Korean Japchae


by: Angry Asian

korean noodles


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serves: 4

one cellophane noodles

3 carrots, shaved

in handful dried woodeared mushrooms, resusitated warm water, chopped

half red onion, sliced

1 green pepper, sliced

2 stalks of green onions

1 package of firm tofu, drained and pressed of water, cut into strips

1 cup arugula


3 tablespoons soy sauce

2 1/2 tablespoons sugar

2 tablespoons sesame oil

2 teaspoons minced garlic

2 teaspoons roasted sesame seeds

Nutrition Facts
Korean Japchae

Servings Per Recipe: 4

Amount per Serving

Calories: 185

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 796.6 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 12.4 g
  • Protein: 5.6 g

how is this calculated?

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1.  Boil water to cook the noodles and shaved carrots. keep it al dente

2.  In a pan, heat up sesame oil and cook up two types of onion and mushrooms. add in the noodles & carrots & tofu strips. pour the sauce over vegs & tofu and make sure it's mixed well. at the last 30 seconds of cooking add in the arugula.

3.  Garnish with sesame seed.

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