japchae – vegan


most saturdays you’ll find me
unshowered at 3pm
no judgement please
if we don’t go out
i won’t shower until bedtime
it’s usually a battle of
doing something
doing nothing
what ends up happening is
something gets started
i get bored
and nothing is finished

currently our spare room
is empty of its usual dressing room fixings:
water cooler bottle that holds all our change
window curtain
all that shit is
in the hallway
the fire marshall would have a fit,
if we had a fire marshall

choosing paint
choosing paint
more priming
eventual painting
it takes time
and the concentration
and determination
of a warrior to complete it

i am no warrior
instead i paused partway
and went into the kitchen,
not emerging until dinner time
the room may still have naked walls
i may walk into the room to grab undies
only to backtrack into the hallway to grab said undies
i may have skipped the whole painting step
and started on the whole decorating step,
a step i’m sure i’ll leave incomplete, ahem,
but damn
dinner was done
and in fact,
it was dinner for 3 nights
fine. you can call me part-warrior


japchae – vegan & gluten free
makes about 5-6 servings

*note: i don’t know if this authentic or not, this is just a guess based on the various times i’ve had it at restaurants etc. the vegs were in the pantry waiting to be used up, make use of whatever you have on hand or whatever is in season. i used tamari to keep it gluten free but soy sauce is fine too. personally, i liked this much better as a leftover than fresh.

1 package of korean sweet potato noodles
3 zucchinis, sliced into thin strips
3 carrots, peeled and cut into match sticks
half a medium onion, sliced
2 stalks of celery, diced at an angle (optional, dw likes fancy knife work)
3-5 dried woodear mushrooms, reconstituted in hot water, and then sliced thin
splash or two of soy sauce or tamari
drizzle of sesame oil
toasted sesame seeds, for garnish
oil for frying

cook up the noodles according to package instructions

in a big pot or pan, heat up some oil, whatever you wanna use, i used olive oil. add in the onions and carrots. saute for about 3-4 minutes, or however soft you want your carrots to be. next, add in the wood ear mushrooms and celery. at this point, add in a splash of soy sauce or tamari

add in the noodles AND zucchini strips, stir until everything is well mixed and the zucchini has been warmed though and has softened. add another splash or two of soy sauce or tamari, toss it till it’s mixed though

at the last second, drizzle in sesame oil to coat through. this is for fragrance mainly, not so much for taste. garnish with a sprinkle of sesame seeds.


15 thoughts on “japchae – vegan

  1. Coming from someone who starts a huge job (sorting winter from summer clothes) the walks away to cook and blog, leaving said pile of clothes strewn over bedroom so there is nowhere to sleep. No judgement. Nice cooking. 🙂

  2. My Saturdays are the same!…. I woke up, started some garlic butter for a garlic brioche (Two Red Bowls) but never did make the dough, so the butter is waiting for me for later. I started a movie, I didn’t finish it. I didn’t shower until 6pm 🙂 This dinner is so simple and wonderful! Must try soon.

  3. This looks really good Lan, never heard of sweet potato noodles before, they sound delicious. Good luck on finishing your room.

  4. I love love love korean sweet potato noodles. Al dente and sweet! I have made a version with beef, but yours with zucchini and woodear mushrooms sounds just as delicious. I am making this next week! 🙂

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