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Japchae Bowl

Prep Time30 minutes
Course: Plato Principal
Yield: 2 Serving

Materials

For the stir-fry:

  • 2 1/2 Cups packed fresh spinach
  • 1 tablespoon Extra-virgin olive oil (or oil of choice)
  • 1 carrot, peeled and cut into thin matchsticks
  • 1/2 medium white onion, thinly sliced
  • 3.5 onz shiitake mushrooms, stems removed, caps sliced into ½-inch pieces
  • 1 large zucchini , spiralized (zoodles) (or 2 medium)
  • 1/4 teaspoon toasted sesame seeds, for garnish

For the sesame soy sauce:

  • 1 tablespoon toasted sesame oil
  • 2 tablespoon raw honey (or maple syrup for vegan option)
  • 2 tablespoon low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 teaspoon toasted sesame seeds

Instructions

  • Prepare the sauce: In a small bowl, whisk together sesame oil, honey, soy sauce, and sesame seeds. Set aside.
  • Blanch the spinach: Bring a small pot of water to a boil. Add spinach for 30 seconds, until just wilted. Remove with a slotted spoon, transfer to a plate, and gently squeeze out excess water.
  • Cook the vegetables: Heat a large skillet over medium heat. Add olive oil. Once hot, add onion, carrots, and shiitake mushrooms. Cover and sauté for 5–7 minutes, until mushrooms are tender and carrots are softened.
  • Add zucchini noodles: Toss in the zucchini noodles and cook for 2–3 minutes, until al dente. Transfer to a colander and let excess liquid drain. Return the noodles and veggies to the skillet.
  • Combine & serve: Add spinach back to the skillet, pour in the sesame soy sauce, and toss well to coat. Cook for 1 more minute to warm through. Serve immediately, garnished with toasted sesame seeds.