Name: Korean Glass Noodles
Prep time: 10 min
Total time: 25 min
Yield: Makes: 4 to 6 servings
Cuisine: Korea
Ingredients: 1 pound (450 g) dried sweet potato noodles; 3 tablespoons sesame oil; 2 cups (480 ml) low-sodium chicken or vegetable stock, plus more as needed; 4 ounces (120 g) shiitake or other meaty mushrooms, sliced; ½ cup (120 ml) soy sauce; ¼ cup (50 g) light brown sugar; 2 tablespoons vegetable oil; 1 tablespoon minced garlic (3 medium cloves); 1 cup (225 g) sliced onion; 3 medium carrots, cut into 2 x ¼ x ¼ inch (5 cm x 6 mm x 6 mm) batons (1½ cups); 1 cup green onions cut into 2-inch (5-cm) pieces; 4 cups loosely packed baby spinach, or chopped spinach (900 g); fine sea salt and freshly ground black pepper to taste; Toasted sesame seeds, for garnish

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
25 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Japchae is perfect for feeding a crowd. It’s easy to prepare in bulk and can be served warm or room temperature! Plus, once the ingredients are prepped, this recipe comes together very fast and makes for an easy weeknight dinner.

Ingredients

1 pound (450 g) dried sweet potato noodles
2 tablespoons

Method

While you cut the vegetables, soak the noodles in warm water until they’re pliable, about 10 minutes. Drain and cut into shorter lengths with kitchen shears so the strands fit in your Instant Pot^®.
Select SAUTÉ and set to NORMAL/MEDIUM. Add the oil. When the pot is hot, add the garlic and onion and stir and cook until fragrant, about 30 seconds. Add the