CookGo
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Konjac Vegetable Japchae

Cost $12, save $8

Source: Recommended by CookGo

  • 30 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 1 kg konjac noodles
    • 🥬 1 bunch spinach
    • 🍄 1 pack oyster mushrooms
    • 🥕 1/2 carrot, julienned

  • Spinach Seasoning

    • 🧂 1/6 tsp fine salt
    • 1/2 tbsp sesame oil
    • 1/2 tbsp crushed sesame seeds

  • Mushroom Seasoning

    • 🧂 pinch of fine salt
    • 1/3 tbsp sesame oil
    • pinch of ground pepper
    • 1/3 tbsp crushed sesame seeds

  • Japchae Sauce

    • 5 tbsp soy sauce
    • 🧄 1/3 tbsp minced garlic
    • 1/2 tbsp crushed sesame seeds
    • 1/3 tbsp sesame oil
    • 1 tbsp fine perilla powder
    • 1.5 tbsp oligosaccharide

STEPS

1

Rinse konjac noodles in cold water, blanch briefly in boiling water, then rinse again and drain. Cut into bite-sized pieces.

2

Blanch spinach in boiling water with a pinch of salt, then rinse in cold water and drain. Mix with fine salt, sesame oil, and crushed sesame seeds.

3

Blanch oyster mushrooms for 20–30 seconds, rinse in cold water, and drain. Season with fine salt, sesame oil, ground pepper, and crushed sesame seeds.

4

Julienne the carrot and stir-fry in a pan with a small amount of cooking oil and a pinch of fine salt.

5

Prepare japchae sauce by mixing soy sauce, minced garlic, crushed sesame seeds, sesame oil, perilla powder, and oligosaccharide.

6

Combine konjac noodles with japchae sauce, then mix in spinach, carrots, and mushrooms. Adjust seasoning with fine salt if needed.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 5g
    Protein
  • 10g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

Konjac noodles are low-calorie and great for weight management.Use fresh vegetables for better flavor and nutrition.Customize the seasoning to suit your taste preferences.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.