Get your plant-based Korean Japchae as you watch your favorite K-Drama on Netflix!
Here’s a healthy plant-based Japchae recipe with our WTH Shredded Meat! 😋
🌱 Our WTH Shredded Meat showcases a Filipino style pulled ‘pork’ made with jackfruit. It is inspired by herbs and spices of a Cebu-style lechon.
Plant-Based Korean Japchae
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
- Yield3-4 servings
Ingredients
- 150g WTH Shredded Meat
- 250g Potato Starch Noodles
- 1 small can Shitake Mushroom
- 1 Red Bell Pepper
- ½ Carrot
- Spinach (substitute with Kangkong for a more budget friendly option)
- ½ White Onion
- 1 Garlic
- 5 tablespoon Brown Sugar
- 8 tablespoons Soy Sauce
- 8 tablespoon Sesame Oil
- 2 tablespoon Sesame Seeds
- Salt
- Pepper
Procedure
Ingredients Prep:
Cut your bell pepper, carrot and onion thinly julienned. Stir fry all of them separately. Set aside.
Heat some water. Once boiling, toss in your spinach or kangkong for 1 minute. Give it a cold rinse. Squeeze out water then season with soy sauce, sesame oil, salt, pepper and sesame seeds. Set aside.
Finely chop your garlic. Thinly slice your shitake mushroom. In a pan with some oil, saute garlic. Add in your mushroom. Once slightly browned, add in your shredded meat. Let cook for about a minute. Set aside.
Heat some water. Once boiling, toss in your potato starch noodles. Once noodles are cooked, drain water and rinse the noodles. Set aside in a bowl.
Assembly:
Mix your noodle sauce. – soy sauce, sesame oil, sugar, sesame seeds.
Toss in sauce in the bowl containing the noodles. Mix well.
Add in vegetables and mushroom & Shredded Meat.
Mix well. Garnish with more sesame seeds.
Serve and Enjoy!