Soak the sweet potato glass noodles in warm water for 10 minutes until they soften. Drain and set aside. (Low flame / Dheemi Aanch – no cooking needed, just gentle soaking.)
02
Step
Phase 1: Preparation & Setup
Wash spinach, slice shiitake mushrooms, julienne carrot, thinly slice bell pepper, and chop green onion. (Low flame – just a quick rinse and chop.)
03
Step
Phase 2: Sautéing & Tempering
Heat 2 tbsp pure desi cow ghee in a large wok over Medium flame / Madhyam Aanch. When the ghee shimmers and a faint crackle appears, add sesame oil and let it bloom for 10 seconds until the nutty arom...
04
Step
Phase 2: Sautéing & Tempering
Add sliced shiitake mushrooms and sauté for 2 minutes until they release moisture and turn golden amber. (High flame / Tez Aanch – quick sear, watch for splattering.)
05
Step
Phase 2: Sautéing & Tempering
Introduce julienned carrot and thin bell pepper; stir-fry for 1 minute until they soften but remain crisp. (Medium flame – maintain color, avoid overcooking.)
06
Step
Phase 2: Sautéing & Tempering
Add spinach and green onion; cook until spinach wilts, about 30 seconds. (Low flame – gentle, preserve green hue.)
07
Step
Phase 3: Simmering & Sauce
In a small bowl, whisk together soy sauce, Korean rice vinegar, sugar, salt, black pepper, and Korean chili flakes until sugar dissolves. (No flame needed.)
08
Step
Phase 3: Simmering & Sauce
Return the sautéed vegetables to the wok, pour the sauce mixture over them, and toss to coat evenly. Let it simmer for 1 minute so the flavors meld. (Medium flame – gentle simmer, watch for bubbling.)
Per Serving
Nutrition Breakdown
1 glass (approximately 250ml)
1225.10
Calories per serving
17.36g
Protein
80.55g
Carbs
91.48g
Fat
Fiber10.83g
Sugar28.95g
Sodium12655.99mg
Cholesterol0.00mg
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Time to cook Classic Korean Japchae Glass N...
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