Hooni Kim’s Recipe for Korean Noodles With Julienned Vegetables

Hooni Kim’s Recipe for Korean Noodles With Julienned Vegetables

Japchae is a simple and tasty Korean dish of springy sweet-potato noodles and julienned vegetables. This brightly flavored, light and luscious version from chef Hooni Kim of Manhattan’s Danji and Hanjan comes together in under 20 minutes

By Kitty Greenwald in the Wall Street Journal

MEATY. BRAWNY. BLAZING HOT. That’s Korean food to those whose experience of it extends only to barbecue (if that far). But visit one of Hooni Kim ’s Manhattan restaurants, and you’ll find a far wider palette of flavors on offer.

For his final Slow Food Fast contribution, the chef shares his recipe for japchae, a simple stir-fry of light, springy sweet-potato noodles, a confetti of julienned vegetables and a few bold yet balanced seasonings. “If you don’t know Korean food, this is the perfect introduction,” Mr. Kim said. “It has all the classic flavors—soy sauce, sesame oil, garlic—without being too spicy.”

The thin noodles and vegetable slivers cook quickly, and the sauce comes together right in the pan. Though most any mix of finely chopped vegetables will work here, shiitake mushrooms and sweet bell peppers pair particularly well, one savory and mellow, the other sweet and a touch acidic. They release their juices to mingle with the different seasonings, and a spoonful of sugar helps the sauce cling to the noodles—a wonderfully absorbent variety. “They suck up flavor really well,” the chef said.

You could add meat, but why bother? Light but luscious and full of bright flavor, Mr. Kim’s japchae is wholly satisfying without it. “In Korea beef is very expensive, something for a special occasion,” the chef said. “This dish really communicates how Koreans eat.”

Korean Noodles With Julienned Vegetables

Total Time: 20 minutes Serves: 4

• ½ (8 ounce) package dried Korean sweet-potato noodles
• 2 tablespoons vegetable oil
• 8 medium shiitake mushrooms, julienned
• 1 medium white onion, julienned
• 1 green bell pepper, stemmed, seeded and julienned
• 1 red bell pepper, stemmed, seeded and julienned
• Salt and freshly ground black pepper
• 1 teaspoon minced garlic
• ½ cup vegetable stock or water
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon sugar

1. Bring a medium pot of salted water to a rolling boil over high heat. Add noodles and cook until transparent and al dente, about 5 minutes. Meanwhile, fill a large bowl with ice water. Immediately transfer cooked noodles to ice-water bath to cool and halt cooking. Drain and toss well to dry. Set aside.

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2. Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once oil and pan are hot, add mushrooms, onions, bell peppers and a pinch each of salt and pepper. Stir-fry until vegetables begin to soften, 4 minutes. Add garlic and stir-fry until aromatic, 3 minutes.

3. Toss in chilled noodles and remaining ingredients. Stir-fry until vegetables are completely soft and most of cooking liquid is absorbed, about 3 minutes. Serve immediately.