Japchae Salad with Korean Chili Vinaigrette

Method5 steps · about 30 min

1. 1

   Step 1: Blanch spinach (1/2 bunch) and mung bean sprouts (8 oz) together in the boiling water for 5 seconds, rinse them with cold water, squeeze the water out. Set aside.

   Uses 1/2 bunch spinach · 8 oz mung bean sprouts

2. 2

   Step 2: Make the vinaigrette dressing with given ingredients.

   Uses 3 Tbsp soy sauce · 2 tsp canola oil · 1/2 -1 tbsp Korean chili flakes (gochugaru) · 2 tbsp white vinegar · 2 tbsp sugar · 1 tbsp toasted sesame seeds · 2 pinches two pinches freshly ground black pepper (optional) · 1 tsp sesame oil (optional)

3. 3

   Step 3: Cook noodles according to the package direction, about 6-7 minutes. Rinse with cold water and drain well. Cut the noodles if you wish. Set aside.

   Cook glass noodles · 7 minUses 1/3 lb Korean glass noodles (dangmyeon)

4. 4

   Step 4: Heat 2 tsp oil in the skillet over medium heat and saute onion (1/2 large), garlic (1), and pepper for 1-2 minutes until they get slightly wilted. Remove the skillet from the heat. Add all the vegetables and noodles in the skillet. Pour the dressing over and toss with your hand as you gently massage everything to combine.

   Uses 1/3 lb Korean glass noodles (dangmyeon) · 1/2 bunch spinach · 8 oz mung bean sprouts · 1/2 large onion (sliced) · 1 orange, red or yellow bell pepper, sliced · 1 garlic clove (chopped) · 2 tsp grape seed oil · prepared Korean chilli vinaigrette

5. 5

   Step 5: Serve warm or at room temperature.