauce; 20.00 ml rice wine vinegar

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by Lucy Nunes

Delicious Team

Dec 06, 2022

Lucy Nunes shares her take on the classic Korean dish.

1/3 cup (80ml) soy sauce
2 tbs caster sugar
1 tbs sesame oil
4 king mushrooms, thickly sliced lengthways
100g shiitake mushrooms
300g enoki mushrooms, trimmed, divided into large clumps
300g sweet potato noodles
1 1/2 tbs peanut oil
4 eggs
5 long green shallots, cut into 5cm lengths
5 garlic cloves, finely chopped
Toasted black sesame seeds, to serve

Gochujang sauce (optional)

2 tbs gochujang paste
1 tbs soy sauce
1 tbs rice wine vinegar

Method

1.

For the gochujang sauce, if using, combine all ingredients in a small bowl. Place soy sauce, sugar and sesame oil in a large bowl, stirring until sugar dissolves.
2.

Place mushrooms in a shallow dish. Pour over 1 1/2 tbs soy sauce mixture. Set aside. Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and refresh under cold running water. Drain well and roughly cut using scissors. Add to bowl with sauce mixture and toss to coat. Heat 2 tsp oil in a medium non-stick frypan over high heat.
3.

Cook eggs for 4-5 minutes or until whites are set. Cover to keep warm and set aside.
4.

Meanwhile, heat 1 tsp oil in a large non-stick frypan over high heat. Stir-fry shallot for 2-3 minutes or until lightly charred. Set aside. Heat 1 tsp oil in pan and stir-fry one-third of the mushrooms for 2-3 minutes until golden. Transfer to a plate. Repeat, in batches, with remaining oil and mushrooms. Return shallot and mushrooms to pan with garlic. Stir-fry for 30 seconds or until fragrant. Reduce heat to medium, add noodles and sauce to pan and stir-fry for 2 minutes or until heated through.
5.

Top noodles with an egg and serve sprinkled with sesame seeds. Drizzle with gochujang sauce, if using.