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Love eating beef japchae but on the Vegan path? That’s okay! Experiment with different ingredients and find your perfect match! We made it with burdock roots instead, a healthy, nutrient-dense vegetable that adds an earthy crunch and a bittersweet taste to the japchae taste we all love.
Serves: 2 | Total Cooking Time: 30 minutes
Ingredients
85 g Burdock, skin-off and julienned
300 g Sweet Potato Noodles, soaked in water for 30 minutes
60 g Carrot, julienned
35 g Green Peppers, julienned
2 tbsp Perilla Oil
2 tbsp Cooking Oil
4 tbsp Soy Sauce
1 tbsp Rice Syrup
2 tbsp White Cane Sugar
1 cup Dried Kelp Water
1 tsp Sesame Oil
40 g Shiitake Mushroom, sliced
Salt
Black Pepper
Black Sesame Seeds
Dried Kelp Water
15 g Dried Kelp
3 cups Water
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