Instant Pot Japchae Recipes

INSTANT POT JAPCHAE

Instant Pot Japchae image

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce-and this version only takes about 20 minutes.

Provided by Nancy Cho

Yield Serves 4 as a side dish, or 2 as a main

Number Of Ingredients 12

Ingredients

4 servings dangmyeon (sweet potato starch noodle)
1 carrot, peeled and julienned
½ onion, cut into ¼-inch slices
2 cups oyster mushrooms, cut into bite-sized pieces
1½ tbsp white granulated sugar
3 tbsp soy sauce
2 tsp vegetable oil
2 cups baby spinach
1 scallion, thinly sliced
1 tbsp sesame oil
Pinch of black pepper (optional)
1 tsp roasted sesame seeds (optional)

Steps:

If dangmyeon noodles are long, carefully cut the noodles with scissors to fit the diameter of the inner pot. Lay the noodles in a criss-cross pattern to prevent clumping.
Lay the carrots, onions, and mushrooms on top of the noodles.
In a small bowl, whisk sugar, soy sauce, vegetable oil, and ¾ cup of water until well-combined. Drizzle the liquid mixture over the vegetables and noodles.
Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 3 minutes. When the cooking is complete, quick-release pressure manually and press Cancel. Unlock and carefully remove the lid.
Select Sauté on Low. Add ¼ cup water, baby spinach, scallion, sesame oil, and black pepper. Mix thoroughly with the noodles. If the noodles are clumped together, add water, 1 tablespoon at a time, to loosen it up. Keep sautéing ingredients together until the baby spinach has wilted and water is absorbed, about 2 to 3 minutes. Press Cancel.
Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.

JAPCHAE

Japchae image

This is one of my favorite Korean recipes. It's authentic, healthy, and absolutely delicious.

Provided by kpopkiwi

Categories World Cuisine Recipes Asian Korean

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons soy sauce
2 ½ tablespoons white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
8 ounces sweet potato noodles
4 ounces lean beef, cut into 2-inch long strips
6 ounces fresh spinach
salt and ground black pepper to taste
1 tablespoon vegetable oil, divided
1 small sweet onion, thinly sliced
4 mushrooms, stemmed and sliced
1 small carrot, cut into matchsticks

Steps:

Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.
Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl.
Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 31.5 g, Cholesterol 7.2 mg, Fat 7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 367.8 mg, Sugar 4.9 g

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